[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-seo-495588-105":3,"doc-detail-495588-en":80,"detail-sidebar-cat-0-en-105":96},{"code":4,"msg":5,"data":6},0,"ok",{"site_id":7,"language":8,"slug":9,"title":10,"keywords":11,"description":12,"schema_data":13,"social_meta":73,"head_meta":75,"extra_data":77,"updated_unix":79},105,"en","servsafe-6th-edition-new-content-student-version","ServSafe 6th Edition - New Content - Student Version","","ServSafe® 6th Edition Student Version summarizes newly added food safety guidance aligned with FDA Food Code updates, job task analysis, and industry best practices. It highlights revised training priorities for safe food handling, including restricting ill food handlers, managing food recalls, proper labeling for on-site use and retail sale, and storage controls like date marking and bare-hand contact rules. 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The handler can work around food only with a written release from a medical practitioner.","Answer",{"name":65,"@type":60,"acceptedAnswer":66},"What steps should be followed after receiving a notice that food has been recalled?",{"text":67,"@type":63},"Identify the recalled items by matching recall notice information to the item, remove them from inventory and place them in a secure location, label them to prevent returning to inventory, and follow the vendor’s notification or recall notice for next actions. Also monitor FDA and USDA recall notifications.",{"name":69,"@type":60,"acceptedAnswer":70},"How should vomit or diarrhea spills be cleaned up in the operation?",{"text":71,"@type":63},"Vomit and diarrhea spills must be cleaned up correctly to prevent food contamination and reduce the risk of illness to others, since they can carry highly contagious Norovirus. Cleanup methods must differ from how other items are cleaned, with attention to how to contain and remove the substances.","https://schema.org",{"og:url":32,"og:type":74,"og:title":10,"og:site_name":45,"og:description":12},"article",{"robots":76,"canonical":32},"index,follow",{"doc_id":78,"site_id":7},495588,1792501757,{"code":4,"msg":81,"data":82},"success",{"doc_id":78,"user_id":83,"nickname":42,"user_avatar":84,"doc_module":4,"category_id":33,"category_name":29,"doc_title":10,"doc_description":12,"doc_content":85,"file_id":86,"file_url":87,"file_type":88,"file_size":89,"view_count":33,"is_deleted":4,"is_public":22,"is_downloadable":22,"audit_status":22,"page_count":26,"language":90,"language_code":8,"site_id":7,"html_lang":8,"table_of_contents":91,"faqs":92,"seo_title":93,"seo_description":12,"update_tm":94,"read_time":95,"preview_page_count":4},962090768927,"https://ap-avatar.wpscdn.com/davatar_085a072bc5b1113ac321206ff7593b45","ServSafe® 6th Edition  \nNew Content from the FDA Food Code Update  \nStudent Version  \nThe ServSafe 6th Edition has been updated to reflect the latest food safety science based on the 2011 Supplement to the 2009 FDA Food Code, job task analysis and industry best practices. This is NEW content and is not included in ServSafe textbooks prior to the 6th Edition nor is it currently covered in the ServSafe Manager Online Course.  \nIt is strongly encouraged that you read this document and become familiar with each new topic as it is an important food safety practice. These updates may also be included on the ServSafe Food Protection Manager Certification exam.  \n\n| TOPIC | NEW CONTENT |\n| --- | --- |\n| 1. REPORTING HEALTH ISSUES\u003Cbr>(The Safe Food Handler) | If a food handler has a sore throat with a fever, he or she must be restricted from working with or around food. The food handler can work with or around food when he or she has a written release from a medical practitioner. Food handlers who have had jaundice for less than seven days must be excluded from the operation. They must have a written release from a medical practitioner and approval from the regulatory authority before returning to work. |\n| 2. RECALLS\u003Cbr>(Receiving) | Food is sometimes recalled from the manufacturer. This may happen when contamination is confirmed or suspected. It can also occur when items have been mislabeled or misbranded. Often food is recalled when food allergens have not been identified on the label. Most vendors will notify you of the recall. However, you should also monitor recall notifications made by the FDA and the USDA. Follow these guidelines when notified of a recall:\u003Cbr>q Identify the recalled food items by matching information from the recall notice to the item.\u003Cbr>q Remove the item from inventory, and place it in a secure and appropriate location.\u003Cbr>q Label the item in a way that will prevent it from being placed back in inventory.\u003Cbr>q Refer to the vendor’s notification or recall notice for what to do with the item. |\n| 7. KEY DROP DELIVERIES\u003Cbr>(Receiving) | Some foodservice operations receive food after-hours when they are closed for business. This is often referred to as a key drop delivery. The delivery must be inspected once you arrive at the operation and must meet the following conditions:\u003Cbr>q It is from an approved source.\u003Cbr>q It was placed in the correct storage location to maintain the required temperature.\u003Cbr>q It was protected from contamination in storage.\u003Cbr>q It has not been contaminated.\u003Cbr>q It is honestly presented. |\n| 3. LABELING\u003Cbr>(Storage) | Labeling Food For Use On-Site\u003Cbr>All items that are not in their original containers must be labeled. Food labels should include the common name of the food or a statement that clearly and accurately identifies it.\u003Cbr>Labeling Food That Is Packaged On-Site for Retail Sale\u003Cbr>Food packaged in the operation that is being sold to customers for use at home must be labeled with the following:\u003Cbr>q Common name of the food or a statement that clearly identifies it.\u003Cbr>q Quantity of the food.\u003Cbr>q List of ingredients in descending order by weight.\u003Cbr>q List of artificial colors, flavors, and chemical preservatives in the food.\u003Cbr>q Name and place of business of the manufacturer, packer, or distributor.\u003Cbr>q Source of each major food allergen contained in the food.\u003Cbr>Bulk Food in Self-Service Areas\u003Cbr>Bulk food in self-service areas must be labeled. The label must be in plain view of the customer. When labeling food, you can include the manufacturer or processor label provided with the food. As an alternative, this information can be provided using a card, sign, or other labeling method. |\n\nReproducible for instructional use only. NOT for placement on Web sites. ©2012 National Restaurant Association Educational Foundation. All rights reserved. ServSafe, and the ServSafe logo are registered trademarks of the National Restaurant Association Educational Foundation, and used under lic","cbCaivbcAZ9vRky8","https://ap.wps.com/l/cbCaivbcAZ9vRky8","pdf",139446,"English","# Reporting Health Issues\n## Restricting sick food handlers and release requirements\n# Recalls\n## Identifying recalled items and follow-up actions\n# Labeling\n## On-site labeling\n## Retail sale and bulk self-service labeling\n# Date Marking\n## Ready-to-eat TCS storage limits\n# Bare-Hand Contact With Ready-to-Eat Food\n## Glove and utensil requirements\n# Emergencies Affecting the Facilities\n## Stopping service and notifying regulators\n# Cleaning Up After People Who Get Sick\n## Preventing Norovirus transmission","[{\"question\":\"When must a food handler with a sore throat and fever be restricted from working around food?\",\"answer\":\"When a food handler has a sore throat with a fever, he or she must be restricted from working with or around food. The handler can work around food only with a written release from a medical practitioner.\"},{\"question\":\"What steps should be followed after receiving a notice that food has been recalled?\",\"answer\":\"Identify the recalled items by matching recall notice information to the item, remove them from inventory and place them in a secure location, label them to prevent returning to inventory, and follow the vendor’s notification or recall notice for next actions. Also monitor FDA and USDA recall notifications.\"},{\"question\":\"How should vomit or diarrhea spills be cleaned up in the operation?\",\"answer\":\"Vomit and diarrhea spills must be cleaned up correctly to prevent food contamination and reduce the risk of illness to others, since they can carry highly contagious Norovirus. Cleanup methods must differ from how other items are cleaned, with attention to how to contain and remove the substances.\"}]","ServSafe 6th Edition - New Content - Student Version | PDF",1790916698,5,{"code":4,"msg":81,"data":97},[98,102,106,109,113,118,123,128,133,136,140],{"id":22,"doc_module":4,"doc_module_name":25,"category_name":99,"show_sort_weight":100,"slug":101},"Story & Novel",90,"story-novel",{"id":26,"doc_module":4,"doc_module_name":25,"category_name":103,"show_sort_weight":104,"slug":105},"Literature",80,"literature",{"id":33,"doc_module":4,"doc_module_name":25,"category_name":29,"show_sort_weight":107,"slug":108},70,"exam",{"id":95,"doc_module":4,"doc_module_name":25,"category_name":110,"show_sort_weight":111,"slug":112},"Comic",60,"comic",{"id":114,"doc_module":4,"doc_module_name":25,"category_name":115,"show_sort_weight":116,"slug":117},6,"Technology",50,"technology",{"id":119,"doc_module":4,"doc_module_name":25,"category_name":120,"show_sort_weight":121,"slug":122},7,"Healthcare",40,"healthcare",{"id":124,"doc_module":4,"doc_module_name":25,"category_name":125,"show_sort_weight":126,"slug":127},8,"Research & Report",30,"research-report",{"id":129,"doc_module":4,"doc_module_name":25,"category_name":130,"show_sort_weight":131,"slug":132},9,"Religion & Spirituality",20,"religion-spirituality",{"id":131,"doc_module":4,"doc_module_name":25,"category_name":134,"show_sort_weight":131,"slug":135},"World Cup","world-cup",{"id":137,"doc_module":4,"doc_module_name":25,"category_name":138,"show_sort_weight":137,"slug":139},10,"Lifestyle","lifestyle",{"id":141,"doc_module":4,"doc_module_name":25,"category_name":142,"show_sort_weight":95,"slug":143},19,"General","general"]