ServSafe®6BITION Food Handler Guide - Updated with 2013 FDA Food Code

Oct 2, 2026

Uploaded by Grenda

ServSafe®6BITION Food Handler Guide explains how food becomes unsafe and how to prevent foodborne illness. It covers biological, chemical, and physical hazards, including common pathogens and contamination sources from environment, people, and unsafe time-temperature handling. The guide details personal hygiene, controlling time and temperature, preventing cross-contamination, and proper cleaning and sanitizing, plus guidance for people with food allergies. It includes knowledge checks and practice questions to reinforce safe behaviors.

LanguageEnglish

CategoryExam

FormatPDF

Pages57

Reading Time2 h 24 min

AccessFree to download

Good Personal Hygiene

How and When to Wash Your Hands

Where to Wash Your Hands

Other Hand-Care Guidelines

What to Wear

Other Important Practices

Controlling Time and Temperature

Preventing Cross-Contamination

Cleaning and Sanitizing

Apply Your Knowledge Answers

# ServSafe®6BITIONFood Handler Guide Updated with the2013 FDA Food Code Food Safety Is Important 1-1 How Food Becomes Unsafe Your Role in Keeping Food Safe 1-3 ## Good Personal Hygiene How and When to Wash Your Hands 2-1 Where to Wash Your Hands 2-5 2-6 Other Hand-Care Guidelines 2-8 What to Wear 2-9 ## Other Important Practices Controlling Time and Temperature Why Controlling Time and TemperatureIs Important3-1 Controlling Time and Temperature From Receiving Through Preparation 3-4 Controlling Time and Temperature When Cooking, 3-8 Holding,Cooling,and Reheating ## Preventing Cross-Contamination 4-1 Preventing Cross-Contamination of Food Preventing Cross-Contamination in Storage Areas 4-6 What to Do if Cross-Contamination Happens What to Do for People Who Have Food Allergies 4-9 ## Cleaning and Sanitizing How and When to Clean and Sanitize5-1How to Keep Food Safe Through Dishwashing5-6Handling Garbage5-10Spotting Pests5-11 ## Apply Your Knowledge Answers A-1 Test T-1 After completing this chapter,you will be able to identify; ·What a foodborne illness is ·Biological,chemical,and physical hazards ● The five common behaviors that cause foodborne illness ## How FooD BECOMES UNSAFE Food safety matters to everyone.After all,we all need to eat.Every guest at your operationtrusts you to help keep him or her safe.One big concern is foodborne illness.A foodborneillness is a disease that is transmitted to people through food. Many hazards can make food unsafe and cause a foodborne illness.Some come from the air,water,soil,animals,or dirty surfaces.Others happen when people don't handle food correctly.Foodborne illness is almost always preventable.You just need to know how to work safely. ## Hazards from the Environment Three types of hazards make food unsafe:biological,chemical,and physical. ## Biological Hazards These are tiny forms of life that you can't always see,taste,or smell ·Bacteria ·Viruses ·Parasites ·Fungi These forms of life are everywhere.Sometimes they are harmless.But some cause illness.They are called pathogens. ## Chemical Hazards Chemicals in your operation can contaminate food. ● Cleaners ·Sanitizers ·Polishes ## Physical Hazards Some physical hazards occur naturally in food. ·Bones in fillets ·Fruit pits Usually physical hazards occur when objects fall into food. ● Metal shavings ·Staples ·Dirt ● Glass ● Bandages ·Jewelry Some operations use brightly colored bandages.This makes it easyto spot them if they drop in food. ## How People Make Food Unsafe Time-TemperatureAbuse ## Apply Your What Do You Think? Knowledge Write an×next to the problem for each action listed below. Leaving raw chicken breasts on a preptable to thaw Sneezing on a salad A Time-temperature abuse B Poor personal hygiene Using the same cutting board to cut upa raw chicken and then using it to slicetomatoes A Time-temperature abuse B Poor personal hygiene C Cross-contamination D Poor cleaning and sanitizing Sometimes the things people do can make food unsafe.Once you understand what thedangers are,it is easy to avoid them.In addition to purchasing food from unsafe sources,there are four practices that can make food unsafe. Poor PersonalHygieneTransferringTransferringpathogens from yourpathogens frombody to food.one surface orThis is the numberfood to another.one cause offoodborne-illness outbreaksat restaurantand foodserviceoperations. Cross- Contamination Poor Cleaning and Sanitizing Letting food stay tooTransferringlong at temperaturespathogens fromthat are good forincorrectly cleanedpathogen growth.surfaces to food. ① A Time-temperature abuse B Poor personal hygiene C Cross-contamination C Cross-contamination D Poor cleaning and sanitizing D Poor cleaning and sanitizing Scraping off baked-on food fr

FAQs

What is a foodborne illness and why does it happen?

A foodborne illness is a disease transmitted to people through food. It can occur when hazards contaminate food and when people handle food unsafely, making illness almost always preventable through safe practices.

What are the three types of hazards that can make food unsafe?

Food can become unsafe due to biological, chemical, and physical hazards. Biological hazards include pathogens like bacteria, viruses, parasites, and fungi; chemical hazards include contaminants such as cleaners, sanitizers, and polishes; physical hazards include items like bones, metal shavings, staples, glass, bandages, and jewelry.

How can cross-contamination be prevented in food operations?

Cross-contamination is prevented by not transferring pathogens from one surface to another and not transferring pathogens from one food to another. Cleaning and sanitizing surfaces that touch food and following safe handling steps help reduce risk.

Oct 2, 2026

Uploaded by Grenda