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The materials introduce “TCS food” in place of “potentially hazardous food,” add cut tomatoes to the TCS list, and update shellstock identification tag requirements. New job task analysis processes drive training and exam content changes, including revised purchasing, receiving, and storage guidance.",{"@graph":69,"@context":122},[70,84,105],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/whats-new-in-the-fifth-edition-servsafe-fifth-edition-updates/495989/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/whats-new-in-the-fifth-edition-servsafe-fifth-edition-updates/495989.png","ImageObject",300,407,{"name":92,"@type":93},"Nguyễn Văn Học","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-11-10","2026-10-02",true,{"@type":102,"interactionType":103,"userInteractionCount":29},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118],{"name":109,"@type":110,"acceptedAnswer":111},"What key terminology change appears in the ServSafe Fifth Edition materials?","Question",{"text":112,"@type":113},"The materials replace “potentially hazardous food” with “TCS food,” aligning with the FDA Food Code’s focus on time and temperature control for safety.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"How were shellstock identification tag requirements updated?",{"text":117,"@type":113},"Containers of raw shucked shellfish must show a sell-by or best-if-used-by date, and the date of the last shellfish sold or served must be recorded on the tag. Operators must keep tags on file for 90 days from the recorded date.",{"name":119,"@type":110,"acceptedAnswer":120},"What is the role of the ServSafe job task analysis (JTA) in the program?",{"text":121,"@type":113},"The JTA defines the knowledge, skills, and abilities required for the person-in-charge to serve food safely. It guides instructional design and exam development, and is updated every five years with revisits every two years to follow changes in food safety science and the FDA Food Code.","https://schema.org",{"og:url":83,"og:type":124,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":126,"canonical":83},"index,follow",{"doc_id":128,"site_id":62},495989,1791714163,{"code":4,"msg":5,"data":131},{"doc_id":128,"user_id":132,"nickname":92,"user_avatar":133,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":29,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":24,"language":139,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":140,"faqs":141,"seo_title":142,"seo_description":67,"update_tm":143,"read_time":144,"preview_page_count":4},1374402739827,"https://ap-avatar.wpscdn.com/avatar/14000c97e7351f1a627?x-image-process=image/resize,m_fixed,w_180,h_180&k=1787885694763230660","What’s New in the Fifth Edition  \nServSafe® Fifth Edition texts have been updated to reflect the latest food safety science based on the 2007 Supplement to the 2005 FDA Food Code, a new job task analysis, and instructional design best practices used in the industry today. As you transition to ServSafe Fifth Edition, you are strongly encouraged to thoroughly review the new materials and ensure your lesson plan reflects this important new information. These updates may also be included in the ServSafe Food Protection Manager Certification Examination.  \n\n| \u003Cbr>Changes and Alignment to the FDA Food Code\u003Cbr>“TCS Food” Replaces “Potentially Hazardous Food”\u003Cbr>The ServSafe materials will now use the term TCS food instead of potentially hazardous food to address food that requires time and temperature control for safety. This move better aligns the ServSafe materials with the FDA Food Code.\u003Cbr>Cut Tomatoes |\n| --- |\n| Based on input from the 2006 Conference for Food Protection, cut tomatoes have been added to the list ofTCS food in the 2007 Supplement to the 2005 FDA Food Code. This addition will be reflected in the ServSafe materials.\u003Cbr>Shellstock Identification Tags |\n| Based on input from the 2006 Conference for Food Protection, the 2007 Supplement to the 2005 FDA Food Code now states that containers of raw shucked shellfish must have either a sell-by or a best-if-used-by date on the container. The date when the last shellfish from the container is sold or served must be recorded on the shellstock tag. Operators must then keep the tags on file for 90 days from the date recorded on the tag. The ServSafe materials have been updated to reflect these changes.\u003Cbr>\u003Cbr>New ServSafe Job Task Analysis Changes\u003Cbr>The job task analysis (JTA) is the foundation on which the ServSafe program is built. A committee of food safety professionals representing foodservice, regulatory, and academic interests identifies the knowledge, skills, and abilities required by today’s person-in-charge in foodservice operations to serve food safely. Industry users and food safety experts then validate these tasks to ensure they represent what a person-in-charge needs to know to serve food safely and protect the public from foodborne illness.\u003Cbr>The result is an outline that guides our instructional designers and exam developers. This JTA is the basis of the ServSafe course and exam, with the two components developed independently of each other.\u003Cbr>The accrediting body for the ServSafe program, the American National Standards Institute-Conference for Food Protection (ANSI-CFP), requires the JTA tobe updated every five years. The ServSafe JTA is revisited every two years to keep pace with changes in food safety science and each update to the FDA Food Code. For more information on ServSafe examination development, [please visit](please visit www.servsafe.com/downloads/pdf/SSED_FAQ.pdf)[ www.servsafe.com/downloads/pdf/SSED_FAQ.pdf](please visit www.servsafe.com/downloads/pdf/SSED_FAQ.pdf).\u003Cbr>The new ServSafe JTA process resulted in the following content changes to the ServSafe Fifth Edition training materials. |\n\nReproducible for instructional use only by permission of National Restaurant Association Solutions, LLC and the National Restaurant Association Educational Foundation . Not for individual sale . © 2008 National Restaurant Association Educational Foundation . All rights reserved. ServSafe and the ServSafe logo are registered trademarks of the National Restaurant Association Educational Foundation, used under license .  \nPurchasing, Receiving, and Storage  \n\n| The content associated with purchasing, receiving, and storage has been updated and refreshed. In ServSafe Essentials, the content has been streamlined to provide general receiving and storage guidelines for food, while focusing on TCS food and those items that require specific receiving and storage handling. As a result, the topics of purchasing, receiving, and storage have been combined into one cha","cbCaitBCr4hLF5ay","https://ap.wps.com/l/cbCaitBCr4hLF5ay","pdf",115544,"English","# Changes and Alignment to the FDA Food Code\n## “TCS Food” Replaces “Potentially Hazardous Food”\n## Cut Tomatoes\n## Shellstock Identification Tags\n# New ServSafe Job Task Analysis Changes\n## Purchasing, Receiving, and Storage\n## Microbiology\n## Public Health Interventions\n## Food Allergens\n## Consumer Advisory\n# Additional Updates","[{\"question\":\"What key terminology change appears in the ServSafe Fifth Edition materials?\",\"answer\":\"The materials replace “potentially hazardous food” with “TCS food,” aligning with the FDA Food Code’s focus on time and temperature control for safety.\"},{\"question\":\"How were shellstock identification tag requirements updated?\",\"answer\":\"Containers of raw shucked shellfish must show a sell-by or best-if-used-by date, and the date of the last shellfish sold or served must be recorded on the tag. Operators must keep tags on file for 90 days from the recorded date.\"},{\"question\":\"What is the role of the ServSafe job task analysis (JTA) in the program?\",\"answer\":\"The JTA defines the knowledge, skills, and abilities required for the person-in-charge to serve food safely. It guides instructional design and exam development, and is updated every five years with revisits every two years to follow changes in food safety science and the FDA Food Code.\"}]","What’s New in the Fifth Edition - ServSafe Fifth Edition updates | PDF",1790925270,13]