ServSafe - Food Handler 6 - Preventing Cross-Contact

Updated with the 2017 FDA Food Code

Food Safety
Is Important

Food Safety Is Important

Concepts You Will Learn

What a foodborne illness is

Biological, chemical, and physical hazards

The five common behaviors that cause
foodborne illness

Preventing
Cross-Contamination

Preventing Cross-Contamination

Concepts You Will Learn

Food that may have been contaminated during receiving

How to prevent cross-contamination when storing, prepping, and serving food

How to handle and store chemicals to prevent cross-contamination

The Big Eight food allergens and how to prevent
them from causing an allergic reaction

If separate storage is not possible:

This order is based on the minimum internal
cooking temperature of each food.

Page 4-1

Preventing Cross-Contamination of Food

What to Do for People Who Have Food Allergies

What Are the Most Common Food Allergens?

Page 4-9

What to Do for People Who Have Food Allergies

The Most Common Food Allergens (Continued)

Page 4-9

Apply Your Knowledge

Which Food Item(s) Contains a Big Eight Allergen?

Page 4-13

Contains milk

Crustacean Shellfish

Apply Your Knowledge

Which Food Item(s) Contains a Big Eight Allergen?

Page 4-13

Contains Pecans

What To Do For People Who Have Food Allergies

Serving Customers With Food Allergies

Tell the customer how each dish is made.

Learn which dishes contain the Big Eight
allergens.

Page 4-10

What To Do For People Who Have Food Allergies

Serving Customers With Food Allergies

Tell the customer about any “secret.”
ingredients that may contain allergens.

Food should be honestly presented.

Suggest menu items that do not have
the food allergen.

Page 4-10

Multiple Select

What should the wait staff do to ensure the food is not contaminated with the allergen?

• Indicate to the kitchen staff that the special order is for a customer with a food allergy.

• Clearly identify which allergen needs to be avoided.

• Hand-deliver the allergen special order to the guest.

• Do this separately from the other food to prevent cross-contact.

• Check recipes and ingredient labels.

What To Do For People Who Have Food Allergies

Serving Customers With Food Allergies

Indicate to the kitchen staff that the special order is for a customer with a food allergy.

Clearly identify which allergen needs to be
avoided.

Page 4-10

Preventing Cross-Contamination of Food

What’s Wrong With the Way This Food
Has Been Stored?

Store food only in designated food-storage areas.

Store food and nonfood items away from
walls and at least six inches (15 centimeters)
off the floor.

Food has been stored

with chemicals

Page 4-1

What To Do For People Who Have Food Allergies

Serving Customers With Food
Allergies

Hand-deliver the allergen special
order to the guest.

Do this separately from the other food to prevent cross-contact.

Page 4-10

What To Do For People Who Have Food Allergies

What Should You Do When
Prepping Food for Customers
With Food Allergies?

Check recipes and ingredient labels.

Make sure the allergen is not present.

Page 4-11

Multiple Select

What should the kitchen staff do to ensure the food is not contaminated with the allergen?

• Indicate to the kitchen staff that the special order is for a customer with a food allergy.Wash, rinse, and sanitize cookware, utensils, and equipment before prepping their food.

• Clearly identify which allergen needs to be avoided.Some operations use a separate set of utensils just for allergen special orders.

• Hand-deliver the allergen special order to the guest.Make sure the allergen does not touch anything served to these customers or anything used to prepare it.

• Do this separately from the other food to prevent cross-contact.Wash your hands and change gloves before prepping their food.

• Use equipment assigned for prepping special allergen orders.

What To Do For People Who Have Food Allergies

Prepping Food for Customers
With Food Allergies

Wash, rinse, and sanitize cookware,
utensils, and equipment before
prepping their food.

This includes food-prep surfaces.

Some operations use a separate set
of utensils just for allergen special
orders.

Page 4-11

What To Do For People Who Have Food Allergies

Prepping Food For Customers With
Food Allergies

Make sure the allergen does not touch
anything served to these customers or
anything used to prepare it, including:

o
Food

o
Beverages

o
Utensils

o
Equipment

o
Gloves

Page 4-11

What To Do For People Who Have Food Allergies

Prepping Food for Customers
With Food Allergies

Wash your hands and change
gloves before prepping their food.

Page 4-11

What To Do For People Who Have Food Allergies

Prepping Food for Customers
with Food Allergies

Use equipment assigned for
prepping special allergen orders.

Use separate fryers and cooking oils.

Page 4-11

Multiple Choice

Define Cross-Contact

• Cross-contact happens when one food comes into contact with another food, and their proteins mix

• Cross-contact occurs when a bacteria or virus is unintentionally transferred from one food product to another, making the food unsafe.

• Cross-contact occurs when chemical contaiminate is unintentionally transferred to a food product.

What To Do For People Who Have Food Allergies

What Should You Do If
Cross-Contact Happens?

DO NOT serve the food to the
customer.

Set it aside so it cannot be used.

Page 4-12

​Tell your manager, who will tell you what to do.

What To Do For People Who Have Food Allergies

What Should You Do If a
Customer Has a Severe Allergic
Reaction?

Call the emergency number in
your area.

Tell your manager.

Page 4-12

Multiple Choice

What is wrong with this picture?

• The server is touching parts of dishes that come in contact with food.

• The server is not wearing gloves.

• There isn't any glassware on the table.

• Do not stack glasses when carrying them.

Multiple Choice

Melissa is a server. Her customer is allergic to tree nuts. In the kitchen, she notices pecans sprinkled on the salad her customer ordered. What should she do?

• Pick the pecans off the salad and serve it with the nuts on the side.

• Serve the salad, and explain that there are nuts on it.

• Pick the pecans off the salad and serve it.

• Set the salad aside and tell her manager.

Multiple Choice

Louis is getting ready to cook an order for a guest with a soy allergy. What should he do?

• Cook the food to a higher temperature than normal.

• Get freshly cleaned and sanitized equipment.

• Apply hand sanitizer to his hands.

• Prepare the meal usually.

Preventing Cross-Contamination in Storage Areas

Storing Utensils and Equipment

Utensils and equipment that touch
food must be stored at least six
inches (15 centimeters) off the floor.

Page 4-6

6" (15 cm)

Preventing Cross-Contamination in Storage Areas

Which Situation Can Cause Cross-Contamination?

Page 4-7

Cutting boards should be

stored at least 6” (15 cm) off

the floor.

Cups should be stored

upside down.