ServSafe Updates

A quick summary of the newest ServSafe Updates.   

The 7th edition books have been updated to reflect a new job task analysis (JTA), food safety and industry best practices. The JTA process played an instrumental role in the development. Natural Solutions NewsletterThe updates, along with the new ServSafe JTA as well as the 2013 FDA Food Code and its supplement, are reflective in the ServSafe Food Protection Manager Certification Exam.  

Please note: where practical I made notation of the changes.   The benefit of attending a class is that all changes are reviewed in detail.

ServSafe Manager Book – Chapter 1 – Providing Safe Food
ServSafe Course Book – Chapter 1 – Keeping Food Safe
  1. Food prepared in a private home was added to the list of unsafe sources when purchasing food.
  2. The definition of corrective action was added when training and monitoring food handlers. Correcting a situation immediately is called corrective action.
ServSafe Manager Book – Chapter 2 – Forms of Contamination
ServSafe Course Book – Chapter 3 – Contamination, Food Allergens & Food-borne Illness
  1. The direction to consult the MSDS (SDS), and keep them current and accessible has been removed from chemical contaminants prevention measures.
  2. An itchy throat was added to the list of symptoms of an allergic reaction.
  3. The definition of cross-contact was updated to include food-contact surfaces in addition to food.
ServSafe Manager Book – Chapter 3—The Safe Food Handler
ServSafe Course Book Chapter 4—The Safe Food Handler
  1. The definition of the fecal-oral route of contamination was added to situations in which food handlers can contaminate food.
  2. Wearing and touching a dirty uniform was added to the list of actions that can contaminate food.
  3. The importance of creating and monitoring a good personal hygiene program was added.
  4. The requirements for where to wash hands were updated. (In sinks designated for hand-washing.)
  5. The temperature requirements for hand sinks were removed. The hand washing first three steps of the hand washing process were updated.
  • Wet hands and arms w/warm running water
  • Apply soap
  • Scrub hands & arms vigorously for 10-15 seconds
  • Rinse hands and arms thoroughly 
  • Dry hands and arms 
  1. There are new requirements for when to wash hands.
  • New: Using electronic devices 
  1. A list of corrective action requirements was added to the section regarding what to do when food is contaminated.
  • Dispose of contaminated food 
  • Clean potentially contaminated equipment & utensils 
  • Retrain or coach food handlers who are not following proper procedures 
  1. A directive was added that false fingernails and nail polish can be worn if the food handler wears single-use gloves.
  2. Requirements for infected wounds or boils that are open or draining were added.  (Cover w/impermeable cover.)
  3. A directive that single-use gloves should be discarded after they are used for one task was added.
  4. A directive that single-use gloves should be changed after four hours of continuous use was added.
  5. The purpose of hair restraints and changing soiled uniforms was added.
  6. There are new requirements for reporting symptoms and illnesses.
  7. Signs of illnesses in food handlers that managers should watch for were added.
  8. The exclusion/restriction chart for handling illnesses was updated to reflect changes to the requirements of when to restrict or exclude food handlers for medical conditions.
ServSafe Manager Book Chapter 4—The Flow of Food: An Introduction
ServSafe Course Book Chapter 5—The Flow of Food: An Introduction
  1. The difference between thermocouples and thermistors was added.
  2. The steps to calibrate a thermometer using the ice-point method was added.
ServSafe Manager Book Chapter 5—The Flow of Food: Purchasing, Receiving, and Storage
ServSafe Course Book Chapter 6—The Flow of Food: Purchasing and Receiving
ServSafe Course Book Chapter 7—The Flow of Food: Storage  
  1. There are additional requirements when inspecting cans for damage.
  2. The definitions of use-by or expiration, sell-by, and best-by dates were added.
  3. There are new requirements for handling shell-stock identification tags. (Once last one is used, write the date on the tag and keep for 90 day.)
  4. Requirements for discarding ready-to-eat TCS food were added.
  5. The requirement to monitor and sample temperatures in cold storage has been added.
  6.  There are new requirements for storing and discarding food items that are damaged, spoiled, or stored incorrectly.
ServSafe Manager Book Chapter 6—The Flow of Food: Preparation
ServSafe Course Book Chapter 8—The Flow of Food: Preparation
  1. The requirement was added that food must be presented as it was described.
  2. A new requirement was added to packaging juice on-site for sale at a later time. 
  3. A requirement was added when storing par cooked food.
  4. A requirement was added that high-risk populations cannot be served unpasteurized milk or juice.
ServSafe Manager Book Chapter 7—The Flow of Food: Service
ServSafe Course Book Chapter 9—The Flow of Food: Service
  1. A requirement was added that high-risk populations cannot be served TCS food without temperature control.
  2. The statement that handling a dish that does not contain raw meat, seafood, or poultry, but will be cooked to at least 145°F (63°C) was removed.
  3. A requirement was added to the storage of serving utensils of non-TCS food items.
  4. The requirements for the height and distance of sneeze guards have been removed.
ServSafe Manager Book Chapter 8—Food Safety Management Systems
ServSafe Course Book Chapter 10—Food Safety Management Systems
  1. Active Managerial Control was expanded upon to include steps to implement active
    managerial control.
  2. The seven HACCP principles and specialized processing methods were removed in ServSafe Manager.
ServSafe Manager Book Chapter 9—Safe Facilities and Pest Management
ServSafe Course Book Chapter 11—Safe Facilities and Equipment & Chapter 13—Integrated Pest Management
  1. ServSafe Manager.
  2. Requirements for coving were added to flooring to ServSafe Manager(Floors should have coving.)
  3. Requirements regarding barriers to hand-washing sinks were added.
  4. The requirement that hand-washing sink signage should be in all languages was removed. The information that some jurisdictions allow the use of automatic hand-washing facilities was also removed.
  5. The definition of potable water was added.
  6. Requirements for on-site septic systems were added.
  7. Requirements for grease maintenance was added to ServSafe ManagerTrain your employees how to clean
  8. A covered receptacle was added as a requirement for women’s restrooms to ServSafe
  9. Self-closing doors were added as a requirement to deny pests access to the operation to ServSafe Manager.
  10. Live or dead insects or rodents were added as a requirement when looking for signs of pests to ServSafe Manager. Also requirements for applying poisonous or toxic pest-control materials were added.
ServSafe Manager Book Chapter 10—Cleaning and Sanitizing
ServSafe Course Book Chapter 12—Cleaning and Sanitizing
  1. A variety of cleaner types were added to ServSafe Manager.
  • Detergents 
  • Degreasers 
  • Delivers 
  • Abrasive cleaners
  1. Test kit availability was added as a requirement.
  2. Requirements for surfaces that do not touch food were added.
  3. When to take corrective action when cleaning and sanitizing surfaces was added.
  4. Another requirement was added to when to clean and sanitize food-contact surfaces.
  5. The requirements for preparing to clean items in the dishwashing machine were changed. The requirements for storing and stacking items when removed from a dishwashing machine were changed.
  6. The first step of the cleaning and sanitizing process has been changed. A requirement for drying items cleaned and sanitized in a three-compartment sink was added. The exception in the fourth step of cleaning and sanitizing in a three-compartment sink was removed.
  7. Requirements for wet and dry wiping cloths were added.
  8. An updated definition of nonfood-contact surfaces and requirements for cleaning them was added.
  9. Requirements and procedures for cleaning up after people who get sick in the operation were added.
  10. Requirements were added to the storage of cleaning tools and supplies section.
  • Good lighting
  • Hooks for hanging tools 
  • Utility sink 
  • Floor drain 
  1. The requirements for using, storing, and labeling chemicals were updated.
  2. The requirements for Material Safety Data Sheets were removed.
  3. The requirements for identifying what should be cleaned in a Master Cleaning Schedule were updated.

Overwhelmed by all of these ServSafe updates changes?   Attend a class or schedule an onsite training.