JAMES NJOROGE SERVSAFE CERT.
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This document is a certificate awarded to Nj(~JR'O-GEJ·AM:E.S for successfully completing the ServSafe Food Protection Manager Certification Examination. The examination is accredited by the American National Standards Institute and Conference for Food Protection. The certificate is valid until May 31, 2015, at which point local recertification requirements would apply.
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01 chapter one
The document is a study guide for the ServSafe exam that covers key food safety principles and knowledge over 14 sections, including recognizing foodborne illness and how it can occur, defining high-risk populations, and explaining the main causes of unsafe food related to time/temperature abuse, cross-contamination, and poor personal hygiene. The guide emphasizes that foodservice managers must understand food safety practices, train employees, and monitor compliance to prevent foodborne illness outbreaks.
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JAMES NJOROGE HAZWOPER 40 HR CERTIFICATION
James Njoroge successfully completed a 40-hour HAZWOPER training course on March 4, 2015. This certificate and pocket card certify that he received 4.0 continuing education credits for the program and that the training complied with OSHA regulations. The card can be used as proof of completion and questions can be directed to the training provider.
James Njoroge Refference letter
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Bavarian creme is made from a mixture of crème anglais, gelatin, and whipped cream that is placed in a mold to set. It involves making a flavored crème anglais, adding bloomed gelatin, cooling the mixture, and folding in whipped cream. Bavarian creme can be used plain in a Bavorois, layered with cake in a Bavarian, or surrounded by ladyfingers or roulades in a Charlotte.
13 chapter thirteen
The document discusses food safety regulations and inspections. It defines the roles of organizations like the FDA and CDC in establishing food safety standards. It also provides guidance on successfully navigating regulatory inspections by understanding inspection criteria, cooperation with inspectors, and the potential reasons an operation may be closed.
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01 chapter one
The document is a study guide for the ServSafe exam that covers key food safety principles and knowledge over 14 sections, including recognizing foodborne illness and how it can occur, defining high-risk populations, and explaining the main causes of unsafe food related to time/temperature abuse, cross-contamination, and poor personal hygiene. The guide emphasizes that foodservice managers must understand food safety practices, train employees, and monitor compliance to prevent foodborne illness outbreaks.
Servsafe comprehensive ppt-full
This document provides information on food safety and preventing foodborne illness. It discusses the importance of food safety, how food becomes unsafe through biological, chemical and physical contamination, and key prevention measures. The three main ways food becomes unsafe are through time-temperature abuse, cross-contamination, and poor personal hygiene of food handlers. Proper cleaning, sanitizing, cooking, cooling, and excluding sick workers are emphasized as ways to control hazards and prevent foodborne illness.
JAMES NJOROGE HAZWOPER 40 HR CERTIFICATION
James Njoroge successfully completed a 40-hour HAZWOPER training course on March 4, 2015. This certificate and pocket card certify that he received 4.0 continuing education credits for the program and that the training complied with OSHA regulations. The card can be used as proof of completion and questions can be directed to the training provider.
James Njoroge Refference letter
The document is dated 28-November-2010. It does not contain any other text or information beyond the date. In just 3 words, it provides only the date with no other context or details about the content.
Bavarian cream
Bavarian creme is made from a mixture of crème anglais, gelatin, and whipped cream that is placed in a mold to set. It involves making a flavored crème anglais, adding bloomed gelatin, cooling the mixture, and folding in whipped cream. Bavarian creme can be used plain in a Bavorois, layered with cake in a Bavarian, or surrounded by ladyfingers or roulades in a Charlotte.
13 chapter thirteen
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07 chapter seven
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14 chapter fourteen
The document outlines key areas employees must be trained in including personal hygiene, safe food handling, cleaning and sanitation, and chemical safety. It discusses identifying training needs through observation and testing as well as various training delivery methods such as on-the-job training, classroom instruction, demonstrations, role playing, and information searches to keep learners engaged. Periodic retraining is important to reinforce concepts and document all food safety training conducted.
10 chapter ten
The document discusses sanitary facility design and equipment requirements to ensure food safety. Proper layout and material selection can prevent cross-contamination, and equipment must be installed correctly and maintained. Handwashing stations, plumbing, lighting, and ventilation all have specific standards to follow to protect food and staff health.
03 chapter three
This document discusses food contamination and allergies. It defines chemical and physical contamination and lists common sources like toxic metals, foodservice chemicals, and physical objects. It describes steps to prevent contamination from chemicals and deliberate sources. The document also defines allergic reactions and lists common food allergens like milk, eggs, fish, wheat, soy, and tree nuts. It provides tips for service and kitchen staff to prevent allergic reactions, such as having an employee knowledgeable about ingredients and avoiding cross-contact between foods.
08 chapter eight
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11 chapter eleven
Cleaning and sanitizing surfaces properly is important for food safety. To clean surfaces, they must be cleaned with soap and rinsed with water. To sanitize, surfaces must be cleaned, rinsed, then sanitized with heat or chemicals and allowed to air dry. Chemical sanitizers work best within certain concentration, temperature, contact time and water hardness ranges. Proper cleaning and sanitizing of surfaces, equipment and utensils using dishes machines or three-compartment sinks is crucial. Developing an effective cleaning program requires creating a master cleaning schedule and training employees.
05 chapter five
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09 chapter nine
The document outlines the components of an effective food safety management system, including prerequisite programs, active managerial control focusing on five common risk factors, and implementing a Hazard Analysis Critical Control Point (HACCP) plan based on conducting hazard analysis, determining critical control points, establishing critical limits, monitoring procedures, corrective actions, verification, and record keeping. It also discusses when a HACCP plan is required and the importance of having a crisis management plan focused on preparation, response, and recovery.
04 chapter four
The document provides guidelines for food handlers to prevent contaminating food, including proper handwashing techniques, reporting illness, limiting eating and smoking in food areas, maintaining clean clothing and hygiene, and policies for restricting or excluding ill employees from working with food. Food handlers are advised to wash hands frequently, especially after activities that could spread pathogens, wear gloves properly, and address any health issues that could lead to contaminating food. The resources also define key terms and situations that could result in food contamination.
06 chapter six
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02 chapter two
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This document certifies that Sterling Price successfully completed the ServSafe Food Protection Manager Certification Examination. The examination is accredited by the American National Standards Institute and Conference for Food Protection. Sterling Price passed the exam on April 20, 2015 and the certification is valid until April 20, 2020. Contact information is provided for recertification requirements or questions.
ERNEST C PERALTA Resume2
Ernest C. Peralta is a seasoned hospitality administrator with over 23 years of experience managing food service, fitness, recreation, and quality assurance programs for military communities. He has led teams of US and foreign nationals across multiple worldwide locations. Notable achievements include winning the 2012 USAFE Food Service Excellence Award and mentoring Afghan leaders during the transition of a $105M depot to the Afghan National Police. Peralta holds an Associate Degree in Restaurant, Hotel, and Fitness Management and has received numerous honors and awards for his leadership and performance over his career.
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07 chapter seven
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10 chapter ten
The document discusses sanitary facility design and equipment requirements to ensure food safety. Proper layout and material selection can prevent cross-contamination, and equipment must be installed correctly and maintained. Handwashing stations, plumbing, lighting, and ventilation all have specific standards to follow to protect food and staff health.
03 chapter three
This document discusses food contamination and allergies. It defines chemical and physical contamination and lists common sources like toxic metals, foodservice chemicals, and physical objects. It describes steps to prevent contamination from chemicals and deliberate sources. The document also defines allergic reactions and lists common food allergens like milk, eggs, fish, wheat, soy, and tree nuts. It provides tips for service and kitchen staff to prevent allergic reactions, such as having an employee knowledgeable about ingredients and avoiding cross-contact between foods.
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11 chapter eleven
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This document provides an overview of the flow of food through a foodservice operation and strategies to prevent foodborne illness. It discusses the importance of preventing cross-contamination and time/temperature abuse. Cross-contamination can be prevented by using separate equipment and utensils for raw and ready-to-eat foods. Time/temperature abuse occurs when food is in the danger zone between 41-135°F for too long, allowing bacteria to grow. Proper monitoring, tools, recording, procedures and corrective actions can help avoid this. Common thermometer types - bimetallic, thermocouples, and infrared - and calibration methods are also outlined.
09 chapter nine
The document outlines the components of an effective food safety management system, including prerequisite programs, active managerial control focusing on five common risk factors, and implementing a Hazard Analysis Critical Control Point (HACCP) plan based on conducting hazard analysis, determining critical control points, establishing critical limits, monitoring procedures, corrective actions, verification, and record keeping. It also discusses when a HACCP plan is required and the importance of having a crisis management plan focused on preparation, response, and recovery.
04 chapter four
The document provides guidelines for food handlers to prevent contaminating food, including proper handwashing techniques, reporting illness, limiting eating and smoking in food areas, maintaining clean clothing and hygiene, and policies for restricting or excluding ill employees from working with food. Food handlers are advised to wash hands frequently, especially after activities that could spread pathogens, wear gloves properly, and address any health issues that could lead to contaminating food. The resources also define key terms and situations that could result in food contamination.
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This document discusses guidelines for receiving, storing, and labeling food properly. It emphasizes purchasing from approved suppliers and inspecting deliveries for quality, packaging, and temperature. Food must be stored at proper temperatures and labeled with discard dates. Guidelines are provided for specific foods like eggs, shellfish, cut produce, and more to prevent contamination. Proper rotation, cleaning, and refrigeration are also covered.
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Good personal hygiene practices chapt. 4
The document provides guidelines for food handlers regarding personal hygiene and food safety practices. It recommends washing hands for 20 seconds, showering before work, wearing clean clothes and hair restraints, removing jewelry when prepping food, not eating or drinking in food prep areas, and reporting illness to prevent the spread of germs.
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The document discusses the importance of personal hygiene, including wearing clean clothes, brushing teeth twice daily, clipping nails weekly, washing face morning and night, and using deodorant to avoid body odor. Maintaining proper hygiene is important for health and self-confidence.
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This document discusses foodborne illness and sanitation practices in the kitchen. It notes that foodborne illness is caused by consuming contaminated food and affects 76 million Americans annually, killing 5,000. Symptoms can include vomiting, diarrhea and dehydration. Proper cleaning and sanitizing of surfaces, good personal hygiene like handwashing, and safe food handling can significantly reduce the risk of foodborne illness.
02 chapter two
This document outlines various pathogens that can cause foodborne illness such as viruses, bacteria, parasites, fungi, and toxins. It discusses the characteristics of these pathogens and the foods they are most likely to contaminate. Prevention methods are provided that focus on proper food handling and cooking to prevent pathogen growth and contamination.
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This document discusses microorganisms that can cause foodborne illness, known as pathogens. It identifies the main types of pathogens as viruses, bacteria, parasites, and fungi. Viruses are the leading cause of foodborne illness. Bacteria usually grow between 41-135°F, so keeping food out of this temperature danger zone is key to control. Parasites must live in other animals. Fungi sometimes make people sick or spoil food. Pathogens need food, proper acidity, temperature, time, oxygen, and moisture to grow. Controlling these factors (FAT TOM) is important to prevent illness. Certain fish and shellfish can contain natural toxins from what they eat.
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This document certifies that Sterling Price successfully completed the ServSafe Food Protection Manager Certification Examination. The examination is accredited by the American National Standards Institute and Conference for Food Protection. Sterling Price passed the exam on April 20, 2015 and the certification is valid until April 20, 2020. Contact information is provided for recertification requirements or questions.
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JAMES NJOROGE SERVSAFE CERT.
- 1. E X A M FOR M N O. 10158 C E R T I FIe ATE NO. 7117430 ~erw~ale®Certification TO Nj(~JR'O-GEJ·AM:E.S for successfully completing the standards set forth for the ServSafe<!>Food Protection Manager Certification Examination, which is accredited by the American National Standards Institute (ANSI)-Conference for Food Protection (CFP). 5/31/2010 DATE OF EXAMINATION 5/31/2015 DATE OF EXPIRATION Local laws apply. Check with your local regulatory agency for recertification requirements . • ~- #0655 David Gilbert Chief Operating Officer, National Restaurant Association Executive Director, National Restaurant Association Solutions NATIONAL~ RESTAURANT ASSOCIATION® ©2009 National Restaurant Association Educational Foundation. An rights reserved. ServSafe and the ServSafe logo are registered trademarks of the National Restaurant Association Educational Foundation, and used und er license by National Restaurant Association Solutions. LLC, a wholly owned subsidiary of the National Restaurant Association. This document cannot be reproduced or altered. 08121102 v.l004
- 2. E X A M FOR M N O. 10158 C E R T I FIe ATE NO. 7117430 ~erw~ale®Certification TO Nj(~JR'O-GEJ·AM:E.S for successfully completing the standards set forth for the ServSafe<!>Food Protection Manager Certification Examination, which is accredited by the American National Standards Institute (ANSI)-Conference for Food Protection (CFP). 5/31/2010 DATE OF EXAMINATION 5/31/2015 DATE OF EXPIRATION Local laws apply. Check with your local regulatory agency for recertification requirements . • ~- #0655 David Gilbert Chief Operating Officer, National Restaurant Association Executive Director, National Restaurant Association Solutions NATIONAL~ RESTAURANT ASSOCIATION® ©2009 National Restaurant Association Educational Foundation. An rights reserved. ServSafe and the ServSafe logo are registered trademarks of the National Restaurant Association Educational Foundation, and used und er license by National Restaurant Association Solutions. LLC, a wholly owned subsidiary of the National Restaurant Association. This document cannot be reproduced or altered. 08121102 v.l004