Romesco is a Spanish condiment and sauce that is wonderful as a tapenade with crusty bread, as a flavorful addition to grilled chicken or fish, and excellent on pasta and rice. It is a vegetarian…
The Ultimate Guide to Studying for the ServSafe Exam: Beyond the Basics
Some students need to see material in writing to understand and recall the ServSafe content when it comes to test time. Or perhaps you just want to see the ServSafe content in a (somewhat) abbreviated…
Studying for the ServSafe Exam: Flashcard Extravaganza!
Flashcards are a great way to get familiar with content. This post contains several flashcard sets that covers concepts common to the ServSafe exam.
The Ultimate Guide to the ServSafe Exam: Facilities and Pests
Facility Safety and Pest Management Your facility requires specific needs, so identifying the ways in which your equipment, materials, utilities, etc. affect safety and pest management is important for your food and staff safety. Interior…
The Ultimate Guide to the ServSafe Exam: Cleaning and Sanitizing
A clean and sanitized environment is necessary to keep foods safe, including all tools, equipment, and surfaces used in your facility. Cleaning Cleaning removes food and dirt and can be done using detergents, degreasers, delimers,…
The Ultimate Guide to the ServSafe Exam: Food Safety Management
Systems of Food Safety Management Everything learned thus far can be applied to a food safety management system. These are practices and procedures that identify risks and hazards in your facility and ways to control…
The Ultimate Guide to the ServSafe Exam: Serving Food
Food Service Holding and serving are steps in the flow of food where food must continue to be monitored for time-temperature abuse and cross-contamination. Holding Food Holding food (like on a buffet) puts foods at…
ServSafe Basics Reviewed, Part 6
Cleaning and Sanitizing
The Ultimate Guide to the ServSafe Exam: Prepping, Cooking, Cooling, and Reheating Food
Food Preparation Preparation is the step in the flow of food where time-temperature abuse and cross-contamination can easily affect food safety. General Preparation Guidelines During the preparation step, staff must start with cleaned and sanitized…
ServSafe Basics Reviewed, Part 5
Thawing and Preparing Food, Preventing Cross-Contamination, Cooking Food and Beyond