Test Prep Blog for the ServSafe
What Is a ServSafe Proctor?
ServSafe provides information and testing related to safe food and alcohol service for dining and drinking establishments. For those considering becoming an instructor or proctor to assist with the teaching and testing, there are several differences in the roles that should be noted, and you shou...
Read MoreShelf-Life Terminology, Explained
Americans waste upward of a pound of food per day, per person. This amounts to over 150,000 tons of food daily, with much of it being thrown out due to fear that it may be spoiled or no longer edible. While many individuals are adopting more sustainable lifestyle habits, it should be noted that, ...
Read MoreSafe Temperatures for Food Delivery
When food is delivered to an establishment, the receiver should verify that it meets prescribed temperature requirements to ensure that it is safe for consumption. Here is a guide for the correct temperatures and considerations for various types of food: Frozen Food Frozen food should be alwa...
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Bartender Basics
Bartending is an incredibly social occupation that also requires a great degree of knowledge, a good memory, and the right attitude. Being a truly great bartender requires a unique mix of these traits and skills; however, there are a few other things to keep in mind in this line of work. ...
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Safely Cooling Food
TCS food is food that requires time and temperature control to remain safe for consumption. When cooling food, you need to take it from 135°F to 41°F (57°C - 5°C) within 6 hours. Bacteria grows especially rapidly at temperatures between 125°F- 70°F (52°C - 21°C), so when cooling food you must do ...
Read MoreRecent Posts
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ServSafe provides information and testing related to safe food and alco…
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Shelf-Life Terminology, Explained
Americans waste upward of a pound of food per day, per person. This amo…
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Safe Temperatures for Food Delivery
When food is delivered to an establishment, the receiver should verif…
