Test Prep Blog for the ServSafe

Shelf-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 More


Safe 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...
Read More

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. ...
Read More

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 More


Big 6 Pathogens

The FDA lists over 40 types of bacteria, viruses, parasites, and fungi that contaminate foods and cause illness, but they have singled out 6 that are the most contagious and cause the most severe symptoms. They are E coli, Hepatitis A, Nontyphoidal Salmonella, Norovirus, Shigella, Salmonella Typh...
Read More

Recent Posts

Shelf-Life Terminology, Explained

Americans waste upward of a pound of food per day, per person. This amo

Safe Temperatures for Food Delivery

When food is delivered to an establishment, the receiver should ver

Bartender Basics

Bartending is an incredibly social occupation that also requires a