Test Prep Blog for the ServSafe Page 2

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...
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What is a Standard Drink?

A standard drink is any alcoholic beverage that contains 14 grams of pure alcohol. Because adult beverages contain different alcohol concentrations, 14 grams looks different depending on what type of drink is being served. Here is what a “standard drink” looks like for the most common types of al...
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Hand washing 101

You know that hand washing is important, but do you really know how to do it? Make sure you’re in the know with our hand washing 101 basics! When to Wash your Hands: Any time your hands are visibly soiled or dirty After going to the bathroom Before eating or drinking...
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Minimum Internal Cooking Temperature for Meat and Seafood

Wonder if that chicken is done enough? Don’t leave it to chance! Always temp your food to make sure it’s reached a safe internal cooking temperature. Trust us, your stomach will thank you! Chicken, Turkey and Duck (whole): 165℉ (74℃) for 15 seconds Ground Beef, Ground Pork, and Ground Seafood: ...
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The "Big Eight" in Food Allergies

If you work in the foodservice industry, you’ll often come into contact with guests who have food allergies. While there are a number of foods that may cause someone to have an allergic reaction, the “Big Eight” are the most common culprits. They are: Milk Eggs Soy Peanuts Fish Wheat Shell...
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When food is delivered to an establishment, the receiver should ver