Test Prep Blog for the ServSafe Page 2

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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TCS Food Safety

TCS Food Safety All food is susceptible to becoming contaminated, but there are several foods that need especially strict control when it comes to cooking time and temperature-regulated storage. Here is a list of these “TCS” (time and temperature control for safety) foods and some general food s...
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