Final Exam Prep: Last Steps Before Taking the Test
38. Capstone – How A Real Health Inspection Looks Through the Lens of ServSafe
37. When Normal Isn’t Enough: Variance and Special Processes
Marcus has been running the kitchen at Bistro Zenith for two years and is especially proud of the restaurant’s signature charcuterie board: a collection of cured meats, pickled vegetables, a rotating cheese selection, all served…
Know Thy Pathogens: Bacteria, Viruses, Parasites, And Other Buggies
Pathogen Reference — Foodborne Illness Index A reference guide to the pathogens and toxins covered on the ServSafe Manager exam — organized around the Big 6, the six pathogens you need to know cold, followed…
Food Safety: Know the Language
36. Check It (Before It Gets Checked For You)
There is a Chinese buffet not far from where I live called King Buffet. That place has been there forever, and when I was younger, my mom liked to go there for their All-You-Can-Eat Crab…
35: When the Building Stops Being Safe
The Storm Doesn't Care About Your Dinner Rush I've worked in Florida nearly my entire professional life. I have become VERY familiar with the impact hurricanes can have — how they can take a normal…
34. Cleaning Doesn’t Manage Itself
Carlos got his first job at Cafe Italiano when he was 16. He started in Dish, moved to prep after high school, then the line, then was quickly promoted to shift lead, and eventually sous…
33. Sanitizing: Clean Isn’t Necessarily Safe
The dishmachine had been beeping all morning. The AM dishwasher tried to get the Big Boss to come take a look, but she was buried in everything else happening in the kitchen. Finally, about an…
32. CLEANING IS A SYSTEM
It's a random day in a random week. A random cook grabs a wiping cloth out of a sanitizer bucket and goes after the mess on his prep table. There is flour on it. A…