Some students need to see material in writing to understand and recall the ServSafe content when it comes to test time. Or perhaps you just want to see the ServSafe content in a (somewhat) abbreviated…

Flashcards are a great way to get familiar with content. This post contains several flashcard sets that covers concepts common to the ServSafe exam.

Facility Safety and Pest Management Your facility requires specific needs, so identifying the ways in which your equipment, materials, utilities, etc. affect safety and pest management is important for your food and staff safety. Interior…

A clean and sanitized environment is necessary to keep foods safe, including all tools, equipment, and surfaces used in your facility. Cleaning Cleaning removes food and dirt and can be done using detergents, degreasers, delimers,…

Systems of Food Safety Management Everything learned thus far can be applied to a food safety management system. These are practices and procedures that identify risks and hazards in your facility and ways to control…

Food Service Holding and serving are steps in the flow of food where food must continue to be monitored for time-temperature abuse and cross-contamination. Holding Food Holding food (like on a buffet) puts foods at…

Cleaning and Sanitizing

Food Preparation Preparation is the step in the flow of food where time-temperature abuse and cross-contamination can easily affect food safety. General Preparation Guidelines During the preparation step, staff must start with cleaned and sanitized…

Thawing and Preparing Food, Preventing Cross-Contamination, Cooking Food and Beyond

Flow of Food Basics The cycle foods travel is called the Flow of Food, and foods must be kept safe at each step. The steps are: purchasing, receiving, storing, preparation, cooking, holding, cooling, reheating, and…