Section Ten

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Section Ten

1 / 76

What tool can be used to measure the surface temperature of items while they’re being sanitized in a high-temperature dishwashing machine?

2 / 76

After finding out what your water hardness is from your municipality, who should you work with to identify the correct amount of sanitizer to use?

3 / 76

What are these chemicals often used for in foodservice operations?
• Chlorine
• Iodine
• Quats (quaternary ammonium compounds)

4 / 76

Nonfood contact surfaces only need regular cleaning, but food contact surfaces must be cleaned and sanitized after every use. What’s the difference between cleaning and sanitizing?

5 / 76

A three-compartment sink needs to be set up properly before it can be used to sanitize items. What is the first step in preparing a three-compartment sink?

6 / 76

ServSafe recommends a water temperature of 68°F for an iodine sanitizer solution. What water temperature does ServSafe recommend for a quats sanitizer solution?

7 / 76

Both iodine and quats sanitizers need at least 30 seconds, and chlorine sanitizers need at least 7 seconds of contact with a surface to kill pathogens. What are these time-specifications called?

8 / 76

When sanitizing food contact surfaces, make sure the entire surface has enough contact time with the sanitizing solution. What is the correct tool to use for applying the sanitizing solution?

9 / 76

A properly set up three-compartment sink has clean water in the middle sink. This sink is used for dipping items to rinse them. When is it unnecessary to fill this sink?

10 / 76

A chemical-sanitizing machine is a dishwasher that uses chemicals to sanitize items. What advantage does this type of dishwasher have compared to a high-temperature machine?

11 / 76

When preparing an iodine sanitizer solution, the water pH must be 5 or less, or according to the manufacturer’s recommendation. What should the water pH be when preparing a quats sanitizer solution?

12 / 76

Why do the manufacturers’ instructions need to be followed carefully when using cleaners?

13 / 76

By what method can a dishwashing machine sanitize items?

14 / 76

When cleaning and sanitizing food contact surfaces, the second step is to wash the surface with an approved cleaner. What is the correct cleaning tool to use for this?

15 / 76

What do these critical factors influence?
• Concentration
• Temperature
• Contact time
• Water hardness
• pH

16 / 76

When preparing a quats sanitizer solution, ServSafe recommends a water temperature of 75°F. What water temperature does ServSafe recommend for an iodine sanitizer solution?

17 / 76

Food can become baked onto dishware if the water is too hot in a high-temperature dishwashing machine. What can happen if the water is not hot enough?

18 / 76

When loading dish racks, how can you make sure that the water spray will reach every surface?

19 / 76

Scrape the food off of items before putting them in the dishwasher. How can this job be made easier if the food is dried-on?

20 / 76

When can a cleaner be used as a substitute for another cleaner of a different type?

21 / 76

What is a mix of chemical sanitizer and water called?

22 / 76

When sanitizing stationary equipment, the concentration of the sanitizer must be at the required level. What is important about the way the sanitizer is applied?

23 / 76

What happens if too much sanitizer is used and the concentration of a sanitizer solution is too high?

24 / 76

Check chemical-sanitizing machines at least once a day. Make sure it’s clean and its dispensers are full of detergent and sanitizer. How often should the dishwasher be cleaned?

25 / 76

When cleaning and sanitizing food contact surfaces, the third step is to rinse the surface with clean water. What is the correct cleaning tool to use for this?

26 / 76

Why do staff need to be provided with a way to measure time in seconds when using a three-compartment sink?

27 / 76

Sanitizing means killing the pathogens that still remain on a surface after it has been cleaned. Everything that has contact with food must be sanitized. What sanitizing method is commonly used in food service?

28 / 76

What kind of items are usually cleaned and sanitized in a three-compartment sink?

29 / 76

When cleaning and sanitizing food contact surfaces, the fourth step is to sanitize the surface with the correct sanitizing solution. How should the concentration of the sanitizing solution be prepared?

30 / 76

When cleaning and sanitizing stationary equipment, how should the removable parts be washed, rinsed, and sanitized after they have been taken off the unit?

31 / 76

Check the dishwasher at least once a day. Ensure it’s clean and its dispensers are full of detergent and sanitizer. How often should the dishwasher be cleaned?

32 / 76

What is the most important thing to consider when storing items that have been cleaned and sanitized?

33 / 76

How often should a soft-serve yogurt machine be cleaned and sanitized, unless the manufacturer recommends differently?

34 / 76

According to ServSafe, what kind of surfaces must be cleaned and sanitized at these times?

• After they are used
• Before working with a different type of food
• Between handling different types of raw TCS fruits and vegetables
• When surfaces may have become contaminated due to the interruption of a task
• Every four hours during continuous use

35 / 76

Surfaces that do NOT have contact with exposed food only need to be cleaned and rinsed to prevent the build-up of dirt. Why do surfaces that have contact with exposed food need to be cleaned, rinsed, and sanitized?

36 / 76

The contact time for a sanitizer solution is the amount of time that it must have contact with a surface to kill the pathogens on it. What is the contact time for chlorine sanitizer?

37 / 76

Besides concentration, temperature, and contact time, what other factor is critical for the effectiveness of chemical sanitizers?

38 / 76

How does ServSafe classify the items on this list?
• Abrasives
• Degreasers
• Delimers
• Detergents

39 / 76

Sanitizer solutions become less effective and should be changed when they get dirty or contain too much leftover detergent, hard water, or pieces of food. When else should sanitizer solutions be changed?

40 / 76

Everything that has contact with food must be sanitized. This is done to kill the pathogens that still remain on surfaces after cleaning and rinsing. What method can be used for this?

41 / 76

What can be sanitized by soaking in a chemical sanitizing solution or by going through a high-temperature dishwashing machine?

42 / 76

The final sanitizing rinse in a high-temperature dishwashing machine must be at least 180°F to properly sanitize items. What should it be in a stationary-rack, single-temperature machine?

43 / 76

To be effective, a sanitizing solution must be at the correct temperature. How can you know the temperature requirements for the type of sanitizer that your operation uses?

44 / 76

What kitchen equipment can cause listeriosis if not cleaned and sanitized every four hours to prevent cross-contamination?

45 / 76

When cleaning and sanitizing food contact surfaces, the first step is to scrape or remove food bits from the surface. What is the correct cleaning tool to use for this?

46 / 76

Which government agency regulates chemical sanitizers?

47 / 76

When maintaining a chemical-sanitizing machine, clear its spray nozzles if a build-up of food or debris prevents them from working properly. What other kind of build-up should be removed if needed?

48 / 76

When monitoring a chemical-sanitizing dishwasher, besides water temperature, and sanitizer levels, what else should be checked?

49 / 76

What kind of blend can an operation with a two-compartment sink use once to clean and a second time to sanitize?

50 / 76

According to ServSafe, what should meet these requirements?
• Stable
• Non-corrosive
• Safe for use in a food service operation

51 / 76

How can chemicals be used to sanitize equipment, tableware, and utensils?

52 / 76

We can sanitize items with heat by soaking them in water that is 171°F or higher for at least 30 seconds. What is another way to sanitize items with heat?

53 / 76

When preparing a solution of chlorine Sanitizer the water temperature depends on the pH of your water. For a pH of 8 or less, the water temperature should be between 75°F and 100°F. What should the temperature be if the pH is higher than 8?

54 / 76

What should be done if food contact surfaces have not been cleaned and sanitized correctly?

55 / 76

Your supplier needs to know the pH of your water to determine the correct amount of sanitizer to use. How can you find out what the pH of your water is?

56 / 76

Use the correct tool to wash stationary equipment, such as a cloth towel, or a nylon brush or pad. What kind of cleaner should be used to prepare the cleaning solution?

57 / 76

A properly set up three-compartment sink will have a chemical sanitizing solution in its last sink. What can be used as an alternative to sanitizing solution?

58 / 76

When cleaning and sanitizing food contact surfaces, the fifth and final step is to allow the surface to air-dry. Why should a towel NEVER be used to dry a surface after it has been sanitized?

59 / 76

Nonfood contact surfaces only need regular cleaning, but food contact surfaces must be cleaned and sanitized after every use. What’s the difference between cleaning and sanitizing?

60 / 76

What kind of items are usually cleaned and sanitized manually in a three-compartment sink?

61 / 76

Natural minerals dissolved in water increase its hardness and reduce the effectiveness of a sanitizing solution. Prepare chlorine and iodine solutions according to manufacturer recommendations. What level of water hardness should quats be prepared to?

62 / 76

A high-temperature machine is a dishwasher that uses hot water to clean and sanitize items. These dishwashers must have a built-in thermometer that checks the water temperature at the manifold. Where is the manifold located in the machine?

63 / 76

What is determined by the amount of minerals in your water and can affect how well a sanitizer works?

64 / 76

The concentration of a chlorine sanitizing solution should be between 50 and 99 ppm. And for iodine, it should be between 12.5 and 25 ppm. What should the concentration of a quats sanitizing solution be?

65 / 76

What kind of units are used to measure concentration?

66 / 76

Why does a sanitizer solution need to make contact with the object being sanitized for a specific amount of time?

67 / 76

Make sure to check the concentration of a sanitizer solution with the correct test kit for the type of sanitizer that is being used. Where can you be sure to get the correct test kits?

68 / 76

According to ServSafe, what task is best performed in this order?
• Scrape
• Wash
• Rinse
• Sanitize
• Air-dry

69 / 76

What happens if not enough sanitizer is used and the concentration of a sanitizer solution is too low?

70 / 76

Chemicals can be used to sanitize surfaces. The sanitizing solution must be prepared correctly and have contact with the surface for enough time to kill pathogens. How can the surfaces of tableware, utensils, and equipment make contact with the sanitizing solution?

71 / 76

How long do both quats and an iodine sanitizer solutions need to make contact with a surface to kill pathogens?

72 / 76

A towel can contaminate sanitized surfaces and should not be used for drying them. How should all sanitized surfaces be dried?

73 / 76

Besides following ServSafe’s guidelines, how can you ensure that your dishwasher is being operated correctly and properly maintained?

74 / 76

Why should test kits for checking the concentration of sanitizer solution always be available and easy for staff to get?

75 / 76

What is measured in parts per million (ppm) and compares the amount of a chemical sanitizer to the amount of water in a sanitizer solution?

76 / 76

A three-compartment sink with the proper set up has detergent and water in the first sink for washing the items. What temperature should the water be?

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Active Managerial Control (AMC), according to ServSafe

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Active Managerial Control (AMC)

According to ServSafe

 

1 / 10

Identifying the risks is the first step to take when implementing Active Managerial Control (AMC). How do you identify risks?

2 / 10

What food safety management system is specifically focused on controlling the five most common risk factors for foodborne illness?

3 / 10

Assessing the system to make sure that it's working is which of the Six Steps to Active Managerial Control (AMC)?

4 / 10

Who's responsibility is it to control the CDC's five common risk factors that can cause foodborne illness?

5 / 10

Implementing a HACCP program in your operation will achieve Active Managerial Control (AMC), but HACCP plans are complicated. What are some simpler programs that you can use to achieve Active Managerial Control (AMC)?

6 / 10

As the manager, what is your responsibility when implementing Active Managerial Control (AMC) in your operation?

7 / 10

What is Active Managerial Control (AMC) based on?

Question hint 

8 / 10

When or where should managers practice Active Managerial Control (AMC)?

Note text 

9 / 10

What does Active Managerial Control (AMC) focus on to prevent foodborne illness?

10 / 10

In a system of Active Managerial Control (AMC), the manager must be proactive, rather than reactive when controlling the risk factors for foodborne illness. How is this done?

Your score is

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Why you should NOT wash raw chicken before cooking.

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Raw chicken legs still in the package.

Raw chicken is gross, why shouldn’t I wash it?

Raw chicken from the grocery store looks and feels gross. The skin has little bumps and feels wet and clammy. There are red and yellowish juices throughout the packaging and dripping from the bird, disgusting!

Not only that, but we have all heard horror stories about how nasty a meat processing plant can be. Or the industrial farms where chickens are raised – crammed in tiny cages and wallowing their own filth, yuck!

If you have a little more knowledge about food safety, you may still be convinced that poultry needs to be washed before cooking. After all, poultry is one of the biggest carriers of the pathogens that cause foodborne illness. This is why poultry needs to be cooked to a higher temperature than foods (165°F) in order to make it safe to eat. It makes sense that rinsing the bird first is an extra precaution against illness.

And some of us have memories of our mothers or grandmothers giving the bird a quick rinse in the sink before seasoning or carving it. And it seems like a good idea so we pass that “wisdom” on to our children. But unfortunately, washing poultry does more harm than good. So why is it dangerous to wash chicken before cooking it?

Because washing raw chicken makes an even bigger mess!

The water used to wash the chicken splashes everywhere, even if it doesn’t seem like it. One little splash can cause tiny water droplets to fly up to two feet in any direction.

Then the juices are on your hands and you touch the faucet to turn it off. After that, you may wipe your hands on a towel making it contaminated too.

Now the chicken juices are all over the sink, faucet, counter, towels and you! Your kitchen is entirely contaminated.

Raw poultry, and especially chicken contain a pathogen called campylobacter. And campylobacter is the leading cause of foodborne illness in the United States. It only takes one microscopic campylobacter organism on your counter to quickly multiply into millions and billions of campylobacter organisms.

Microscopic image of campylobacter bacteria
Campylobacter Bacteria Under a Microscope

If enough campylobacter is accidentally ingested or enters the body through hand to mouth contact, a person can become sick. And in some cases, the sickness can even lead to death.

If there are young children in the house then the scenario becomes even worse. Preschool-age children are very susceptible to foodborne illness because their bodies have not yet developed a strong enough immune system. Also, the elderly and people who are already sick with other diseases are more susceptible as well.

A baby being washed in the same sink as raw chicken.

There have always been two sides to the argument and everyone has an opinion. But there is only one correct answer, you should not wash raw poultry before cooking it. Now that you know the reason it’s quite simple and easy to understand – explain it to others so that they know it too.

As long as you cook poultry to the correct internal temperature, it becomes totally safe to eat.

TAP Series

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What is TAP Series?

TAP Series leads the industry in online courses and cloud solutions for the foodservice industry. Their primary focus is food manager and food handler training. Hundreds of thousands have passed the Food Safety Manager exam when using TAP to prepare for the Food Safety Manager exam.

TAP Series is the most recognized Food Safety Manager Course in the country by striving to provide the most effective and efficient Food Safety Manager exam prep materials. TAP Series has trained over 500,000 Food Handlers nationwide with more being trained every day.

Online food safety course for food manager certification

There are some things to keep in mind before choosing to take the online course. You will have to find a certified proctor to administer the exam; you’re not allowed to take the exam alone. You can find a directory of proctors by hovering over the ServSafe® Testing tab.

ServSafe Food Protection Manager Exam

An Exam Proctor will need to be physically present to administer an exam.

We offer exams at these locations at 3:30 pm on the date of scheduled classes. More locations can be found by hovering over the “ServSafe® Testing” tab located on the top menu bar.

Exams will be administered online and are available in English, Spanish or Chinese unless otherwise requested.

Print exams may be requested in English, Spanish, French Canadian, Japanese, Korean, Chinese or Large Print 15 days in advance and will incur an additional charge of $15.00 billed separately for shipping & handling. Exam results will be available in 10 business days.

Choosing an online food safety course

We offer both ServSafe® and TAP Series® food safety courses for managers. We highly recommend the TAP Series course for several reasons which are outlined below. Some people still choose ServSafe because of name recognition. It’s a personal preference so we provide both.

Both food safety courses are nationally accredited and provide the same curriculum. Students pass the exam at the same rate with both courses. But TAP Series is more affordable and offers a few extra perks that ServSafe doesn’t. With TAP Series you have immediate access to your course and they provide 24-hour support. ServSafe only provides support between 8 am and 6 pm. Also, TAP Series is the only food safety course with a training warranty and they offer refunds in limited situations.

Both food safety courses can result in a ServSafe® certificate

Both the ServSafe and TAP Series food safety courses can result in a ServSafe certificate. This is because your certificate is awarded according to which exam you pass; not which course you complete. You do not have to take the ServSafe course in order to take their exam. The Hospitality Training Center only administers ServSafe exams and we will provide the exam regardless of which course you’ve completed. We take the exam online so that your results and a valid ServSafe certificate can be available immediately after the session has completed.

Why are Restaurants Cold?

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Why do restaurants keep the temperature so low?

I think it’s happened to all of us, we go to a restaurant to enjoy a nice meal on a warm day. We wear just shorts and a T-shirt because it’s hot outside.

But after sitting in the restaurant waiting for our meals to be served, we notice that’s quite chilly inside. Why?

I have often wondered about this and I finally know the reason. Some people will claim that cold temperatures make people eat more – and spend more. But the answer is a lot simpler than that.

So why is it so darn cold in restaurants?

The answer lies with who is controlling the thermostat. People sitting at the tables and relaxing while enjoying their meal do NOT control the thermostat.

Have you ever worked in a commercial kitchen? It’s hot in there! And the servers, along with all of the other employees, are busy running back and forth and working up a sweat. And some people would be grossed-out if their server was dripping with sweat. And there are the related hygiene issues for having sweat in your food.

But don’t get mad at the back or front of house workers. It’s just an innocent oversite. They don’t realize that it’s cold because they are hot!

Of course, the patron is the guest and should receive great service and be comfortable while enjoying their meal. But in order to provide great service (and avoid sweat in your food) the workers need to be comfortable too.

So next time you go out for dinner, cut the employees some slack and bring a sweater or a jacket. If the sun is still shining ask for a table near a window, or if there is outside dining maybe try that next time.

And sometimes if you ask nicely to turn down the air conditioner they will be happy to do so. But be advised that usually, they will just tell you they turned it down when they really did not.

How much does ServSafe certification cost?

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There are five training courses offered by ServSafe and four of them offer certifications. Having a “certification” means that you have a certificate and you get that certificate by passing the test. The training courses offered by ServSafe are:

ServSafe Food Manager

ServSafe Food Handler

ServSafe Alcohol

ServSafe Allergens

ServSafe Workplace

The ServSafe Workplace training course does not have a test and so, therefore, it does not have a certification. The other four do have a test and certification. Sometimes the test is also called an exam or an assessment, depending on which certification your getting.

So how much do a ServSafe training course and ServSafe test cost?

Depending on which certification you need, you may not need to take a training course. And you may not need your exam to be from ServSafe either. If you need the certification for a state or city law or regulation, you probably do not need to be ServSafe certified. You probably can choose a cheaper and better option for your training and testing.

How much for ServSafe Manager certification?

You will probably need to purchase three things for your ServSafe Manager certification. They are a food safety training class or online course, a ServSafe exam, and proctor services. You can buy these in a bundle or purchase them separately. Usually, you will not save much money by purchasing them in a bundle but it could be more convenient.

ServSafe sells lots of training and exam materials, but you really only need to pass the exam to become ServSafe certified. The training courses, study guides, and textbooks are optional.

But the ServSafe Manager is exam is not easy and unless you have extensive experience in a commercial kitchen or have taken an advanced culinary course, you will probably fail. You can try our ServSafe Practice Test to see if you can pass and our ServSafe Study Guide to help you prepare.

It is highly recommended that you take a food safety class or an online course before attempting the exam.

ServSafe Manager Online Exam: $36

ServSafe Manager Written Exam: $38

There is an online and written version of the exam. Both versions require a proctor to administer the exam. You will also need to have a proctor present when you take the exam. Proctors set their own fees and they vary greatly. If you live in California, Florida, Texas or Georgia you can find a proctor here on our website. If you don’t live in one of those states, you can find a proctor on the ServSafe website.

ServSafe Exam Proctor Fee: $50 – $100

The proctor fee may or may not include the cost of the exam. Be sure to check. If you bought an online course or a textbook, the exam is probably included with your purchase. So be sure that if you already have the exam, that you’re not buying an extra one that you don’t need.

Online TAPSeries course: $85

Online Learn2Serve Course & exam: $125

Online ServSafe Course & exam: $153

The Learn2Serve online course does include an exam and certification, but it’s not ServSafe. However, the exam is ANSI-CFP accredited so that it is valid in most jurisdictions. You will need a proctor to be present during the exam and he/she will have additional fees.

The online ServSafe course includes an exam, but you will still need to find a ServSafe proctor to administer the exam. The proctor will have additional fees for his/her services.

Here at the Hospitality Training Center, we recommend either the classroom training or the TAPSeries online course. The TAPSeries online course prepares you for the ServSafe Manager exam and has a high pass rate. They also have the most flexible refund policy and 24hr customer service.

ServSafe Manager classroom training: $150 – $250

Usually, the classroom training includes the cost of the exam and the proctor fees. Often times people find the classroom option to be the easiest. Because your instructor/proctor can assist you along the way with the process of becoming certified.

ServSafe sells lots of training and exam materials, but you really only need to pass the exam to become ServSafe certified. The training courses, study guides, and textbooks are optional.

But the ServSafe Manager exam is not easy and unless you have extensive experience in a commercial kitchen or have taken an advanced culinary course, you will probably fail.

It is highly recommended that you take a food safety class or an online course before attempting the exam.

ServSafe Manager Online Exam: $36

ServSafe Manager Written Exam: $38

There is an online and written version of the exam. Both versions require a proctor to administer the exam. You will also need to have a proctor present when you take the exam. Proctors set their own fees and they vary greatly. If you live in California, Florida, Texas or Georgia you can find a proctor here on our website. If you don’t live in one of those states, you can find a proctor on the ServSafe website.

ServSafe Exam Proctor Fee: $50 – $100

The proctor fee may or may not include the cost of the exam. Be sure to check. If you bought an online course or a textbook, the exam is probably included with your purchase. So be sure that if you already have the exam, that you’re not buying an extra one that you don’t need.

Sometimes the prices vary depending on which state you work. This is because the training material could be slightly different so that it adheres to your state’s guidelines. Follow the links below to see which course is appropriate for you.

Online TAPSeries course: $85

Online Learn2Serve Course & Exam: $125

Online ServSafe Course & Exam: $153

The Learn2Serve online course does include an exam and certification, but it’s not ServSafe. However, the exam is ANSI-CFP accredited so that it is valid in most jurisdictions. You will need a proctor to be present during the exam and he/she will have additional fees.

The online ServSafe course includes an exam, but you will still need to find a ServSafe proctor to administer the exam. The proctor will have additional fees for his/her services.

Here at the Hospitality Training Center, we recommend either the classroom training or the TAPSeries online course. The TAPSeries online course prepares you for the ServSafe Manager exam and has a high pass rate. They also have the most flexible refund policy and 24hr customer service.

ServSafe Manager classroom training: $150 – $250

Usually, the classroom training includes the cost of the exam and the proctor fees. Often times people find the classroom option to be the easiest. Because your instructor/proctor can assist you along the way with the process of becoming certified.

There are four ways that people usually find a ServSafe food safety class. There official ServSafe website has a list of classes. You can search for your city in their directory (or a nearby city) and see a list of class schedules.

Sometimes your state’s health department will have a list of classes and proctors.

And sometimes your states Restaurant Association will have a list of classes too.

Or you can just search on Google for ServSafe classes in your area. There are several independent instructors/proctors offering training in testing around the in states where this is required by law or regulations.

How much does ServSafe Handler certification cost?

ServSafe Handler certification is much easier and cheaper than Manager certification. This is the most common certification that people receive from ServSafe.

The ServSafe Handler assessment does not require a proctor. Typically the assessment is included in the cost of the online course or a class. Usually when people are asked by their employer to get “ServSafe certified” they just mean to get a “food handlers card” or “food handlers permit”. ServSafe is just one of several companies providing food handler certification.

Sometimes the prices vary depending on which state you work. This is because the training material could be slightly different so that it adheres to your state’s guidelines. Follow the links below to see which course is appropriate for you.

ServSafe Handler Online Course & Assessment: $15

TAPSeries Handler Online Course & Assesment:

Learn2Serve Handler Online Course & Assesment: $10

How Much Does ServSafe Alcohol Certification cost?

The ServSafe Alcohol course includes an exam and you do not need a proctor to be present during the exam. ServSafe is only one of a few training courses available. Be sure that the course and exam you are taking is approved in your state. ServSafe is NOT approved in every state so you may need to take a different course.

Sometimes the prices vary depending on which state you work. This is because the training material could be slightly different so that it adheres to your state’s guidelines. Also, some course may not be available in your state. Follow the links below to see which course is appropriate for you.

ServSafe Alcohol Online Course & Test: $30

TAPSeries Alcohol Online Course & Test: $19.95

360Training Alcohol Online Course & Test: $12

How Much Does ServSafe Allergens Cost?

The ServSafe Allergens certification has an exam and a certification. But you do not need a proctor to be present for the exam. The ServSafe Allergen program is not approved in every state. For example, Massachusetts doe not accept ServSafe for allergen certification. If you work in Massachusets consider another program for your certification.

Sometimes the prices vary depending on which state you work. This is because the training material could be slightly different so that it adheres to your state’s guidelines. Also, some courses may not be available in your state. Follow the links below to see which course is appropriate for you.

ServSafe Allergen Online Course & Exam: $22

TAPSeries Allergen Online Course & Exam: $19.90

Learn2Serve Allergen Online Course & Exam: $15

How Much Does ServSafe Workplace Training Cost?

The ServSafe “Workplace” training online course is new and it’s the only course from ServSafe without an exam, so you are not truly considered as “certified” This training course focuses on creating a safe and appropriate work environment for all employees. The primary subject in this course is sexual harassment and discrimination. At the time of this writing, ServSafe is the only training company that provides this type of training that is centered on foodservice operations.

ServSafe Workplace Training Course: $22

What is a cross-connection in ServSafe?

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Hose connected from cleat faucet to dirty bucket of water.

Food safety cross-connection

“A physical link through which contaminants from drains, sewers, or other wastewater sources can enter a drinkable water supply”

Basically, any connection between clean water and dirty water. And there are usually more places than you realize.

A hose connected to a faucet and submerged in a mop bucket is an example. Because sometimes air-pressure can change unexpectedly a create a “backflow”. Dirty water could flow into the clean water and contaminate it.

The same is true for a spray gun in the dish room. If it is left in the sink and the sink backs up with water overnight, this causes a cross-connection. The dirty water from the drain contaminated the water in the spray gun. Now if an employee uses that water assuming it’s clean, someone could get sick.

There are probably countless “cross-connections” in many topics of interest. The cross-connection in ServSafe is the same as it is referred to in all of food safety. It’s even the same cross-connection as it’s referred to in plumbing as well.

Cross-connection vs. Cross-contamination

Sometimes cross-connection is confused with cross-contamination. Basically, they are the same thing: when something dirty contaminates something that is supposed to be clean.

Cross-Connection usually deals with water, drains, pipes, hoses and such. There are a couple of special preventative measures used for this area and that will be explained below.

Cross-Contamination usually deals with situations like cutting raw chicken on a cutting board then using that same cutting board for something else. Or cutting food that will be served raw with a knife that was used to cut raw meat.

Air-Gap

An “Air-Gap” is a space of air between dirty water and clean water. For example, you do not want to have a hose from a faucet hanging into a sink of water. Instead, there should be an air gap.

Backflow Prevention Device

It there cannot be an “air-gap” then there should be a “back-flow prevention device”. If you must have a hose, drain or other means by which dirty water and clean water connect, then you should use a backflow prevention device. This is just the coupling at the end of a hose so that they can connect, but water is prevented from flowing in the wrong direction.

How to pass the ServSafe Managers Test

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Passing the ServSafe Managers Test

So you need to pass the ServSafe Managers test in order to get your food managers certification. Either you are the owner of a food establishment or the manager of one. Or maybe you need this as part of your school curriculum. But it could be just another thing to add to your resume.

The ServSafe food manager is the highest (out of 4) certifications. Basically, it’s this person’s duty to monitor the safety of the food in a foodservice operation. And to instruct other employees on how to do the same. This is usually in addition to other regular duties.

Try our free ServSafe Practice Test and Study Guide

How hard is the ServSafe Managers Test?

The ServSafe Managers test has 90 questions but you’re only graded on 80 of them. Ten of the questions are there just for experimental purposes. The test is multiple choice with 4 possible answers. You have 2 hours to complete the exam and you must score at least 75% in order to pass. The exam is available online and in a written version and both require that a certified proctor be present during testing.

If you have not taken a food safety course or done quite a bit of self-study, you will fail. Unless you have extensive experience in a commercial kitchen or taken an advanced culinary course.

There are new terms to learn. New laws and regulations to be aware of. The process of purchasing and storing food and who are considered reputable suppliers.

You will have to memorize lots of temperature ranges for different foods, regarding cooking and storage. And how long food can be left in different temperatures before it must be thrown out.

You will have to learn about cleaning agents and procedures. And of course, personal hygiene is a big one.

There are a few different illnesses and bacteria/viruses that you will need to memorize too. And also the allergens.

So if you don’t already know all this stuff, get ready for a crash course!

How do I pass the test?

You can take an online course or attend a class. Or you can start reading a lot about the food safety practices that restaurants adhere to.

You can find things online to help you study, but if you’re not going to take a class or an online course, then you should try to get your hands on the latest edition of the ServSafe Manager textbook. Currently the 7th Edition in late 2019.

Of course, you could buy one from the ServSafe website but you don’t have to. Maybe your local public library has one. Check the college, vo-tech and university libraries too, especially if they have a culinary program. Or ask around, maybe a coworker has one. Even if it’s not the current edition usually they are pretty close.

If you need to buy one, check Amazon, there are usually some for sale but the exam voucher is usually missing.

Amazon also has a rental program for the ServSafe Managers Textbook. The listings I saw claim to include the exam answer sheet for $40. But Amazon also does not guarantee that all “CD’s and Additions” will still be in the book rental.

Our website has lots of free resources for you. You can start by taking our ServSafe Practice Test just to get a feel for it. Then if you fail then you can take refresher with our ServSafe Study Guide and try again.

ServSafe Practice Test

If you go with the online course you can take the official ServSafe Managers course if you like, but you don’t have to. There are other accredited companies offering the same material for a lower price. You just need to make sure the course is accredited by the ANSI and the CFP. (The American National Standards Institute and the Conference for Food Protection).

If you decide to go with taking a class then you will have to find one. There are classes advertised on the official ServSafe website. And there could be classes advertised on your states Restaurant Association website. Sometimes there are classes advertised on your state or local health department website. And if all else fails, just do a Google search for “servsafe class near me”. This is usually your best option for finding a class. Because usually, you will find a small business owner who does this professionally every day. And she can guide you through the entire process and often times hand you a printed ServSafe Managers certificate after the exam. Also, oftentimes there is some competition between a couple of “food safety training” companies in your city and this where you will get the best, fastest, and cheapest service.

If you take a class your instructor will probably handle the exam for you. But if you take an online course or do self-study then you will need to find a proctor to give you the exam.
If you happen to live in California, Texas, Florida or Georgia we have a directory of ServSafe proctors that may be available to administer the exam for you. They are not employees of the Hospitality Training Center and they may not be employees of ServSafe either. Also, they are not free and they set their own fees.

Is the ServSafe test hard?

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Chef getting angry about a hard ServSafe test.

How hard is the ServSafe exam?

Well, it depends on which ServSafe test you’re talking about. And it depends on how much training, experience, and preparation you have before taking the test.

There are five different ServSafe training courses and four of them have a test and certification. Sometimes the test is referred to as an “exam” or an “assessment”, but it’s really just a test. A certificate is earned after passing the test. The ServSafe Workplace course is the only one that does not have a test and therefore does not have a certification.

1) ServSafe Manager

2) ServSafe Handler

3) ServSafe Alcohol

4) ServSafe Allergens

5) ServSafe Workplace

Most people who ask this question are wanting to know about the ServSafe Manager exam. So this article will focus on that. The short answer to this question is, “yes”. Don’t worry too much though, because most people pass. But, most people also complete an 8-hour training course before attempting the exam. If you have not taken a food safety training course or did lots of self-study, you will probably fail. Unless you have extensive experience in a restaurant kitchen, then it could be possible to pass without training or study.

The ServSafe Manager exam will test your knowledge of six categories of food safety in a commercial kitchen. They are:

1) Foodborne Microorganisms and Allergens

2) Personal Hygiene

3) Purchasing, Receiving and Storage

4) Preparation, Cooking, and Serving

5) Facilities, Cleaning/Sanitizing, and Pest Management

6) Regulatory Authorities.

The ServSafe Manager test has 90 questions. But 10 of those questions are not graded. They are just to determine the quality of the question and if it will be included in future exams. You will not know which 10 questions they are, they are randomly mixed with the real questions.

You need to achieve a minimum score of 75% in order to pass. That means you need to correctly answer 60 of the 80 questions that are graded. The exam is multiple choice with four possible answers.

The test is timed and you have two hours to finish, but most people finish within an hour. At the end of the two hours, any questions left unanswered will be counted as incorrect. So watch the clock, and if you are running out of time, start guessing!

The test is available in a paper version and online. Both versions require a proctor to be present. A proctor is a person authorized by ServSafe to give the exam. You cannot take the exam without a proctor.

The online version has some advantages. The biggest advantage is that your results are available immediately after completion, whereas the written version must be mailed in for grading.

If you are stuck on a difficult question, the online exam allows you to “mark for review” the question so that you can come back to it later. This is useful because maybe the question was worded in a tricky way and after you finish the rest of the questions it may become easier to understand – or guess at. Obviously, the written version also has this feature without a need to mark the question.

What happens if you fail the ServSafe test?

If you fail the ServSafe test try not to let it bother you too much. The worst part about failing is that you will have to take it again and pay for it again. The other bad part about it is that you may be embarrassed or your employer may have doubts about your ability to be a food safety manager.

But the good news is that you can try again. You just have to wait at least 24 hours before you can try again. If you fail a second time then you will have to wait at least 60 days before you can try a third time.

You can take the test as many times as you need to in order to pass. The only rules are that you can only take the test twice in a 30 day period. And if you fail both times in that period, you have to wait at least 60 days to try again.

Unfortunately, the questions are changed every 30 days. So you are not able to keep trying until you have them all memorized then research the answers online at home. However, some of the questions and answers could be the same if taken twice in one month.

We have some resources on our website to help you prepare for the exam and also to see if you’re ready to take it. First try this practice test to see if you can pass and if you fail, use the study guide to help yourself prepare. Good luck!

How long does ServSafe certification last?

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So how long is your ServSafe certificate good for? The short answer is that you could remain certified for up to 10 years without needing to take another exam. Or you may need to retake the exam every 3 years in order to stay certified. It all depends on which ServSafe certificate you have and which jurisdiction you work in. 

You can find these same answers on the official ServSafe website, but you will probably think our website is easier to understand.

There are several different ServSafe certificates and each is good for a different length of time

Your city or state may require different certification periods that override ServSafe

Your city or state may have a “re-certification” program

You may qualify for a “grace period”

How long is the ServSafe Manager certificate good for?

The ServSafe Food Protection Manager Certification is valid for a period of 5 (five) years. After 5 years you will have to pass another exam to maintain your certification. You do NOT have to complete a training course, you only need to pass the exam.

Although your ServSafe Food Protection Manager certificate expires after 5 years, your local license may expire sooner than that. Some state and local jurisdictions and company policies will only recognize the certification as valid for three years like the District of Columbia, Maryland, and parts of Virginia.

You may or may not need to keep your ServSafe certificate current in order to stay compliant with your local regulations, but usually, you do not. Check with your state’s health department and the internal policies of your workplace for complete information.

How long is the ServSafe Handlers certificate good for?

The ServSafe Food Handlers Certification is valid for a period of 3 (three) years. After 3 years you will need to pass another exam, also called a food handlers assessment. You do NOT need to complete another training, but individual exams aren’t available without also purchasing the training course. So maybe you would want to complete the training anyway, just as a refresher.

Although your ServSafe food handler certificate expires after 3 years, your local “food handlers card” may expire sooner or later than ServSafe. You may or may not need to keep your ServSafe certificate current in order to stay compliant with your local regulations, but usually, you do not. Check with your state’s health department and the internal policies of your workplace for complete information.

How long is the ServSafe Alcohol certificate good for?

The ServSafe Alcohol certification is valid for a period of 3 (three) years. After 3 years you will need to complete another training course and pass the exam in order to maintain your certification. ServSafe alcohol exams are only available for purchase with the training course. Exams are available for re-testing in the event that you fail, but you must have completed the course in order to re-test.

Although your ServSafe Alcohol certificate expires after 3 years, your local license may expire sooner or later than ServSafe. Several states have additional testing and licensing requirements, such as the BASSET program in Illinois. Check with your local health department for more details regarding the expiration of your certificate.

How long is the ServSafe Allergens certificate good for?

The ServSafe Allergens certification is valid for a period of 5 (five) years. You will need to retake the exam (also called an assessment) before it expires in order to maintain your certification status with ServSafe. You do NOT need to complete another training course but the assessment is not available for purchase individually and must be purchased along with the course.

Although your ServSafe Allergens certificate expires after 5 years, your local license may have a different time frame. Check with your local health department for more information regarding the expiration of your certificate.

What can you do with a ServSafe certificate?

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One of the benefits of being ServSafe certified is that you’ll have more job opportunities.

Many restaurant owners are looking for cooks and chefs who already have their ServSafe certificate. This way they can avoid the costs involved with new certifications or any other hassles or worries.

Some ServSafe managers are going a step further and becoming an exam proctor as well. This could be very useful for potential employers because it would be a valuable resource to have on the staff.

Not to mention the money you could be making on the side by proctoring exams for people who took an online course. Or if you got what it takes you could start teaching the classes yourself after you complete the instructor process.

  • If you have a Facebook account you can request to become a moderator of the Hospitality Training Center Facebook page. Then you can create events for your classes or proctoring services and edit them whenever you like. It’s free to create events on the HTC Facebook page. You can charge your students an appropriate fee for your services.
  • If you have a Gmail account you can request to add events to the HTC website calendars. After you’re approved you could add, remove or edit your events directly from your Gmail account. You could update as often as you like and it would instantly be live on the website. Here is a calendar for ServSafe events in Jacksonville, FL for example. It’s free for certified proctors and instructors to create events on the HTC calendar. You can charge your students an appropriate fee for your services.

Their are lots of restaurant owners and managers connected on our Facebook page. You can like our page and share your resume on our news feed. You can Google us at Hospitality Training Center to find more food service opportunities.

It seems like every year there are new municipalities that require food manager certification. We created a guide with an interactive map from ServSafe to show the manager rules for each state.

Hotdog Vendor Punches Guy for Spitting on his Grill

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Swedish hotdog vendor punches guy for spitting on his grill.

Jump to Video…

Jesper Levin slings hotdogs from a street stand in Stockholm. But these aren’t your regular hotdogs. His “Harakiri Korven Helldogs” are reputed to be the hottest in the world. In fact Jespers dogs are so hot, he wears a gas-mask when grilling them.

His hottest dog is named after a ritual suicide called hara-kiri, which was performed by Japanese samurai in the 12th century.  Rather than being captured by the enemy a samurai would use a short blade to slice across his abdomen, then proceed to disembowel himself. A fitting name for the super hot dogs.

Jesper Levin punches a drunk guy for the sake of food safety.
Jesper Levin punches a drunk guy for the sake of food safety.

If you can finish one of Jespers harakiri dogs you’ll win a T-shirt that boasts about your achievement. But there are a few rules. To complete the harakiri challenge, you must do more than just eat the hotdog. You only have 5 minutes to eat the entire thing and all of the sauce. During that time you can’t set it down or have anything to drink either.

These rules are what caused the dispute between Jesper and a drunk guy who attempted, and failed the challenge. In the video you can see them arguing in Swedish about the rules. Then the drunk guy leans over the sneeze-guard and attempts to spit the remaining harakiri on Jespers grill. That’s when he catches a straight jab to the forehead from the much bigger man.