Servsafe

Discussion in 'General Culinary School Discussions' started by sandokuiscool, Aug 30, 2013.

  1. sandokuiscool

    sandokuiscool

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    Culinary Student
    This is my first semester at  a culinary arts school to become a chef once I have passed all my courses in culinary arts and  have a plan to return to it for the  Associates Program  after having  completed a few certificate programs.. 

    Anyway, does anyone have any tips to studying for  Servsafe? I have to take it   to pass   the  Meat Processing class on the 16th because   I cannot do any  of the kitchen stuff without  passing it.
     
  2. chefbuba

    chefbuba

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    Open the book.
     
  3. etherial

    etherial

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    OMG!  Great response!  Why don't you have a class in Servsafe?
     
  4. kslim

    kslim

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    in culinary school we took an actual food safety class to help us prepare for servsafe. i dont know if thats what your in now, or if they dont offer it. but i do know they offer food safety classes through online, and even in certain areas you can go and actually take the class to prepare you. 

    Servsafe was a pain in the ass to take, for me personally. im horrible at standardized testing so i knew i wasnt going to do great on it. but i did pass the first time trying. its long and a lot to take in, but as long as you prepare and study you should be fine. 
     
  5. pollopicu

    pollopicu

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    I just renewed my servsafe manager certification a couple weeks ago, and passed with a pretty high score. It's not a difficult test to take if you study a little, since most of it is common sense food safety. You definitely have to know all your temps. Not just for food, but also sink temps. You also have to learn about food-borne illnesses such as shigella, norovirus, hep-A, etc. and the symptoms that accompany them so you're able to identify possible risks. You need to learn which illnesses restrict and which exclude employees from the establishment. Things like that.
     
  6. chefedb

    chefedb

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    GET THE SERVESAFE MANUAL. STUDY  IT, THEN TAKE THE TEST. tHERE IS AN ADVANCED TEST AND A BEGINNERS TEST.
     
  7. seabeecook

    seabeecook

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    I can't really add to what's already been said ... open the book and study. Figuring you're going to work in the field for the next 40 years, you must become familiar with ServSafe (or one of the other competing courses) and its principles. In California, you need to retest every five years for the manager level certificate or every three years for the food handler's certificate.
     
  8. pollopicu

    pollopicu

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    Same here, every 5 years. Which made me wonder how many cooks and chefs actually re-certify.

    btw this is the book I studied. extremely comprehensive.

    [​IMG]
     
    Last edited: Nov 11, 2013