Users questions 

How much does ServSafe exam cost?

Joe Ford

How much does ServSafe exam cost?

There are a number of other resources that you can add to your purchase, including a ServSafe manager handbook that retails for around $70. The ServSafe alcohol course and exam are available for $30, and the allergen course and exam cost $22.

How do I schedule a ServSafe exam?

How to Administer Online Exam

  1. STEP 1: LOG IN TO SERVSAFE.COM.
  2. STEP 5: SELECT PRINT OR ONLINE ON THE SCHEDULE AN EXAM SESSION PAGE.
  3. STEP 2: SELECT SCHEDULE EXAMS.
  4. STEP 3: SCHEDULE AN EXAM SESSION.
  5. STEP 4: READ AND ACCEPT THE SERVSAFE ONLINE EXAMINATION REQUEST FORM AND AGREEMENT.
  6. STEP 6: SELECT A LANGUAGE FOR THE EXAM.

How many times can you retake ServSafe?

You can take the examination twice within 30 days. If you don’t pass the exam on your second attempt, you must wait 60 days from your most recent attempt before taking the exam again. No more than four attempts are allowed within a 12 month period.

Which is TCS food?

TCS food is food that requires time and temperature control for safety. TCS food is food that requires time and temperature control for safety. To reduce pathogens to safe levels, cook TCS food to its minimum internal temperature, and hold that temperature for a specific amount of time.

What is the safest way to cool food?

Approved and efficient ways to cool food include:

  1. Ice-water bath and frequently stirring the food.
  2. Ice paddles (plastic container filled with water and frozen) used to stir food in an ice-water bath.
  3. Adding ice as an ingredient (if water is an ingredient).
  4. Blast or tumble chiller.

What is the correct cooling practice?

Follow these guidelines: First, cool food from 135˚F to 70˚F (57˚C to 21˚C) within two hours. lower in the next four hours. If you can cool the food from 135˚F (57˚C) to 70˚F (21˚C) in less than two hours, you can use the remaining time to cool it to 41˚F (5˚C) or lower.

How do you properly cool food?

Proper cooling methods for food

  1. Separate food into smaller portions. A large pot of hot food put right into the fridge can become dangerous.
  2. Cover food loosely while it cools.
  3. Stir loose foods.
  4. Use an ice bath.
  5. Add ice as an ingredient.
  6. Use a blast chiller or tumbler.

What is the 2 stage cooling method?

The two-stage cooling method is a Food and Drug Administration Food Code recommended procedure for cooling food in restaurants and foodservice establishments. In the two-stage cooling method, food must be cooled from 140 °F to 70 °F within two hours and to 41 °F or lower within four hours.

What is the maximum time allowed for Stage 2 Cooling?

Now the FDA recommends cooling food in two stages — from 135°F to 70°F in two hours then from 70°F to 41°F or lower in an additional four hours for a total cooling time of six hours.

When cooling foods What is the maximum time that the food can be in the 135 to 70?

If you can cool the food from 135˚F (57˚C) to 70˚F (21˚C) in less than two hours, you can use the remaining time to cool it to 41˚F (5˚C) or lower. However, the total cooling time cannot be longer than six hours.