ServSafe Allergen Study Guide

In this article, we will provide you with the most updated information about the ServSafe Allergen study guide. Let’s get started!

January 1, 2022

Any type of food can cause an allergy. However, only a handful of foods cause at least 90% of allergic reactions. The substance that causes an allergic reaction in a food or drink is called an “allergen”. In this article, we will provide useful information about the ServSafe Allergen study guide to help you better understand the most common foods that cause allergies.

General Information

ServSafe Allergen is a test of test takers’ general knowledge of allergens in the foodservice industry and how to prevent and prevent their use in food preparation. After completing a ServSafe Allergens course, candidates are required to take this test before officially being allowed to work as professional staff in every facility/restaurant.

We don’t have any approximate data of the exact number of questions included on this ServSafe Allergen test or the rate of redress answers that are required to pass this test. There are no prerequisites for the course, in any case, so anyone may take it if possible.

What Are Food Allergies?

There are more than 160 types of food that are connected to unfavorably susceptible responses within the USA. Unfavorably susceptible responses result from the nearness of an allergen. Allergens are normally happening proteins found in food that can make a few individuals involve sensitivities. When somebody with an affectability to a certain allergen eats sufficient of it, they can involve an unfavorably susceptible response. Now and then even a diminutive sum can cause a response or death to the customers using these types of allergies.

ServSafe Allergen Study Guide
ServSafe Allergen Study Guide


>>> Read more: ServSafe Alcohol Study Guide

Several Common Symptoms of Food Allergies

Unfavorably susceptible responses might happen promptly after eating foods, otherwise, you may witness a response within a few hours. Side effects extend from mild to genuine and within the most extreme cases, anaphylaxis may happen and result in death. In the event that you can recognize the indications in a client, don’t forget to call the crisis number in your living location and notify them of an unfavorably susceptible response. Indications of allergens incorporate:

  • Rash, redness, and acute urticaria

This can be considered one of the most popular symptoms of a food allergy. Customers will feel the skin itchy, rash, even itchy rash all over the body like when you have eczema, causing the skin to become red, swollen, edematous, possibly distorted, deformed in a certain part of the body (lips, mouth, eyes), especially in the hands, forearms, and feet. So if, after eating any food, you notice these symptoms arise in your customers (which can vary in duration depending on the patient’s location or allergen), it’s very likely. They may have a food allergy and need to see their doctor as soon as possible.

  • Arrhythmia, low blood pressure

In some cases, a more severe allergic reaction can lead to changes in your blood pressure, a slower or weaker heart rate, feeling light-headed, dizzy, or even trouble breathing. However, usually, people rarely detect heart rate changes, unless they have a home monitor.

  • Cough

Coughing can also be a reaction when you have a food allergy. This often happens with certain fruits or vegetables that contain proteins similar to pollen.

  • Pain in the chest

If your clients have trouble swallowing or feel a tightness in their chest after eating certain foods, they may have eosinophilic esophagitis. What should be done to deal with food allergies? Simply put, allergens in food can trigger an immune response, leading to large numbers of eosinophils (eosin) cells pooling into the esophagus, causing inflammation and causing inflammation. 

  • Abdominal pain, diarrhea, nausea

Abdominal pain, diarrhea, nausea after eating are also easily suspected as symptoms of food allergy. These symptoms may also be due to lactose intolerance. Therefore, it is important to consider carefully, it is better to see a doctor for an accurate examination.

Causes of Food Allergies

Food allergies are caused by the immune system misidentifying certain foods or substances in foods as harmful. The immune system then produces cells to release antibodies called immunoglobulin E (IgE) antibodies to neutralize the allergenic food or food agent (allergen).

In later times, when a very small amount of that food is ingested, the IgE antibodies sense and signal the immune system to release histamine, as well as other chemicals, into the bloodstream. Those chemicals will cause some kind of allergy symptoms such as a runny nose and itchy skin.

Vulnerable populations of food allergy

  • Food allergies are very common and can affect people of all ages and genders. Factors that increase your risk include:
  • The family history of several types of hazards such as asthma, eczema, hives, or allergies.
  • Have had a previous food allergy and the disease recurs later.
  • Being allergic to a particular food increases the risk of other allergies.
  • Food allergies are common in children, especially toddlers and infants.

Dealing with some Food Allergy Emergencies

Your foundation/facility ought to have several effective strategies input for food handlers in case some hypersensitivity crises arise during the working process. When a client notifies you about a food hypersensitivity, exceptional care ought to be taken to avoid transferring the allergen to the customer’s arrange within the kitchen and within the feasting room. Remember to keep your clients secure in your working area. In any case, when nourishing or things do come in contact with a nourishing allergen and an unfavorably susceptible response does happen, there should be several strategies to remember.

Avoid serving your clients any food or food-related items that you believe they can bring several types of food allergen. Besides, remember to set a portion of food in a different area and name it with “Caution: Avoid to Use” along with the name of food allergen in contact with food. This will help your clients be aware of the danger of these types of food.

In case you witness a client of your facility/restaurant experiencing several signs of food-related allergic symptoms, especially one of the given symptoms, immediately call the emergency number in your working area. This can save your clients. Afterward, remember to inform your director or manager about the situation of the clients.

Several Popular Food Allergens

We would also like to share some foods that people with allergies or sensitivities should avoid. In particular, some foods containing histamine, beer, champagne, seafood, milk, eggs can cause itchy rashes in people with allergies.

These given food allergy symptoms are most popular in infants and children, however, it is possible that they appear at any age. You may even become allergic to a food you’ve eaten over the years. Food rashes and skin allergies are quite common problems that you may face. Some foods that can cause allergies should pay attention to:

Foods containing histamine

 Avoid foods containing histamine, which is one of the nutrients that can aggravate or worsen an already-existing itchy rash, which is common in people with atopic allergies. These include canned fish, smoked fish, soy sauce, champagne, beer, vinegar, sauces, wine, sausages, and more. All types of fermented foods are considered to be high in histamine.

Milk and milk-related foods

Milk allergy is the most common type of allergy in infants and young children, especially those under 6 months of age who are exposed to milk proteins. People with allergies will then show many symptoms such as swelling, rash, hives, vomiting, and even anaphylaxis. The only treatment is to avoid milk and dairy foods such as cheese, butter, margarine, yogurt, ice cream, etc.

Eggs and egg-related foods

Eggs are considered the second most common source of food allergies in children. However, 68% of children with an egg allergy will develop an allergy by the time they are 16 years old. The most effective treatment is still to eliminate eggs from the diet. However, people with an egg allergy need not avoid all egg-related foods.


A tree nut allergy is an allergy to certain types of seeds, which are derived from plants. This is a very common food allergy thought to affect about 1% of the US population. Some typical allergenic tree nuts as nuts, cashews, macadamia nuts, brazil nuts, pistachios, pine nuts, walnuts, etc. People who are allergic to this tree nut are also affected. allergic to products made with these nuts, such as butter and oils.


Such as tree nut allergies, peanut allergies are very common and can be fatal. Peanut allergy affects about 4-8% of children and 1–2% of adults. However, about 15–22% of children with peanut allergies will clear up on their own by the time they reach adolescence. Currently, the most effective treatment is to completely avoid peanuts and peanut-containing products.


Seafood allergy is caused by the human body attacking proteins from families of crustaceans or krill, known as shellfish. People with a seafood allergy may have lifelong allergies, even to cooked seafood. So the only way to avoid allergies is to eliminate all seafood allergies from your daily diet.


A wheat allergy is an allergic reaction to one of the proteins found in wheat. Commonly seen in children, it can cause gastrointestinal distress, hives, vomiting, rash, swelling, and, in severe cases, anaphylaxis and death. The only treatment is to avoid wheat and wheat-containing products, including beauty products.


Soy allergy affects about 0.4% of all children, especially in infants and children under 3 years of age. Symptoms can range from itchy mouth and runny nose to rashes and asthma or difficulty breathing. So be careful when using soy products to avoid allergies.


Fish allergy accounts for about 2% of adults, allergies are common. The main symptoms of fish allergy are vomiting and diarrhea, but in several cases, anaphylaxis can also happen.


Cross-contact occurs when a hazard (physical, chemical, biological) transfers from one contaminated surface to another uncontaminated surface. These hazards can be transmitted from people, surfaces of workplace equipment, and other foods. For example, it can occur when a biohazard is bacteria from the surface of raw meat, poultry, or raw vegetables with visible dirt (such as unwashed potatoes), contaminating the food. ready-to-eat foods, such as raw salads, rice, pasta salads, cooked meat or poultry, or even fruit. The bacteria on raw foods are destroyed when the food is cooked, but they will remain on foods eaten raw without further cooking.

The Implication of the Kitchen Staff

All types of food should be put away and deal with in a way that maintains a strategic distance from cross-contact among food. Cross-contact appears in case an allergen comes in contact with the nourishment, dish, utensil, etc. that will be served to unfavorably susceptible customers. Nourishment handlers must be commonplace with the ways in which cooking, dealing with, and their workspace may result in hurting unfavorably susceptible clients through cross-contact.

Cooking Process

It is impossible that the cross-contact may happen during the process of cooking, especially after you fry various types of food within the same oil. If you broil crab and after that French fries within the same oil, and serve the French fries to a client with a serious shellfish sensitivity, the allergen can be displayed on the fries, putting your unfavorably susceptible client in threat. Nourishment handlers ought to completely check formulas and fixings records before the process of cooking to guarantee the safety of food.

Handling Food

One of the most common causes of food contamination is unsanitary food handling and preparation. It can happen in cases where the kitchen staff skips the step of washing their hands and handling food after going to the bathroom, disposing of trash or handling raw meat. Also, don’t wear gloves when handling food or handling food even if you have a virus such as hepatitis A, a skin infection, or an open wound on your skin… can also cause problems. should be cross-contaminated. Since viruses can be easily transmitted through fruits, vegetables, and meat, it is important to wash your hands properly before and after handling food.

The Role of Effective Cleaning Methods

Appropriate cleaning is indispensable in anticipating cross-contact. Much of what you do to anticipate cross-contamination will moreover offer assistance to maintain a strategic distance from cross-contact among types of food. This implies each thing utilized in arrangement, the process of cooking, and serving clients ought to be washed and sanitized carefully. These things are integrated such as devices, equipment, and integrated work surfaces (table as an example).

Cooking-related Utensils

The cookware equipment, apparatuses, blades, utensils, cutting sheets, hardware, etc. need to be washed and sanitized before the process of planning to avoid a food allergen extraordinary arrange. Several types of foundations take it a step in advance and utilize partitioned things and devices for allergen uncommon orders so there will be no chance for cross-contact to arise during this process. Once the dish is ready to utilize secure utensils and cooking types of equipment, ensure that the wrapped-up dish can not come into contact with any types of allergen.

Personal Hygiene

Personal Hygiene is an important step before the cooking process. The kitchen staff or even related individuals should be aware of the importance of this process. Personal Hygiene consists of 6 following steps:

Step 1: Wet hands, take 3-5ml of hand sanitizer, or rub soap on the palms and backs of hands. Rub your palms together to spread the soap evenly.

Step 2: Place the palm and fingers of one hand on the back of the other hand and scrub the back of the hand and between the fingers (each side).

Step 3: Place your palms together, scrub your palms, and between your fingers.

Step 4: Hook your hands together and scrub the gaps between your fingers and fingers.

Step 5: Use the palm of one hand to rotate and rub the fingers of the other hand and vice versa.

Step 6: Pinch the tips of the fingers of one hand and rub the tips of the fingers into the palm of the other hand and vice versa. Rinse your hands under running water, then pat them dry with a clean towel. The minimum hand hygiene time for the whole procedure is 30 seconds.

Preventing Food Allergic Reactions

ServSafe Allergen Study Guide
ServSafe Allergen Study Guide


Use cooked food

Food allergies often stem from oral allergy syndrome caused by eating undercooked food. When you have this condition, you will be allergic to ingredients in foods such as proteins. Sarah Koszyk, M.D., registered dietitian and author of “25 Anti-Aging Smoothies for Revitalizing,” says that cooking vegetables or using fruits alter the structure of proteins, which in turn boosts the immune system. 

Take probiotics

Probiotics help improve gut health and support the immune system. Therefore, consuming fermented foods such as kimchi, pickles, and yogurt with this substance will increase the body’s resistance, thereby limiting allergies. Lactobacillus bacteria in yogurt have the ability to limit respiratory allergy symptoms such as sneezing, coughing and avoid intestinal mucosal membranes that affect digestion.

Consume anti-inflammatory foods

Long-term exposure to irritating foods can cause chronic allergic inflammation. Consuming anti-inflammatory foods will reduce the symptoms of inflammation. Foods people should consider adding to their diet include ginger, turmeric, cinnamon, green leafy vegetables, bitter melon, olive oil, sweet potatoes, onions, and pomegranate juice. In addition, some other foods such as garlic also have the ability to effectively support the immune system.

Apply tea tree oil

You can also use diluted tea tree oil (as directed by your doctor) as a topical reliever for itching and rashes caused by allergies. This oil possesses properties that soothe skin irritations. Some experts use tea tree oil to dilate blood vessels in patients with histamine-induced inflammation, says James Baker, medical expert and executive director of Food Allergy Research and Education (FARE). Tea tree oil can improve inflammation caused by histamine, thereby preventing allergy symptoms.

Use activated charcoal

Activated charcoal possesses many allergy-preventing properties. One study showed that this type of charcoal has the ability to complex with the proteins that are the main cause of allergies in peanuts. Activated charcoal will destroy the binding of this protein to E and G immune antibodies and indirectly prevent allergy symptoms.

Use a nasal wash

Nasal rinses are growing in popularity for the treatment of respiratory infections, asthma, and seasonal allergies. Experts recommend that people with allergic rhinitis use a daily nasal hypertonic saline solution. . Nasal rinses are also very helpful in preventing respiratory food allergy symptoms such as sneezing.

Avoid allergenic foods

This is very important when you have a food allergy. You need to adopt a suitable diet that does not contain irritating foods. A dietitian may advise people to take vitamin supplements or choose nutrient-dense alternatives to irritating foods.

One study also showed that allergy symptoms were significantly reduced in patients with eosinophilic esophagitis when they dieted. 72% of the trial participants avoided symptoms such as heartburn, vomiting, and loss of appetite thanks to this diet.

What should foodservice facilities do?

In fact, only a small number of people have food allergies, so many restaurants (even high-end restaurants) sometimes don’t care about training or “forget” to remind their staff daily on how to do it. handle situations when customers have food allergies at their restaurant. Here are effective methods for this case:

Training Employees

While the waitstaff cannot stand beside every customer and list all the ingredients for each dish, don’t forget to remind customers to read the ingredients carefully while viewing the menu. After the diners have chosen the dish, the duty of the wait staff is to advise the customer about which of the selected dishes are foods that are likely to cause allergies.

Bring the right food to the guests

It is essential to always double-check the accuracy of the dishes chosen by the guests and the products prepared by the chef. Waiters are not allowed to be subjective but always have to check one last time before bringing food to the table to serve guests. In case it has not been brought out yet, those dishes should be placed in a separate area to avoid confusion with other dishes. At the same time, it is necessary to inform other employees and absolutely do not let anyone add any ingredients, spices, or substances to it.

Train staff in first aid steps

This incident can happen at any time without warning. Smart restaurant management is absolutely not letting the restaurant fall into a passive position. Ideally, as a manager, you should be the first person to remember this “food allergy” thing. From there, organize periodic professional training sessions for staff on first aid skills in the event that guests have food allergies.

Customer support

A common trend when difficulties arise is that restaurants will avoid and deny responsibility. If you want the brand to exist sustainably, have good restaurant management, and, importantly, dare to stand up to the immediate difficulties.

The above article has provided readers with basic information about the ServSafe Allergen study guide as well as steps in avoiding food allergen in the foodservice industry. Hope that this article can help you with a more effective beneficial preparation process for the upcoming test.

Visit our websites to get more information and free ServSafe practice test. Hope that our free ServSafe Study Guide 2021 helps you gain all the essential knowledge for your coming exam! To download, visit our website for your IOS or Android device.

New Examples of ServSafe Allergen Exam

In this article, we will provide you with the most updated information about ServSafe Allergen. Let’s get started!

January 1, 2022


ServSafe Allergen is a test of general knowledge of allergens in the foodservice industry and how to prevent them in food preparation. After completing a ServSafe Allergens course, candidates are required to take this test before officially being allowed to work as professional staff in every facility/restaurant.

The ServSafe Allergens test includes 90 questions that cover a wide range of related topics such as identifying allergens, methods of preventing food allergen and cross-contact, the importance of food labels, and method of communication with the guest… We don’t have any approximate data of the exact rate of redress answers that are required to pass this test. There are no special prerequisites for the course, in any case, so anyone is able to take it if possible.

Examples of ServSafe Allergen Exam

ServSafe Allergen
ServSafe Allergen


Question 1: What is a food allergy?

A. A minor condition that results in some discomfort.

B. In case the immune system responds to under-quality food.

C. When the immune system labels harmful proteins is toxic.

D. When the immune system mistakenly labels a harmless protein as toxic.

Answer: D

Explanation: Food allergies are when the immune system mistakenly labels a harmless protein as toxic, then attacks it. The immune system’s job is to protect the body from foreign pathogens. During an allergic reaction, the immune system believes that a harmless food protein, or allergen, is toxic to the body and attempts to destroy it.

Question 2: Monica is experiencing nausea, diarrhea, and abdominal pain after eating dairy products. She is most likely experiencing:

A. Lactose intolerance.

B. Anaphylaxis.

C. Seasonal pollen allergies.

D. Anxiety.

Answer: A

Explanation: Monica’s nausea, diarrhea, and abdominal pain could mean she is experiencing lactose intolerance. A milk allergy may have symptoms like hives, itching, swelling, and wheezing. However, lactose intolerance is not the same as an allergy because it does not affect the immune system. By lacking the enzyme “lactase,” a lactose intolerant person is unable to break down the sugar found in dairy products.

Question 3: Which is an example of food intolerance?

A. Dairy allergy.

B. Celiac disease.

C. None of the above.

D. Both A and B.

Answer: C

Explanation: Neither dairy allergy nor celiac disease is examples of food intolerance. Food intolerance is unlike an allergy because it does not affect the immune system. While food intolerances do have some similar symptoms as a food allergy, they are much less severe and cannot result in anaphylaxis. Food intolerances are often uncomfortable, but not fatal.

Question 4: True or False. Both cross-contact and cross-contamination have the same meaning.

A. True

B. False

Answer: B

Explanation: Cross-contact and cross-contamination are separate things. These two terms are still frequently misused or used interchangeably. Cross-contamination is the most popular culprit behind foodborne illnesses. Cross-contact is when two foods touch and mix proteins. In this way, cross-contact may cause allergens to be passed between foods.

Question 5: What information should a server include on the ticket of a guest with a food allergy?

A. The time the order was made

B. The number of people at the party

C. The guest’s name

D. The date

Answer: C

Explanation: A server should include the name of the guest with a food allergy on the ticket.In circumstances where the server that takes the order is not the person delivering it to a guest, having the guest’s name ensures the person gets their correct meal. Another method for identifying the correct allergen special order is a color-coding system where allergen orders are put on a different colored plate.

Question 6: In case a designated person is responsible for assisting a guest with a food allergy, what is that person’s detailed task?

A. To take the guest’s order, cook the order; add appropriate garnishes, sides, and sauces; and take the correct plate to the right guest without any cross-contact.

B. To take the guest’s order.

C. To take the guest’s order, communicate it to the chef, and take the correct plate to the right guest without any cross-contact.

D. To add garnishes before serving the order.

Answer: C

Explanation: It is the designated person’s job to take the guest’s order, communicate it to the chef, and take the correct plate to the right guest without cross-contact. The purpose of the designated person is to ensure that the guest with a food allergy gets his/her correct order. By using the method of carefully checking each step during the whole process, it is possible that a designated person will get the order correctly than it would be if multiple employees were involved.

Question 7: If cross-contact occurs and is caught by staff before the dish goes to the guest, what should be done about it?

A. Depending on the severity of the contact, the food may be okay to serve to the guest.

B. The food should be discarded and remade.

C. The manager should be contacted immediately.

D. The chef should be contacted immediately.

Answer: B

Explanation: If cross-contact occurs, the food should be discarded and remade. Any amount of cross-contact could transfer enough food protein to trigger an allergic reaction. In all circumstances, the guest’s safety comes before the inconvenience of recooking their order.

Question 8: Which of the following is a symptom of an allergic reaction?

A. Hives

B. Dizziness

C. Fatigue

D. All of the above

Answer: A

Explanation: Hives are a symptom of allergic reaction. Hives are considered a mild symptom of an allergic reaction and are not fatal. These red, itchy, swollen patches of skin can break out anywhere on the body.

Question 9: What should the person delivering the allergen special order do at pickup?

A. Add garnishes and sauces.

B. Find the original server to deliver the allergen special order.

C. Confirm that it is the allergen special order.

D. Chat with the chef about the order.

Answer: C

Explanation: At pickup, the person delivering the allergen special order should confirm that it is the correct meal. Verbally confirming that this is an allergen special order is the final check before serving an order to a guest. The order should then be delivered by hand to the right guest.

Question 10: Which of the following is NOT a symptom of an allergic reaction?

A. Migraine

B. Itchy rashes

C. Abdominal pain

D. Swelling

Answer: A

Explanation: Migraines are NOT a symptom of an allergic reaction. Symptoms of an allergic reaction can be as mild as an odd taste in the mouth or as severe as anaphylaxis. Itchy rashes, hives, abdominal pain, and swelling are all examples of mild allergy symptoms.

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Where to take the ServSafe Allergen Practice Test?

ServSafe Allergen
ServSafe Allergen


Our Free ServSafe Practice Test is a completely free and easy to access platform/browser that can provide the test takers with the unique ServSafe Practice Test service and training program. The ServSafe associated questions, as well as tests, have witnessed a careful collecting process by the professors in this field. They are also completed based on the genuine SERVSAFE test organization.

To be more specific, The ServSafe Allergens programs are designed and created by the National Restaurant Association’s Learning and Development team. These programs are made with the assistance of specialists from the foodservice industry, the scholarly world, and administrative organizations. They are responsible for reflecting the current investigation and science in nourishment security and adjusting with the most up-to-date FDA Food Code.

The directions plan group behind the ServSafe Allergens programs has profound industry information as well as comprehensive information of guidelines plan hypothesis, current instructive inquire about, and patterns in creating compelling learning. The improvement of the ServSafe Nourishment Handler and ServSafe Allergens courses would not be conceivable without the assistance of numerous other individuals of the Learning and Advancement Group. This incorporates those who shoot and coordinate video, outline, alter, record sound, and construct these courses.

To be able to access and complete the Free ServSafe Practice Test 2021, you only need to register simply through some basic personal information. Next, choose the test areas you want and experiment with them. By trying these tests, you can not only get familiar with the format and common exam patterns but the Free ServSafe Practice Test 2021 also provides you with effective solutions. 

Let’s fulfill your information to urge 100% your coming SERVSAFE certification! 

Create a study plan for your upcoming exam with our ServSafe Allergen Study Guide

FAQs about ServSafe Allergens 

How does the ServSafe Allergens Course work?

First, it is necessary for all the test takers of the Allergen Certification to purchase the Allergen Training Course. As long as you have purchased the course, you are required to launch it and take a view of the whole course. At the end of the Allergen course, you have the right to choose between taking the Assessment right away or taking this Assessment at another time when you’re free. Especially, you are given unlimited opportunities to take and pass the Allergen

Assessment, until your Allergen Training Course expires. Once you have passed the Allergen Assessment, you are able to download your certificate from the website right away. It is also important for you to have the Course Access Key in order to take the Allergen Assessment.

Can the ServSafe Allergen online courses expire?

Yes. Unused ServSafe Allergen online courses are substantial for one year from the date of purchase. After a course has elapsed, the test takers will not be able to get to that course. An unused one will be acquired. Online courses are not refundable and close dates cannot be extended.

Is food allergen training required in the test?

At this time, allergen preparation is deliberate in many states (we recommend you to check along with your state or nearby board of wellbeing for the foremost up-to-date prerequisites). Be that as it may, there are numerous benefits to being prepared and learned in nourishing hypersensitivity mindfulness, combining:

  • Increasing income by serving an unused client base
  • Protecting your brand from terrible exposure due to a customer’s unfavorably susceptible reaction
  • employees.

By which method can I buy the ServSafe Allergens Online Course and Assessment?

It is possible for you to buy the Allergen Training Course in the ServSafe product catalog. If you have any problems in the purchasing process, don’t forget to contact the customer support team.

How can I access the ServSafe Allergens Online Course and Assessment?

As long as the ServSafeAllergens Online Course and Assessment has been purchased by the test-takers, it is possible for you to access the Course Management. Let’s click on the Students tab before taking the ServSafe Allergens Online Course. Keep in mind that a User Identification Card (ID) and Password for are always required by the organizers. In case you don’t have any of them, select “Create New Profile” to create the new one.

How long does the ServSafe Allergens Online Course take?

The ServSafe Allergens Online Course can take around 90 minutes.

What are the suggested technical specifications for the ServSafe Allergens Online Course?

The suggested technical specifications for the ServSafe Allergens Online Course combine the following:

  • Internet Explorer 6.0 or Firefox 2.0 or higher applications
  • Adobe Flash Player 9.0.115 or higher applications
  • Enabled sound cards

I want to apply for credit with the National Restaurant Association, how can I do that?

If you want to apply for credit with the National Restaurant Association, you can go to the credit application page to learn more about our eligibility requirements and terms & conditions.

What is the Non-Discrimination Policy that is launched by the National Restaurant Association?

In all of its programs and activities, the National Restaurant Association and its affiliated organizations, including the National Restaurant Association Solutions, prohibit discrimination on the basis of race, national origin, gender, religion, age, political beliefs, sexual orientation, marital status, or any other category under applicable law.

Does the ServSafe Allergens Online Course have any related exams?

Yes, there’s an Appraisal simply taken at the conclusion of the course. Once you pass the Evaluation, you’ll be able to download your certificate specifically from the website.

What is the location of my Course Access Key?

Your Course Access Key may be found under My Courses under Course Management. Under the course name, you’ll notice your Course Access Key. You may also check the Course Access Key and any other information linked to your course by clicking the Details button for the particular course. Your Course Access Key will be delivered to the email address that the Administrator used to assign you the course if you were assigned a course by email. Your course will be in your account if you were issued one by your ServSafe User ID.

Can the ServSafe Allergens Online Course and Assessment expire?

You’ve got one year from the date of buy to start or allot a course. Once the course has begun, you’ll have 90 days to total the course and pass the Appraisal.

How can test takers receive the ServSafe Allergens Certificate?

After you pass the ServSafe Allergens Course, the certification is possible to be downloaded and printed from the website. Test takers who have a valid ServSafe certificate are able to download or print an eCertificate. To print the certificate, go to and choose the “Download certificate” option under the Certificates tab. For a $10 charge, you may have a certificate shipped to you directly by the US Postal Service.

How long is the ServSafe Allergens Certificate valid?

The validity of The ServSafe Allergen Certificate is exactly 3 years.

Read more in detail at How long is ServSafe good for?

By which method can I report a security violation during a ServSafe Allergen exam?

Any event that might jeopardize the exam’s security ought to be detailed as a potential infringement. This incorporates, but isn’t constrained to, test or test substance robbery, mystery data conveyance or deal, test extortion, cheating, certificate misrepresentation, and so on. You can contact the Service Center to report a violation and ask for support.

Can I get notified when the ServSafe Allergen course is set to end?

Before the course terminates, a test taker who is enlisted in it’ll get two different email alarms. The primary take note will arrive approximately 10 days before the expiry date. The final and moment notice will be sent out two days before the close date. 45 days before course lapses. Unassigned courses, relegated courses, and unused Course Access Keys that are set to run out will all be tended to within the take note.

How can I keep track of my progress throughout the ServSafe Allergen course?

The progress and course status highlight keeping track of your online course advance. The course status is “in advance” once you begin it, and it is changed to “completed” when the course is completed.

If the test is not designed in my mother tongue, how can I take it?

You’ll utilize an English dictionary amid the exam if the exam isn’t available in your mother tongue. You’ll be able moreover to let your instructor know about the issue before the lesson and inquire them to fill out the form of Request for Exam Accommodation to receive more support.

How are complaints about administrative problems which are not related to tests or certificate appeals resolved?

The Service Center will attempt to resolve all regulatory complaints gotten almost the legitimacy, constancy, security, or keenness of the National Restaurant Association Solutions Certification Examination Program as rapidly as conceivable (within 1 month). During this period of time, the division will attempt to resolve complaints. Exam offers and certificate repudiations and offers are not included. You’ve got 30 calendar days after submitting your complaint to contact the Service Center to ask approximately the status or result of your complaint.

Above is the most up-to-date information about the ServSafe Allergen Online Course and Practice test. Hope that these pieces of information can help you in better preparation for this exam. To download, visit our website for your IOS or Android device.

ServSafe Manager Practice Test

Do you seek a ServSafe Manager Practice Test that can be helpful for your preparation process? Let’s go straight in this article!

January 1, 2022

The ServSafe Food Manager Certification is an important certification that gives an employee the opportunity to be promoted to a manager or director position in food service facilities. Therefore, it plays an irreplaceable role in the career development of every staff working in the field of F&B. So how do you get a high score on the ServSafe Manager exam and get an impressive certificate? The following article will introduce you to the benefits of the ServSafe Manager Practice Test and a reputable exam site.


The ServSafe Manager certification is a specialized certification for test-takers who have a passion to be promoted to a management position in the food service industry. It is not simply a test of your basic knowledge related to the foodservice industry but also helps to assess your understanding of food safety, such as preventing diseases related to eating. The Manager material will have effective materials for study and exam preparation, especially when viewing the study guide and practicing questions for the ServSafe Food Manager test.

The test consists of 90 multiple-choice questions in total and the candidate will only be allowed to complete them all within a limited time. However, the test only includes 80 marked questions, and the 10 questions are unmarked and going to be used for the research purpose of the organizers. The passing score of this ServSafe Manager est is 75% or higher. This means that you need to correctly answer at least 60 questions out of the whole 90 questions.

Therefore, it is necessary for test-takers to be deeply aware of the concepts in the test will be more advanced and more difficult than those that are given on the food handler test as well as you should be aware that the ServSafe Manager study guide will be beneficial for your preparation process for this test. 

ServSafe Manager Practice Test
ServSafe Manager Practice Test


10 Examples of ServSafe Manager Practice Test

Question 1: How long can you safely store ready-to-eat TCS food in a cooler at a temperature of 41°F or lower?

A. 14 days

B. 7 days

C. 4 days

D. 10 days

Correct Answer: B

Explanation: The reason that we control the temperature of food is so that we can control the growth of the microorganisms within it. The microorganisms are what cause foodborne illness. Microorganisms multiply at a much slower rate in cold temperatures, but they still reproduce. Temperatures below freezing completely stop the growth of microorganisms, but it is not practical to keep all foods frozen all of the time. Science has determined that temperatures of 41°F and below slow down the growth of microorganisms enough to make it an ideal storage temperature. But because the microorganisms are still multiplying, the food should be served or thrown out within 7 days.

Question 2: Seafood should be cooked to what minimum internal temperature?

A. 165°F (74°C) for

B. 155°F (68°C) for 17 seconds

C. 145°F (63°C) for 15 seconds

D. 145°F (63°C) for 4 minutes

Correct Answer: C

Explanation: Seafood should be cooked to an internal temperature of 145°F for 15 seconds. Seafood includes both freshwater and saltwater fish, as well as shellfish and crustaceans. Other foods that should be cooked to 145°F (63°C) for 15 seconds include Seafood — including fish, shellfish, and crustaceans; Steaks/chops of pork, beef, veal, and lamb; Commercially raised game and Shell eggs that will be served immediately.

>>>Visit our website to get more free ServSafe Manager questions and ServSafe practice test!

Question 3: The temperature of food stored in hot holding has dropped into the temperature danger zone for a period of two hours. What should be done?

A. Serve the food as soon as possible

B. Throw it out

C. Move the food to a cold storage unit and label it appropriately

D. Quickly bring the food to the correct temperature

Correct Answer: D

Explanation: It is recommended that hot food can be held at the internal temperature of at least approximately 135°F while it’s waiting to be served to customers. An example of this is a buffet line. Theoretically, food could be held at this temperature forever and still considered to be safe for the customers. But most establishments will throw food out at the end of the day if it’s been hot-held all day. This is for quality reasons and not for safety. For safety, hot food should never fall below 135°F for more than 4 hours and if it does, it should be thrown out. Your establishment should have policies for how often the internal temperature of hot-held food is taken. If the policy is that the temperature is taken every 4 hours and if the temperature falls below 135°F, you need to throw it out. This is because it could have been below 135°F for the entire 4 hours. However, if your establishment has the policy to check the temperature every 2 hours and it falls below, then corrective action can be taken. The food can be quickly heated back up to 135°F and still be safe to eat.

Question 4: If a TCS food will be hot-held for service, what is the minimum internal temperature that this food must maintain while being held?

A. 145°F

B. 41°F

C. 165°F

D. 135°F

Correct Answer: D

Explanation: 135°F is the ideal temperature for TCS food to be maintained. And in case the food decreases to the temperature of below 135°F for 4 hours or more, it should be thrown out. Your operation should establish policies to check the temperature of hot-held foods at least every 4 hours. And if after checking the food every 4 hours it’s found to be below 135°F it should be thrown out. This is because the food could have been below 135°F for the entire 4 hours. But in case your facility decides to check the temperature every 2 hours and it seems to be below the temperature of 135°F, there is time for corrective action. The food could be quickly reheated back to 135°F and still be safe to eat.

Question 5: What is the minimum temperature for TCS foods that are being hot-held for service?

A. 125°F

B. 145°F

C. 70°F

D. 135°F

Correct Answer: D

Explanation: Hot-held foods should remain at 135°F or higher. This is the upper limit of the Temperature Danger Zone. If the food falls below 135°F and into the Temperature Danger Zone for 4 hours, it must be served or thrown out. When receiving a shipment of hot TCS food, it must be received at a minimum temperature of 135°F. And if the food is lower than this temperature, the delivery should be rejected.

Question 6: What is a “TCS food”?

A. A food that was purchased from an unapproved source

B. Unsafe food for people with multiple food allergies

C. Food that requires time and temperature control for safety

Correct Answer: C

Explanation: TCS foods are foods that require “Time/Temperature Control for Safety”. Nearly all foods naturally contain microorganisms that can cause foodborne illness. Many of these pathogens and microorganisms can be killed at high temperatures. This is why we cook food. Also, these microorganisms can multiply rapidly in certain temperatures. We must keep foods out of these temperatures as much as possible to limit their growth. Some types of food contain more pathogens than others. Or they may contain different varieties of pathogens that require different levels of heat to kill them. And some foods may contain low levels of harmless pathogens and may not need cooking at all. TCS foods contain dangerous pathogens that must be controlled with temperature or the amount of time that the food is allowed to remain in unsafe temperatures.

Question 7: Where is the best place to store cleaning tools and chemicals?

A. In a designated area that can only be accessed through the dish room

B. In an area that is used only for this purpose

C. In a separate building outside of the establishment

D. Near the same area as the garbage so that you can keep both from coming into contact with food

Correct Answer: B

Explanation: Cleaning supplies and tools should be stored in a designated area away from food or food contact surfaces. The storage area should be arranged in a way that makes it easy to clean, and it should also have the following: a floor drain for dumping dirty water; hooks for hanging mops and brooms; a utility sink for cleaning the tools and filling buckets; good lighting so that the labels of the chemicals can be read easily.

Question 8: What is a “backflow prevention device” intended for?

A. A plumbing system that creates three separate drains for a three-compartment sink

B. Adjusting the water pressure in a dishwasher

C. To ensure the proper concentration of sanitizing and cleaning agents

D. Preventing cross-connection

Correct Answer: D

Explanation: “Backflow” causes a “cross-connection”. Both of these terms are often misunderstood by students of ServSafe. And there will probably be questions on your exam about these concepts. Cross-connection is similar to “cross-contamination” but it refers to something specific. A cross-connection occurs when a faucet, hose, or other plumbing fixture that provides clean water is mistakenly connected to dirty water. To prevent backflow and cross-connection, there should never be any direct connections between clean water and dirty water. The two most common ways to prevent backflow is an “air-gap” or a “backflow prevention device”. An air-gap is simply allowed a space of air between the clean water and the dirty water. Or never submerging a hose into the bucket of mop water. A backflow prevention device is a plumbing fixture with valves that keeps water moving in only one direction – and never backward.

Question 9: What type of establishment should not serve raw seed sprouts?

A. A buffet-style restaurant

B. Any establishment without a designated salad bar

C. A sushi restaurant

D. A senior living home

Correct Answer: D

Explanation: Seed sprouts are grown in warm and humid conditions and these are also the conditions where E. coli and Salmonella thrive. And since seed sprouts are usually served raw or only lightly cooked, they should not be served to populations who are at a higher risk for foodborne illness. Young children, the elderly, and people who are already sick with other illnesses are at a higher risk for foodborne illness. Pregnant women could also be considered a higher risk because of the unborn child.

Question 10: A faucet that supplies clean drinking water is fitted with a flexible hose to fill a mop bucket. A careless staff leaves the end of the hose in a bucket of dirty mop water during the night. Due to changing air pressure within the building’s plumbing system, the dirty mop water moves up the hose and into the faucet – contaminating the clean drinking water. What is this type of contamination called?

A. Air-gap resistance contamination

B. Cross-contamination

C. Pressure fluctuation contamination

D. Cross-connection side 

Correct Answer: D

Explanation: The term cross-connection is sometimes confused with cross-contamination. Although both terms are related to contamination, cross-connection has a specific definition. Cross-connection happens when a clean water supply is accidentally connected to a dirty water supply, usually through a hose or an incorrectly installed faucet. The best way to prevent this is an “air-gap” or a “backflow prevention device”. A backflow prevention device is a fixture with valves that keep water moving in only one direction and prevent it from going backward. A thermocouple is an example. Both of these preventative measures can be used for faucets, hoses, or any other potential water-to-water connection.

Where To Take The ServSafe Manager Practice Test?

The ServSafe Manager Certification is an important certification for anyone looking to advance in the food service industry. Therefore, the preparation of knowledge and skills in advance is paramount to help test takers achieve remarkable scores in this test. The ServSafe Manager Practice Test is always considered a wonderful stepping stone and is the first choice of every ServSafe candidate. However, in reality, choosing a reputable website that provides quality practice tests is not easy? So where is the ideal place to perform the ServSafe Manager Practice Test?

Free ServSafe Practice Test 2021 is a free platform/browser which is created and designed for the purpose of providing the candidates with the most high-quality and up-to-date ServSafe Practice Test service as well as a training program in numerous categories of the ServSafe exam. In fact, the ServSafe associated questions, and tests have experienced a careful preparation and collecting procedure by a wide number of food service-related professors and scientists. The tests and questions are also created based on the real ServSafe Manager test organization.

It is also very simple to access and take the tests on the Free ServSafe Practice Test 2021 website. For more specific, the test takers need to register simply through some basic personal information. Afterward, you need to choose the test areas that you would like to try and complete. Free ServSafe Practice Test 2021 can be regarded as an effective stepping stone for any candidates before registering for the official exam. Candidates will not only have the opportunity to practice with numerous types of questions and exam formats, but they will also be able to get precise and detailed answers to each question. The solution is often carefully considered by experts based on theory and practical knowledge. Thanks to this, candidates will be able to understand the problem more thoroughly and absorb knowledge more effectively.

This is a great opportunity for any pre-registered candidate to take the official ServSafe Manager exam. Fill in the basic information and prepare for the upcoming exam. Let’s access our website to get a free ServSafe Manager Practice Test now!

FAQs About the ServSafe Manager Test and Certification

ServSafe Manager Practice Test
ServSafe Manager Practice Test


Is ServSafe Food Manager Certification required for every staff or just the manager?

The ServSafe Food Manager Certification is an important certification that gives an employee the opportunity to be promoted to a manager or director position in foodservice facilities. However, it does not mean that only administrators are authorized to take the exam. All staff/employees are encouraged to take this exam to enhance their specialized knowledge and increase their chances of career advancement.

Can the ServSafe Food Manager Certification expire?

The National Restaurant Association has claimed that the ServSafe Food Manager Certification is valid within 5 years.  In any case, state or manager necessities can fluctuate. For more nitty-gritty data, let’s check the administrative necessities or contact your nearby wellbeing office or local commission depending on each program.

Can I receive any notifications that my course is going to expire?

A candidate who is taking the course will get two partitioned electronic mail alarms before the course terminates. The primary take note will be sent approximately 10 days earlier to close. The moment and last take note will be issued 2 days earlier to close. An administrator who is relegating courses will get a mail caution from 30-45 days before courses terminate. The alarm will address unassigned courses, relegated courses, and unused Course Get to Keys that are around to run out.

How do I unassign a course?

It is possible for you to unassign a course key and restore it to your pool of course keys if a student hasn’t begun it. Select Manage Courses from the drop-down menu. Choose the student’s course from the drop-down menu. You can track your pupils’ progress by going to the Track Students tab.

You’ll notice a trash can icon if the student hasn’t begun the course yet. If you click this icon, the course will be removed from that student’s record. The course will be assigned from your available pool. You may do the same thing with Unassigned Course Keys by going to the Course Management page and selecting that option. Any Course Key with a trash can icon can be removed and returned to your pool of accessible Course Keys.

What is the procedure for ordering a printed certificate?

All examinees with current certificates will be able to download and print their certificates under the Student menu and “Certificates” page. This will need the creation of a User account on Prepare by creating a user account for if you don’t already have one. To connect your exam data and verify that your certificate is visible to print, enter your Exam Session number. You may choose “Order Certificate” if you want a certificate produced and shipped to you. Each certificate that you wish to be shipped will be charged $10.00.

What is the passing score for the ServSafe Food Manager Exam?

The passing score of this ServSafe Manager est is 75% or higher. This means that you need to correctly answer at least 60 questions out of the whole 90 questions. Increase your chance of passing your Servsafe exam with our Comprehensive ServSafe Study Guide

What is the format of the ServSafe Food Manager exam questions?

The test consists of 90 multiple-choice questions in total and the candidate will only be allowed to complete them all within a limited time. However, the test only includes 80 marked questions, and the 10 questions are unmarked and going to be used for the research purpose of the organizers. 

The above article has provided you with the most up-to-date information about the ServSafe Manager Practice Test and the platform to practice this test. We all hope that this information can help you in better preparation for this exam. To download, visit our website for your IOS or Android device.

ServSafe Certification Cost & Renewal

In this article, we would like to talk about Servsafe certification cost. You may find this topic useful and have clear information!

January 1, 2022

In this article, we would like to talk about Servsafe certification cost. You may find this topic useful and have clear information about the ServSafe costs to ensure your financial status for the certification.

When you think about food safety, what’s the first thing that comes to mind? For many people, it’s events like nationwide romaine lettuce recalls due to E. coli concerns or foodborne disease outbreaks at chain restaurants that make the news. One thing is certain: you don’t want your restaurant to be connected with such occurrences. While not all cases of foodborne illness can be avoided (inadvertently receiving contaminated products, for example), there are actions you can take to ensure your employees are handling food as safely as possible. The first step is to guarantee that everyone who works with food in your business is ServSafe certified.

If your staff isn’t certified, they should be. The industry standard in food safety training is ServSafe. You may look for information about the Servsafe program, how to get certified, and how to ensure your workers are masters in safe food handling, step by step. 

What is ServSafe?

ServSafe exclusively provides online classes. ServSafe Certification, Food Handler Certification, and ServSafe Food Handler Certification are among the 424 credentials offered by this school, with ServSafe Certification, Food Handler Certification, and ServSafe Food Handler Certification receiving the most positive reviews. Depending on the certification, the time it takes to finish this education program ranges from 0 to 6 weeks, with a typical length of 3 hours. The cost of attending ServSafe varies based on the certification, ranging from under $10 to $304, with a typical cost of $20. “I paid for it myself,” most reviewers said when asked how they paid for their training.

“Affordable” and “Flexible class hours” are the most often stated benefits of attending ServSafe, but respondents also mentioned “Good job preparation” and “Helpful career services” as noteworthy benefits. ServSafe has been reviewed 4802 times and received a 4.55 out of 5 ratings. Almost all reviewers said they would suggest ServSafe to a friend.

Read more>> ServSafe Study Guide

How much does ServSafe certification cost?

Food Handler—$15; Manager—$152.95, with a $36 exam voucher; Alcohol Safety—$30; and Allergens—$22 are the prices for the online course and exam. Additional fees apply to retests. Visit the ServSafe website for additional information. Courses and exams offered locally may have a range of prices

ServSafe Certification Cost
ServSafe Certification Cost


So, how much does a ServSafe certificate set you back?

Food Handler—$15; Manager—$152.95, with a $36 exam voucher; Alcohol Safety—$30; and Allergens—$22 are the prices for the online course and exam. Additional fees apply to retests. Visit the ServSafe website for additional information. Locally provided courses and examinations may have varying costs.

Is ServSafe a difficult exam to pass? To pass, you must have a minimum score of 75%. That implies you must properly answer 60 of the 80 questions in order to pass. The exam is a four-option multiple-choice examination. The test is timed, and you have two hours to complete it; nevertheless, most individuals complete it in under an hour.

How long does it take to become ServSafe certified, for example?

Watch the course in a series of short sessions of no more than an hour each. The ServSafe Manager Online Course takes 8 to 10 hours to complete. It takes around 4 hours to finish the ServSafe Alcohol Online Course. The ServSafe Food Handler Course lasts 1 12-2 hours.

What steps do I need to take to obtain my ServSafe certification?

Students should go to and click Download My Certificates to get their certificates or request that one be mailed to them. They’ll have the choice to download their certificates or request that one be delivered to them for a $10 charge via USPS.

How can I renew my ServSafe certificate?

ServSafe renewal
ServSafe renewal


Before digging into the Servsafe renewal, you can first read How long is ServSafe good for?. The ServSafe Manager Certification has a five-year validity term, whereas the ServSafe Alcohol, ServSafe Allergens, and ServSafe Food Handler Certificates have a three-year validity period.

You must retake the examination for the certificate you want to renew before your existing certificate expires in order to take ServSafe renewal. Due to the fact that rules vary by state, you should verify the requirements ahead of time and/or contact your local health department. You should be aware that certain jurisdictions may require you to attend ServSafe courses in person, while others may allow you to do them online.

If you are able to finish the course online, keep in mind that ServSafe Food Handler courses must be completed within 60 days, while ServSafe Manager and ServSafe Alcohol courses must be completed within 90 days. If you do not finish the courses within the specified time frame, you will lose access to the course and will not be refunded.

Managers, chefs, and other supervisory team members will benefit from the ServSafe Food Protection Manager Certification. The ServSafe Food Handler is a fundamental food safety training based on the ServSafe Food Handler Guide, 6th edition. Students receive a certificate of completion once the course is completed. And of course, the ServSafe certification cost is required to get your certificate. Hope this article helps you obtain clear information about the cost and we hope you pass your exam and start your successful career.

Visit our website to get a free ServSafe practice test for your coming exam! To download, visit our website for your IOS or Android device.


Servsafe Food Storage Chart Recipes

To understand how to properly store your food, use the easy-to-read ServSafe food storage chart in this blog.

January 1, 2022

Not only is it important to cook food to the correct temperature, but it is also important to store it properly. Food is properly stored, which preserves the quality of the food and avoids spoilage and food poisoning. To understand how to properly store your food, use the easy-to-read ServSafe food storage chart on this blog.

Why Proper Food Storage Matters?

Servsafe Food Storage Chart
Servsafe Food Storage Chart


Food storage is an important process in Food Safety. Here are some of the benefits of becoming an expert in food storage:

  • You save money by reducing food waste, which is also healthier for the environment
  • Vegetables and fruit will last longer and keep their freshness
  • You may save money by purchasing items in bulk or when they are in season. You may also utilize them over a longer length of time without feeling rushed, which can help you relax
  • Fruits and vegetables may be consumed at any time of the year
  • Food storage systems from the past may be a pleasant pastime! Or a novel way to consume your fruits and vegetables
  • Many food preservation solutions do not require electricity, so you can eat healthily during a power outage or while camping
  • Fermenting, a traditional method of food preservation may supplement your diet with beneficial microbes.

Three Types of Food

All foods fall into one of three categories, each with its own set of storage requirements.

Perishable Foods

These include a variety of raw fruits and vegetables, as well as meat, dairy, and eggs for people who consume them. Perishable foods include all cooked items. To be preserved for any length of time, perishable products must be maintained in the refrigerator or freezer.  Many perishable items should be consumed within 3-7 days if refrigerated (less for many animal products).

Semi-perishable Foods

Semi-perishable foods might go bad rapidly or have a long shelf life, depending on how they’re stored and managed. Flour, grain foods, dried fruits, and dry mixes are examples of semi-perishable commodities. Semi-perishable items can be stored and handled correctly for six months to a year, such as in a clean, vacuum-sealed bag. Some can stay much longer when frozen.

Staple, or Non-perishable Foods

Non-perishable foods include dried beans, spices, and canned products. Unless they’re handled carelessly, they won’t spoil. Even if they’re kept in optimal circumstances, they might start to lose quality with time.

Factors That Affect Food Storage Life

When it comes to perishable and semi-perishable foods, the general rule is that if you can’t consume it right away, it has to be stored or preserved.

The following are the key factors that affect a food’s shelf life while in storage:

  • The food itself (for instance, strawberries can degrade in as little as a day, while potatoes can last for months when properly stored)
  • Freshness and ripeness of the product at the moment of purchase. This is partly determined by where it was cultivated and how long it remained in transit. Even if you purchased it from a grocery store, it might have been picked recently… or not
  • How long was it kept and at what temperature was it maintained before you bought it?
  • Whether it’s the refrigerator, freezer, countertop, pantry, or basement, the temperature of your food storage places
  • The humidity level in your food storage areas (which can change significantly based on the location in your house and what region you live in)
  • Food storage containers or packaging might be made of glass, plastic, foil, or linen.

Simple steps to safely store food at your operation

To safely store food at your operation, you simply need to follow eight basic procedures.

Store deliveries immediately after being inspected

For a variety of reasons, a food service operation requires well-defined storage areas and procedures. To begin with, by offering storage facilities, it will be possible to acquire materials in big enough quantities to qualify for price discounts. Second, having the option to keep supplies on-site cuts down on the cost and time it takes to order supplies and manage them once they arrive. Third, knowing the quality, amount, and sorts of supplies on hand makes menu planning much easier. It’s comforting to know that if a menu item is in high demand, there are enough supplies on hand to ensure that everyone who wants it is served.

Because storage is expensive in today’s market, many foodservice operations are decreasing the quantity of stock they keep on hand. Not only must space be provided, but security must also be ensured. Many operators are ready to pay a little more to suppliers to avoid the hassles of tracking down pricey products like big amounts of high-quality meat, wines, and spirits.

Regardless, many sorts of supplies, such as dry foods, dairy products, frozen foods, fruit, and fresh meats, require storage. In order to properly manage the specific sorts of supplies, storage facilities for such goods frequently have design requirements that must be integrated into the space.

Store refrigerated food in the proper order

The fridge, whether it’s a walk-in or a standard upright, is an important part of food storage planning. To prevent deterioration and decomposition, most fresh foods must be kept in the refrigerator. The most fundamental guideline to remember is to keep raw items below, not above, prepared or ready-to-eat foods.

Control Point of Critical Importance

Foods should be kept at 4°C (39°F) or below, which is the safe temperature for refrigerated storage.

Here are some things to keep in mind to keep your refrigerator from breaking down and ruining your food:

  • On a daily basis, check the temperature of the refrigerator. A thermometer should be included in every refrigerator so that daily measurements may be obtained.
  • Refrigerators should be kept in good operating order. Maintain a service contract with a local refrigerator repair company on a regular basis.
  • Most breakdowns are beyond the scope of kitchen workers, but if the refrigerator stops working, make sure the power supply cable hasn’t been yanked out or the breaker hasn’t tripped.
  • Refrigerators should be cleaned on a regular basis. To make such cleaning quick and easy, shelves should be shallow and well vented. Make a timetable to guarantee that refrigerators are cleaned on a regular basis and stick to it.

There are also a few general rules that should be followed by everyone who uses the refrigerator:

  • Raw foods should be kept below cooked or ready-to-eat foods.
  • For refrigerated food, develop and implement a FIFO system.
  • Designate certain spaces in the refrigerator for specific goods, and only keep those items in those areas.
  • If it’s not absolutely essential, don’t put hot items in the refrigerator. (Unfortunately, one person’s definition of “required” may differ from another’s, so make sure to establish guidelines.)
  • Never keep the refrigerator door open for longer than is absolutely necessary.

Regularly check the temperature of foods in coolers and freezers

Refrigerate at or below 40° F (4° C). Set the freezer to 0 degrees F (-18 degrees C). Check the temperature on a regular basis. The most precise and cost-effective method for determining these temperatures is to use an appliance thermometer. You can read more about What Is The Best Alternative To Safely Cooling Foods? to understand how to reduce the temperature of food properly. 

Frozen foods

Frozen foods should be kept at a temperature of –18°C (0°F) or below. Food might get discolored and lose nutritional content if the temperature goes over –18°C. The damage is not repaired by lowering the temperature after it has increased. 

Control Point of Critical Importance

To ensure quality, frozen food should be stored at 18°C or below.

When keeping frozen foods, keep the following in mind:

  • Fruit and vegetables that are delivered frozen can be stored for months if properly packed. In the freezer, properly wrapped fish and meat have a long shelf life.
  • Fresh fruit and vegetables must be frozen on the premises, which takes time and may be too expensive to consider. Fruit that hasn’t been properly prepped for freezing will keep for a long time.
  • Freezer burn occurs when frozen items are not properly wrapped, resulting in a loss of moisture that affects the texture and flavor of the food. Freezer burn is indicated by a white or grey dry patch on the frozen product’s surface. It’s especially dangerous for meat when freezer burning.
  • When it comes to frozen goods, rotating stock is crucial. In typical chest freezers, such rotation is challenging since it often necessitates the removal of old products before adding fresh stock. When it comes to frozen goods, the temptation is to acquire the unacceptably bad habit of utilizing the last thing purchased first, rather than FIFO (first in, first out).

Label and date all stored food

Other than meats, vegetables, and dairy products, everything else has to be kept cool. It’s typically preferable to toss anything out if you haven’t refrigerated it properly.

A “use by” date indicates that the producer suggests consuming the product before that date in order to get the greatest flavor or quality. The date is not a date for food safety. A product’s flavor, color, texture, or nutritional content may change after the use-by date, but it is still wholesome and safe long after that date. If you’re not sure or the food appears to be tainted, throw it out.

Practice stock rotation using the FIFO (First in, First out) technique

FIFO stands for First-In-First-Out. It is a food storage system that uses a stock rotation system. The items with the earliest best before or use-by dates are placed first, followed by those with the earliest dates. You may ensure that food with the closest best before or use-by dates is utilized or sold first by implementing a FIFO food storage system. FIFO maximizes freshness while reducing waste.

Using a FIFO food storage system is easy and effective, and it guarantees that employees are always aware of what is coming in and out. It guarantees that older items are used or purchased before newer ones, reducing waste.

There are five easy phases to the FIFO method:

  • Find items that have the earliest best-before or use-by dates
  • Remove any goods that have passed their expiration dates or are damaged
  • Put the items with the earliest due dates at the front
  • New products should be kept behind the front stock, and those with the most recent dates should be kept towards the back
  • Stock should be used/sold first in the front.

If you decant food from its original packing into another container, remember to label food that doesn’t have dates. Chefs will be able to know at a look which ingredients should be utilized first.

FIFO is a never-ending process. When fresh stock arrives, always replenish shelves or refrigerators using the FIFO method so that food may be sold or consumed before it expires. Also, stock refrigerated and frozen foods first, followed by room temperature items.

Store food away from walls & at least 6 inches (15 cm) off the floor

Servsafe Food Storage Chart
Servsafe Food Storage Chart


Food should be kept at least 6 inches above the ground and away from walls when being stored. They must also be stored in a way that allows for air circulation; shelves are not coated with foil or other materials to allow for this. To avoid cross-contamination, place ready-to-eat or cooked items above raw ones and cover them carefully.

Keep storage areas dry and clean

It’s also crucial to keep the right quantity of moisture to avoid drying out, wilting, or early mold. Rather than keeping produce on the counter or shelf, put it in containers with holes to allow air circulation, such as baskets, mesh, or paper bags punched with holes.

If your refrigerator has a fan, which most do, it might dry out your food. In the produce drawer, this impact is generally minimized. If not maintained in a bag, container, or otherwise shielded from the drying impact of the fan, foods placed loosely in the fridge outside of the produce drawer will dry out.

Choosing good-looking food at the shop also helps to avoid early spoiling. If you’re not intending to consume them right away, don’t buy avocados or bananas that are already mushy or spotted. Make sure your product isn’t bruised, discolored, pierced, or otherwise damaged before eating it.

Pre-cleaning fruit can actually lead to mold growth during storage, so wait until you’re ready to preserve, prepare, or eat it before washing it. Finally, if you’re producing your own food, be sure you understand when it’s in season so you don’t harvest it too early or too late.

Never store chemicals near food

  • Clean or utilize chemicals away from food

If chemicals are near food, they can readily enter it. Keep them apart to avoid contamination of your meals.

  • Putting spent or spilled chemicals in their original containers is not a good idea

If a chemical is spilled, it may react with unidentified components on the spilled surface. Discard spilled chemicals carefully to keep them fresh and safe.

  • Do not keep food in a chemical container

Even though chemical storage containers appear to be clean, they may contain hazardous chemicals. If you put food in them, it might turn poisonous. Dispose of chemical containers appropriately, and only keep food in food-grade containers.

Nobody enjoys returning home or opening their refrigerator to discover that the products they just purchased have gone bad or, worse, are no longer edible. Give some of these food preservation methods a try if you never want to stare at a plate of “meat-cake” or if you’re seeking new ways to extend the shelf life of fruits and vegetables you like. You could discover that learning how to preserve food saves you time, money, and waste while also allowing you to enjoy a new kitchen hobby!

What’s more crucial? This ServSafe food storage chart might be very useful for people who are studying for the ServSafe exam. Best luck to you!

Visit our website to get free ServSafe practice test for your coming exam! To download, visit our website for your IOS or Android device.

Food Safety: Role and the Process of Ensuring Food Safety

Food Safety is an indispensible standard for the operation and development of any food-service facility. Learn everything you want in this article.

January 1, 2022

Food safety must be ensured from the import stage, the imported food needs to ensure the origin to the processing stage. In terms of procedures, food and beverage businesses in general and restaurant and cafeteria owners, in particular, must have a certificate of food hygiene and safety when operating officially. So what is food safety and what role does it play in the operation of food-service businesses? Let’s follow this article for more information!

What is food safety?

Food safety or food hygiene and safety in the narrow sense is a science used to describe the handling, processing, preservation, and storage of food by methods of prevention and control of diseases caused by food. Food safety also includes a number of practices and practices that need to be followed in order to avoid serious potential health risks.

In a broad sense, food safety contains issues that need to be handled related to ensuring food hygiene in order to ensure the health of consumers. This is a very big problem and risk that developed and developing countries have to face, including some big countries like the US, the UK, the EU…

Hygienic foods need to be tested and undergo a strict product announcement process, with the consent of the competent authority. Companies specializing in the food supply, food processing, and food trading at the market also need to ensure food hygiene and safety in order to optimize the service to the customer.

Food Safety
Food Safety


The importance of food safety

Great impact on human health 

If people use unhygienic food, this is the source that can cause diseases and affect human health. There will be no foods that are considered to have nutritional value if they do not ensure safety and hygiene.

If using unsafe food for a long time, not only affects health but also affects the race of the nation. In the immediate future, there may be acute poisoning incidents with noticeable symptoms. However, if the accumulated toxic substances are often forgotten in some parts of the body, one day the disease will be very difficult to treat, and may even cause deformities and deformities for future generations.

Standards of food-service businesses

It can be said that food safety is an indispensible measure for the reputation and success of any food-service business. It is necessary to ensure that all foods – additives, packaging as well as production lines related to food products operate in accordance with food safety standards. Only in this way can we ensure that qualified food products reach consumers.

Reasons for not ensuring food safety

The process of raising, growing and producing food

Food derived from diseased livestock, poultry, or aquatic products living in contaminated water. Vegetables and fruits are fertilized with too much chemical fertilizers, using pesticides that are not allowed or allowed but are not correct in terms of dosage or isolation time. Plants grown in contaminated soil or irrigated with fresh manure or contaminated sewage.

  • Use growth stimulants, antibiotics.
  • Improper processing
  • The process of slaughtering, processing livestock and poultry, and the process of collecting food, vegetables, and fruits are not in accordance with regulations.
  • Using additives is not in accordance with the regulations of the Ministry of Health to process food.
  • Share cutting boards or keep raw food with cooked food.
  • Use a dirty cloth to wipe eating utensils.
  • Contaminated food processing tables, dining tables, or eating utensils. Do not wash your hands before handling food, especially when preparing food for children. You can read more about ServSafe Handwashing: How to Wash Your Hands Properly? to know how to wash your hands when cooking.
  • Food handlers suffering from infectious disease, diarrhea, abdominal pain, vomiting, fever, cough, or skin infection.
  • Wash food and eat utensils with contaminated water.
  • Cook undercooked or unheated food before eating.

Improper use and storage

  • Using crockery, enameled iron, recycled plastic…contaminated with lead to store food.
  • Leave food overnight or for sale all day at room temperature.
  • Food is not tightly covered, allowing dirt, rodents, flies, and other animals to come in contact and cause contamination.
  • Because preserved food is not cold enough or not hot enough, bacteria can still grow.

Learn more about how to store food safely at Servsafe Food Storage Chart Recipes

Food safety standards

So are there standards to know if food is safe and hygienic? Currently, in the world, each country will have its own laws and regulations in the field of food safety and hygiene. However, they are all based on the following criteria:

HACCP (Hazard Analysis and Critical Control Points)

HACCP stands for Hazard Analysis and Critical Control Points. It is a systematic, risk-based approach to preventing biochemical and physical contamination of food in production, packaging, and distribution environments. The HACCP concept is designed to combat health hazards by identifying potential food safety problems before they occur instead of testing the food for hazards after the fact. This standard requires contaminant control at several key points in the food production process and strictly follows hygiene rules during production and distribution.

GMP (Good Manufacturing Practices)

GMP is an internationally recognized quality assurance guideline standard for the manufacture of food products, beverages, pharmaceuticals, dietary supplements, cosmetics, and medical devices. These guidelines set forth general principles that a manufacturer establishment must follow to ensure that products are always of high quality in the processing, production, and distribution stages. It includes mandatory food product testing at critical control points.

SQF Food Safety Program

The SQF Code meets the needs of all suppliers in the food industry through an internationally recognized certification system that emphasizes the systematic application of HACCP to control food safety hazards. whole food. The implementation of the SQF management system addresses the food safety requirements of the buyers and provides solutions for businesses supplying the local and global food markets.


This standard has been designed in conjunction with representatives of feed manufacturers and the food industry, certification bodies, interest groups, and representatives of the public. It assists production facilities in fulfilling regulatory requirements for “GMO-free” labeling and establishes unified audits for certification bodies.

IFS Global Markets 

IFS Global Markets is a standardized food safety assessment program for retailers as well as industry-branded food products. The program aims to assist “small and/or underdeveloped businesses” in developing their food safety management system and taking the first step towards the implementation of the IFS Food Standard.

BRCGS for food packaging materials

The Global Standard for Packaging Materials is designed to protect consumers by providing a common basis for certifying companies that supply packaging to food manufacturers.

ISO 22000

This is the first international standard to implement a certified food safety management system. It includes interactive communication, system management, and hazard control. It can be used by any organization regardless of its size or position in the food chain.

What should be done to ensure food safety?

Food Safety
Food Safety


The main manufacturers and processing facilities will be one of the important factors contributing to the results of ensuring food hygiene and safety. Specific issues that need to be addressed include:

Standardized processing

Food processors, producers, and traders must not be infected with infectious diseases, must undergo regular health checks, and be fully updated with food hygiene and safety knowledge. In the process of working, always wear a mask, properly protect, comply with measures to ensure safety and hygiene.

Standardized tools

  • Must be fully equipped with business tools such as cups, chopsticks, forks, knives… must be washed and stored dry.
  • There are specialized utensils for each type of food. Sufficient equipment to control factors affecting food safety, throughout the food business.
  • Having equipment to prevent insects and harmful animals; do not use rat poison, insect killer, in business areas, food preservation.
  • Only use cleaning agents that are allowed to be used in daily life and food processing, do not use industrial detergents.

Comply with government regulations on food safety

State agencies have developed specific regulations on food safety and hygiene, setting standards that foods need to meet. Therefore, manufacturers and processing facilities should strictly comply with the regulations and standards according to the law. Thus, it was possible to minimize the spread of dirty food on the market.

No banned substances are used during processing

This is one of the most urgent and necessary solutions to ensure food hygiene and safety today. Because of the fact that the use of detergents, toxic chemicals, additives … in the food processing process is the cause of dangerous diseases that seriously affect health, it can even lead to death.

Make sure the food has all the necessary information

The certificate of food hygiene and safety is one of the important documents indispensable for manufacturers and processing facilities. This is also the condition and the basis for confirming whether this establishment is qualified to provide safe food or not.

Carefully store cooked food

If you want to pre-process foods or want to keep leftovers, they must be stored at temperatures that are hot (near or above 140°F), or cold (near or below 50°F). This is an important rule if you want to preserve food for 4 or 5 hours. All baby food should not be preserved. A common mistake, leading to cases of food poisoning is due to leaving a large amount of food in the refrigerator. In a refrigerator with too much food, cooked food does not cool enough quickly. When food remains warm for a long time (above 50°F), bacteria thrive, fast enough to reach disease-causing levels.

Do not mix raw and cooked food

Cooked food can become contaminated through contact with raw food. For example, don’t prepare raw meat and then use the same cutting board and knife to cut cooked meat. Doing so will reproduce food-borne pathogens.

Ensure the safety of facilities

  • The area must be large enough to arrange the necessary areas such as Food display area, processing area, storage area, preservation area, and must be convenient to transport raw materials and food.
  • Structures of buildings, ceilings, floors, and areas must be solid and constructed of materials suitable to the nature and scale of the business; ensure safety and hygiene, avoid harmful microorganisms, insects, and destructive animals from entering and residing.
  • Business premises must be built in a location that is not flooded; not affected by harmful animals, insects, microorganisms; unaffected by areas contaminated with dust, toxic chemicals, or other sources of pollution.
  • Food business areas, hygiene areas, protective changing areas, and ancillary areas must be built separately, in accordance with food business requirements.
  • Fully equipped with waste and garbage collection tools; Make sure it is sealed, has a lid, and is cleaned regularly.
  • The sanitary area of ​​the restaurant must be built separately from the food business area. The toilet door must not open to the food processing or storage area.

Always keep staff’s hands clean when handling food

Wash hands thoroughly before handling food and after doing other activities that disrupt the process, such as after going to the bathroom or coming into contact with other sources of contamination. After handling raw meat products, such as fish, meat, or poultry, be sure to wash your hands thoroughly before handling other foods. And if your hand has a wound, it must be bandaged and covered before preparing food. And always remember that pets in the house such as dogs, cats, birds … are often dangerous pathogens that can be transmitted through your hands into food.

Use clean water

Clean water is an important factor in food and beverage processing. If you don’t have a clean water supply, you can boil the water before using it for food processing or making ice for drinks. Be careful with any kind of water used to prepare children’s meals

The above article has provided you with basic information about Food Safety as well as its importance and standards of ensuring the safety of food in food service businesses. We all hope that this information can help you in the process of operating F&B facilities.

Visit our website to get free ServSafe practice test for your coming exam! To download, visit our website for your IOS or Android device.

What Is a ServSafe Proctor?

You want to become ServSafe Proctor? You want to know what ServSafe Proctor is and how to pass the exam. Let's get started with this article now!

January 1, 2022

The need of well-qualified instructors and proctors is obvious given the risks of unsafe food and drink service. Certified ServSafe® Instructors and Registered ServSafe Proctors, as well as Approved ServSafe Alcohol® Instructors and Registered ServSafe Alcohol Online Proctors, must meet minimum experience and educational criteria. ServSafe instructors and proctors stand out when students and organizations are looking for the most dependable food and alcohol safety programs.

The National Restaurant Association and other food and alcohol safety professionals provide assistance to ServSafe instructors and proctors, as well as up-to-date, user-friendly resources.

So what is a ServSafe Proctor? Read this article to have a clear understanding of ServSafe Proctor and some questions about it.

What Is a ServSafe Proctor?

What Is a ServSafe Proctor?
What Is a ServSafe Proctor?


For dining and drinking establishments, ServSafe provides information and testing relevant to safe food and alcohol service. There are some differences in the roles that should be recognized for anyone considering becoming an instructor or proctor to help with teaching and testing, and you should know that you may become both an instructor and a proctor.

The following are some of the responsibilities of a ServSafe proctor:

  • Following the ServSafe Examination Administration Handbook’s standards and ethics
  • Following the ServSafe Performance Agreement’s standards
  • Securing the ServSafe Food Protection Manager Certification Exam, both in paper and online
  • Exams, both online and in print, are being scheduled
  • Confidentiality of test information
  • Keeping a secure testing environment is essential
  • Knowing when you need to step aside due to a conflict of interest

A ServSafe proctor also acts as a connection between the ServSafe offices and its students, ensuring that all requirements are completed and all conditions are followed. This involves verifying the examinee’s identification, monitoring the examination to ensure no aids are utilized, and submitting the completed tests (if paper) to ServSafe for scoring.

If the exam is administered online, the proctor is also responsible for making sure that all of the essential technology (internet connection, PC, etc.) is operating properly before the test begins.

Foodborne illness may be avoided by ensuring that food and drink are handled and served appropriately, and ServSafe exam proctors are critical in protecting the service industry from unsafe practices. Individuals interested in becoming proctors must complete a series of procedures to get certified, as stated by ServSafe.

Read more>> ServSafe Study Guide


ServSafe Proctor
ServSafe Proctor


Here are some questions related to ServSafe Proctor you may concern about:

How much does a ServSafe Proctor make?

The average yearly salary for a Servsafe Proctor in the United States is $56,364 per year as of October 10, 2021.

If you need a quick salary calculator, that works out to about $27.10 per hour. This works out to $1,084 every week or $4,697 per month.

While yearly incomes as high as $101,000 and as low as $18,500 have been reported, the bulk of Servsafe Proctor salaries in the United States currently range from $35,500 (25th percentile) to $78,000 (75th percentile), with top earners (90th percentile) earning $92,000. The typical salary for a Servsafe Proctor ranges widely (up to $42,500), implying that there may be several chances for promotion and higher income depending on skill level, location, and years of experience.

How do I get a ServSafe Proctor?

Go to, click on the ServSafe program name for the course you wish to take from the top blue ribbon menu, then select “find a class” or “find instructor/proctor” from the drop-down menu. Complete the form and press the “search” button.

What is the minimum score required to become a ServSafe Proctor?

75 percent or above is a passing score. This is attained by properly answering at least 60 of the 80 questions. The test consists of 90 questions, with 10 pilot questions included for research reasons only.

Read more>> ServSafe Manager Study Guide

What is the time commitment to become a ServSafe Proctor?

The ServSafe® Online Course takes at least 8 hours to complete, but depending on the individual, it may take longer.

Is ServSafe Proctor a difficult exam to pass? “Yes,” is the quick response to this question. But don’t be too concerned; the majority of people pass. Most people, however, also take an 8-hour training session before taking the test. You will most likely fail if you have not attended a food safety training course or done extensive self-study.

ServSafe, for example, offers a variety of courses for both front-of-house and back-of-house food service personnel to complete in order to learn best practices in the areas of food handling, food allergies, alcohol service, and food safety management.

Visit our website to get free ServSafe practice test for your coming exam! To download, visit our website for your IOS or Android device.


Big 6 Foodborne Illnesses: How to Prevent Them?

There are numerous diseases that cause serious consequences for human health. Stay for more information on the big 6 foodborne illnesses

January 1, 2022

There are approximately 40 kinds of viruses, fungi, bacteria, and parasites on the list that the FDA has officially published. They are all dangerous pathogens and seriously affect human health. Many of them are highly contagious and have the potential to create pandemics worldwide. However, the FDA also identifies exactly 6 types of diseases that are dangerous, contagious, and have the most severe symptoms. So what are those big 6 foodborne illnesses? Let’s follow this article for more useful information.

Big 6 Foodborne Illnesses
Big 6 Foodborne Illnesses


Hepatitis A


Hepatitis A is a disease caused by the hepatitis A virus. This is a disease that is transmitted from person to person by the fecal-oral route due to contaminated water, contaminated food but not thoroughly cooked. Hepatitis A virus is one of a number of hepatitis viruses that damage liver epithelial cells and impair liver function.

Unlike hepatitis B, the hepatitis A virus does not cause chronic hepatitis, which is inflammation of the liver that doesn’t last more than 6 months and is very rarely fatal. A small percentage of deaths in the setting of acute liver failure. Hepatitis A can be completely cured in 2-4 weeks. Currently, there is an effective and safe vaccine against hepatitis A.

Symptoms of Hepatitis A

Some people can be infected with the hepatitis A virus without showing any symptoms. Children often have mild symptoms, while symptoms in adolescents and adults are often more severe. Common symptoms include:

  • Fatigue: This is the first manifestation that appears when you have hepatitis A, harmful toxins are retained in the body, making the whole body feel tired and uncomfortable.
  • Digestive disorders: When infected with hepatitis A virus, signs of gastrointestinal disease appear such as loss of appetite, nausea, vomiting, mild abdominal pain in the right rib area, diarrhea, constipation…
  • Mild fever: When the body is inflamed in any part, the number of white blood cells is mobilized to increase to fight invading agents, causing fever.
  • Skin manifestations: Toxins retained in the liver will be emitted through itchy skin, pimples. Another sign is elevated levels of albumin in the liver, which causes the skin to appear light or dark yellow, depending on the severity of the disease.
  • Yellow urine: This is a common sign that appears in most hepatitis B, C, alcoholic hepatitis …
  • Muscle and joint pain: This symptom is uncommon, about 10% of people with hepatitis A have this symptom, indicating that your disease has progressed to the chronic stage.

Read more>> ServSafe Alcohol Study Guide

How is hepatitis A transmitted?

In people with hepatitis A, the virus is found most often in feces, and also in saliva and urine. The main routes of transmission of the hepatitis A virus include:

  • Eating food prepared by someone with hepatitis A who did not wash their hands thoroughly after using the toilet
  • Drinking water from a polluted water source
  • Eating shellfish and snails living in polluted water
  • Frequent contact with people with hepatitis A

In general, hepatitis A is not transmitted by blood because there is very little virus in the blood. The fecal-oral route is the main route of transmission of the disease. Eating contaminated food or food, drinking contaminated water, swimming in infected ponds or swimming pools, or sharing food, sharing personal items such as towels, towels, etc. with an infected person can transmit hepatitis A.

Prevention of hepatitis A

Currently, there is no specific treatment for hepatitis A. Instead, the main treatment regimen is still to ensure adequate nutrition and avoid permanent liver damage. Hepatitis A can be prevented by ensuring food hygiene and personal hygiene. As follows:

  • Ensure food safety
  • An adequate supply of safe drinking water
  • Proper wastewater treatment
  • Practice personal hygiene regularly

Several injectable inactivated hepatitis A vaccines are available worldwide. There is no licensed vaccine for children under 1 year of age. Manufacturers recommend 2 doses of the vaccine to ensure longer-lasting protection about 5 to 8 years after vaccination.

E. Coli


E. Coli (short for Escherichia coli) is a bacterium belonging to the microbial system of the human and animal body. They live mainly in the intestinal system and have the largest number in the body’s microbiome.

There are many types of E. Coli, normally they are not harmful but make an important contribution to helping the body digest foods that the stomach cannot digest. But when the body appears to be unable to create the right conditions for the entry and growth of certain groups of E. Coli, they have the ability to produce potent toxins and become one of the causes. the main cause of diarrhea, abdominal pain, and fever. The most common pathogenic E. Coli is E. Coli O157:H7.

Symptoms of E. Coli

Food poisoning caused by E. Coli is usually transmitted mainly through the gastrointestinal tract, from person to person or from animals to humans, through food, drinking water, dirty hands, personal utensils, utensils. Eating utensils are contaminated with bacteria. Common symptoms of common E. Coli infection include:

  • Mild or severe diarrhea that occurs suddenly with loose stools, sometimes with blood in the stools
  • Cramping or dull abdominal pain
  • Nausea, vomiting, loss of appetite
  • In severe cases, symptoms such as dehydration, blood in the urine, pale skin may appear, bruises may appear even though there was no previous impact,…

Causes of E. Coli

There are many causes of E. Coli infections such as:

  • Contaminated food sources: the most common cause. Food can become contaminated due to improper handling or storage, such as:
  • Do not wash or wash hands uncleanly before cooking or before eating.
  • Using dirty dishes or utensils, food damaged by improper storage (inappropriate temperature and humidity).
  • Eating undercooked food, eating raw seafood without washing it thoroughly,…
  • Slaughtering or meat processing of infected poultry, etc.
  • Contaminated water: drinking contaminated water or swimming in a contaminated lake.
  • Person-to-person transmission: E. Coli bacteria are very easily spread to others when hands are not thoroughly washed after cleaning or touching others or sharing items with an infected person.
  • Animals: People who come into contact with animals, especially cows, goats, and sheep are also at risk of contracting bacteria that live in animals.

Prevention of E. Coli

  1. Coli bacteria are ubiquitous in the environment, so the prevention of bacterial infections is very important. There are many methods to prevent diarrhea caused by E. Coli such as:
  • Use safe food: use only fresh foods. It is necessary to soak and wash thoroughly with clean water raw fruits and vegetables. Fruit should be peeled before eating. Do not use frozen foods that have been defrosted and refrozen.
  • Food that has just been cooked should be eaten immediately, ensuring the taste of the dish and avoiding contamination from the environment.
  • Store cooked foods carefully and properly. Cooked foods are reused after 5 hours and should be reheated thoroughly. Reusable foods should not be used for children.
  • Clean surfaces of food preparation utensils. Cooked food can become contaminated with pathogens from contact with raw food or with dirty surfaces (such as sharing knives and cutting boards for food preparation). Dishes need to be boiled in boiling water and wiped dry with a clean towel.
  • Wash hands and utensils before preparing food and after each interruption to other activities. If your hand has open or infected wounds, let’s clean and seal the wound thoroughly before preparing food.
  • The food needs to be covered in sealed containers, glass cabinets, table cages, covered with clean towels, etc. to prevent insects from entering.
  • Keep water sources clean, avoid contamination of human and animal feces.

Nontyphoidal Salmonella


Nontyphoidal Salmonella, also known as typhoid bacteria, includes S. typhi and S. paratyphi A, B, C all strains are capable of causing typhoid. Nontyphoidal Salmonella enters the body’s digestive system, and after death, it releases endotoxins. The endotoxins of salmonella bacteria cause very bad effects in the intestine, the endotoxins will damage the intestinal lining (irritation of the intestines causing abdominal pain, bleeding, or possibly perforation).

Nontyphoidal Salmonella infection is a bacterial infection in the stomach and intestines. Most patients with mild infections clear up on their own in 4 to 7 days without treatment.

Symptoms of Nontyphoidal Salmonella

Most people infected with Salmonella have the following signs and symptoms 12 to 72 hours after exposure to the bacteria:

  • Diarrhea: Loose, viscous, yellow-brown stools, very pungent, about 5-6 times/day
  • Continuous high fever (39 or 400C)
  • Abdominal pain and bloating in the right iliac fossa.
  • Neurotoxicity due to Salmonella bacterial toxins (headache, insomnia, nightmares, tinnitus, slurred speech).
  • In severe cases, people infected with Salmonella have symptoms of shaking hands to catch dragonflies or lying motionless, apathetic, lethargic, lethargic, delirium, and coma (uncommon).

In rare cases, Salmonella infection can be fatal if the person is not treated promptly and correctly. However, there are some people who are infected with Salmonella, but because the body already has antibodies, the number of bacteria is small and the virulence of the bacteria is weak, so they may have digestive disorders for a few days and then go away on their own. A very small number of them become carriers of the bacteria, which can last for many months.

Prevention of Nontyphoidal Salmonella

To prevent typhoid caused by Salmonella bacteria, people should follow these guidelines:

  • Wash your hands with soap and warm water after using the toilet, changing a baby’s diaper or after touching animals, and before eating or preparing food.
  • Thoroughly cook all foods (beef, pork, chicken, duck…)
  • Wash cutting boards and counters used to prepare meat or poultry immediately after use to avoid cross-contamination with other foods.
  • Health authorities need to have a plan to periodically check the health and check food safety and hygiene at hotels, restaurants, food-service facilities, and distribution places (markets, supermarkets…).



Norovirus is a highly contagious stomach and intestinal virus. It is easily transmitted through direct or indirect contact with an infected person. It can spread rapidly in areas such as hospitals, schools, and daycare centers. Most people can get a norovirus infection. This is a common disease of the stomach and intestines. Norovirus can also be a source of food poisoning, as you can get it from eating contaminated food. 

Symptoms of Norovirus infection

After onset, symptoms persist for 24 to 72 hours. It is estimated that in some cases, about 30% of the virus causes no symptoms, which is common in children. However, if symptoms persist or there is blood in the stool, the person should see a doctor soon. Besides, frequent and profuse diarrhea can lead to dehydration, which is a medical emergency. Dehydration can be recognized by the following signs:

  • The feeling of dry mouth and throat
  • Decreased urine output or dark urine
  • Drowsy and tired
  • Headache
  • Confusion or indifference to the external environment
  • Fast heartbeat

How is the Norovirus virus transmitted?

Norovirus leaves the body through the feces and vomit of an infected person. Norovirus spreads easily from person to person. People infected with norovirus are most contagious from the moment they first feel sick until at least 3 days after their symptoms disappear. People can get the virus from:

  • Eating food or drinking liquids contaminated with norovirus. Sick food handlers can contaminate raw or undercooked food (including farm produce and shellfish).
  • Touching surfaces or objects contaminated with norovirus and then putting your hands in your mouth or sharing food or utensils with the infected person.
  • Inhaling the virus released from the vomit of an infected person.
  • Close contact with someone who has the virus.

Prevention of Norovirus

There is currently no vaccine to prevent this disease. However, following these steps can help keep the risk of infection to a minimum:

  • Wash your hands after using the bathroom, changing diapers, or caring for someone who is sick. When washing your hands, it’s best to wash them with soap and water for at least 20 seconds.
  • When caring for an infected person, wear gloves and use a plastic bag to clean up dirt or diapers. A disinfectant or chlorine solution can then be used to clean contaminated surfaces.
  • Do not eat food or drink prepared by someone infected with the virus
  • Wash your hands before preparing food and when eating
  • Wash all food before eating or before preparing it
  • Do not eat raw or undercooked seafood
  • Do not swim in public swimming pools when you have diarrhea

People with symptoms should stay at home. This is especially important if the patient works in the food service, health care, or education industry. Children who are sick are also not allowed to go to school, daycare, or participate in community activities.



Shigella are Gram-negative, shellless, hairless, motile, and non-spore-forming bacilli. This bacterium can cause gastroenteritis and bacillary dysentery in humans. There are four distinct groups of Shigella: Shigella dysenteriae, Shigella flexneri, Shigella boydii and Shigella sonnei. In an infected person, Shigella bacteria are excreted in the feces.

Symptoms of Shigella

Some people have true shigella infections but have no symptoms. However, the germs (bacteria) will still be present in the stool and they can still pass the disease on to others.

However, most people infected with shigella usually show symptoms. Symptoms tend to appear within 1-7 days of exposure to the bacteria (eg, drinking contaminated or contaminated water, eating contaminated food). The time before symptoms appear is often called the “incubation period”. Symptoms are usually diarrhea (which will often contain blood and mucus – dysentery), abdominal cramps, and a high temperature (fever). Symptoms tend to last for about 5-7 days.

Symptoms can be severe in some people, especially the young and the elderly. Diarrhea can get worse and lead to a lack of body fluids (dehydration). You should consult your doctor promptly if you suspect you are becoming dehydrated. Mild dehydration is common and is usually easily reversed by drinking plenty of fluids. Severe dehydration can be fatal if not treated quickly because your body’s organs need a certain amount of fluid to function.

Prevention of Shigella infection

If you have shigella, the following is recommended to prevent spreading the infection to others:

  • Wash hands thoroughly after using the toilet with soap, dry hands properly after washing. 
  • Do not share personal items with someone who is infected with Shigella
  • People with Shigella should not cook for others
  • Wash the patient’s clothes and blankets separately
  • Every day, the toilet should be cleaned with hot water and detergent, especially the handle, shower, doorknob,…
  • Persons infected with Shigella should stay away from work and school until 48 hours after the last episode of diarrhea or vomiting, and avoid contact with other people during this time.
  • People infected with Shigella, if they work in food processing, should immediately stop working and notify their manager until the disease is completely treated, ensuring no spread.
  • When traveling to areas with poor sanitation, avoid drinking tap water, eating ice cream, eggs, salads, undercooked meat, peeled fruit, etc. because Shigella bacteria are usually transmitted through drinking contaminated water or eating contaminated food.

If being treated early, patients infected with Shigella bacteria can recover quickly within 1-2 weeks. However, with severe forms of the disease, if not detected early and treated promptly, the disease can cause death due to complications. Therefore, when there are warning signs of gastroenteritis or dysentery caused by Shigella bacilli, the family should soon take the patient to the doctor for active and effective treatment.

Salmonella typhi


Salmonella typhi or typhoid bacillus is the causative agent of typhoid. This is a gram-negative, motile, ciliated bacterium that does not produce spores in the external environment. Typhoid is a blood-borne infection caused by the bacteria Salmonella typhi. Most people in the United States get typhoid while visiting another country from eating or drinking contaminated food or drink. In developing countries, typhoid often causes epidemics.

Symptoms of Salmonella typhi infection

Typhoid fever has different clinical manifestations depending on the patient. Typically, patients will experience the following symptoms:

  • Whole-body fatigue, headache, loss of appetite
  • Fever: Appears suddenly, gradually increasing the temperature in the following days. Fever is higher in the evening, sometimes accompanied by chills. Body temperature sometimes reaches the threshold of 41 degrees Celsius. High fever causes headaches, worsening general condition.
  • Digestive disorders: Infection with Salmonella typhi bacteria can cause constipation or diarrhea in patients.
  • Erythema: Scarlet fever in typhoid fever can be found in many places in the body such as the chest, back, extremities. The rash may have a maculopapular, initially measles-like rash.

Typhoid goes through many different disease stages. The first week from the onset of symptoms is a good time for treatment. Skipping this stage, the incidence of complications will be higher, such as meningitis, intestinal perforation, osteomyelitis, endocarditis, …

Prevention of Salmonella typhi infection

Typhoid is a preventable and limited disease if preventive measures are well implemented in the community. People need to coordinate with health workers to adhere to the following:

  • Disseminating health knowledge to those around by many forms such as television, newspapers, leaflets, or live discussions and activities.
  • Maintain the hygiene of the living environment, especially the water source for domestic use and irrigation.
  • Properly handle waste sources such as feces, urine, and garbage.
  • Cook food, do not eat raw foods of unknown origin and quality.
  • Boil drinking water, give up the habit of drinking water directly from rivers, streams, ponds, lakes.
  • Vaccination: Typhoid has a vaccine to prevent disease with good immunity. This is an active disease prevention measure that should be encouraged and implemented, helping to significantly reduce morbidity and mortality from disease in the community.

Read more>> Florida Alcohol Laws: Things You Should Know

In addition to the definition of big 6 foodborne illnesses, the above article has also provided information about the causes, symptoms, and prevention of these illnesses. Hope you guys have more useful knowledge to protect the health of yourself and your family.

Visit our website to get free ServSafe practice test for your coming exam! To download, visit our website for your IOS or Android device.

What Is The Best Alternative To Safely Cooling Foods?

Currently, there are numerous methods that are used during the process of cooling food. So, what is the best alternative to safely cooling foods?

January 1, 2022

Safely cooling foods is necessary to keep the natural quality of the food as it was originally. The purpose of food cooling is to implement food protection measures, not to allow food to be contaminated by pathogenic microorganisms, toxic chemicals, and other physical hazards. It should be remembered that most food poisoning cases are caused by microorganisms, accounting for a high rate of 50 to 60%. So, what is the definition of cooling foods? What is the best alternative to safely cooling foods? Let’s follow this article for more information!

Safely Cooling Foods

What Is The Best Alternative To Safely Cooling Foods?
What Is The Best Alternative To Safely Cooling Foods?


The Definition of Cooling Foods

Cooling food is the process of lowering the temperature of food to near its freezing point, that is, not down to the freezing point of the product. The purpose of this process is to ensure safe food, avoiding pathogens from outside the food. The freezing temperature of animal meat or plant products is lower than the freezing point of water. It does not have to be constant, but changes according to specific conditions. Usually, the freezing point of cells is a few degrees lower than the freezing point of water.

Temperature range of Safely Cooling Foods

TCS food is the type of food that often requires a certain amount of time as well as temperature control to stay secure for utilization. During the process of cooling nourishment, you would like to require it from 135°F to 41°F within exactly 6 hours. Microscopic organisms develop particularly quickly at temperature range which fluctuates from 125°F to 70°F, therefore, when cooling nourishing you must follow these principles to ensure it can pass through this process as rapidly as conceivable:

Remember to cool food from 135° F to 70°F within approximately 1.5 – 2 hours. If the temperature of food can not reach 70°C within this given time, it is important to reheat and cool food one more time.

Besides, you can cool food from 70°F to 41°F (or lower to certain situations) within 4 hours. Keep in mind that the total time for the process of cooling foods to reach the temperature of 41°F should not exceed 6 hours. Otherwise, let’s reheat and cool the food again.

Read more>> What is the Temperature Danger Zone ServSafe?

Factors That Affect the Process of Cooling Foods

Time and compliance

The first factor affecting the operation of cold storage is operational efficiency. To achieve this effect, cold storage managers need to adhere to basic principles, especially the principle of time. Different foods have different storage temperatures. Therefore, it is necessary to pay attention to the characteristics of the food to adjust the temperature accordingly. The cold storage operation process needs to comply with the operating principles. 

Food life cycle

Keeping food from spoiling is the most important element of cold storage. However, there are many problems that occur during the maintenance of the product life cycle when stored. You need to ensure the temperature of the food stays fresh during storage and preservation.

The process of preserving food in cold storage includes the issue of food safety in the warehouse. Therefore, it is very important to monitor and manage the quality of food when it reaches consumers. Without strict supervision and inspection, the transportation of food can cause the goods to deteriorate. 

The exact location of the product

Cold storage operators need information about the exact location of products in the warehouse. Thereby identifying products that may be affected by sudden temperature changes. This is a big challenge for cold storage operators.

Accordingly, the operator needs to be able to trace the origin of the goods in the warehouse. Also, practice applying accurate data to meet food preservation needs. Fresh produce or perishable foods require closer monitoring of external factors such as humidity or CO2.

Cold storage structure

If the cold storage structure has poor or unreasonable heat and sound insulation, the cold storage will be very susceptible to fluctuations, causing the melting or recrystallization of ice crystals.

Food thickness and size

The thicker the food, the larger the size, the longer the cooling process will take. Therefore, food chillers need to have an understanding of food and the time it takes for food to cool.

Effective Methods of Safely Cooling Foods

What Is The Best Alternative To Safely Cooling Foods?
What Is The Best Alternative To Safely Cooling Foods?


Safely cooling foods is done by a variety of methods to prevent microorganisms in food from growing because they often require the right air, humidity, nutrients, and warmth. Therefore, the measures taken must be based on some basic principles and conditions such as aseptic to prevent contamination, keeping the biological static state of microorganisms to prevent In which the measure of controlling the temperature at a low level by means of refrigeration equipment and tools such as refrigerators, cold chambers, cold storage… with appropriate coldness is quite common. and easy to do. Here are some commonly used safe methods to cool food: 

Static cooling

The cold rooms are equipped with static indoor units that evaporate directly or cool indirectly through saltwater. Cold air in the room has natural convection. Products to be cooled are stacked on shelves (vegetables, grains) or hung on trolleys (half pork or half or quarter beef). The initial stage when the product temperature is still high can be adjusted to bring the room temperature down to -2°C or -3°C. The final stage when the product temperature is low raises the room temperature to -1°C to 0°C. The static refrigeration method has a slow cooling speed, takes up cooling area, but has small food loss and high air humidity.

Enhanced cooling

The cold rooms are equipped with various types of fans. The indoor unit can be an evaporator directly through saltwater. The speed of air circulation in the room can be up to 3-4 m/s. In the first stage the temperature can be lowered to -5°C for pork and – 1°C for beef, in the later stage it is raised to -1°C – 0°C, and the air velocity is reduced to half. Air humidity is maintained from 85°C – 95°C.

Due to the air circulation, the cooling process increases, and the cooling time is shortened. Care should be taken that the product does not freeze. The mass loss due to drying loss is greater than that of the static cooling method. This method can be applied to all kinds of meat products, fish, vegetables, etc. The cold room can be built in the form of a tunnel with product trolleys and push-in and out rails.

Spray cooling

The cold rooms are equipped with saltwater spray chambers. The air exchanges moist heat directly with the brine and then cools the product. This method reduces the loss of mass due to very high humidity, avoids fat oxidation, and preserves vitamins. The disadvantage of this method is that it cannot be used for products that are moisture- and salt-resistant

This method is very effective for chickens, ducks, and poultry packed in vacuum-sealed plastic bags. Cold brine can be sprayed directly on the product. For vegetables, use cold water near 0°C directly, both for cooling effect and for washing vegetables.

Read more>> ServSafe Temperatures and Time Control

Cooling by dipping food in cold brine

For cooling, the product can be directly immersed in cold brine, cold water, cooled seawater. Due to the very large coefficient of temperature exchange between the brine and the product, the cooling time is significantly reduced. This method can be used very effectively for products packed in sealed plastic bags such as chickens, ducks, and poultry. People can also use this method to chill fish without plastic bags. However, when soaking fish without plastic bags in cold seawater, the fish swells and increases in weight by 10%, so additives must be added to cold seawater to balance the osmotic pressure.

Frozen ice

The most common method of cooling fish is the ice method. The ice is crushed, then be mixed with salt or antibiotics to preserve the fish. Rocks and fish are laid in layers and after a certain period of time can be further compacted as some have melted. If the fish has been cooled in brine, the ice will be less expensive to marinate and the ice will last much longer in the fish box.

Marinating can also be used for different types of fruit and vegetable products. Just put ice in the freezer compartments then put food or vegetables in the middle. The temperature of the food or vegetable is reduced to nearly 0°C melt ice. In cold countries, people can use this method of burying snow to preserve food and vegetables.

Vacuum cooling

This is a new cooling method used for vegetables and fruits. Vegetables and fruits are placed in a sealed metal room, which is vacuumed after closing the room by means of ejector-type compressors. Under vacuum pressure, steam from the vegetables themselves is emitted to cool the vegetables. This method has the advantage that the cooling process is very fast, ensuring product quality and aesthetics.

Record Keeping

An indispensable step in the cooling foods process is to accurately record the process. The hourly record should include the timestamps (in days), the names of the foods to be cooled, the cooling methods used for each food, and finally the temperatures measured at the hour. In the case of food that is above 135° F, don’t forget to note the time when the food reached 135° F.

The purpose of this note is to help control the entire cooling process of the food and to limit any errors that occur during the cooling process. In a day, a food service facility needs to process thousands of foods. If food is not cooled carefully, it is impossible that food can spoil and spread bacteria to other foods.

Notes When Cooling Foods

Currently, there are many ways to quickly cool potentially hazardous foods. However, chillers need to determine exactly which method will work best for a particular food. Here are some notes when cooling foods to ensure safety for health:

  • Stir in soups, gravies, sauces, and chili peppers that are stored in a storage container and placed under an ice bath. The depth of the ice should be equal to or greater than the depth of the food.
  • Transfer hot foods to a pan or saucepan that is 4 inches or less deep, then cool them. You can keep the lid open until the food’s temperature reaches 45 degrees F.
  • Cut solid foods, such as roasts, into 6-pound or smaller portions after cooking and before the cooling process.
  • Use a refrigerator with an instant chiller to help cool foods more quickly than a standard refrigerator. It is recommended to use this special type of refrigerator when pre-prepared food is available in large quantities.

Below is the most basic information about the process of cooling foods as well as the answer to the question: what is the best alternative to safely cooling foods. Hope that you can gain more knowledge for operating foodservice facilities.

Visit our website to get free ServSafe practice test for your coming exam! To download, visit our website for your IOS or Android device.

Florida Alcohol Laws: Things You Should Know

Florida alcohol laws are one of the essential laws that anyone needs to learn when traveling or working here. Let's get started with this article!

January 1, 2022

Whether you’re planning to visit Florida for the first time or consider yourself a local, it’s important to understand Florida alcohol laws. Local authorities have the power to fine you if you break these laws, from what days you can buy alcohol to the conditions for driving while under the influence. So what exactly are those laws? Let’s follow this article for more beneficial information!

Minimum Age Laws

Currently, many part-time jobs at restaurants, hotels, or bars are becoming popular in Florida. These jobs may require employees to handle and use alcohol. That is the reason why it is really important to deeply understand the exact age allowed for alcohol exposure.

There is no exact age restriction for a person to be allowed to sell beer or alcohol-related products for off-site consumption.

It’s allowed in Florida for adults or people more than 18 years old to drink alcohol-related products (wine or beer for example) as an important part of a required course. However, Florida’s official drinking age is the same as in some other countries, at 21. Florida liquor law allows bartenders to be 18, and 18-year-olds can work in a liquor store. (for example bartenders) provided they don’t actually use or sell alcohol.

Alcohol and Driving

Florida Alcohol Laws
Florida Alcohol Laws


First, it’s important to remember that when it comes to alcohol and driving, Florida is like every other state in the US: driving while intoxicated (DWI) is not acceptable and can result in hefty fines depending on the state. whether it was your first offense or you are multiple offenders. With that in mind, let’s take a look at Florida’s alcohol laws regarding driving:

  • The legal blood alcohol limit (BAC) is 08. Drivers under the age of 21 are kept to a stricter BAC limit: 02. If they exceed this amount, they are required for liability. DWI penalties, including community service, fines, or even prison.
  • Alcohol laws in Florida encourage all drivers to undergo a ventilator if pulled by police, as you can face harsher legal penalties for refusing.
  • Also, if you’re a BAC that’s at least 20% over the limit, you’ll face far more serious consequences.
  • You must not drive with an open barrel of alcohol in the passenger compartment of your vehicle. If the container has been opened, you are required by law to place the container in the body of your vehicle.

Penalties for drunk driving can range from a minimum six-month suspension (first offense) to two years (second or third offense), fines, and even jail time (usually after the fourth offense). The Florida DMV can also seize and impound your vehicle, as well as charge hefty fines for withdrawals. All people convicted of alcohol-related offenses are required to take alcohol awareness classes.

 Read more>> Virginia Alcohol Hours: Things you should know

Alcohol and Boating

Alcohol laws in Florida disallow working a watercraft beneath the impact. Individuals are “under the influence” in case they have a BAC level of approximately 0.08%. Then again, in case liquor and/or drugs are affecting them to a degree that impedes their ordinary capacities. Or with a BAC of 0.05% or higher in the event that there’s any proof of being “under the influence.”

Punishments for the first commit with the offense are imprisoned for up to half of a year and a fine of $500. For the second offense, it’s imprisoned for up to 7-9 months and a fine of up to $1,000. And for the third offense, it’s jailed for up to 12 months and a fine of approximately $2,500. In case the offense leads to property harm, damage, or even death, the court forces much more extreme disciplines.

For people who haven’t reached the age of 21 years old, it’s not allowed to function a vessel with any quantifiable BAC. That is, with a BAC of 0.02%. That number does not come to zero since breathalyzers can be incorrect. A conviction may require the penalty level of around 50 hours for public service, completing a boater instruction course, and an internet course for violators. They may not work any vessel until they fulfill all those prerequisites.

Alcohol Buying in Florida

Florida Alcohol Laws
Florida Alcohol Laws


People must be 21 or older to buy alcohol. Even a first offense is a crime. It’s a jail for 60 days and a fine of $500. A second offense can lead to jail for up to one year and a $1,000 fine.

The first requirement for a person to be allowed to buy alcohol is that they must be over the age of 21. If you are a first-time offender, it’s possible that you will be jailed for 60 days and fined up to $500. Subsequent offenses face up to a year in prison and a fine of up to $1,000.

In case you knowingly fake ID to buy alcohol, you can face a fine of up to $5,000 and imprisonment for up to 5 years. In addition, lending your ID for the purpose of buying alcohol illegally will also face a penalty of 60 days and $500, even a higher penalty level if you do it on purpose. The state where you live also has the right to suspend both licenses for at least 1 year.

Alcohol Sales in Florida

Selling alcohol to people under the age of 21 is illegal in Florida under all circumstances. If you do this even accidentally, you may get the risk of being fined up to $500. Worse, you will be subject to a prison sentence of up to 60 days.

Florida alcohol laws permit beer and wine sales in alcohol-licensed retail stores. This includes grocery stores and convenience gas stations. However, only a package store may sell spirits. (Spirits include types of tequila, rum, whiskey, gin, or several types of vodka, etc.)

Alcohol laws in Florida allow brew and wine deals in alcohol-licensed retail shops. This integrated basic supply stores and comfort gas stations. However, spirits are just allowed to be sold in package stores because of the perception that spirits contain more alcohol than regular beer or wine.

Read more>> Alabama Alcohol Laws: Things you should know

Alcohol Sales Hours in Florida

While the general state law in Florida is not to sell, consume, serve, or permit the sale or service of anyone with a liquor license between midnight and 7 a.m, several counties and cities in the state are allowed to launch different rules. Your experience may vary depending on where you’re trying to buy alcohol during your trip.

There is no official state ban on alcohol sold on Sundays, but again, the laws vary by county or city. Beer and wine can be sold in retail stores, supermarkets, and convenience gas stations, however, spirits must be purchased at an official package store.

Above is basic information about Florida alcohol laws. Please note that this article is not intended to be an exhaustive list of Florida’s alcohol laws, nor to be used as legal advice. Instead, this is just designed to give you a better knowledge of Florida alcohol laws so you can stay safe while traveling or living in Florida.

Visit our website to get more information and free ServSafe practice test! To download, visit our website for your IOS or Android device.