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.


What is the Temperature Danger Zone ServSafe?

It's critical to move food out of the temperature danger zone ServSafe when cooking food that won't be served right away. Check out this article!

December 30, 2021

Everyone is concerned about food safety. All of the food you prepare, whether for yourself and your family at home or for others in a professional kitchen, must be safe to eat. It’s even more critical that individuals in charge of food safety, such as chefs and managers, understand the proper temperatures for cooking and storing food. 

It’s critical to move food out of the temperature danger zone ServSafe quickly when cooking food that won’t be served right away – for example, when food handlers partially prepare meals ahead of time to save time when they’re requested. Following proper temperature guidelines and keeping out of the temperature danger zone can help you avoid foodborne illness and maintain excellent food safety standards.

What is the temperature danger zone ServSafe?

Temperature Danger Zone ServSafe
Temperature Danger Zone ServSafe


The food danger zone for food (40°F – 140°F)

Food that has been kept at room temperature for an extended period of time provides a breeding environment for germs, allowing them to proliferate to hazardous levels and eventually become toxic (and dangerous) to the public. This is the Dangerous Food Zone.

Chart of temperature danger zones

The following are some examples of common bacteria strains that thrive at room temperature:

  • E. coli [E-coli] is a bacteria that resides in everyone’s intestines. The majority of E. coli strains are beneficial to digestion; nevertheless, certain bacteria impair human health by causing diarrhea.
  • Staphylococcus aureus is a bacteria that causes soft tissue infections, skin infections, and abscesses. It also causes infections in the bloodstream and musculoskeletal problems.
  • Salmonella Enteritidis – diarrhea and stomach cramps that last four to seven days are symptoms.

The Food Danger Zone is defined as any temperature between 40°F and 140°F; this 120°F range is where germs grow quickly and furiously. When bacteria are exposed to a danger zone temperature, they can double in size in less than twenty minutes.

Food left at temperatures ranging from 70 to 125 degrees Celsius is said to have the fastest bacterial growth. The longer the food is exposed to the risky food zone, the higher the chance of bacterial development. Food degrades when bacteria levels reach dangerous and unsafe levels, and it becomes unhealthy, if not dangerous to eat.

Professionals in the foodservice industry are in charge of keeping food safe to eat. ServSafe or other certification bodies are required in several states for food handlers. The next sections go through how to keep food safe.

Read more >> What Is The Best Alternative To Safely Cooling Foods?

How to safely handle food?

How long may foods be kept in the danger zone of temperature?

Food should only be kept out for no more than 120 minutes as a general rule. Keep in mind that the safe temperature ranges are:

  • Cold Foods – At or below 40 degrees Fahrenheit, cold foods are safe
  • Hot Foods – When stored at a temperature over 140 degrees Fahrenheit, hot foods are safe.

It’s crucial to remember that food should only be left out for an hour or less in a hot kitchen (90 degrees or above). Because of the increased temperatures, the two-hour time frame is reduced to only one. Kitchens that are warm or hot give dangerous germs a head start!

How to keep food out of the danger zone of temperature

The simplest method to keep food out of the danger zone is to check its temperature on a frequent basis. You know exactly what to do when you know the temperature. The stated rules of the Temperature Control for Safety (TCS) directives apply to a) cooking and preparing food and food products, and b) holding various types of food at a buffet or salad bar. The list that follows provides some industry insights on the risks of the food temperature danger zone. –

  • Monitor the freezer and refrigerator temperatures on a regular basis
  • To guarantee that the built-in thermometer is accurate, use a backup thermometer
  • Keep a running track of the time and temperature; you may need it in the future. This is critical
  • Maintain your thermometer in a professional way by cleaning and calibrating it according to the manufacturer’s instructions.

How to hold hot and cold food

Once the food has been cooked to its appropriate internal temperature [which varies depending on the kind of protein] or chilled below 40 degrees Fahrenheit, it must be kept at a safe temperature (i.e. one that is not in the temperature danger zone) until it is served.

Food storage and delivery situations differ, but they all should be handled with the primary objective of keeping food out of the danger zone until it is given. Consider the following food serving and delivery situations.

  • Keeping food fresh for long periods of time, such as a salad bar or a hot buffet
  • Getting food to a catered satellite event. Food must be transported according to specific requirements in order to make it safe to eat, such as using insulated bags or food pan carriers
  • In a unique location, such as a beach, a sailboat, or underwater.

What are the safe temperatures for a salad bar or refrigerator?

A refrigerator and salad bar must be kept at 40 degrees Fahrenheit or lower to prevent the growth of harmful bacteria that may be consumed by an unwitting dinner guest. This temperature requirement is especially critical for storing foods that are sensitive to bacterial development.

  • Egg and egg products
  • Salad Dressings and certain oils
  • Yogurt
  • Cheese
  • Meat
  • Poultry
  • Seafood

Is it necessary to monitor the holding temperature on a regular basis?

The temperature of the food being kept for serving should be checked at least once every four hours, according to most food experts. However, it is advised that you check the temperature every 2 hours to be on the safe side. This enables for early notification of the need for corrective action, ensuring that the food provided is safe to eat and free of bacterial contamination.

Read more >> Food Safety: Role and the Process of Ensuring Food Safety

How to safely cook food?

Temperature Danger Zone ServSafe
Temperature Danger Zone ServSafe


Food temperature suggested zones for cooking meat

Understanding the proper internal temperatures for many common proteins is another essential method to help avoid food from becoming hazardous. The following are the recommended internal food temperatures for preventing foodborne illness, according to the US Department of Health and Human Services (HHS).

Category – Food

Recommended Temperatures

Ground Meat – Beef, Veal, Pork, Lamb

160 Degrees F

Ground Meat –Turkey, Chicken

160 Degrees F

Fresh – Beef, Chops, Roasts

145 Degrees F

Fresh – Turkey, Chicken

165 Degrees F


165 Degrees F


145 Degrees F


Until Yolk & Whites are Firm

Leftovers & Casseroles

165 Degrees F


Depends on fish, shellfish

Meats are allowed to rest for a certain amount of time

Before measuring the internal temperature of meat, it is critical to allow it to rest once it has been removed from its heat source. As the juice from the meat redistributes over the rest period, temperatures will first rise (for at least a brief time).

This brief rise in temperature is efficient in eliminating harmful and hazardous germs, advancing the work of food safety. It all boils down to food safety.

It’s also worth noting that the temperature danger zone ServSafe isn’t the only factor that influences bacterial growth. In your kitchen, you must also follow other basic hygiene practices. Washing your hands and utensils is one of the most critical things you can do to avoid cross-contamination. Visit our website to get more information and a free ServSafe practice test! To download, visit our website for your IOS or Android device.

How To Pass ServSafe?

“How to pass ServSafe?” or "How do I study for the ServSafe exam?". Check out this article to find out your best way to study for ServSafe Exams.

December 30, 2021

The National Restaurant Association offers ServSafe tests, which are food safety training. The 7th edition is the most recent, and it incorporates revisions to the FDA Food Code issued in 2017.

ServSafe Manager, ServSafe Food Handler, ServSafe Alcohol (Primary and Advanced), ServSafe Allergens, and ServSafe Workspace are the six ServSafe certificates available. The exam you must take will be determined by your position in the foodservice industry and the requirements of your state. ServSafe Manager, ServSafe Food Handler, ServSafe Alcohol Primary, ServSafe Alcohol Advanced, and ServSafe Allergens are the five food safety certifications, while ServSafe Workspace tackles workplace concerns including unconscious bias and harassment. ServSafe Workspace is also distinct from the other components in that it is offered as a training course with a certificate of completion at the conclusion, rather than an exam.

Are you ready to take all parts of the ServSafe exams? Before the test days, you may have many questions such as “How to pass ServSafe exam?” or “Where can I take study guide or material” and so on. Check out this article to find out your best way to study for ServSafe Exams. 

How To Pass Servsafe?

Online classes, in-person instruction, and self-directed study are all options for studying for the ServSafe tests. You will surely find your answer “How to pass the Servsafe” above with our ServSafe online courses.

How To Pass ServSafe
How To Pass ServSafe


How do I study for the ServSafe exam?

The best way to study for the ServSafe exam is by taking the practice test. Because it is a simple and effective method to study at home for each of the five ServSafe tests, and they are available for each of the five ServSafe exams.  Our Free Servsafe Practice Test is available 24 hours a day and is ideal for self-disciplined students seeking a flexible, dynamic learning environment. If you pick this option, make sure you start studying as soon as possible after purchasing the course, as the course must be begun within one year of the purchase date. The ServSafe Manager and ServSafe Alcohol courses must be done within 90 days, and the ServSafe Food Handler exam must be accomplished within 60 days of the commencement of the course. If you do not complete the course within that time limit, you will lose access to it and will be required to buy it at full price, with no exceptions.

In-Person Instruction for the ServSafe Exam

If you want to study in a classroom atmosphere and enjoy the chance to ask questions in real-time, this is a great choice for you. For the ServSafe Alcohol, ServSafe Food Handler, and ServSafe Manager exams, instructor-led courses are offered. For all three of these exams, here’s where you can find ServSafe instructors in your area.

Self-Directed Study

Self-directed learning simply implies that you study on your own schedule. This is the ideal option for you if you require a schedule or budget flexibility, as you may choose when, where, and how you study. If you want to learn from a physical textbook, the ServSafe website sells a number of them. Union Test Prep’s online ServSafe practice exams are a fantastic method to check your knowledge level and work on any areas where you might be struggling before the exam. Our study guides, which cover important subjects you’ll be required to know, and flashcards, which give a quick way to test your knowledge, are also worth looking into.

What to Expect on Test Day?

How To Pass ServSafe
How To Pass ServSafe


You must be able to log in to your account and follow the provided instructions if you are taking your ServSafe exam online at home. There are a few basic test-taking guidelines you’ll be expected to observe whether you’re taking the exam in a classroom or testing facility. Cell phones, scratch paper, books, and other personal objects are not permitted in the testing area, and you must raise your hand if you need to use the toilet during the exam. Keep in mind that only one person from your group can leave the room at a time, so you’ll have to wait if someone else in your group has the same idea. Bring a photo ID with you since it will be collected before the exam and returned to you once you have completed it.

As you prepare for your ServSafe certification, we hope you find our practice test for the ServSafe examinations useful. If you ever have any questions, complaints, or concerns about how to pass ServSafe, please visit our website for additional information. Happy studying, and best wishes as you begin your new career in the foodservice industry!

Hope that our free ServSafe practice test helps you gain all the essential knowledge for your coming exam! To download, visit our website for your IOS or Android device.

Read more >> How long is ServSafe good for?

How long is ServSafe good for?

You have achieved the ServSafe certificate? You wonder how long is ServSafe good for? We will help you with answering this question.

December 30, 2021

You have achieved the ServSafe certificate? Congratulations! However, you may wonder how long is ServSafe for? In this article, we will help you with answering this question. You may have your own plan to retake the test before your certification expires.

How long is ServSafe good for?

How long is ServSafe good for?
How long is ServSafe good for?


The simple answer is that you may keep your certification for up to ten years without taking another exam. Alternatively, you may need to repeat the test every three years to maintain your certification. It all relies on your ServSafe certificate and the jurisdiction in which you work.

These answers may also be found on the official ServSafe website, but you’ll probably find ours to be more user-friendly. There are various types of ServSafe certifications, each with a different validity period.

Different certification durations may be required by your city or state, which will override ServSafe

In your city or state, there may be a “re-certification” program.

It’s possible that you’ll be eligible for a “grace period.”

What is the validity of the ServSafe Manager certificate?

For a duration of five years, the ServSafe Food Protection Manager Certification is valid. To keep your certification, you must pass another test after 5 years. You do not need to take a training course; all you need to do is pass the exam.

Your ServSafe Food Protection Manager certificate is valid for 5 years, however, your local license may be valid for less time. The District of Columbia, Maryland, and sections of Virginia, for example, will only recognize the certification as valid for three years under certain state and municipal jurisdictions and company policies.

You may or may not be required to maintain your ServSafe certificate in order to comply with local rules, although in most cases, you are not. For further information, check with your state’s health department and your company’s internal policies.

The ServSafe Manager test has 80-90 questions and requires a passing score of at least 75% to achieve the ServSafe Food Protection Manager Certification. Online tests must be given by a ServSafe official, and the results will be available instantly.

For individuals who have never taken the test before or who do not want the stress of solo preparation, the class is a suitable option. Once you’ve completed the course, you may quickly get your certificate by signing onto the ServSafe website. You may find out when your certificate is due for renewal, print or download a pdf of your certificate, check your scores, and read articles about current food safety issues.

Read more >> ServSafe Certification Cost & Renewal

What is the validity of the ServSafe Handlers certificate?

For three years, the ServSafe Food Handlers Certification is valid. After three years, you’ll have to retake the exam, which is known as a food handlers assessment. You do not need to complete further training, however individual examinations are not available until the training course is purchased. So, as a refresher, you might wish to do the course anyhow.

Your ServSafe food handler certificate will expire after three years, however, your local “food handlers card” may expire sooner or later. When your certification expires, either due to the State or the Association, all you have to do is retake the exam to renew it. It may be advantageous to retake the courses in order to stay current on subjects like food safety, legal regulations, workplace cleaning and sanitation, and allergy cross-contamination avoidance. These courses are available in both English and Spanish and can be taken online or in person. The test should be taken in the same way as your initial certification. According to ServSafe, the final exam takes around 90 minutes to complete, can be taken three times, and requires a passing score of 75% to earn recertification. For further information, check with your state’s health department and your company’s internal policies.

How long is the ServSafe Alcohol certificate good for?

How long is ServSafe good for?
How long is ServSafe good for?


The ServSafe Alcohol certification is only valid for three years. To keep your certification, you must take another training course and pass a test after three years. ServSafe alcohol examinations may only be purchased in conjunction with a training session. A multiple-choice format is used for all of the tests. The ServSafe Alcohol Primary test requires a passing score of 75 percent or above, which is achieved by properly completing 30 out of 40 exam questions. The ServSafe Alcohol Advanced Proctor test needs an 80 percent or better score on 56 out of 70 questions. The ServSafe Alcohol courses must also be completed within 90 days. The online courses are non-refundable, and their expiration dates are not extended. Unfinished courses expire after one year from the date of purchase. In the case that you fail an exam, you can retake it if you have finished the course. 

Your ServSafe Alcohol certificate will expire in three years, but your local license may expire sooner or later. Several states, like Illinois’ BASSET program, have extra testing and licensing requirements. For additional information about the expiry of your certificate, contact your local health department.

Read more >> Food Safety: Role and the Process of Ensuring Food Safety

What is the validity of the ServSafe Allergens certificate?

For a duration of five years, the ServSafe Allergens certification is valid. If you want to keep your ServSafe certification, you’ll need to retake the test (also known as an assessment) before it expires. You do not need to take another training course, however, the evaluation cannot be purchased separately; it must be paid in conjunction with the course.

Although your ServSafe Allergens certificate is valid for 5 years, your local license may be valid for a longer period. For additional information about the expiry of your certificate, contact your local health department.

Have you got the answer of how long is ServSafe good for? We have provided with you detailed information about the valid duration of each ServSafe certificate as well as the methods to retake them. We hope you will find this article helpful and retake your exam successfully.

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