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ServSafe Food Protection Manager Certification …

ServSafe food Protection Manager Certification Examinee HandbookReproducible for instructional use only by permission of the National Restaurant Association Educational Foundation. ServSafe is a registered trademark of the National Restaurant Association Educational Foundation, and used under license by National Restaurant Association Solutions, LLC, a wholly owned subsidiary of the National Restaurant Association. Not for individual sale. 2017 National Restaurant Association Educational Foundation. All rights reserved 11012702 Page 1 ServSafe food Protection Manager Certification Examination Examinee HandbookThis Handbook will guide you through taking the ServSafe food Protection Manager Certification Examination and will help you understand your respo

bilingual English native language dictionary (e.g., English-Spanish) while completing . the Examination. Report the use of a dictionary in the “Irregularities” section of the Examination Information Form for Print-Based Examinations or on an Irregularity Report

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ServSafe Alcohol Examination Administration Handbook

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Cleaning VS. Sanitizing - ServSafe

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IN COOLERS AND FREEZERS REGULARLY. Consult with your manager regarding the proper storage temperature for various foods. LABEL & DATE ALL STORED FOOD. PRACTICE THE FIFO (FIRST IN FIRST OUT) METHOD OF STOCK ROTATION. Store food by use-by-dates so that the oldest product gets used first. STORE FOOD AWAY FROM WALLS & AT LEAST SIX …

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start working with a different type of food; any time food handlers are interrupted during a task and the items being used may have been contaminated; and after four hours if items are in constant use. Be Safe, Don’t Cross-Contaminate Week 3: Cleaning and Sanitizing Practices That Will Prevent Cross-Contamination

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