Food Service Exam Prep

Food Service Exam Prep

By Ran Chen, EA, CFP®EducationHow ToCourses
Download on the App Store

Food Service Exam Prep episodes

  • ServSafe Manager Exam Prep 117, Juice Treatment — Pasteurization or HACCP or Warning Label
    This podcast is made by Ran Chen, who holds an EA license, Insurance and Securities licenses (Series 6, 63, 65), and the CFP® designation. He is passionate about opening access to high-quality exam preparation resources and helping learners prepare more effectively for professional certification exams.
    In this episode you will learn:
    - The three approved methods for treating packaged juice in a retail setting: pasteurization, a HACCP plan, or a warning label.
    - A HACCP plan for juice must achieve a specific 5-log pathogen reduction, which equals a 99.999% decrease in microorganisms.
    - The exact FDA-required wording for the warning label on untreated juice packages.
    - The critical exception for highly susceptible populations (HSPs), where only pasteurized juice is permitted.
    - How to avoid common exam traps by distinguishing between juice packaged for sale versus juice served for immediate consumption.
    For more free exam prep tools, practice questions, and AI-powered explanations, visit https://open-exam-prep.com/ or YouTube Channel: https://www.youtube.com/@Open-exam-prep
    4 min
  • ServSafe Manager Exam Prep 116, Allergen-Safe Service Procedures
    This podcast is made by Ran Chen, who holds an EA license, Insurance and Securities licenses (Series 6, 63, 65), and the CFP® designation. He is passionate about opening access to high-quality exam preparation resources and helping learners prepare more effectively for professional certification exams.
    In this episode you will learn:
    - The critical difference between allergen cross-contact and pathogen cross-contamination.
    - Why cooking or freezing does not eliminate the danger of an allergen.
    - The correct procedure for a kitchen to follow when an allergen special order is placed, including utensil and glove changes.
    - How to use the 'A-C-T' for Allergen Care mnemonic: Alert/Ask, Clean/Contained, and Transfer.
    - The manager's role in verifying the order with the chef and delivering the meal directly to the guest.
    For more free exam prep tools, practice questions, and AI-powered explanations, visit https://open-exam-prep.com/ or YouTube Channel: https://www.youtube.com/@Open-exam-prep
    3 min
  • ServSafe Manager Exam Prep 115, Ice for Display vs Ice for Drinks
    This podcast is made by Ran Chen, who holds an EA license, Insurance and Securities licenses (Series 6, 63, 65), and the CFP® designation. He is passionate about opening access to high-quality exam preparation resources and helping learners prepare more effectively for professional certification exams.
    In this episode you will learn:
    - Ice intended for beverages is legally considered food and requires sanitary handling.
    - Ice used in food displays is a utility coolant and is prohibited for consumption by the FDA Food Code.
    - Using separate, dedicated scoops and ice bins is mandatory to prevent dangerous cross-contamination.
    - Exam questions often use scenarios where display ice looks clean to trap test-takers; its purpose, not appearance, dictates its use.
    - Food displays must have proper drainage to prevent items from sitting in pooled meltwater, which is a food safety violation.
    For more free exam prep tools, practice questions, and AI-powered explanations, visit https://open-exam-prep.com/ or YouTube Channel: https://www.youtube.com/@Open-exam-prep
    4 min
  • ServSafe Manager Exam Prep 114, Re-Serving Food — Specific Rules
    This podcast is made by Ran Chen, who holds an EA license, Insurance and Securities licenses (Series 6, 63, 65), and the CFP® designation. He is passionate about opening access to high-quality exam preparation resources and helping learners prepare more effectively for professional certification exams.
    In this episode you will learn:
    - The absolute rule: only unopened, commercially packaged food can be re-served.
    - Common items that must always be discarded, such as bread baskets, open condiments, and garnishes.
    - How the ServSafe Manager exam will test this concept using scenario-based questions.
    - To recognize exam traps, including phrases like "looks untouched" or suggestions to save on food costs.
    - The mnemonic "If it's open, its safety is broken" to remember the core principle.
    For more free exam prep tools, practice questions, and AI-powered explanations, visit https://open-exam-prep.com/ or YouTube Channel: https://www.youtube.com/@Open-exam-prep
    4 min
  • ServSafe Manager Exam Prep 113, Pre-Set Tableware — Wrapped or Inverted
    This podcast is made by Ran Chen, who holds an EA license, Insurance and Securities licenses (Series 6, 63, 65), and the CFP® designation. He is passionate about opening access to high-quality exam preparation resources and helping learners prepare more effectively for professional certification exams.
    In this episode you will learn:
    - Pre-set tableware must be protected from contamination by being wrapped, covered, or inverted to protect food-contact surfaces.
    - The FDA Food Code section 4-904.13 provides the basis for these rules on setting tableware.
    - The primary risks to exposed tableware are environmental contaminants like dust and germs from guests talking or sneezing.
    - A major exam trap is the assumption that unused place settings can be left for the next guest; all items must be removed and sanitized after a party leaves.
    - A helpful mnemonic to remember the rule for removing settings is: "Once a guest sits, the whole setting quits."
    For more free exam prep tools, practice questions, and AI-powered explanations, visit https://open-exam-prep.com/ or YouTube Channel: https://www.youtube.com/@Open-exam-prep
    4 min
  • ServSafe Manager Exam Prep 112, Bare-Hand Contact with RTE Food — Prohibited
    This podcast is made by Ran Chen, who holds an EA license, Insurance and Securities licenses (Series 6, 63, 65), and the CFP® designation. He is passionate about opening access to high-quality exam preparation resources and helping learners prepare more effectively for professional certification exams.
    In this episode you will learn:
    - The FDA Food Code's strict prohibition on bare-hand contact with Ready-to-Eat (RTE) foods to prevent pathogen transmission.
    - The required physical barriers, such as single-use gloves, tongs, and deli paper, that must be used when handling RTE items.
    - How to identify violations in exam scenarios, including garnishing drinks, plating cooked foods, and making sandwiches.
    - The details of the rare exception to the no bare-hand contact rule and why it is a frequent trap on manager-level exams.
    - Critical rules for properly changing single-use gloves to prevent cross-contamination between raw and ready-to-eat foods.
    For more free exam prep tools, practice questions, and AI-powered explanations, visit https://open-exam-prep.com/ or YouTube Channel: https://www.youtube.com/@Open-exam-prep
    4 min
  • ServSafe Manager Exam Prep 111, Vending Machines — Special Requirements
    This podcast is made by Ran Chen, who holds an EA license, Insurance and Securities licenses (Series 6, 63, 65), and the CFP® designation. He is passionate about opening access to high-quality exam preparation resources and helping learners prepare more effectively for professional certification exams.
    In this episode you will learn:
    - Cold TCS foods in vending machines must be held at or below 41°F, and hot TCS foods must be at or above 135°F.
    - Vending machines dispensing TCS foods require an automatic shutoff device that activates if temperature controls fail.
    - All vended TCS food must be labeled with an expiration date, checked daily, and discarded if expired.
    - It is prohibited to dispense certain raw foods like shell eggs, meat, poultry, or fish from a vending machine.
    - The vending machine operator is solely responsible for the safety and maintenance of the food and equipment.
    For more free exam prep tools, practice questions, and AI-powered explanations, visit https://open-exam-prep.com/ or YouTube Channel: https://www.youtube.com/@Open-exam-prep
    4 min
  • ServSafe Manager Exam Prep 110, Off-Site Catering and Delivery
    This podcast is made by Ran Chen, who holds an EA license, Insurance and Securities licenses (Series 6, 63, 65), and the CFP® designation. He is passionate about opening access to high-quality exam preparation resources and helping learners prepare more effectively for professional certification exams.
    In this episode you will learn:
    - How to use insulated containers to maintain FDA-mandated temperatures of 41°F or lower and 135°F or higher for TCS foods.
    - The critical role of time-temperature logs during transport for food safety and liability.
    - Why bringing your own sanitation supplies, especially for handwashing, is essential for off-site events.
    - Strategies to prevent cross-contamination at a catering venue, including dedicated prep areas and vehicle use policies.
    - The importance of using a potable water source and documenting all food handling procedures.
    For more free exam prep tools, practice questions, and AI-powered explanations, visit https://open-exam-prep.com/ or YouTube Channel: https://www.youtube.com/@Open-exam-prep
    3 min
  • ServSafe Manager Exam Prep 109, Self-Service Buffets — Sneeze Guards and Replacement
    This podcast is made by Ran Chen, who holds an EA license, Insurance and Securities licenses (Series 6, 63, 65), and the CFP® designation. He is passionate about opening access to high-quality exam preparation resources and helping learners prepare more effectively for professional certification exams.
    In this episode you will learn:
    - Sneeze guards must be precisely 14 inches above the counter and extend 7 inches beyond the food.
    - Customers are never permitted to reuse a dirty plate at a self-service buffet; they must always be given a clean one.
    - Food on a buffet line must be refilled using a completely new, fresh pan, never by 'topping off' the existing one.
    - Utensils in continuous use at a self-service station must be replaced with clean, sanitized ones at least every four hours.
    - A key exam shortcut is 'Clean Plate, Fresh Pan, New Tongs' to remember the most critical buffet safety rules.
    For more free exam prep tools, practice questions, and AI-powered explanations, visit https://open-exam-prep.com/ or YouTube Channel: https://www.youtube.com/@Open-exam-prep
    4 min
  • ServSafe Manager Exam Prep 108, Service Utensils — Handles Up Out of Food
    This podcast is made by Ran Chen, who holds an EA license, Insurance and Securities licenses (Series 6, 63, 65), and the CFP® designation. He is passionate about opening access to high-quality exam preparation resources and helping learners prepare more effectively for professional certification exams.
    In this episode you will learn:
    - Service utensil handles must always be stored up and out of the food to prevent hand-to-handle-to-food contamination, as specified in FDA Food Code 3-304.12.
    - A separate and specific utensil must be used for each food item to prevent cross-contamination and the transfer of food allergens.
    - Utensils that are in continuous use with Time/Temperature Control for Safety (TCS) foods must be replaced or cleaned and sanitized at least every four hours.
    - The ServSafe Manager exam will test this concept with scenario-based questions, often featuring images of self-service stations or buffet lines to identify violations.
    - A common exam trap is assuming glove use negates proper handle placement or using incorrect storage methods like stagnant water instead of approved methods like a dipper well with running water.
    For more free exam prep tools, practice questions, and AI-powered explanations, visit https://open-exam-prep.com/ or YouTube Channel: https://www.youtube.com/@Open-exam-prep
    2 min

About Food Service Exam Prep

From the publisher's feed

Food Service Exam Prep is a free, daily podcast by OpenExamPrep covering the most in-demand food service certification and licensing exams — including ServSafe Manager, ServSafe Food Handler, ServSafe…