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Last month, Mrs. Fry & Mrs. Smith went to Penn State to take a ServeSafe class. When they returned at the end of the day with their textbooks, they were overwhelmed. The course covered basic food safety, personal hygiene, cross-contamination & allergens, time & temperature, and cleaning & sanitation. Although that list sounds fairly easy, it was very intense. They needed to understand the cause of bacteria that I couldn’t even pronounce. They needed to understand air gaps, food poisoning, and a host of other issues. Here are a few of the questions from a multiple choice pre-test that Mrs. Fry took.

What bacteria is commonly linked with cooked rice dishes?

Scrombroid poisoning can be prevented by?

What is a TCS food?

Jaundice is a symptom of which foodborne illness?

Cut melons should be stored at what internal temperature?

What is coving?

Well ladies, how did you do on these sample questions?

Mrs. Fry & Mrs. Smith spent hours and hours and hours studying. When they took the final test, they each passed with flying colors. Their low score was a 95%.

If you are one of the kitchen staff at SHCM, be prepared for some significant changes in the kitchen. We are concerned about safety and we are glad that Mrs. Fry and Mrs. Smith are now certified.

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