Retaking the Food Safety Certification Exam

Retaking the Food Safety Certification Exam

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At Safe Food Training, we pride ourselves on the high success rate our students have when taking their food safety certification exam, but there are times when we have a student who must take a second test in order to gain their food manager certification. This week, we’d like to offer tips and suggestions on what to do if you do not pass the test the first time.

Retaking the Food Safety Certification Exam

Image credit: Tim Niles

Food Safety Certification Exam Retake Tips

If you end up in a situation where you must retake your food safety certification exam, we recommend you prepare by following these steps:

  • Review the material as soon as possible
  • Plan on retaking the class before the exam
  • Schedule a retake as soon as you are able

Reviewing the material and retaking the exam shortly after the first test helps keep the information fresh in your mind. It will also reinforce the material that you may not have understood completely by allowing you to remember which sections of the exam that were a struggle.

When the day for your retake session arrives, come prepared. Be ready to take notes, engage with the instructor and ask questions when you are unsure about the discussion. We’ve found that students who ask questions and are active participants achieve better results on the test.

Finally, don’t dwell on your past results when the time comes to retake the exam. Remain calm and confident. If you’ve prepared properly, the second time should result in a much better outcome.

If you’ve recently taken the food safety certification exam, but the results did not go as planned, contact us for information about scheduling a retake.

ServSafe Food Managers Guide to Conducting Safety Reviews

ServSafe Food Manager’s Guide to Conducting Safety Reviews

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We spend a lot of time discussing food safety, but occasionally we like to bring up topics involving employee health and safety. A facility safety review by your ServSafe food manager can go a long way towards identifying hazards and developing a strategy to prevent employee injury.

ServSafe Food Managers Guide to Conducting Safety Reviews

We’ve identified five specific steps you should take while conducting a safety review in your restaurant or food preparation facility:

  • Formulate a plan
  • Be methodical
  • Include your staff
  • Record your findings
  • Enact change

Without a plan, potential hazards can easily be overlooked. Outline and print or write down your safety review plan. Having a physical copy of your goals allows you to reference your plan at any time.

After formulating your plan, execution is key. Don’t just wander around your facility with a checklist and a clipboard. Methodically move from one section of your kitchen to the next inspecting every element for safety hazards. Don’t forget to check all equipment for potential electrical or burn hazards and identify areas where water and grease may spill causing a risk of slips and falls.

Many a ServSafe food manager attempts to take on responsibility for their staff’s safety by themselves. Including your team at every stage of your review gives you added coverage. While you may think you know the ins and outs of your facility, those that work certain stations on a daily basis can provide insights that may not have occurred to you. Ask for input and concerns from your staff during the planning stages and inspection process.

Keep a written record of your findings. Putting potential risks on paper will help you find solutions and prevent hazards from being forgotten. A written record also helps formulate a plan to exact change. Every potential safety hazard must be addressed, and the results of your review will help you decide how to improve employee safety at your facility.

How often do you conduct safety reviews at your facility?

The-Benefit-of-Taking-MN-Food-Manager-Recertification-Classes

The Benefit of Taking MN Food Manager Recertification Class

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When the time comes for food service supervisors to renew their certifications, many opt simply to study and take the online course without enrolling in a full MN food manager recertification class. We think only positive things come out of taking the full course rather than skipping it during certification renewal.

The-Benefit-of-Taking-MN-Food-Manager-Recertification-Class

Image Credit: mayushka

Nothing beats interacting and engaging with an experienced food safety instructor and getting together with fellow food service professionals during training. MN food manager recertification classes sometimes bring up food safety issues you may have forgotten or may not be aware of. Interacting with fellow professionals and a trained teacher help brings solutions and answers questions about unclear topics.

There is a common misconception that a MN food manager recertification class will cost just as much as the initial food safety certification class and taking the course online can save money. Actually, the fees for instructor-led classes are the same as online recertification. With costs being similar, it makes sense to take advantage of an environment where you have the opportunity to ask questions and receive insights from a food safety expert.

Finally, taking the courses at home runs the risk of distraction. Taking the class in person keeps students focused and engaged in the material. Many students struggle to focus when given the opportunity to pause the training and become sidetracked by other tasks. Completing your recertification in one sitting during a scheduled class and testing session will reduce the chances you’ll lose focus while at home.

How do you prefer to handle recertification when you must renew? We offer both classroom and online instruction to meet all of our clients needs. We hope to see you when the time comes to renew your certification.

Food Handling Course for Seasonal Menus

Food and Handling Course for Seasonal Menus

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As the chill of winter recedes, many restaurant managers rotate warm comfort foods off of their seasonal menus in pursuit of fresh ingredients. Rotating menus seasonally can be a great way to keep your loyal clientele returning to find new dishes available and bring out the best in your creative kitchen staff.

Seasonal Menu Food and Handling Course Guidelines

Food Handling Course for Seasonal Menus

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Each season brings its own food safety challenges and the upswing in fresh ingredients spring offers creates some cause to take extra precautions. We’ve isolated a few issues you may want to consider as you bring in the ingredients for your fresh new menu:

  • Proper storage of fresh proteins
  • Proper washing of fresh fruits and vegetables
  • Review of holding procedures for new hot and cold items

Most food and handling course protein storage guidelines tell you to store your product on shelves in descending order of final cooking temperature. For example, whole raw pork would be stored above ground meats and poultry products must always be placed on the lowest shelf. Most seafood products will have the lowest cooking temperature, but we recommend you find a separate storage location for fish and shellfish that is not on a shelf over any other product. Some of your guests may suffer from seafood allergies, so taking precautions to prevent cross-contamination is a must.

Spring also brings an abundance of fresh produce. Remember to wash all produce that will be cooked or served raw, even if you bring in organic ingredients. Washing produce removes residue left from pesticides, fertilizers or dirt that remains on fruits and vegetables.

Finally, review hot and cold cooking and holding temperatures with your staff. Raw seafood items are particularly popular in the spring and summer when fresh ingredients can be purchased. If you serve sashimi, sushi or seafood tartare, spend some extra time reviewing cold holding and cross-contamination prevention.

Do you choose to rotate your menus with the seasons or do you have other ideas for keeping the food you serve fresh and relevant?