What Should I Expect At My Food Safty Course?
Decorating By spottydog Updated 4 Aug 2006 , 11:42pm by spottydog
well...having just taken the "ServSafe" course and passed it..easily...
most of it is just plain ol' common sense.
do know all the temps...and how to store if fridge... trick I used: visualize each self of fridge as equal to a cooking temp so lowest at top and highest at bottom (just the opposite of what you would think...idea is drips get killed by higher temps...drips go down..so temps goes up as drip goes down...needless to say chicken is at the bottom)
know sanitation procedures both equipment and personal.
mine was taught w/ ServSafe Essentials book and lots of videos (yawn!).
overall, I overstressed for something that was easy enough -- once I got all the numbers straight.
if yours is like mine... 4 weeks, 4 hours/week, test last week.
(and if this totally math challenged, dyslexic when it comes to numbers 
can pass the test..you can too!)
sounds easier and blessedly shorter than mine.
don't worry...you'll do just fine.
the biggest thing I learned that affected cake making was the need to use PASTURIZED eggs and egg white for any high-risk population: elderly, babies under 2, compromized immune system (for any reason--chemo, rejection suppressent drugs, etc.)
Hey! I'm new here so if I'm missing something in my "procedure" please excuse!
I just took my foodsafe course last week (one day 8-4) so it's probably the same as what you will be taking.
I stressed over it as well, but as long as you have some caffine in you to stay awake during all the videos and have a moderate amount of common sense you'll be just fine! (caution: some of the videos will turn your stomach!!!)
The exam is mutiple choice and there were a few trick questions. The biggest points to remember in my course were the "Danger Zone" temperatures and reheating points for food as well as cleaning techniques and solution mixtures.
With it being multiple choice, as long as you can keep the right information in the back of your head all day while the course is going on the answers choices should trigger your memory.
Don't worry.....you'll do great!!!! 
Thanks for the welcome!!! I was so excited when I found this site.....today is the first time I've actually had a chance to sit down and take a good look.......gotta say I'm LOVING it!!!!!
breath....
go to your happy zone....
bring a cushion to sit on (since your doing it all in one day)....
keep yourself hydrated.....
EAT breakfast.......
------------
no need for luck -- you'll do just fine!
and I leave you with that traditional theatre greating:
"Break a leg!"
Good luck! I just took my test a few weeks ago. Like the others, I overstressed. So much of it does not relate to baking cakes. Try to make a point to remember the bacteria/parasites/viruses and their sources. And definitely the temps like Doug said. It's really not that difficult when it is all fresh in your mind.
Forgive me for my stupid question, but what is this class and where do you take them? Is this if you are going to start your own business?
usually offered at local community college.
course to get:
1) county food handlers certification...keep the local health dept. happy-happy. required in some counties for all food workers, in others for only certain food workers. check local health dept.
2) in some cases also to get "ServSafe" certification -- a nationally recognized certification in food handling more info here >> http://www.nraef.org/servsafe/
Well I did it! I won't know if I passed till they send me he results. The class I would have to say was basically common sense. A few things were tricky. Test was multiple choice. NOTHING pertained to baking. The instructor felt bad I had to sit through it. I did learn alot. Thanks for the support. Now just need the results, and i'm off bakng!
And I learned that if you see a roach in the day-time, they have already infested your walls. BC roaches are nocturnal--knew that.
An exterminator came to talk with us and gave us all these rubber water-bugs. Oh my gosh, they looked so real. I had fun with those--hiding them places...LOL!!!
Ok so I PASSED!!!!!!! YAY
Not without ALOT of stress. A week after the corse I checked on my results online and it stated that I had FAILED 
by 1%!!!!!!
I was in shock! Well after paying another company to retake the test for next Tuesday......I get home tonight to a call fom the instructor stated there was a screw up and did infact PASS 
. I am so relieved now!!! All I need to do is buy a few things for the kitchen and I am on my way!!!! YAY 
Thanks everyone for the support!!!!!
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