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ServSafe

post #1 of 7
Thread Starter 

Hello everybody,

 

I'm going to start culinary school next mont and I still don't know some terms and things about culinary world.

 

I was wondering if you could answer some of these questions:

 

- What is Serv Save certification?

- What skills or certifications should I have to apply to cruise lines?

 

Thank you in advance.

post #2 of 7

ServeSafe

post #3 of 7
Thread Starter 

Thank you.

 

Is this good?

post #4 of 7

It's ServSafe, a program of universal, practical food safety for members of industry. It is, basically, a common core of principles of safe food handling that operators and their employees are held to ensure minimal risk for food-borne illness for customers. The National Restaurant Association developed ServSafe back in 1993-ish to get operators on the same page and to get some food safety basics out there. The program has evolved into the benchmark for safe food handling with multiple versions (managers' guide, front-line employees' guide, various languages, etc.) now in its 6th edition. In many states there are laws for various aspects of "Demonstration of Knowledge" for which state, county and municipal health departments can hold operators accountable. Thus, ServSafe often fills that need for training and documentation of a formal program. The laws vary, but ServSafe is a generally acceptable course. The test that goes with the coursework will yield a certificate upon successful completion (60 correct answers out of the 90 questions - 10 of which are pilot questions and are not counted.)

Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

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Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

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post #5 of 7

Definitely get ServSaved.  A lot of prospective employers will take equally good candidates but pick the ServSaved one not just because it is good knowledge that restaurants should be training their empoyees on (many do not) anyways, and shows a level of commitment to the trade, but it saves them money.  It's kind of become a thing around here that the employer is required to have so many people with it, and should pay for them to get it, but they don't and pass it on to us as a hiring requirement in an employers market.  The more decent kitchen jobs will not hire yoy withut a car, a smart phone and servsafe, for a low paying job.  It's kind of BS.

 

But get it.  Not just to help you get a job, but because it is a very important body of best practices.  I've worked in so many kitchens that do sketchy stuff and people just do what they're told and learn bad habits which is bad for the customer, the trade, and reputation of line cooks. 

post #6 of 7

Depending on where you go to Culinary they should have a Servesafe course built into the curriculum.

 

As far as cruise line... Unless your single, want to work 16 hours a day for months at a time 6-7 days a week, and like being away from family don't do it. I know lots of people that have done it and the above reasons are why most don't like it...

post #7 of 7

Hopefully it is a management servsafe too!  Not just the level 1.

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