0:17
#shorts Air Curtain Explained
Foodservice Education
0:47
#shorts Common Abbreviations Found on ServSafe Exam
0:32
#shorts Temperature Danger Zone Explained
0:48
#shorts Hand Washing Procedures Explained
0:30
#shorts Prime Example: Time-Temperature Abuse
0:46
#shorts How Often Should You Wash Your Hands?
#shorts What is Jaundice?
0:39
#shorts Proper Refrigerator and Freezer Temperatures
0:41
#shorts FDA Most Highly Contagious Bacteria
0:37
#shorts How to Prevent Cross Contamination
0:55
#shorts How to Keep Food Safe
0:53
#shorts Exclude or Restrict Foodservice Employee(s) Explained
0:59
#shorts Food Delivery Receiving Temperatures
#shorts FATTOM Explained
#shorts Common Symptoms of a Foodborne Illness
0:25
#shorts A.L.E.R.T. Explained
1:00
#shorts Proper Refrigeration Storage
Understanding the Nuances: Cross-Contamination vs. Cross-Contact Explained
0:36
#shorts How Food Becomes Contaminated
0:49
#shorts High Risk Populations
0:52
#shorts How Food Contamination Occurs
0:29
#shorts 8 Common Allergens
#shorts HACCP Explained
0:56
#shorts Employee Health Should Matter
2020 FDA Study Found These Results
0:51
Wash Your Hands Frequently: Uncover Life-Saving Hygiene Secrets!
#shorts 3 Ways Food Becomes Contaminated
0:57
#shorts How to Respond to Food Recalls
#shorts Restrict or Exclude From The Operation
#shorts Single Use Gloves vs. Hand Washing
0:34
#shorts 3 Compartment Sink Explained
0:44
#shorts When to Reject Food Deliveries & Why
0:43
Unmasking Bad Bugs: Exploring Biological Contaminations and Real-life Examples
#shorts Cross Contact vs. Cross Contamination
#shorts Hand Care Guide Explained
#shorts BIG SIX | Most Contagious Bacterias
#shorts Avoid Temperature & Time Abuse
#shorts Must Haves for Work Attire
#shorts ServSafe Keywords Part 2
0:58
#shorts TCS Examples
0:35
Safeguard Your Health: Unveiling the Shocking Truth - 48 Million Fall Ill Annually!
Empower Your Plate: Navigating Food Trends Safely with Essential Insights from Food Safety News
#shorts Importance of Food Labels
0:50
#shorts How to Properly Thaw Food
0:21
Air Curtains in Foodservice: Why They Matter
3:00
Advice From Chef Pesce: How to Pass Your Exam
0:15
LET'S REVIEW FATTOM - Food
Salary Comparison: With vs. Without ServSafe Certification
2:00
Why Choose FSE? Learn at Your Own Pace!
LET'S REVIEW FAT TOM - COMBING FACTORS
0:13
Master FAT TOM and Prevent a Foodborne Illness
0:02
FAT TOM = Condition 2
FAT TOM = Condition 5
LET'S REVIEW FAT TOM - Temperature
LET'S REVIEW FAT TOM - Acidity
FAT TOM = Condition 3
1:30
Why Air Curtains Are Effective!
FAT TOM = Condition 1
LET'S REVIEW FAT TOM - Time
LET'S REVIEW FAT TOM - Oxygen
LET'S REVIEW FAT TOM - Moisture
FAT TOM = Condition 4
FAT TOM = Condition 6
Question 21 - ServSafe 7th Edition Textbook Manager’s Practice Test
Question 22 - ServSafe 7th Edition Textbook Manager’s Practice Test
Question 23 - ServSafe 7th Edition Textbook Manager’s Practice Test
Question 24 - ServSafe 7th Edition Textbook Manager’s Practice Test
Question 25 - ServSafe 7th Edition Textbook Manager’s Practice Test
Question 26 - ServSafe 7th Edition Textbook Manager’s Practice Test
Question 27 - ServSafe 7th Edition Textbook Manager’s Practice Test
Question 28 - ServSafe 7th Edition Textbook Manager’s Practice Test
Question 29 - ServSafe 7th Edition Textbook Manager’s Practice Test
Question 30 - ServSafe 7th Edition Textbook Manager’s Practice Test
