ServSafe is bullshit! -

[Orion Balls]

ServeSafe. The exam all food service workers have to go through, once every five years. The test that can make or break your inspection.

I feel that those of us who deal with food on a daily basis are trying our hardest not to put our guests at risk. If anyone disagrees, then cook your own food for dinner, you lazy fuck.

 

[Μusk]

Old 4chan posts aside, what exactly does the ServeSafe test actually consist of? Is it an essay-like test administered to individual employees, an FDA-like restaurant inspection, or both?

 

[MediocreMilt]

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That explains why I usually get the shits after eating Burger King but it doesn't mean I have to stop eating there.

 

[The Wizard]

Those "food safety" courses are basically common sense quizzes designed to weed out the laziest of applicants.
Most service workers just care about keeping their jobs. Guest safety is an afterthought.

 

[verygayFrogs]

Gonna powerlevel a bit but

Spoiler: My experience

I got a 73 and they demand a 75, and I was the the highest one in the class, they still wouldn’t pass me. I had to waste my time with another bullshit class in order to take the shit again and I still haven’t gotten my results

 

[Orion Balls]

View attachment 1652201

Old 4chan posts aside, what exactly does the ServeSafe test actually consist of? Is it an essay-like test administered to individual employees, an FDA-like restaurant inspection, or both?

It's just a multiple choice exam, but you have to waste an entire day to take it where I am, because an in person class is still required, and Covid makes packing a room less feasible. Every shift must have a ServSafe certified manager on duty, which is how you can fail a health inspection. I believe the NRA still runs it, yet it is mandatory in certain areas. It's annoying, simply because it's a pain to re-up the cert, and the things that change in the FDA food codes are weirdly obscure modifications.

 

[Ruin]

Are you guys so retarded you don't know what temperature water boils at and not to put raw chicken on the top shelf? I mean I know food service workers aren't exactly geniuses but really?

 

[I can't imagine]

Are you guys so retarded you don't know what temperature water boils at and not to put raw chicken on the top shelf? I mean I know food service workers aren't exactly geniuses but really?

It's less about whether you know the stuff than whether you can prove it. Hence the test. It's mostly just annoying, though enough of the questions are tricky enough that it's hard to pass without doing any studying or taking a food safety course first. The obvious stuff (cross-contamination, proper temping, etc.) are easy enough, but it can get specific enough with the questions that common sense becomes a bit difficult to rely on. If you want some examples, this page has some sample tests that can give you an idea of the type of questions that are asked.

 

[Orion Balls]

I have now found several inconsistencies between the current FDA code and the ServSafe information provided in my manual. Which means that, once again, several questions "won't count", when I take the exam. This is because the book is not up to date. This also means that the threshold for passing is lowered. Either update the text and test every year so it is consistent with current guidelines, or stop enforcing the test of random specificity in order to maintain a business.

 

[Baby Sister]

Quit bitching and just take the test lol

 

[Grundlejungle]

It's literally so easy that fucking Chris could probably pass it. It's intended to keep all of the speds that can't wash their filthy hands from rubbing their butthole on your food.
Source: I took a pot brownie before the test and still got a 97%.

 

[mindlessobserver]

The "specific questions" are just there to make sure you are paying attention. Anyone knows the air in a salad bar needs to be "cold". But you need to pay attention to know that the air underneath the chafing dishes needs to be between 34 and 41 degrees.


The test and the classes are there 100% to weed the incompetents out so they dont end up managers. Front line food service workers are by necessity low paid scrubs, but the managers need to be on the ball as consequence to pick up the slack.

 

[saralovesjuicyfruit]

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Old 4chan posts aside, what exactly does the ServeSafe test actually consist of? Is it an essay-like test administered to individual employees, an FDA-like restaurant inspection, or both?

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