『Food Service Exam Prep』のカバーアート

Food Service Exam Prep

Food Service Exam Prep

著者： Ran Chen EA CFP®
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Food Service Exam Prep is a free, daily podcast by OpenExamPrep covering the most in-demand food service certification and licensing exams — including ServSafe Manager, ServSafe Food Handler, ServSafe Alcohol, ServSafe Allergens, NEHA Certified Professional Food Manager (CPFM), CFPM, NEHA CP-FS, HACCP, FSMA Preventive Controls Qualified Individual (PCQI), TIPS Alcohol Service, Cicerone Certified Beer Server, Court of Master Sommeliers Introductory, ACF Certified Sous Chef and Pastry Culinarian, CFBE, and HSMAI CRME. Each 5-minute episode breaks down one exam topic with concrete kitchen-floor examples, FDA Food Code references, temperature and time-control rules, common exam traps, and memory tricks to help you pass on your first attempt. No fluff, no filler — just the concepts you need to know, explained the way the exam tests them. This podcast is made by Ran Chen, who holds an EA license, Insurance and Securities licenses (Series 6, 63, 65), and the CFP designation. He is passionate about opening access to high-quality exam preparation for everyone — from line cooks and bartenders to managers, chefs, and food safety professionals. For free practice questions, AI-powered explanations, flashcards, and full study guides, visit https://open-exam-prep.com/ Subscribe and listen daily — your certification is closer than you think.Copyright 2026 Ran Chen, EA, CFP® 教育
エピソード
  • ServSafe Manager Exam Prep 25, Chemical Contamination

    ServSafe Manager Exam Prep 25, Chemical Contamination
    2026/05/22
    This podcast is made by Ran Chen, who holds an EA license, Insurance and Securities licenses (Series 6, 63, 65), and the CFP® designation. He is passionate about opening access to high-quality exam preparation resources and helping learners prepare more effectively for professional certification exams. In this episode you will learn: - The primary sources of chemical contamination in a foodservice operation, including cleaners, sanitizers, and pesticides. - The specific danger of toxic metal leaching from copper or galvanized containers when they come into contact with acidic foods. - The critical rule for storing chemicals: always below and physically separate from food, equipment, and food-contact surfaces. - The importance of proper labeling for all chemical containers and why Safety Data Sheets (SDS) must be accessible to all employees. - How to identify common exam traps, such as questions about storing chemicals next to sealed food or using unlabeled spray bottles. For more free exam prep tools, practice questions, and AI-powered explanations, visit https://open-exam-prep.com/ or YouTube Channel: https://www.youtube.com/@Open-exam-prep
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    3 分
  • ServSafe Manager Exam Prep 24, Biological Toxins — Scombrotoxin, Ciguatera, Shellfish

    ServSafe Manager Exam Prep 24, Biological Toxins — Scombrotoxin, Ciguatera, Shellfish
    2026/05/21
    This podcast is made by Ran Chen, who holds an EA license, Insurance and Securities licenses (Series 6, 63, 65), and the CFP® designation. He is passionate about opening access to high-quality exam preparation resources and helping learners prepare more effectively for professional certification exams. In this episode you will learn: - Scombrotoxin is a heat-stable histamine produced in time-temperature abused fish like tuna and mahi-mahi, causing allergy-like symptoms. - Ciguatera toxin, found in predatory reef fish like barracuda and grouper, is not destroyed by cooking and can cause a reversal of hot and cold sensations. - The primary control for preventing shellfish toxin illnesses is purchasing from approved suppliers and retaining shellstock identification tags for 90 days after the product is used. - A critical exam point is that cooking, freezing, or smoking do not eliminate heat-stable biological toxins like Scombrotoxin or Ciguatera. - Wild-foraged mushrooms must never be served in a food establishment; all mushrooms must be purchased from approved, reputable sources. For more free exam prep tools, practice questions, and AI-powered explanations, visit https://open-exam-prep.com/ or YouTube Channel: https://www.youtube.com/@Open-exam-prep
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    3 分
  • ServSafe Manager Exam Prep 23, Fungi — Molds and Yeasts

    ServSafe Manager Exam Prep 23, Fungi — Molds and Yeasts
    2026/05/20
    This podcast is made by Ran Chen, who holds an EA license, Insurance and Securities licenses (Series 6, 63, 65), and the CFP® designation. He is passionate about opening access to high-quality exam preparation resources and helping learners prepare more effectively for professional certification exams. In this episode you will learn: - Molds can produce dangerous, heat-stable mycotoxins like aflatoxin, which cannot be destroyed by cooking and pose a serious health risk. - Yeasts primarily cause spoilage in acidic, high-sugar foods like juice and jam, identified by an alcoholic smell, bubbling, or slime. - The standard rule for the ServSafe exam is to discard entire food items showing mold, especially if they are soft or have high moisture content. - A key exception allows for saving hard cheeses (e.g., cheddar) and hard salamis by cutting at least one inch around and below the visible mold. - Exam questions often test the mold exception, presenting scenarios to see if you know when to trim versus when to discard the food entirely. For more free exam prep tools, practice questions, and AI-powered explanations, visit https://open-exam-prep.com/ or YouTube Channel: https://www.youtube.com/@Open-exam-prep
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    4 分
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