Serv Safe Certified!!

ZBQ · 10-16-2008, 07:26 AM

I just found out that I passed the Serv Safe Course!!

I know this is bragging but....... I passed with a 98%!!

My business partner passed with a 93% also!!

I was really worried about the test and studied my arse off because it figured
it would be really hard.

When I got into the test I kept thinking, "OK, where are the HARD questions?" and
"Is this a trick question? This seems too easy."

There wasn't a single question about identifying the pathogens or their
symptoms.......go figure.

We took it at the local Health Dept. and they prepped us really well for the test.

We know the guy at the H.D. pretty well and he told us that we should consider
becoming instructors. He said that anyone who scores over 90% can become an
instructor and charge whatever they want to students.....but you have to buy the instructor materials.
I haven't checked them out yet but I'm sure they aren't cheap.

Do any of you guys have experience with being an instructor for Serv Safe?

big brother smoke · 10-16-2008, 08:54 AM

Quote:

Originally Posted by ZBQ

I just found out that I passed the Serv Safe Course!!

I know this is bragging but....... I passed with a 98%!!

My business partner passed with a 93% also!!

I was really worried about the test and studied my arse off because it figured
it would be really hard.

When I got into the test I kept thinking, "OK, where are the HARD questions?" and
"Is this a trick question? This seems too easy."

There wasn't a single question about identifying the pathogens or their
symptoms.......go figure.

We took it at the local Health Dept. and they prepped us really well for the test.

We know the guy at the H.D. pretty well and he told us that we should consider
becoming instructors. He said that anyone who scores over 90% can become an
instructor and charge whatever they want to students.....but you have to buy the instructor materials.
I haven't checked them out yet but I'm sure they aren't cheap.

Do any of you guys have experience with being an instructor for Serv Safe?

Congrats!

Bbq Bubba · 10-16-2008, 09:03 AM

Congrats bro, great score!!

hcarter · 10-16-2008, 12:56 PM

Good job.

Qcrue2U · 10-17-2008, 02:55 PM

Congrats man!!!

Professor Salt · 10-17-2008, 09:03 PM

I guess it depends on what the course costs in your area. I paid $110 for my one day class & exam (Los Angeles area). What'd it run you at your Health Dept?

ZBQ · 10-19-2008, 07:32 PM

Quote:

Originally Posted by Professor Salt

I guess it depends on what the course costs in your area. I paid $110 for my one day class & exam (Los Angeles area). What'd it run you at your Health Dept?

Thanks for the cudos guys

I paid $100 at the HD.
16 hours of instruction over 2 days and then the test on the 3rd day.
I've heard that the book costs $80. (ServSafe Essentials 5th edition)
Not sure how they can justify $80 for a soft cover book that's no more than
1/2 to 3/4 of an inch thick.

But, whatever, we passed, that's the important part.

lunchlady · 10-31-2008, 12:37 PM

congrats!!!

I remember asking a neighboring teammate (2 years back at Lake Placid) if I could please use their laptop to see if I passed.

I have never heard that you can be an instructor if you get over 90... that's something to look into up my way.

The Anchorman · 10-31-2008, 12:57 PM

Yes it is true, I also passed with a 98% and I hold an instructors certification.
I have it because my high school students take it in their senior year and hopefully they get certified.

robothard · 08-22-2011, 07:13 AM

SERVSAFE is a certification program developed by the National Restaurant Association (NRA) in 1995. The focus of this program is to train foodservice handlers about general food safety principles and Hazard Analysis Critical Control Point (HACCP) concepts. The ServSafe program has become the industry standard in food safety training. The ServSafe program provides accurate, up-to-date information for all levels of employees on all aspects of handling food, from receiving and storing to preparing and serving.

BASC realizes that it is our obligation to serve safe food and has over 75 employees that are currently ServSafe certified. We are very proud of our past track record and will continue our commitment to serving safe food to our customers.

Servsafe certification, Servsafe online

mikerobes · 08-22-2011, 08:55 AM

[QUOTE=robothard;1759512]SERVSAFE is a certification program developed by the National Restaurant Association (NRA) in 1995. The focus of this program is to train foodservice handlers about general food safety principles and Hazard Analysis Critical Control Point (HACCP) concepts. The ServSafe program has become the industry standard in food safety training. The ServSafe program provides accurate, up-to-date information for all levels of employees on all aspects of handling food, from receiving and storing to preparing and serving.

BASC realizes that it is our obligation to serve safe food and has over 75 employees that are currently ServSafe certified. We are very proud of our past track record and will continue our commitment to serving safe food to our customers.

Is it that easy and cheap? This online course look like the way to go. Just to be clear, is this recognized as State/HD approved course? Is there a follow up or re-certification required?
thanks Mike

HandsomeSwede · 08-22-2011, 06:41 PM

I managed to get 98% by "taking" the online course. I ran it in the background on my PC for a couple of days while making dinner and stuff, studied for about 20 minutes before test time and nailed it, got a handwritten note from the proctor saying I should instruct. No thanks.

Don't waste your time sitting in the class for two days, online is the way to go. If you have a functioning brain you could probably get 75% right now.

mikerobes · 08-23-2011, 08:24 AM

Online sound like a "slow grounder". I would definatly do this rather than a two day, or one day class for that matter. Question is , Is this the same certificate that I will need anywhere, just as if i took a live class?
Thanks Mike

HandsomeSwede · 08-27-2011, 11:56 AM

Even if you take the online course you still have to go to an approved location to take a proctored exam, you receive the same certification as the people who took the two day class.

grillfella · 08-27-2011, 12:16 PM

Quote:

Originally Posted by ZBQ

Thanks for the cudos guys

I paid $100 at the HD.
16 hours of instruction over 2 days and then the test on the 3rd day.
I've heard that the book costs $80. (ServSafe Essentials 5th edition)
Not sure how they can justify $80 for a soft cover book that's no more than
1/2 to 3/4 of an inch thick.

But, whatever, we passed, that's the important part.

Mine was $100 and it was a 6 hr course with videos and they tested us at the end pretty easy test all common sense

10-16-2008, 07:26 AM	#1
ZBQ is One Chatty Farker Join Date: 01-17-06 Location: Chillicothe, Ohio	Serv Safe Certified!! I just found out that I passed the Serv Safe Course!! I know this is bragging but....... I passed with a 98%!! My business partner passed with a 93% also!! I was really worried about the test and studied my arse off because it figured it would be really hard. When I got into the test I kept thinking, "OK, where are the HARD questions?" and "Is this a trick question? This seems too easy." There wasn't a single question about identifying the pathogens or their symptoms.......go figure. We took it at the local Health Dept. and they prepped us really well for the test. We know the guy at the H.D. pretty well and he told us that we should consider becoming instructors. He said that anyone who scores over 90% can become an instructor and charge whatever they want to students.....but you have to buy the instructor materials. I haven't checked them out yet but I'm sure they aren't cheap. Do any of you guys have experience with being an instructor for Serv Safe? __________________ [FONT=Palatino Linotype][FONT=Georgia][COLOR=blue][B][COLOR=red]Big Z's Sweet Gold[/COLOR] -[/B] [COLOR=black]R[/COLOR][/COLOR][/FONT][/FONT][FONT=Palatino Linotype][FONT=Georgia]ich honey mustard flavor with a BBQ kick. [/FONT][/FONT] Great on chicken, burgers, brats, great on ribs too! Get ya some @ [URL="http://www.greatlakesbbqsupply.com/product.sc?categoryId=3&productId=10"]Great Lakes BBQ Supply Co.[/URL] [FONT=Palatino Linotype][FONT=Palatino Linotype]WSM, Weber Gasser, Weber OTG[/FONT] [FONT=Palatino Linotype][FONT=Garamond][COLOR=black]"Tilly"[/COLOR][/FONT] - Spicewine Single Axle[/FONT] [URL="http://www.facebook.com/pages/Big-Zs-Sweet-Gold/115561446787?ref=nf"][COLOR=#810081]http://www.facebook.com/pages/Big-Zs-Sweet-Gold/115561446787?ref=nf[/COLOR][/URL] [/FONT]

10-16-2008, 09:03 AM	#3
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi.	Congrats bro, great score!! __________________ Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013

10-16-2008, 12:56 PM	#4
hcarter Full Fledged Farker Join Date: 04-19-06 Location: Columbus,OH	Good job. __________________ - Howard--Char-Griller SuperPro with SFB.

10-17-2008, 02:55 PM	#5
Qcrue2U is one Smokin' Farker Join Date: 06-13-08 Location: San Luis Obispo, CA	Congrats man!!! __________________ NexGrill 110,000 btu, (B.A.M.F.) SilverSmoker!! (2) wsm clones :P el cheapO gasser ECB - Smoke N Grill mini webber clone, with warming rack! Brinkman - Verticle My arsenals of the trade!! \m/ The Eatery - BBQ, Grill & other Tasty Treats

10-17-2008, 09:03 PM	#6
Professor Salt is one Smokin' Farker Join Date: 01-23-07 Location: Orange County, CA	I guess it depends on what the course costs in your area. I paid $110 for my one day class & exam (Los Angeles area). What'd it run you at your Health Dept? __________________ 1/4 of the Four Q BBQ Team I write for the LA Weekly, OC Weekly and professorsalt.com I cook on two WSM's, 22 1/2" Weber kettle, a Komodo Kamado plus UDS. Super-fast purple Thermapen

10-31-2008, 12:37 PM	#8
lunchlady is one Smokin' Farker Join Date: 01-05-06 Location: Rockland, MA	congrats!!! I remember asking a neighboring teammate (2 years back at Lake Placid) if I could please use their laptop to see if I passed. I have never heard that you can be an instructor if you get over 90... that's something to look into up my way. __________________ [I][FONT=Century Gothic]michelle[/FONT][/I] [I][FONT=Century Gothic]lunchmeat BBQ team[/FONT][/I] [I][FONT=Century Gothic]President - New England BBQ Society[/FONT][/I] [URL="http://www.nebs.org"][I][FONT=Century Gothic]www.nebs.org[/FONT][/I][/URL] [I][FONT=Century Gothic]2 Backwoods Partys [/FONT][/I] [I][FONT=Century Gothic]WSM, 2 Weber kettles, Weber Performer[/FONT][/I] [I][FONT=Century Gothic]Large BGE[/FONT][/I]

10-31-2008, 12:57 PM	#9
The Anchorman is One Chatty Farker Join Date: 02-03-07 Location: Narragansett RI	Yes it is true, I also passed with a 98% and I hold an instructors certification. I have it because my high school students take it in their senior year and hopefully they get certified. __________________ Ray Depot, The Anchorman The Anchormen, Rhode Island's Original Competition BBQ Team. The BBQ TITANS BWS Party, Chubby, WSM, 4 Kettles, 3 Performers, 1 Smokey Joe Platininum, Weber Genisis B, 2 Grey Thermopens KCBS CBJ

08-22-2011, 07:13 AM	#10
robothard Found some matches. Join Date: 07-25-11 Location: bhubaneswar	SERVSAFE is a certification program developed by the National Restaurant Association (NRA) in 1995. The focus of this program is to train foodservice handlers about general food safety principles and Hazard Analysis Critical Control Point (HACCP) concepts. The ServSafe program has become the industry standard in food safety training. The ServSafe program provides accurate, up-to-date information for all levels of employees on all aspects of handling food, from receiving and storing to preparing and serving. BASC realizes that it is our obligation to serve safe food and has over 75 employees that are currently ServSafe certified. We are very proud of our past track record and will continue our commitment to serving safe food to our customers. Servsafe certification, Servsafe online

08-22-2011, 08:55 AM	#11
mikerobes On the road to being a farker Join Date: 07-11-11 Location: Durand,MI	[QUOTE=robothard;1759512]SERVSAFE is a certification program developed by the National Restaurant Association (NRA) in 1995. The focus of this program is to train foodservice handlers about general food safety principles and Hazard Analysis Critical Control Point (HACCP) concepts. The ServSafe program has become the industry standard in food safety training. The ServSafe program provides accurate, up-to-date information for all levels of employees on all aspects of handling food, from receiving and storing to preparing and serving. BASC realizes that it is our obligation to serve safe food and has over 75 employees that are currently ServSafe certified. We are very proud of our past track record and will continue our commitment to serving safe food to our customers. Is it that easy and cheap? This online course look like the way to go. Just to be clear, is this recognized as State/HD approved course? Is there a follow up or re-certification required? thanks Mike __________________ Smokin' In The D BBQ Team Durand,MI Southern Q Gravity Limo Cooker Southern Q 500 Water Cooker Sometimes It's better to ask for forgiveness than permission I like to sit down and have a quiet beer, then several noisy ones

08-22-2011, 06:41 PM	#12
HandsomeSwede Full Fledged Farker Join Date: 03-12-09 Location: Genesee Valley, NY	I managed to get 98% by "taking" the online course. I ran it in the background on my PC for a couple of days while making dinner and stuff, studied for about 20 minutes before test time and nailed it, got a handwritten note from the proctor saying I should instruct. No thanks. Don't waste your time sitting in the class for two days, online is the way to go. If you have a functioning brain you could probably get 75% right now. __________________ HandsomeSwede fettsvinbbq.com

08-23-2011, 08:24 AM	#13
mikerobes On the road to being a farker Join Date: 07-11-11 Location: Durand,MI	Online sound like a "slow grounder". I would definatly do this rather than a two day, or one day class for that matter. Question is , Is this the same certificate that I will need anywhere, just as if i took a live class? Thanks Mike __________________ Smokin' In The D BBQ Team Durand,MI Southern Q Gravity Limo Cooker Southern Q 500 Water Cooker Sometimes It's better to ask for forgiveness than permission I like to sit down and have a quiet beer, then several noisy ones

08-27-2011, 11:56 AM	#14
HandsomeSwede Full Fledged Farker Join Date: 03-12-09 Location: Genesee Valley, NY	Even if you take the online course you still have to go to an approved location to take a proctored exam, you receive the same certification as the people who took the two day class. __________________ HandsomeSwede fettsvinbbq.com

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