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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups. |
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10-16-2008, 07:26 AM | #1 |
is One Chatty Farker
Join Date: 01-17-06
Location: Chillicothe, Ohio
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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?
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[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, 08:54 AM | #2 | |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Quote:
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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10-16-2008, 09:03 AM | #3 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Congrats bro, great score!!
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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 |
Full Fledged Farker
Join Date: 04-19-06
Location: Columbus,OH
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Good job.
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- Howard--Char-Griller SuperPro with SFB. |
10-17-2008, 02:55 PM | #5 |
is one Smokin' Farker
Join Date: 06-13-08
Location: San Luis Obispo, CA
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Congrats man!!!
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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/ |
10-17-2008, 09:03 PM | #6 |
is one Smokin' Farker
Join Date: 01-23-07
Location: Orange County, CA
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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?
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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 |
10-19-2008, 07:32 PM | #7 | |
is One Chatty Farker
Join Date: 01-17-06
Location: Chillicothe, Ohio
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Quote:
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.
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[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] |
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10-31-2008, 12:37 PM | #8 |
is one Smokin' Farker
Join Date: 01-05-06
Location: Rockland, MA
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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.
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[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 |
is One Chatty Farker
Join Date: 02-03-07
Location: Narragansett RI
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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.
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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 |
Found some matches.
Join Date: 07-25-11
Location: bhubaneswar
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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 |
On the road to being a farker
Join Date: 07-11-11
Location: Durand,MI
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[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
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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 |
Full Fledged Farker
Join Date: 03-12-09
Location: Genesee Valley, NY
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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.
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HandsomeSwede fettsvinbbq.com |
08-23-2011, 08:24 AM | #13 |
On the road to being a farker
Join Date: 07-11-11
Location: Durand,MI
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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
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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 |
Full Fledged Farker
Join Date: 03-12-09
Location: Genesee Valley, NY
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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.
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HandsomeSwede fettsvinbbq.com |
08-27-2011, 12:16 PM | #15 | |
is one Smokin' Farker
Join Date: 02-13-07
Location: Best BBQ in south whittier los angeles
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