ServSafe Manager case studies
ServSafe Manager · Put your knowledge to work in context.
The ServSafe Food Protection Manager Certification is a food safety credential earned by passing an exam administered by the National Restaurant Association. The print and online exams are accredited by the ANSI National Accreditation Board (ANAB) under Conference for Food Protection (CFP) standards and are nationally accepted. The ServSafe Manager case studies are 5 cases and about 4,066 words.
1The Sunday Morning Walk-In
The Riverside Cafe serves 220 covers on weekends and runs a HACCP-based plan with one critical control point for cold holding: all TCS food at 41°F (5°C) or below, verified twice daily at 7 a.m. the manager finds the walk-in reading 50°F (10°C) with the door propped open by a case of lettuce.
541 words, about 3 min2Fried Rice at Midnight, Hives at Nine Thirty
at the Harbor Grill, a four-top orders. Three guests share a 25-pound batch of house fried rice; the fourth orders grilled chicken and tells the server she is severely allergic to shellfish.
925 words, about 5 min3Six Ten at the Back Door
The delivery truck is 40 minutes late, the driver is pushing to finish, and the kitchen is opening in 50 minutes. The receiving thermometer and the truck's thermometer agree when both are checked against an ice-point test.
879 words, about 4 min4Ninety Pounds of Chili and a 5:30 Buffet
in a 300-seat banquet kitchen. A 40-quart stockpot holding roughly 90 pounds of chili has just come off the range and reads 165°F (74°C).
870 words, about 4 min5Lunch Rush With the Back Door Open
Thursday lunch rush at a 120-seat deli. The dish machine's final rinse gauge reads 165°F (74°C), but the machine's data plate specifies 180°F (82°C) for the sanitizing rinse; the manager has no heat-sensitive test labels on hand.
851 words, about 4 min