sersafe pre - exam by Marie Schenkel

schenkm2 — 2025-03-19 13:31:56 UTC

schenkm2 — 2025-03-19 13:33:07 UTC

Study technique

schenkm2 — 2025-03-19 13:36:25 UTC

One study technique that I use is handwriting the material. By physically writing down questions, answers, and all material needed, I am reading and going over all the material. The motion of writing it out helps me remember the material.

ServSafe Concept

schenkm2 — 2025-03-19 13:47:14 UTC

I struggled with remembering what food is cooked/kept at what temperature:

Cold TCS foods must be delivered at - 41F or lower
Live Shellfish and Shell eggs must be delivered at - 45F or lower
Hot TCS foods must be delivered at - 135F or higher
Fresh meat, poultry, fish and dairy products should be stored at - 41F or lower
Temp for chicken, stuffed meats, stuffed pasta, leftovers, food cooked in the microwave - 165F
Temp for ground meat, injected meat, eggs to be held - 155F
Temp for steak, chops, fish, roasts, eggs short order - 145F
Temp for vegetables, fruit, pasta, beans - 135F

Study technique

schenkm2 — 2025-03-19 13:48:33 UTC

Another study technique I use is studying for short periods of time. By doing this, I am not overloading my brain with all the material at once. I am gaining material then take a break to let my brain rest.