『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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今ならプレミアムプランが3カ月 月額99円

2026年5月12日まで。4か月目以降は月額1,500円で自動更新します。

概要

 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 8, Hepatitis A Virus

    ServSafe Manager Exam Prep 8, Hepatitis A Virus
    2026/05/05
    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: - Why the long 15-to-50-day incubation period for Hepatitis A is a critical exam concept. - The mandatory exclusion policy for any food handler exhibiting jaundice, per the FDA Food Code. - How Hepatitis A is commonly transmitted through ready-to-eat foods and contaminated shellfish. - The manager's responsibility to not only exclude but also report cases of Hepatitis A or jaundice to the regulatory authority. - A memorable phrase to help you recall the correct actions for dealing with a jaundiced employee during the exam. 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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    1分未満
  • ServSafe Manager Exam Prep 7, Shigella spp.

    ServSafe Manager Exam Prep 7, Shigella spp.
    2026/05/04
    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: - Shigella spp. is a bacteria transmitted through the fecal-oral route, primarily by infected food handlers with poor handwashing practices. - Foods commonly linked to Shigella outbreaks are ready-to-eat items that involve significant handling, such as TCS salads like potato, tuna, and chicken salad. - As one of the "Big 6" pathogens, a food handler diagnosed with shigellosis must be excluded from the food operation, not just restricted. - Flies can act as a vector, transferring Shigella from feces to food, making pest control a relevant preventive measure. - The most critical control measure for preventing Shigella is enforcing strict personal hygiene policies, including proper handwashing and excluding ill employees. 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 6, Shiga-Toxin Producing E. coli (STEC / O157:H7)

    ServSafe Manager Exam Prep 6, Shiga-Toxin Producing E. coli (STEC / O157:H7)
    2026/05/03
    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: - Why Shiga toxin-producing E. coli (STEC) is most famously linked to undercooked ground beef on the ServSafe exam. - The critical minimum internal cooking temperature for ground beef is 155°F for 17 seconds to eliminate the STEC pathogen. - How to differentiate between employee restriction and exclusion, and why a STEC diagnosis requires mandatory exclusion from the workplace. - The severe complication associated with STEC, Hemolytic Uremic Syndrome (HUS), and how it might appear in exam scenarios. - Key prevention methods beyond cooking, including avoiding cross-contamination and sourcing produce from reputable suppliers. 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
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