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Author
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Topic: ServSafe 4?
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Ira
Member Posts: 1073
From:Portland, Oregon
Registered: Jun 99
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posted April 09, 2006 02:59 AM
  
I know it was just released last week, but has anybody seen the new ServSafe products?Also I recently became a certified instructor, but have been waiting for SS4 to come out until buying the teaching material. For teaching, do you recommend the whole deluxe teaching package with the CD, books, etc., do you just have the basic coursebook as a teaching guideline guideline, or what??? IP: Logged |
Phoenix Cross
Member Posts: 4
From:Litchfield Park, Az, USA
Registered: Apr 2006
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posted May 01, 2006 03:20 AM
Now is SSV supposed to be good for five years?IP: Logged |
ChefSteve
Member Posts: 86
From:Diamond Springs, Calif.
Registered: May 2003
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posted May 01, 2006 02:22 PM
It's a state-by-state decision. ServeSafe has been 5 years as long as I can remember. California has only accepted certification for 3 years (from any of the approved courses, not just SS). But before I left food service last Feb (I now crunch budget numbers for the prisons), California was was working on changing the law to the 5-year window.Steven IP: Logged |
Ira
Member Posts: 1073
From:Portland, Oregon
Registered: Jun 99
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posted May 01, 2006 06:08 PM
Quite a few states other than california have the 3 year law. You can check your state's requirements through the nraef website.IP: Logged |
soha
Member Posts: 1
From:
Registered: Nov 2007
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posted November 29, 2007 03:48 AM
when we arrange the dinner or lunch wish always that it should be tasty but with higenic....for that always the contact with those services provider..whoserve you withh all your sicure potential...I know a service http://roomservice.co.uk which fullfil your requirements...
Room Service Catering Service is committed to providing our corporate and private customers with convenience, culinary flare and complete satisfactionIP: Logged |
tyronebcookin
Member Posts: 142
From:Alabama (but travel out of country most of the year)
Registered: Jun 2004
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posted December 03, 2007 08:30 AM
No Ira, I haven't seen any of it...My servsafe expired while working on the ships and since that is international anyways I just took the Food Safety Management course required in the state of Texas (they accept servsafe too though) because it was a 2 day course at a local college to re-up. Its only good for 2 years...but the interesting/good thing is here your supposed to at least have one person with the management certificate (in a food establishment) or they can close your establishment and supposedly all food handlers are supposed to have a 'food handlers certificate' and all such documentation must be posted in the kitchen. Gary and I both have our management cert. (and since we only need one management cert. displayed) we have had people try to 'hire' us (pay us money) to display our other certificate in their establishment temporarily so they won't get shut down! But when this expires I will go back servsafe because I will be back on the ship. IP: Logged |
Ira
Member Posts: 1073
From:Portland, Oregon
Registered: Jun 99
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posted December 16, 2007 11:10 PM
Sounds good Tyrone. I just looked it up and the certificates are good for 5 years nationally, but you too are right, as many states health departments require that and only accept it for 2 years.FYI, it's really easy to become a ServSafe instructor, where you can also teach classes to others wherever you are. The only "major" requirements that they have are that you are in the food-service industry (which you are) and that you have at some point passed the ServSafe test with 91% or greater. IP: Logged |
tyronebcookin
Member Posts: 142
From:Alabama (but travel out of country most of the year)
Registered: Jun 2004
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posted December 17, 2007 06:16 PM
Servsafe might be good up to 5 years in Texas, sorry if I was confusing...but my Texas State Certification only lasts 2 years.Yep, I will probably go for the servsafe from the ship. IP: Logged |
elizabeth
Member Posts: 1
From:Salem, Oregon
Registered: Jun 2008
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posted June 28, 2008 04:05 PM
I am pretty new to this site and its really interesting to hear how food handler laws work in different states. I just moved to Oregon and got my Oregon food handlers card online. According to the site where I got it orfoodhandlers.com - the permit is valid for three years. Anyone know what the rules are for Illinois? IP: Logged |
Ira
Member Posts: 1073
From:Portland, Oregon
Registered: Jun 99
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posted June 29, 2008 04:38 PM
Hello Elizabeth. The laws are all very similar in the different states - keep hot foods hot, cold foods cold, everything clean & sanitary, wash your hands, don't work if you're sick, and buy food from reputable sources.Certification is generally provided by individual counties rather than the state. Not all states have certification like we do here in Oregon (where you can get it online), but still all states are very similar in that you read a little booklet, take an easy test, pay your $5 and get your certificate that's valid for 2-3 years. You can also get ServSafe certified. Some states require that one person in every kitchen has it, but usually it's optional. It's much more thorough in teaching you about sanitation, costs more, lasts longer, and is valid in place of a food-handlers card in every state. IP: Logged |
Leo
Member Posts: 1389
From:Rocky Mount, North Carolina, USA
Registered: May 2003
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posted July 01, 2008 11:08 PM
Hello! Basically all Food safety regs are based on the "bible" of Food Safety that is the most recent USDA Food Code in the current readings it is the 2005...and it has changed a bit a few things of note and alot of semantics changes like "equipment will now be called apparatus...OY! Well LIke our Bible we take it and go to it to be edified as to which way to go and to know to do the "right thing"...Romans 13 1-5 exhorts us to obey the government God has put over us..it is ordained...so we take the laws and obey..serve as unto the LOrd! With that attitude we will be honoring Him and making ourselves a pillar of our food service operations...It's so much more than just keeping it clena and following the rules...
It is how we show the Love of Jesus...We show our LOve by caring enough to be absolutely sure that our clients customers have the safest product in the safest facility we can manage...Funny that we often are more aware and concerned at work rather than home...
Don't forget Sisters and Brothers! And this is preached at the start of many food safety lectures forgive the caps: THE MAJORITY OF REPORTED FOOD BORNE ILLNESS COME FROM HOME INCIDENTS...
OK I like to repeat REPORTED...How many of us all had things we call "stomach virus or stomach flu...the D word nausea etc and never went to the Dr about it...OK So spread the message at home...Wash them hands correctly just like at work!
OH and as far as Illinois...I rememeber in the past that they were one state that did not recognize ServSafe because they had their own system...now this was years ago....Any Brother Chefs out there from IL please edify us...
Do it all for His Glory! That Jesus be revealed in us as we wash our hands...Remember Priests were not allowed to enter the temple areas untill they washed properly...and in ( by the way) A Chafing dish! God Cooks!
Jesus was a cook and even now is preparing us and stirring the pot of our lives to make unto Our Father a sweet smelling sacrifice of our praise as we submit to being part of his Mis en Place..
Smiling...Get in touch with God...taste and see....------------------
Hungry for Him,
Leo Griego
Member Support
2 Cor 4:7 [This message has been edited by Leo (edited July 01, 2008).] IP: Logged |
Ira
Member Posts: 1073
From:Portland, Oregon
Registered: Jun 99
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posted July 03, 2008 12:10 AM
Good point Leo, sanitation isn't just an act of doing something. Rather it's an attitude that should be had at all times in the kitchen.I just looked Illinois up at www.servsafe.com. Seems like they've changed a little:
"A full-time certified food service sanitation manager (ServSafe certified) is required on the premises at each establishment falling under the Category I & II (high-risk) facilities at all times that potentially hazardous food is being handled." So they require somebody to be certified in certain kitchens (just like California law). Out of curiousity, does anybody know what "high risk" facilities are? IP: Logged |
Bryguy
Member Posts: 256
From:Wasaga Beach, Ontario, Canada
Registered: May 2003
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posted July 03, 2008 06:31 AM
Hi Ira
A high risk facility is one that prepares, cooks and holds food. Not a lot of convenience foods, so you are dealing with raw and cooked products and taking them through many steps. Also a Nursing home or hospital where something like salmonella can be deadly.
Hope this helps
God Bless
BryguyIP: Logged |
tyronebcookin
Member Posts: 142
From:Alabama (but travel out of country most of the year)
Registered: Jun 2004
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posted July 03, 2008 09:20 AM
Guess what? I don't know what version it is (because the DVD's only say 2007, not a version) but NRAEF donated the full 'Complete Food Safety' DVD Serv-Safe training to us (Mercy SHips) after I asked procurement to find out if it was possible!Got it today on the ship, I am not a certified trainer, but we explained our organization and I wanted to have this as a standard for our international crew working in Galley and Dining Room. So later when my Texas one expires I will probably go for Certified Instructor test since by then I will have watched this thing 20 times all the way thru and answered questions from our food service crew (every thursday for the rest of the year) and hopefully get it implemented permanently so even If I leave someone will facilitate the DVD's. Thats great news for us, or at least me...and hopefully the whole ship will benefit. Plus I am sure anyone of them could go home or online and get certified thru passing the test, if they were so interested. IP: Logged |
Ira
Member Posts: 1073
From:Portland, Oregon
Registered: Jun 99
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posted July 05, 2008 11:02 PM
That's great Tyrone! Maybe I could request the same for Christian Chefs!Do you remember what score you got when you took the exam? If you got at least 91% you already qualify to be an instructor, which you need only apply to be an instructor and they'll give it to you. Some states you need to take an additional "train the trainer" course, but there's not much to that than sitting through another class. Check the NRAEF website to see if there are any more regulations for your state. IP: Logged |
Leo
Member Posts: 1389
From:Rocky Mount, North Carolina, USA
Registered: May 2003
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posted July 07, 2008 08:04 PM
Good News...I will say I enjoyed the Train the Trainer class...and it was NOT sitting through another class..the one I went through was highly interactive and we had to present portions of the training and be critiqued...was a very good workshop!
------------------
Hungry for Him,
Leo Griego
Member Support
2 Cor 4:7 IP: Logged |
Ira
Member Posts: 1073
From:Portland, Oregon
Registered: Jun 99
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posted July 08, 2008 12:22 AM
From what I've heard about it, I wish they had "Train the Trainer" courses in Oregon, but unfortunately they don't. All you need is the 91% and to fill out the form requesting to be an instructor.I've been a certified instructor for about a year, but haven't given a course yet. What's the Train the Trainer course like? IP: Logged |
ChefSteve
Member Posts: 86
From:Diamond Springs, Calif.
Registered: May 2003
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posted July 08, 2008 12:43 AM
quote:
Originally posted by Ira:
From what I've heard about it, I wish they had "Train the Trainer" courses in Oregon ...
I never took Train the Trainer -- just applied to NRA and purchased the training materials my self. I did that so they would be mine when I left the employ of the prison.Have you checked with the Oregon Rest. Assoc. (or whatever it's called)? Calif. Rest. Assoc. offers most of the ServSafe courses, including the alcohol course. Also, check local jr. colleges that have culinary programs. I find that experience is the best teacher. Most of my teaching experience comes from the Navy and the California prison system, where I took a non-food service "T4T" course in 1990 (training for trainers). The main thing is to get all your handouts ready and practice the course. As you know, NRA has the lesson plan and videos already done for you. Be sure to have plenty of real-life experiences/examples ready. I belive it give you, as the instructor, more credibility when you teach from experience. IP: Logged |
Ira
Member Posts: 1073
From:Portland, Oregon
Registered: Jun 99
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posted July 09, 2008 01:28 AM
Thanks Steve! Great suggestion about making sure to have plenty of experiences to include. Did you buy all the videos and everything, or do you mainly just follow the workbook? Any experience with the teaching cd-rom they offer?Also are you ServSafe alcohol certified? I've never seen that - is it just as good and recognized as their food certification? IP: Logged |
ChefSteve
Member Posts: 86
From:Diamond Springs, Calif.
Registered: May 2003
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posted July 09, 2008 10:35 AM
quote:
Originally posted by Ira:
... Did you buy all the videos and everything, or do you mainly just follow the workbook? Any experience with the teaching cd-rom they offer?
It's been over 2 years since I taught. I can't remember if I have the CD or not. I remember I purchased the binder with lesson plans and agenda and the videos. I followed my own agenda, which was modified from that of a fellow manager. I didn'r use a detailed LP or outline. I just had it to remind me of all the high points. I'm willing to share any of my handouts and outlines. quote:
Also are you ServSafe alcohol certified ...
No, we don't serve the stuff in prisons! (Instead, they make their own!) Look up NRA's education website (NRAEF.org?). All the courses should be listed. I think they had a few others, like safety, etc.[This message has been edited by ChefSteve (edited July 09, 2008).] IP: Logged |
Ira
Member Posts: 1073
From:Portland, Oregon
Registered: Jun 99
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posted July 09, 2008 10:06 PM
Thanks, I'd love to get a copy of your handouts & outlines. Do you have them to e-mail or are they all hard-copies? I still have a vision to one day start a Christian culinary school through CCF, so I'm always collecting anything I can to further that.IP: Logged |
Leo
Member Posts: 1389
From:Rocky Mount, North Carolina, USA
Registered: May 2003
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posted July 12, 2008 05:17 PM
Me too Steve....
What the Train the Trainer class was great for was ...for one having a very experienced teacher doing it...and sharing their experiences teaching...a bit different from just the facts. And critiqing your "style" helps to at least get off to a good start the rest as Stecve said is real world experiences...each group you teach has its indiviual personalities ...so sharing your real life experiences (kind of like sharing what the Lord means and does through you) makes an effect on the learner. As we all know the world crams for the test and forgets it all when they walk out the door...well they may have the facts but the application..that is what I like to focus on...making it real...with the same passion that you cook with..the same passion that you share the Lord with....It's all about Him...and in this case it is all about what the "laws" do through us...
If I ramble forgive me...
I will want to carry this conversation on on the Radio sow
Pray about it still and await an announcement.------------------
Hungry for Him,
Leo Griego
Member Support
2 Cor 4:7 IP: Logged |
tyronebcookin
Member Posts: 142
From:Alabama (but travel out of country most of the year)
Registered: Jun 2004
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posted March 10, 2009 12:28 AM
I wanted to weigh in on this topic again because I am going to take it next monday...(now that I may be stateside for a little while)The proxy place (not the website)gives tests for both servsafe and NRFSP (National Registry of Food Safety Professionals) and the NRFSP is 20 dollars cheaper and NATIONALLY recognized (just like servsafe) and if you pay the extra 10 bucks for the handbook, 2 sample tests and tips, you get a guarantee to pass...BUT WAIT, theres more!!! (sounds like a commercial doesn't it) NO, they don't pass you and the material is equivalent to Servsafe, the guarantee allows you to retest if you fail without paying again. Plus the test automatically come with a day long class, so I said, what the hey?! I'll go early and sit in on the class. THe handbook is 26 pages, and each sample test is 6 pages (complete with answer card on last page) ANYWAYS, I am not sure I can just post the PDF's freely on a website, BUT if you are interested in looking at them I can personally send you attachments of the PDF's...look like some good training materials for a review or sending your own people in for a test. Just thought I would share. I checked around they are both equally recognized nationally. It should be eazy-peazy I have been showing the servsafe complete dvd set on the ship every week to the galley people...I should be able to recite it in my sleep!!! Here's the site - http://www.nrfsp.com/index.php IP: Logged |
Ira
Member Posts: 1073
From:Portland, Oregon
Registered: Jun 99
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posted March 10, 2009 12:54 AM
Thanks Tyrone - I'll have to check that out. I've never heard of them before, but that sounds very interesting.IP: Logged |
ChefSteve
Member Posts: 86
From:Diamond Springs, Calif.
Registered: May 2003
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posted March 10, 2009 09:52 PM
I'm taking the NRFSP exam on Friday. Since I used to teach ServSafe and aced the NRFSP practive exam. So, I'm confident that I'll do very well.I switched to NRFSP because that's what my county now teaches. A county represetative said they switched because the NRFSP is cheaper than ServSafe. I don't think we'll find much difference in material because both exams are based on the latest federal Food Code. Plus for Tyrone and me, the NRFSP exam meets the requirements in the California Retail Food Code. I'll report back Friday afternoon. IP: Logged |
Ira
Member Posts: 1073
From:Portland, Oregon
Registered: Jun 99
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posted March 11, 2009 12:15 AM
Please do Steve. I pray all goes well with the test and I look forward to hearing the good news.IP: Logged |
Leo
Member Posts: 1389
From:Rocky Mount, North Carolina, USA
Registered: May 2003
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posted March 14, 2009 03:32 PM
Yes and I saw on your facebook page about it also...I checked it out and it may be a blessing for us...I will check deeper into what North Carolina considers...
Thanks again!------------------
Hungry for Him,
Leo Griego
Member Support
2 Cor 4:7 IP: Logged |
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