ServSafe Hub
ServSafe Clinical Skills
Every clinical skill tested on the National Healthcareer Association ServSafe exam blueprint. Each skill ships with the step list, the critical steps (the ones the grader is watching), and the common mistakes candidates make on the walkthrough.
These 14 skills appear on virtually every ServSafe exam form. Walk through them first when you start studying — they're worth the most points and the test makers can't make the exam without them.
food safety cooling
Two-Stage Cooling of Cooked Foods
Cool from 135 to 70 degrees F in 2 hours; then to 41 degrees F in 4 more hours.
Thawing Frozen Foods
Thaw in refrigerator, cold running water, microwave, or cook from frozen. Never at room temperature.
food safety hygiene
Handwashing
Wash hands for at least 20 seconds with soap and running water.
Glove Use
Use single-use gloves correctly and change them at the required times.
Avoiding Bare-Hand Contact with Ready-to-Eat Foods
Use a barrier (gloves, tongs, deli paper) for all ready-to-eat food contact.
Exclusion and Restriction of Sick Employees
Exclude or restrict employees with vomiting, diarrhea, jaundice, sore throat with fever.
food safety receiving
Receiving Inspection of Incoming Food
Inspect deliveries for temperature, packaging, dates, condition. Reject what's wrong.
Dry, Refrigerated, and Frozen Storage
Raw meat on the bottom shelf; FIFO rotation; 6 inches off the floor; 41°F / 0°F / 70°F dry.
food safety sanitizing
Manual Dishwashing (Three-Compartment Sink)
Wash, rinse, sanitize. Test sanitizer hourly.
Sanitizer Concentration Testing
Test sanitizer concentration hourly with the correct test strip.
Cleaning and Sanitizing Food Contact Surfaces
Clean first, then sanitize. Air-dry. Sanitize cutting boards between raw and ready-to-eat.
food safety temperature
Thermometer Calibration
Calibrate thermometers weekly in an ice-water slush at 32 degrees F.
Hot and Cold Holding Temperatures
Hot hold at 135 degrees F; cold hold at 41 degrees F. Check every 2-4 hours.
Minimum Cooking Temperatures
Poultry 165; ground meat 155; whole muscle 145. Use a calibrated thermometer.