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.
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Food Service Exam Prep is a education podcast hosted by Unknown Host, with 0 episodes on record and a Required Pod Score of 80. PitchCentric scores this show on Booking Probability, Listen Score, and live audience signals refreshed every 24 hours.
About the host
Unknown Host hosts Food Service Exam Prep, a education show with 0 episodes published.
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: - The three critical parameters for quat sanitizers: 75°F minimum water temperature, 30 seconds minimum contact time, and a typical concentration of 200-400 ppm. - Why quat sanitizers are often a better choice than chlorine in facilities with hard water. - How to identify common exam traps, such as incorrect water temperatures or using the wrong type of test strip. - The importance of always following the manufacturer's specific instructions for concentration as a primary rule. - A simple mnemonic, "Q-75-30-200," to recall the key numbers for quat sanitizers during the ServSafe Manager 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
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: - The required concentration range for chlorine sanitizer is 50-99 ppm. - The minimum water temperature for chlorine sanitizer at this concentration is 75°F. - The mandatory minimum contact time for chlorine sanitizer is 7 seconds. - How the ServSafe exam uses scenario-based questions to test your knowledge of all sanitizer parameters together. - The importance of using chlorine test strips to verify the correct sanitizer concentration. 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
ServSafe Manager Exam Prep 124, Heat Sanitizing — 171°F or Dish Machine Final Rinse 180°F
Aug 29, 20262 min
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: - The specific temperature and time required for manual heat sanitizing is 171°F for 30 seconds. - The final rinse temperature for most high-temperature dish machines must reach at least 180°F. - An important exam exception is the 165°F final rinse requirement for stationary rack, single-temperature machines. - Verification of sanitizing temperatures must be done with a maximum registering thermometer or heat-sensitive labels, not the machine's gauge. - A common exam trap is confusing the temperatures and requirements for manual immersion versus machine sanitizing. 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
ServSafe Manager Exam Prep 123, The 5-Step Cleaning Process
Aug 28, 20264 min
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: - The five steps for cleaning and sanitizing must be performed in the exact order: Scrape, Wash, Rinse, Sanitize, and Air-dry. - Wash water in the first compartment of a three-compartment sink must be maintained at a minimum temperature of 110°F. - Manual heat sanitizing requires immersing items in water at 171°F for at least 30 seconds, both of which are common exam figures. - Chemical sanitizer effectiveness is determined by specific, testable parameters including concentration (e.g., 50-99 ppm for chlorine) and contact time. - Towel drying is a critical food safety error that re-contaminates surfaces; items must always be air-dried. 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
ServSafe Manager Exam Prep 122, Cleaning vs Sanitizing — Two Different Steps
Aug 27, 20263 min
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: - Cleaning removes visible food and dirt, while sanitizing reduces invisible pathogens to safe levels. - A food-contact surface must always be cleaned and rinsed before it is sanitized. - Heat sanitizing requires specific temperatures, such as 171°F for at least 30 seconds for manual immersion. - The three approved chemical sanitizers are chlorine, iodine, and quats, each with specific requirements for concentration and contact time. - Exam questions often test the correct order of the five steps: scrape, wash, rinse, sanitize, and air-dry. 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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