Interactive Notebook!
All students will need a section in their ProStart notebook to be dedicated to ServSafe. This will be an interactive section with flipcharts, notes, and other foldables. Each item must be placed in order and secured in the notebook/binder. If a student is absent for notes, see below for the blank notes. Use the PowerPoints to complete. No - You may NOT just print the powerpoint! Every item in this section is for a grade and it must stay in place.
Table of Contents
2. High Risk Populations Foldable.docx
3. TCS Food Foldables.docx & Directions TCS Food.docx
4. ServSafe Chapter 2 Notes.pdf
5. Biological Contaminants Pockets.docx & Biological Contaminants Sticks.docx
7. ServSafe Chapter 3 Notes.pdf
8. Food Allergies Foldable.docx
13. IntroFlowFood Key Terms Flip Chart.docx & Directions IntroFlowFood Key Terms.docx
15. Receiving Temperatures Flip Chart.docx
17. Refrigerator Storage Activity
19. Minimum Internal Temperatures Flip Chart.docx & Directions Minimum Internal Temperatures Flip Chart.docx
21. Label It.docx
22. Remembering 4 or 6 Hot or Cold.docx
26. Safe Facilities Vocabulary.docx
28. Three Compartment Sink Flip Chart.docx & Directions Three Compartment Sink Flip Chart.docx
29. Types of Cleaners Sanitizer Effectiveness Flipcharts.docx
32. IPM Program Flip Tabs.docx
34. Roles of Government Agencies.docx
36. Critical Food Safety Knowledge for Staff.docx
PowerPoints for Each ServSafe Chapter
Use these PowerPoints to complete the guided notes. Printing them is not acceptable.
Study Set Links
Chapter 8 Quizizz (25 questions)
Chapter 8 Quizlet (Temperatures)
SS Ch1-4 Review ANSWERS (2).pdf (2).pdf
Chapter 5-9 Review.pdf
ServSafe Review
https://www.hospitalitytrainingcenter.com/servsafe/manager/test/