For those who have taken the SERVsafe or any other food manager's safety course, how did you come away feeling about the way things had been handled in your kitchen prior to taking the test?
by 
MG1942 Has a Life Penguin
ANSWERS: 3
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I had to get certified BEFORE I was allowed to start as a manager, so I had very little basis for comparison. However, it did help me notice all the uncool things my employees did that I hadn't noticed before (when they were just co-workers), like reusing gloves, improper storage of raw foods, wet floors, etc. Now I think about that stuff all the time, even when I'm just cooking at my own house.
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Those courses are a joke as far as I was concerned, but I was working in restaurants since I was 15. My biggest concern was the stupid questions that other people in the class were asking and the answers that they got wrong. Who ever said there are no dumb questions never sat in on one of those classes and heard someone ask "If I wash and then sanitize why dose it matter if I skipped the rise?" or "What do you mean I shouldn't cut me and produce on the same cutting board? They both end up on the same plate." Are you kidding me your FIRED, get out of this class and go back to 3rd grade.
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Never took the safety course, but I hear creepy things about restaurants;P
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