ServSafe
8
MENTIONS
6
EPISODES
6
PODCASTS
Search complete. 8 mentions across 6 episodes found for "ServSafe".
Oct 16, 2026
Shawna BowmanGUEST
We've got CPR coming down the pike.
Shawna BowmanGUEST
We've got ServSafe food handler, um, which are kind of like our, our big ones.
Shawna BowmanGUEST
We've got basic life support.
Shawna BowmanGUEST
Um, we've got domestic violence.
Jonathan AyminGUEST
We hire, we recruit, we train, we do all the onboarding of course.
Jonathan AyminGUEST
Anything, anything that's needed in terms of like cer- ServSafe food certifications if that's needed.
Jonathan AyminGUEST
We do all of the vendor relationships, all of the insurance requirements for those vendors to make sure that everyone-
Natalie PalmerHOST
Okay
Mark MoellerGUEST
What's the temperature of the walk-in? What's the temperature of the reach-in refrigerator and the freezer? Because I know that if the health department walks in, we're gonna have those issues if they, if I, if I don't know about it ahead of time.
Mark MoellerGUEST
Sanitation buckets, do I have those out? Do I have ServSafe, uh, or the related, um, uh, certifications for the local health department requirements? Are those available? Right? Um, what's the prep list look like? Cooling logs.
Mark MoellerGUEST
Um, most people don't even use a cooling log, but, you know, in order to keep things bacteria-free, you have to do that.
Mark MoellerGUEST
Everything's got to be cooled inside two hours from cooking temperature under 70 degrees, and under four hours to get it 41 degrees or below.
DonHOST
We have a formidable stack of intelligence on the desk today.
DonHOST
We're aggregating insights from FMI, Restaurant Dive, C-Store Dive, Hotel Dive, Nation's Restaurant News, and some really crucial operational bulletins from ServSafe and RestPro.
speaker_1HOST
It's a lot to unpack.
DonHOST
It is a massive stack.
26 MINS LATER
DonHOST
The unseen shield of food safety.
speaker_1HOST
This is the stuff that keeps you open or shuts you down.
DonHOST
We are currently in week five of ServSafe's National Food Safety Month.
DonHOST
And the entire operational focus is locked on to time and temperature controls.
Terry KileGUEST
So Jeff Stolzfus says, oh, I'll write a thing for the newsletter that says, here's the 10 things you need to remember when you're handling produce.
Terry KileGUEST
The exchange pays for a ServSafe training for volunteers in the food pantries.
Terry KileGUEST
Oh, that's awesome.
Terry KileGUEST
It's a licensing thing.
Terry KileGUEST
You get it for a year.
Terry KileGUEST
You take an online exam.
Terry KileGUEST
You get a ServSafe certification to do that.
Terry KileGUEST
So to try to increase the level of... knowledge or professionalism or whatever to do this.
Bridget E. QuinnGUEST
And building up workforce skills is something that helps future employers see where you can contribute to their organization.
Bridget E. QuinnGUEST
So we offer the opportunity for people to – you know, get certifications in ServSafe or for food handling, as well as for managers, as well as for alcohol service, so that they can potentially get in work and then use those as transferable skills to other careers.
Bridget E. QuinnGUEST
We also offer something called CompTIA, which is technology training, and then also have placements for those students to get real work, paid work experience while they're also learning those tech skills.
Bridget E. QuinnGUEST
So those are just a couple examples of how we integrate not just the soft skill and the resume pieces, but actually the hard skill training that helps people navigate pathways to work.