ServSafe Certified!

[MyerShift]

Hi everyone!

I thought I'd share the good news that I am now ServSafe Certified meaning that I have been properly trained in food handling, food safety, and essential hygenic and sanitary practices to help ensure that whatever you eat that I have been involved in preparing and monitering will not be laden with dangerous contaminates; whether they be of physical, biological, or chemical nature.

On my exam, which requires a 75% to pass, I attained a 91%, that, although not perfect, was the best score that has been seen in some time according to our McDonald's Marketing Director Denise Mansfield!

I had heard that the exam was "so hard" and that a student who had been from Quincy and was a very good, A-type student (we were in Youth in Government together) struggled with it as well, and I really didn't feel it was that difficult.

I am so excited!

[Intrepidation]

So that means the McDonalds you mange will actually pay attention to the shelf life of the food? :wink:

I think it was like 15 minutes for burgers, and them throw them out...like they ever do that.

Congrats on getting certified!

Edited December 1, 2008 by Dodgefan

[MyerShift]

So that means the McDonalds you manage will actually pay attention to the shelf life of the food? :wink:

I think it was like 15 minutes for burgers, and them throw them out...like they ever do that.

Congrats on getting certified!

Thank you very much.

Yes sir. 15 minutes is the technical maximum holding time for 10:1 and 4:1 patties. I only hold them longer if they still look good and juicy, because as long as their internal cook temperature is 155* F or higher and held at a minimum of 140* F after that, they will be safe as they are above the temperature danger zone. Because, aside from the critical temperatures, I am picky and if something looks, feels, tastes, or is beyond what I would consume, I eliminate it.

Just for the record, our chain which is run by Laura and Jim Maynard, takes the safety and general quality of our products in very high regard. We are required to monitor food safety and therefore the temperatures of fresh product a minimum of three times per day in all areas of the store.

I can promise that if something ordered isn't as you ordered it, we will do whatever we can to resolve the problem. That's why I like to work the table, even as a manager. I take pride in the quality of the food I make and prepare, like claiming that the snack wraps made by myself will be the best, the tightest, and least messy.

[Drew Dowdell]

Hi everyone!

I thought I'd share the good news that I am now ServSafe Certified meaning that I have been properly trained in food handling, food safety, and essential hygenic and sanitary practices to help ensure that whatever you eat that I have been involved in preparing and monitering will not be laden with dangerous contaminates; whether they be of physical, biological, or chemical nature.

On my exam, which requires a 75% to pass, I attained a 91%, that, although not perfect, was the best score that has been seen in some time according to our McDonald's Marketing Director Denise Mansfield!

I had heard that the exam was "so hard" and that a student who had been from Quincy and was a very good, A-type student (we were in Youth in Government together) struggled with it as well, and I really didn't feel it was that difficult.

I am so excited!

What was the 9% that you missed? "Do not splooge in the special sauce"?

I'm kidding of course. Congrats on such a high score!

[MyerShift]

What was the 9% that you missed? "Do not splooge in the special sauce"?

LOL! No, but I am not sure what it was exactly, but I still have my book so that if/when I find out what I missed, I make sure I know.

[FUTURE_OF_GM]

Just remember to cut fresh vegetables with the same knife you use for raw chicken. And remember, the burger is done when it looks done, real men don't use thermometers.

Oh, and, mold = penicillin, so the more, the better... Just give it a good stir to make sure the mold is fully integrated with the rest of the ingredients.

Edited December 1, 2008 by FUTURE_OF_GM

[Robert Hall]

Oh, and, mold = penicillin, so the more then better... Just give it a good stir to make sure the mold is fully integrated with the rest of the ingredients.

Nooo...I'm allergic to that penicllin sh*te...

[MyerShift]

Just remember to cut fresh vegetables with the same knife you use for raw chicken. And remember, the burger is done when it looks done, real men don't use thermometers.

Oh, and, mold = penicillin, so the more then better... Just give it a good stir to make sure the mold is fully integrated with the rest of the ingredients.

Riiiiight, and I'll make sure to keep the raw oysters at room temperature overnight too...blech!

[Nick]

Riiiiight, and I'll make sure to keep the raw oysters at room temperature overnight too...blech!

Since when does McDonalds have raw oysters?

[daves87rs]

Congrats!

My wife has to go back and get recertified in Sevsafe...it's been a while...

[mustang84]

Thank you very much.

Yes sir. 15 minutes is the technical maximum holding time for 10:1 and 4:1 patties. I only hold them longer if they still look good and juicy, because as long as their internal cook temperature is 155* F or higher and held at a minimum of 140* F after that, they will be safe as they are above the temperature danger zone. Because, aside from the critical temperatures, I am picky and if something looks, feels, tastes, or is beyond what I would consume, I eliminate it.

Just for the record, our chain which is run by Laura and Jim Maynard, takes the safety and general quality of our products in very high regard. We are required to monitor food safety and therefore the temperatures of fresh product a minimum of three times per day in all areas of the store.

I can promise that if something ordered isn't as you ordered it, we will do whatever we can to resolve the problem. That's why I like to work the table, even as a manager. I take pride in the quality of the food I make and prepare, like claiming that the snack wraps made by myself will be the best, the tightest, and least messy.

I wish you worked at the McDonald's here on Edgewood Rd. Last time I was there, I got a quarter pounder meal and ended up sick the rest of the night. Usually McDonald's food sits fine with me, so I must have had a bad burger.

[daves87rs]

I wish you worked at the McDonald's here on Edgewood Rd. Last time I was there, I got a quarter pounder meal and ended up sick the rest of the night. Usually McDonald's food sits fine with me, so I must have had a bad burger.

[Chris_Doane]

What was the 9% that you missed? "Do not splooge in the special sauce"?

I thought that's what it was to begin with..?

[MyerShift]

Since when does McDonalds have raw oysters?

Lol. Never, it's just the point of how disgusting they'd be.

I just got back from my BSM (basic shift management class) and that, plus ServSafe, and my management book count as something like 4 credit hours for college combined.

Class went well, was much more entertaining than I had thought it'd be.

My groups seemed to enjoy making me carry out group presentations because they didn't want to, and I got 100% on my test scores for each of the three days. Hopefully I can put it all together in a fantastic way!