ServSafe Manager Exam Prep 60, Receiving Milk and Dairy

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ServSafe Manager Exam Prep 60, Receiving Milk and Dairy

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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 critical receiving temperature for milk and dairy is 41°F or lower, as mandated by the FDA Food Code. - Why all milk served in a commercial establishment must be both Grade A and pasteurized, and the risks of raw milk. - Key inspection points for dairy deliveries, including package integrity, date codes, and sensory checks for spoilage. - How to avoid common exam traps that use slightly incorrect temperatures or confusing terms like 'farm-fresh' unpasteurized milk. - The proper application of the FIFO method for dairy storage to prevent spoilage and waste. 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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