Juniper Street ServSafe Study Guide
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What to know
The exam topics named for this guide are food safety, time and temperature control, sanitation, and foodborne illness prevention. The provided class material gives real shop examples, but not the technical rules for those topics. Use these notes to recall the shop's procedures, and check your course material for exam rules that are not included here.
- Receiving: cucumbers arrive from Pine Hollow Farm every Tuesday at 9 a.m.; deliveries are checked for damage before refrigeration.
- Storage: the shop refrigerator is kept at 38°F.
- Sanitation: food-contact surfaces are sanitized between batches.
- Records: the paper production log records date, product, and initials.
- Tools: the kitchen thermometer is calibrated on the first Monday of each month.
- Work context: prep takes place in a licensed shared kitchen; the next seasonal batch begins June 3, 2026.