ServSafe Essentials in Spanish - WITH Scantron Certification Exam (3)

From the time food enters a kitchen to the time it is served to a customer, a restaurant or foodservice operation is responsible for purchasing, receiving, storing, preparing, handling, and serving food in a safe manner.

By paying close attention to the proper procedures for food storage and preparation, a restaurateur can ensure that his/her customers are served food that will not make them sick.