Latest / Food Service Exam Prep
ServSafe Manager Exam Prep 120, Specialized Processing — Sushi Rice Acidification
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 pH for acidified sushi rice is 4.6 or below to inhibit bacterial growth, as mandated by the FDA Food Code. - Using acidification to hold rice at room temperature is a specialized process that requires a variance and a comprehensive HACCP plan. -…
The skinny
The skinny isn't ready yet — notes appear once the transcript is processed.