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ServSafe Manager Exam Prep 61, Receiving ROP, Sous Vide, and MAP
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: - All Reduced Oxygen Packaged (ROP) foods must be received at a temperature of 41°F or lower to inhibit pathogen growth. - The primary food safety risk associated with ROP foods is the growth of Clostridium botulinum, which thrives in low-oxygen environments. -…
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