ServSafe Manager Exam Prep 23, Fungi — Molds and Yeasts

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: - Molds can produce dangerous, heat-stable mycotoxins like aflatoxin, which cannot be destroyed by cooking and pose a serious health risk. - Yeasts primarily cause spoilage in acidic, high-sugar foods like juice and jam, identified by an alcoholic smell, bubbling, or slime. - The standard rule for the ServSafe exam is to discard entire food items showing mold, especially if they are soft or have high moisture content. - A key exception allows for saving hard cheeses (e.g., cheddar) and hard salamis by cutting at least one inch around and below the visible mold. - Exam questions often test the mold exception, presenting scenarios to see if you know when to trim versus when to discard the food entirely. 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