The “Danger Zone” Guide: 4 Safe Thawing Methods & The Two-Stage Cooling Rule
If you walk into a kitchen and see a frozen turkey sitting on the prep table at room temperature, you are looking at a health code violation. One of the most common reasons candidates fail the Food Manager Exam—and restaurants get cited—is mishandling Temperature...
The Big 9 Allergens
The 2022 FDA Food Code and the ACE Food Safety Standards recognize nine major food allergens that account for approximately 90% of serious allergic reactions in the United States. The list of major food allergens includes: Milk. Eggs. Fish (such as bass, flounder,...
Louisiana Bar Card: Surviving an ATC Sting Operation
If you work in a bar in New Orleans, Baton Rouge, or Lafayette, you know the drill. The music is loud, the drinks are flowing, and the crowd is happy. Then, two people walk up to the bar. They look young, but not too young. They order a beer. You are busy, so you...
California RBS Certification: The ABC is Coming for Your Job (And They Aren’t Kidding)
Let’s be brutally honest. If you are pouring drinks in California right now and you still don’t have your RBS Certification, you are playing Russian Roulette with your paycheck. The grace period is over. The "I didn't know" excuses are dead. California Assembly Bill...
Pennsylvania RAMP Certification: The 30-Day Rule You Can’t Ignore
If you just started a new job as a server, bartender, or bouncer in Pennsylvania, congratulations! But before you get too comfortable, there is a clock ticking on the wall. It is the 30-Day Clock. Under Pennsylvania law, new hires in the alcohol service industry have...
Ohio Person In Charge Certification: Leading the Fight Against Cross-Contamination
In Ohio, being the "Person In Charge" (PIC) is more than just a title on the schedule—it is a legal requirement. Whether you are running a coffee shop in Columbus, a bistro in Cincinnati, or a fast-casual spot in Cleveland, the Ohio Uniform Food Safety Code requires...
Texas TABC Certification: Mastering Legal Alcohol Sales Hours
It’s 1:45 AM on a Saturday night. The music is loud, the bar is packed, and a customer is waving a $20 bill asking for "one last round." Do you serve them? If you are working in a standard bar in Texas, the answer is a hard no. If you are in a club with a late-hours...
Texas Food Handler Card: Preventing Cross-Contamination in the Kitchen
In the heat of a busy Texas kitchen, usually during the dinner rush, mistakes happen. But there is one mistake that can shut down a restaurant faster than a bad review: Cross-Contamination. Whether you are working the grill in Austin, prepping salads in Dallas, or...
Mobile TABC Certification and Training – Learn Anywhere, Anytime
Your schedule is busy, but your TABC certification can’t wait. ACE Food Handler’s mobile-optimized platform lets you complete your $6 TABC training anywhere, anytime – on your smartphone, tablet, or any mobile device. Mobile Learning Revolution The future of...
Ohio Person in Charge (PIC) Certification: Who Needs It and Where to Get It?
If you run a food service operation in Ohio, you have likely encountered the term "Person in Charge" (PIC). It used to be called "Level 1 Food Safety," but the name isn't the only thing that matters—compliance does. The Ohio Uniform Food Safety Code is strict, and...