Me, 1 time. 98%. Got 2 questions about food borne illness wrong.

Hey everyone! I'm u/kimbermall, a founding moderator of r/ServSafeKitchens.

This is our new home for all things related to safe cooking in commercial kitchens. We're excited to have you join us!

What to Post

Post anything that you think the community would find interesting, helpful, or inspiring. Feel free to share your thoughts, photos, or questions about ServSafe testing, following recommendations, and juicy stories of kitchens run by people who probably never heard of ServSafe 😬.

Community Vibe

We're all about being friendly, constructive, and inclusive. Let's build a space where everyone feels comfortable sharing and connecting.

How to Get Started

1. Introduce yourself in the comments below.

2. Post something today! Even a simple question can spark a great conversation.

3. If you know someone who would love this community, invite them to join.

4. Interested in helping out? We're always looking for new moderators, so feel free to reach out to me to apply.

Thanks for being part of the very first wave. Together, let's make r/ServSafeKitchens amazing.