Relacionar Columnas ServSafe MatchesVersión en línea ServSafe Practice Questions por Cassie Lonergan 1 When preparing protein salads, such as tuna or egg salad, never use leftover TCS ingredients that have been held longer than 2 What is the only jewelry that may be worn on the hands or arms while handling food? 3 Which food item may be handled with bare hands? 4 Is it acceptable for a server to eat a bowl of soup in the server station? 5 When may food handlers wear plain-band rings? 6 Which food item may be handled with bare hands? 7 What should be done to keep fresh produce safe when storing it? 8 What should food handlers do after prepping food and before using the restroom? 9 What should be done to keep single-use items safe in storage? 10 Where should dirty linens be stored? 11 Where should personal items, like a coat, be stored in the operation? 12 After handling raw meat and before handling produce, what should food handlers do with their gloves? 13 The two biggest hazards when prepping food are cross-contamination and 14 A food handler who spends an entire shift forming hamburger patties should change gloves 15 Where should staff members eat, drink, smoke, or chew gum? 16 A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made? 17 What guidelines should be followed when using additives during food preparation? 18 How should pooled eggs be handled to keep them safe? 19 If food handlers are sick, they must 20 What is the storage order in a cooler based on? Keep them in original packaging Additives must be approved by the regulatory authority. 7 days. No, never when serving food. Plain-band ring Chopped potatoes for soup The internal cooking temperature for each food In garbage areas At any time Take off their aprons stay home. every 4 hours during continual use, and more often if needed. Wash hands and change them. The cook did not wash hands and put on new gloves before slicing the hamburger buns. Chopped carrots for stew Cook them right after mixing them Away from food time-temperature abuse. Designated areas Store cut leafy greens at 41°F (5°C) or lower
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