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