Memory ServSafe Matches (D)Versión en línea ServSafe Practice Questions por Cassie Lonergan What should be done to keep fresh produce safe when storing it? What should be done to keep single-use items safe in storage? Store cut leafy greens at 41°F (5°C) or lower In garbage areas The internal cooking temperature for each food The two biggest hazards when prepping food are cross-contamination and Where should dirty linens be stored? Which food item may be handled with bare hands? Chopped potatoes for soup No, never when serving food. At any time If food handlers are sick, they must every 4 hours during continual use, and more often if needed. What is the storage order in a cooler based on? Is it acceptable for a server to eat a bowl of soup in the server station? When may food handlers wear plain-band rings? time-temperature abuse. A food handler who spends an entire shift forming hamburger patties should change gloves stay home. Keep them in original packaging
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