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