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