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