Relier Pairs ServSafe MatchesVersion en ligne ServSafe Practice Questions par Cassie Lonergan 1 When may food handlers wear plain-band rings? 2 After handling raw meat and before handling produce, what should food handlers do with their gloves? 3 When preparing protein salads, such as tuna or egg salad, never use leftover TCS ingredients that have been held longer than 4 What is the only jewelry that may be worn on the hands or arms while handling food? 5 What should be done to keep fresh produce safe when storing it? 6 If food handlers are sick, they must 7 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? 8 How should pooled eggs be handled to keep them safe? 9 Which food item may be handled with bare hands? 10 Which food item may be handled with bare hands? 11 Where should staff members eat, drink, smoke, or chew gum? 12 What should be done to keep single-use items safe in storage? 13 Where should dirty linens be stored? 14 The two biggest hazards when prepping food are cross-contamination and 15 What is the storage order in a cooler based on? 16 Where should personal items, like a coat, be stored in the operation? 17 What should food handlers do after prepping food and before using the restroom? 18 What guidelines should be followed when using additives during food preparation? 19 Is it acceptable for a server to eat a bowl of soup in the server station? 20 A food handler who spends an entire shift forming hamburger patties should change gloves every 4 hours during continual use, and more often if needed. 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 No, never when serving food. stay home. Chopped potatoes for soup In garbage areas Chopped carrots for stew Plain-band ring The internal cooking temperature for each food Take off their aprons Wash hands and change them. 7 days. Cook them right after mixing them At any time Store cut leafy greens at 41°F (5°C) or lower Keep them in original packaging time-temperature abuse. Designated areas
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