Servsafe Food Handler Test 5
What must a food handler with a hand wound do to safely work with food?
To safely work with food a food handler with a hand wound must bandage the wound with an impermeable cover and wear a single-use glove.
What is the final step in cleaning and sanitizing a prep table?
The final step in cleaning and sanitizing a prep table is allowing the surface to air-dry.
What is the maximum number of days that ready-to-eat food can be stored if held at 41°F (5°C)?
Ready-to-eat food can be stored if held at 41°F (5°C) for a maximum of 7 days.
Which group of individuals has a higher risk of foodborne illness?
The elderly have a higher risk of foodborne illness.
What is the final step in cleaning and sanitizing a prep table?
The final step in cleaning and sanitizing a prep table is allowing the surface to air-dry.
What is the most likely cause of wheezing and hives?
Food allergies are the most likely cause of wheezing and hives.
When can a food handler with a sore throat and a fever return to work with or around food?
A food handler with a sore throat and a fever can return to work with or around food when a written medical release is provided.
What food safety practice can prevent cross-contact?
Washing, rinsing, and sanitizing utensils before each use can prevent cross-contact.
What is the third step in cleaning and sanitizing items in a three-compartment sink?
Rinsing is the third step in cleaning and sanitizing items in a three-compartment sink.
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