To wash hands correctly, a food handler must first
In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored in a cooler?
If a food-contact surface is in constant use, how often should it be cleaned and sanitized?
What task requires food handlers to wash their hands before and after doing it?
What should foodservice operators do to prevent customer illness from Shigella spp.?
What item is considered acceptable work attire for a food handler?
What is the final step in cleaning and sanitizing a prep table?
When should a shipment of fresh chicken be rejected?
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Servsafe Manager Exam #4