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