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