Part 1, 4/4--Food Handler - ServSafe Food Handler Practice Test (40 Questions & Anwers with full Explain

Cleaned and sanitized smallwares and equipment must be stored: - On clean and sanitized shelves, racks, cupboards or drawers Hint: Glasses and cups need to be stored upside down, and all smallwares and equipment must be kept at least 6 inches off the floor. Food service workers should change single use gloves: - 1) When they get torn or are dirty 2) When they start a new task 3) After taking a break 4) Before handling ready to eat foods or after handling raw poultry, seafood or meats Hint: Each time single use gloves are changed, food service workers need to wash their hands with soap and water before putting on a new pair of gloves Refrigerated foods that have been delivered and allowed to sit for hours before being put away have been subjected to - Time-Temperature Abuse Service staff can prevent customers from receiving foods that contain allergens by: - 1) identifying menu items that contain allergens 2) Suggest alternatives that do not contain allergen