ServSafe Food Handler Test

ServSafe Food Handler Test Hot food required for service the next day should: be cooled rapidly then refrigerated Hot food should be held at ___ during service a minimum of 135°F More How often should a food handler change their gloves? once they become dirty Which food may be re-served to customers? A. unused whole fruit garnish B. unopened prepackaged food C. uneaten bread D. unused, uncovered condiments B. unopened prepackaged food Before putting a large pork roast in the refrigerator, you should first: cut it into smaller pieces A sanitizer: kills bacteria Which meat is the safest to eat when cooked "rare"? Lamb What task requires food handlers to wash their hands before AND after doing it? A. handling raw meat, poultry, or seafood