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ServSafe Chapter 4
| Question | Answer |
|---|---|
| name one thing a food service manager should do? | establish personal hygiene policies |
| name two ways a food handler can contaminate food? | sneezeing and coughing |
| how many steps are there in washing hands? | 5 |
| what is the 3rd step in washing your hands? | scrubing hands and arms vigorously |
| when should you wash your hands before and after? | when preping raw meat |
| how should sanitizer be dried on equipment and utensils? | air dried |
| how should a food handler nails be kept? | short and clean |
| how should a wound or cut be handle? | cover with an impenetrable cover and a single use glove |
| name one time you can have bare hand contact with ready to eat food? | when the dish will be cook to at least 145 F |
| name one time single use gloves must be worn? | when handling RTE food |
| what can single uses gloves not replace? | washing hands |
| name two things you should not do when puting on single uses gloves? | blow into or roll |
| name one time should change your gloves? | after an interruption |
| what should you take when leaving a prep area? | aprons |
| you should send home a worker that has ___________________. | a sore throat and a fever |
Created by:
Nikaila142
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