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When preparing food, any cuts and wounds should be:
Covered with a bandaid and disposable glove
Hot food required for service the next day should:
Be cooled rapidly then refrigerated
Metal shavings are which type of contaminant?
The maximum length of time that prepared foods may be held in the temperature danger zone is:
What are the basic steps of washing hands?
Apply soap, wash well, rinse and dry with disposable paper towel
Which action requires a food handler to change gloves?
All of these