State Food Safety Practice Exam | 160 Questions with 100% Correct Answers | Updated | Download to score A+ | 50 Pages

Which action is necessary as part of stationary equipment maintenance? A. Submerging the equipment in sanitizer B. Polishing the outside of the equipment C. Drying the removable parts with a soft dish towel D. Taking off small, removable parts to clean and sanitize - D. Taking off small, removable parts to clean and sanitize A food worker wearing clean gloves uses her gloved hand to rub butter in a baking tin. What should the food worker do before touching the ready-to-eat food? A. Rinse her gloves to remove the butter B. Put on a clean pair of gloves over the buttery pair C. Wash her hands and put on a clean pair of gloves D. Wipe her gloves clean using a disposable paper towel - C. Wash her hands and put on a clean pair of gloves A manager is training a new food worker on proper manual ware washing