Question 1
¿Qué característica es más importante para un área de almacenamiento de químicos?
Correct Answer:
Buena iluminación
Explanation:
Correct answer: Buena iluminación
Question 2
Una estación de lavado de manos debe tener agua caliente y fría, jabón, algo para secarse las manos y
Correct Answer:
un bote de basura.
Explanation:
Correct answer: un bote de basura.
Question 3
Un cocinero usó guantes desechables para dar forma a hamburguesas crudas. Después, siguió usando los mismos guantes para cortar pan. ¿Qué error cometió?
Correct Answer:
No se lavó las manos ni se puso guantes nuevos antes de cortar el pan.
Explanation:
Correct answer: No se lavó las manos ni se puso guantes nuevos antes de cortar el pan.
Question 4
¿Cuál es el factor más importante al elegir un proveedor de alimentos aprobado?
Correct Answer:
Que haya sido inspeccionado y cumpla con leyes locales, estatales y federales.
Explanation:
Correct answer: Que haya sido inspeccionado y cumpla con leyes locales, estatales y federales.
Question 5
El primer paso para limpiar y desinfectar artículos en un fregadero de tres compartimentos es
Correct Answer:
enjuagar, raspar o remojar los artículos.
Explanation:
Correct answer: enjuagar, raspar o remojar los artículos.
Question 1
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About this Exam

Prepare with the Examen de ServSafe en Espa#U00f1ol practice quiz. This question bank includes 80 questions covering para, alimentos, debe, hacer, and deben. Use it to review important concepts, identify knowledge gaps, and build confidence for the related exam, course, or assessment.

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Examen de ServSafe en Espa#U00f1ol

This practice set contains 80 questions from the matching question bank and focuses on para, alimentos, debe, hacer, and deben. Work through each question carefully, review the provided solutions, and revisit topics that need more study before your next attempt.

This is an independent study resource intended for practice and review; it is not an official examination or an endorsement by any organization named in the title.

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