- How long should you wash your hands?
- In order of top to bottom, how should you load/store these in your refrigerator - raw poultry, lettuce, fish?
- To what temperature should you cook ground beef?
- How about chicken?
- Is a hand sanitizer an acceptable substitute for hand-washing?
This week is my final exam on the mandatory Serv-Safe course required for all restaurant owners or operators. Here are some typical questions that often appear on the test - see how you do (Answers tomorrow):