A kitchen has one prep table and no room for a second. On the same shift, cooks must bread raw chicken and slice tomatoes for salads. What should the person in charge build into the prep schedule? A Prep both at the same time on opposite ends of the table, using separate cutting boards B Prep the chicken first, then the tomatoes, wiping the table with a damp cloth in between C Prep the tomatoes first, then the chicken, cleaning and sanitizing the table in between D Prep the chicken first, then the tomatoes, changing the cutting board but not the table
Practice questions based on the FDA Food Code and the published content areas used by ANSI/ANAB-CFP accredited food protection manager exams. Not affiliated with ServSafe® or the National Restaurant Association. Requirements are set by your regulatory authority, and jurisdictions adopt different editions of the model code — confirm the rules and thresholds that apply to your operation with your local health department before your exam.
Podcast About Editorial standards Contact Terms Privacy