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NRFSP - Food Safety Manager (NRFSP) Practice Tests & Test Prep by Exam Edge


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National Registry of Food Safety Manager Food Safety Professionals Sample Test

1 of 5

Food should not be served with which of the following?

Correct Answer:
tableware.
**question:** food should not be served with which of the following?

**correct answer: tableware.**

serving utensils, such as tongs or long-handled utensils, are essential tools in food service for both hygiene and practicality. these tools are specifically designed to handle food safely and effectively, minimizing direct hand contact with the food. this method substantially reduces the risk of contamination and the spread of pathogens, which can occur when using improper utensils like regular tableware.

regular tableware, like forks, knives, and spoons that are typically used by customers to eat, are not suitable for serving food to multiple customers. using these items can lead to cross-contamination, especially in scenarios where the utensil comes into contact with different food items or is reused without proper sanitation. for instance, if a spoon used by one customer for a particular dish is then used by another customer or even the same customer for a different dish, there is a risk of transferring allergens, bacteria, or other contaminants from one dish to another.

additionally, the correct serving utensil, such as tongs for salads or pastas, or ladles for soups and sauces, ensures that food is handled appropriately, maintaining its integrity and presentation. each type of serving utensil is designed with specific tasks in mind to handle different food textures and consistencies safely and efficiently.

it's also important to consider the material of the utensils used. for example, aluminum utensils are generally safe but their use depends on the type of food being served. acidic foods, such as tomatoes or citrus, can react with aluminum, leading to a metallic taste and the leaching of aluminum into the food, which can be harmful over time. therefore, the compatibility of utensil materials with different food types is an essential consideration in food safety.

in summary, serving food directly with tableware used for eating is not advisable due to the risks of cross-contamination and the potential for improper handling of foods. proper serving utensils should always be used to ensure food safety, hygiene, and quality in serving customers.
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