ServSafe Food Handler Questions and Answers 100% Verified

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ServSafe Food Handler Questions and Answers 100% Verified The three types of hazards that make food unsafe ✔✔biological, chemical, and physical Bacteria, viruses, parasites, and fungi that cann... ot be seen, tasted or smelled are known as ✔✔Pathogens A food handler spills sanitizer into the fryer and then lets its soak into the grease. What type of hazard is this ✔✔Chemical A food handler cleans dirty dishes using hot water and then puts them away with the rest of the clean dishes. This is an example of ✔✔poor cleaning and sanitizing A food handler washes hands and changes gloves after prepping hamburgers and before chopping lettuce. The food handler is ✔✔practicing good personal hygeine A food handler who was called away while prepping a bowl of fruit put the bowl of fruit in the cooler. This is an example of ✔✔controlling time and temperature A food handler uses different cutting boards to chop raw beef and slice melons. This is an example of ✔✔preventing cross contamination The proper order os steps of handwashing are ✔✔Wet, Apply soap, Scrub, Rinse, Dry During the hand washing process you should scrub for ✔✔10 - 15 seconds (Washing hands for a total of 20 seconds) Hands should be dried with ✔✔a single-use paper towel When should hand antiseptics be used ✔✔After Handwashing Food handlers should wash their hands before ✔✔starting work for the day Hand washing sinks are used for... ✔✔Hand washing ONLY A food handler places dirty pans in the hand washing sink because there is no room in the three - compartment sink. Is this acceptable? ✔✔NO What jewelry can food handlers wear while working ✔✔Plain metal ring A food handler does not have time to get a clean apron before the shift starts. What should the food handler do? ✔✔Ask the manager for a clean apron Food handlers must tell the manager when they have what symptom ✔✔Diarrhea Pathogens grow well in what temperature range ✔✔41 degrees F - 135 degrees F Which of the following foods needs time and temperature control? can of corn, fried chicken breast, container of salt, bag of flour ✔✔fried chicken breast before use a thermometer must be ✔✔washed, rinsed and sanitized where should a food handler check the temperature of food? ✔✔In the thickest part Cold foods must be kept at ✔✔41 degrees F or lower If a pot of soup registers 139 degrees on the thermometer is it safe to serve? ✔✔Yes, the temperature is within the correct range (135 degrees F or over) How do you label ready to eat foods that have been prepped? ✔✔name of food; and use by date If a food is labelled "Fish: use by today" what should you do? ✔✔Do not use the fish and tell the manager the transfer of pathogens from one surface to another is known as ✔✔cross - contamination Can you hold utensils by the part that touches the food ✔✔NO A food handler is in a hurry and cannot find the ice scoop, but needs to refill a guest drink. What should he do? ✔✔FIND THE ICE SCOOP Where should a cleaning/sanitizing towel be stored when not being used? ✔✔In a cleaning/sanitizer solution (bucket) If you suspect that juice from raw ground beef has dripped onto strawberries, what should you do? ✔✔set the strawberries aside and ask the manager what to do If you suspect that a food item has been contaminated, what should you do? ✔✔Label it, set it aside, and notify the manager 3 most common food allergies ✔✔eggs, peanuts, shellfish If a customer is served a dairy product and is allergic to dairy but did not tell the server until being served, what should the server do? ✔✔Prep a new dessert by placing a different dessert on a cleaned and sanitized plate and then serve it surfaces that touch food must be ✔✔cleaned and sanitized cleaning and sanitizing food contact surfaces helps reduce ✔✔pathogens on the surface to safe levels what must be stored away form all food ✔✔chemicals how do you that a sanitizer will work well? ✔✔use a test kit to make sure the sanitizer is the right strength Where should you clean a garbage can? ✔✔outside the operation If you notice signs of pest infestation when should you tell the manager ✔✔right away Droppings that look like grains of black pepper are a sign of ✔✔cockroaches [Show More]

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