ServSafe Food Safety Training Program (SERVSAFE) > QUESTIONS & ANSWERS > Serv-Safe Food Handler Questions and Answers Already Passed (All)

Serv-Safe Food Handler Questions and Answers Already Passed

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Serv-Safe Food Handler Questions and Answers Already Passed The three types of hazards that make food unsafe ✔✔biological, chemical, and physical Bacteria, viruses, parasites, and fungi that ca ... nnot 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 [Show More]

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