ServSafe Food Handler questions with correct answers
The three types of hazards that make food unsafe - Ans - biological, chemical, and physical
Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as - Ans - Pathogens
A food handler spills sanitizer into the fryer and then lets its soak into the grease. What type of hazard is this - Ans - 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 - Ans - poor cleaning and sanitizing
A food handler washes hands and changes gloves after prepping hamburgers and before chopping lettuce. The food handler is - Ans - 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 - Ans - controlling time and temperature
A food handler uses different cutting boards to chop raw beef and slice melons. This is an example of - Ans - preventing cross contamination
The proper order os steps of handwashing are - Ans - Wet, Apply soap, Scrub, Rinse, Dry During the hand washing process you should scrub for - Ans - 10 - 15 seconds
(Washing hands for a total of 20 seconds)
Hands should be dried with - Ans - a single-use paper towel
When should hand antiseptics be used - Ans - After Handwashing
Food handlers should wash their hands before - Ans - starting work for the day
Hand washing sinks are used for... - Ans - 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? - Ans - NO
What jewelry can food handlers wear while working - Ans - 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? - Ans - Ask the manager for a clean apron
Food handlers must tell the manager when they have what symptom - Ans - Diarrhea
Pathogens grow well in what temperature range - Ans - 41 degrees F - 135 degrees F
The three types of hazards that make food unsafe - Ans - biological, chemical, and physical
Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as - Ans - Pathogens
A food handler spills sanitizer into the fryer and then lets its soak into the grease. What type of hazard is this - Ans - 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 - Ans - poor cleaning and sanitizing
A food handler washes hands and changes gloves after prepping hamburgers and before chopping lettuce. The food handler is - Ans - 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 - Ans - controlling time and temperature
A food handler uses different cutting boards to chop raw beef and slice melons. This is an example of - Ans - preventing cross contamination
The proper order os steps of handwashing are - Ans - Wet, Apply soap, Scrub, Rinse, Dry During the hand washing process you should scrub for - Ans - 10 - 15 seconds
(Washing hands for a total of 20 seconds)
Hands should be dried with - Ans - a single-use paper towel
When should hand antiseptics be used - Ans - After Handwashing
Food handlers should wash their hands before - Ans - starting work for the day
Hand washing sinks are used for... - Ans - 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? - Ans - NO
What jewelry can food handlers wear while working - Ans - 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? - Ans - Ask the manager for a clean apron
Food handlers must tell the manager when they have what symptom - Ans - Diarrhea
Pathogens grow well in what temperature range - Ans - 41 degrees F - 135 degrees F
