ServSafe final exam 2023 with 100% correct answers

Handwashing steps order 1) wet hands and arms 2) apply soap 3) scrub hands and arm vigorously 4)rinse hands and arm thoroughly 5) dry hands and arms What should food handlers do if they cut their fingers while prepping food? Cover the wound with a bandage and a glove or finger cot. Foodborne pathogens grow well at temperatures Between 41° F to 135° F what is the only pathogen that grows without oxygen. botulism Parasites are commonly associated with what food? produce The two FAT TOM conditions that the food handler can control are time and temperature. true Which is not an example of cross contamination? Two different types of salad mixing together Viruses such as Norovirus and Hepatitis A can be spread when food handlers fail to wash their hands Food handlers should keep their fingernails short and unpolished What three points should a food defense program focus on to prevent possible threats to food? Human element, building interior, building exterior Food handler must be excluded from the food service operation if they have any of the following except which? fever Why are the elderly people at a higher risk for foodborne illnesses? Their immune systems have weakened with age. Which of the following is considered a chemical hazard? sanitizer The whole handwashing process should take at ____ least seconds. 20 seconds