"Serv-Safe Food Handler" Exam Questions and Answers 100% Pass

"Serv-Safe Food Handler" Exam Questions and Answers 100% Pass The three types of hazards that make food unsafe - Correct Answer ️️ -biological, chemical, and physical Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as - Correct Answer ️️ -Pathogens A food handler spills sanitizer into the fryer and then lets its soak into the grease. What type of hazard is this - Correct Answer ️️ -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 - Correct Answer ️️ -poor cleaning and sanitizing A food handler washes hands and changes gloves after prepping hamburgers and before chopping lettuce. The food handler is - Correct Answer ️️ -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 - Correct Answer ️️ -controlling time and temperature A food handler uses different cutting boards to chop raw beef and slice melons. This is an example of - Correct Answer ️️ -preventing cross contamination The proper order os steps of handwashing are - Correct Answer ️️ -Wet, Apply soap, Scrub, Rinse, Dry During the hand washing process you should scrub for - Correct Answer ️️ -10 - 15 seconds (Washing hands for a total of 20 seconds) Hands should be dried with - Correct Answer ️️ -a single-use paper towel When should hand antiseptics be used - Correct Answer ️️ -After Handwashing Food handlers should wash their hands before - Correct Answer ️️ -starting work for the day Hand washing sinks are used for... - Correct Answer ️️ -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? - Correct Answer ️️ -NO What jewelry can food handlers wear while working - Correct Answer ️️ -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? - Correct Answer ️️ -Ask the manager for a clean apron Food handlers must tell the manager when they have what symptom - Correct Answer ️️ -Diarrhea Pathogens grow well in what temperature range - Correct Answer ️️ -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 - Correct Answer ️️ -fried chicken breast before use a thermometer must be - Correct Answer ️️ -washed, rinsed a