LATEST 2024 Release: ServSafe Food Handler Exam |100% Correct Answers|

LATEST 2024 Release: ServSafe Food Handler Exam |100% Correct Answers| Biological Hazards *Ans* Pathogens (viruses, bacteria, and other organisms) in the environment that can harm human health. Chemical Hazards *Ans* cleaners, sanitizers, polishes, machine lubricants, and toxic metals that can contaminate food. Physical Hazards *Ans* -Object that falls into food and can cause injury or illness. Examples: natural objects (bones, fruit pits), metal shavings, glass, band-aid, etc. Foodborne Illness *Ans* a disease transmitted to people by food Pathogens *Ans* Organisms, such as bacteria and mold, that can cause food borne illnesses How food becomes unsafe (5 reasons) *Ans* Purchasing food from unsafe sources, Poor personal hygiene, Cross-contamination, Time-temperature abuse, Poor cleaning and sanitizing 20 seconds *Ans* How long should you wash your hands? 10-15 seconds *Ans* How long should you SCRUB your hands with soap when washing them? Correct Order of Hand Washing *Ans* Wet hands/arms, apply soap, scrub hands and arms vigorously, rinse hands/arms with warm water, dry hands/arms. Single use paper towel or a hand dyer *Ans* What to use to dry your arms and hands. Hand Antiseptics *Ans* - used after hand washing - can NOT be used in place of hand washing - allow to dry before touching food RTE (ready to eat) Foods *Ans* Food that can be eaten without any additional preparation, washing, or cooking. Example: deli meats, salads, vegetables. Gloves - when to use them? *Ans* When working with ready-to-eat foods, to prevent contamination/transferring of pathogens. When should you change gloves? *Ans* When they become dirty or torn, handling raw meat, moving on to a different task, before preparing food for someone with an allergen, to wash your hands