ServSafe Food Handler
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
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
