SERVSAFE Food Handler Exam Questions & Answers.
1. The three types of hazards that make
biological, chemical, and physical
food unsafe
2. Bacteria, viruses, parasites, and fungi
Pathogens
that cannot be seen, tasted or smelled
are known as
3. A food handler spills sanitizer into
Chemical
the fryer and then lets its soak into the
grease. What type of hazard is this
4. A food handler cleans dirty dishes
poor cleaning and sanitizing
using hot water and then puts them
away with the rest of the clean dishes.
This is an example of
practicing good personal hygeine
5. A food handler washes hands and
changes gloves after prepping
hamburgers and before chopping
lettuce. The food handler is controlling time and temperature
6. A food handler who was called away
while prepping a bowl of fruit put the
bowl of fruit in the cooler. This is an preventing cross contamination
example of
7. A food handler uses different cutting
boards to chop raw beef and slice Wet, Apply soap, Scrub, Rinse, Dry
melons. This is an example of
8. The proper order os steps of
handwashing are
9. During the hand washing process you should 10 - 15 seconds
1/
7
, SERVSAFE Food Handler Exam Questions & Answers.
scrub for (Washing hands for a total of 20 sec-
onds)
2/
7
1. The three types of hazards that make
biological, chemical, and physical
food unsafe
2. Bacteria, viruses, parasites, and fungi
Pathogens
that cannot be seen, tasted or smelled
are known as
3. A food handler spills sanitizer into
Chemical
the fryer and then lets its soak into the
grease. What type of hazard is this
4. A food handler cleans dirty dishes
poor cleaning and sanitizing
using hot water and then puts them
away with the rest of the clean dishes.
This is an example of
practicing good personal hygeine
5. A food handler washes hands and
changes gloves after prepping
hamburgers and before chopping
lettuce. The food handler is controlling time and temperature
6. A food handler who was called away
while prepping a bowl of fruit put the
bowl of fruit in the cooler. This is an preventing cross contamination
example of
7. A food handler uses different cutting
boards to chop raw beef and slice Wet, Apply soap, Scrub, Rinse, Dry
melons. This is an example of
8. The proper order os steps of
handwashing are
9. During the hand washing process you should 10 - 15 seconds
1/
7
, SERVSAFE Food Handler Exam Questions & Answers.
scrub for (Washing hands for a total of 20 sec-
onds)
2/
7
