SERVSAFE FOOD HANDLER QUESTIONS AND ANSWERS
The three types of hazards that make food unsafe - (ANSWER)biological, chemical, and physical
Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as -
(ANSWER)Pathogens
A food handler spills sanitizer into the fryer and then lets its soak into the grease. What type of hazard is
this - (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 - (ANSWER)poor cleaning and sanitizing
A food handler washes hands and changes gloves after prepping hamburgers and before chopping
lettuce. The food handler is - (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 - (ANSWER)controlling time and temperature
A food handler uses different cutting boards to chop raw beef and slice melons. This is an example of -
(ANSWER)preventing cross contamination
The proper order os steps of handwashing are - (ANSWER)Wet, Apply soap, Scrub, Rinse, Dry
During the hand washing process you should scrub for - (ANSWER)10 - 15 seconds
(Washing hands for a total of 20 seconds)
Hands should be dried with - (ANSWER)a single-use paper towel
When should hand antiseptics be used - (ANSWER)After Handwashing
The three types of hazards that make food unsafe - (ANSWER)biological, chemical, and physical
Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as -
(ANSWER)Pathogens
A food handler spills sanitizer into the fryer and then lets its soak into the grease. What type of hazard is
this - (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 - (ANSWER)poor cleaning and sanitizing
A food handler washes hands and changes gloves after prepping hamburgers and before chopping
lettuce. The food handler is - (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 - (ANSWER)controlling time and temperature
A food handler uses different cutting boards to chop raw beef and slice melons. This is an example of -
(ANSWER)preventing cross contamination
The proper order os steps of handwashing are - (ANSWER)Wet, Apply soap, Scrub, Rinse, Dry
During the hand washing process you should scrub for - (ANSWER)10 - 15 seconds
(Washing hands for a total of 20 seconds)
Hands should be dried with - (ANSWER)a single-use paper towel
When should hand antiseptics be used - (ANSWER)After Handwashing
