ServSafe Food Handler Review Questions &
answers
biological, chemical, and physical
The three types of hazards that make food unsafe
Pathogens
Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as
Chemical
A food handler spills sanitizer into the fryer and then lets its soak into the grease. What type of
hazard is this
poor cleaning and sanitizing
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
practicing good personal hygeine
A food handler washes hands and changes gloves after prepping hamburgers and before
chopping lettuce. The food handler is
controlling time and temperature
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
preventing cross contamination
, A food handler uses different cutting boards to chop raw beef and slice melons. This is an
example of
Wet, Apply soap, Scrub, Rinse, Dry
The proper order os steps of handwashing are
10 - 15 seconds
(Washing hands for a total of 20 seconds)
During the hand washing process you should scrub for
a single-use paper towel
Hands should be dried with
After Handwashing
When should hand antiseptics be used
starting work for the day
Food handlers should wash their hands before
Hand washing ONLY
Hand washing sinks are used for...
Plain metal ring
What jewelry can food handlers wear while working
Ask the manager for a clean apron
answers
biological, chemical, and physical
The three types of hazards that make food unsafe
Pathogens
Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as
Chemical
A food handler spills sanitizer into the fryer and then lets its soak into the grease. What type of
hazard is this
poor cleaning and sanitizing
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
practicing good personal hygeine
A food handler washes hands and changes gloves after prepping hamburgers and before
chopping lettuce. The food handler is
controlling time and temperature
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
preventing cross contamination
, A food handler uses different cutting boards to chop raw beef and slice melons. This is an
example of
Wet, Apply soap, Scrub, Rinse, Dry
The proper order os steps of handwashing are
10 - 15 seconds
(Washing hands for a total of 20 seconds)
During the hand washing process you should scrub for
a single-use paper towel
Hands should be dried with
After Handwashing
When should hand antiseptics be used
starting work for the day
Food handlers should wash their hands before
Hand washing ONLY
Hand washing sinks are used for...
Plain metal ring
What jewelry can food handlers wear while working
Ask the manager for a clean apron
