ServSafe Food Handler (40 Questions with 100% Correct Answers) COMPLETE SOLUTION

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