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