servsafe food handler guide test|2023 LATEST UPDATE|GUARANTEED SUCCESS

1.) What are three types of hazards that make food unsafe ? D.) chemical , physical , and biological 2.) cross-contamination occurs when .......? c.) pathogens transfer from one surface or food to another 3.) What is time-temprature abuse? a.) allowing food to stay at temperatures good for the growth of pathogens 4.) a food handler accidently sprays a cleaner into the fryer oil and continues to use the fryer. which type of hazard is this ? b.) chemical 5.) a food handler transfers pathogens from hands to food. how could it have been prevented ? b.) praticeing good personal hygiene 6.) after cutting up melons, a food handler puts them in the cooler. What is this an example of? b.) controlling time and temperature 7.) a food handler uses the same cutting board to prepare raw meat and then immediately to chop produce. This is an example of.....? c.) cross-contamination 8.) What is the correct order for hand washing? c.) What hands and arms, apply soap, scrub hands and arms, rinse hands and arms, and dry 9.) hands should be scrubbed with soap for how many seconds during hand washing? d.) 10-15 10.) a food handler has just finished busting a table. What must the food handler do before handling food? a.) wash hands 11.) when should hand aniceptics be used ? a.) after hand washing 12.) hand washing sinks should be used for....? a.) hand washing only 13.) a food handler has just finished preparing raw meat and is about to start a new task. What does the food handler need to do with his or her gloves ? d.) change them 14.) a food handler has an infected wound on the finger. What must be placed over the wound ? d.) a finger cot 15.) What jewelry can food handlers wear while working c.) medical ID braclet D.) plain band ring 16.) to keep food safe, a hair restraint must be worn when ? c.) preparing food 17.) which symptoms must be reported to a manager? c.) diarrhea, vomiting, jaundice, sore throat, with fever 18.) pathogens grow well between which temperatures? c.) 41°f and 135°f ( 5°c and 57°c) 19.) which food item needs time and temperature control to keep it safe? b.) cooked rice