ServSafe Food Handler Questions With Correct 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 Food handlers should wash their hands before -Answer starting work for the day Hand washing sinks are used for... -Answer Hand washing ONLY A food handler places dirty pans in the hand washing sink because there is no room in the three - compartment sink. Is this acceptable? -Answer NO What jewelry can food handlers wear while working -Answer Plain metal ring A food handler does not have time to get a clean apron before the shift starts. What should the food handler do? -Answer Ask the manager for a clean apron