SERVSAFE Food Handler Solved Exam |Question and Answer| 100% Correct Answers

SERVSAFE Food Handler Solved Exam |Question and Answer| 100% Correct Answers The three types of hazards that make food unsafe *Ans* biological, chemical, and physical Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as *Ans* Pathogens A food handler spills sanitizer into the fryer and then lets its soak into the grease. What type of hazard is this *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 *Ans* poor cleaning and sanitizing A food handler washes hands and changes gloves after prepping hamburgers and before chopping lettuce. The food handler is *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 *Ans* controlling time and temperature