ServSafe Food Handler Certification Study Guide 2024 Actual Questions with Verified Answers, 100% Guarantee Pass

Study Guide for ServSafe Food Handler Certification.pdf file:///C:/Users/HP/Desktop/SSSSSSS/Study%20Guide%20for%20S




SERVSAFE Food Handler Certification Study Guide



1. The three types of hazards that make food unsafe

ANS biological, chemical, and physical



2. Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as

ANS Pathogens



3. A food handler spills sanitizer into the fryer and then lets its soak into the grease.

What type of hazard is this

ANS Chemical



4. 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




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,Study Guide for ServSafe Food Handler Certification.pdf file:///C:/Users/HP/Desktop/SSSSSSS/Study%20Guide%20for%20S




5. A food handler washes hands and changes gloves after prepping hamburg- ers and

before chopping lettuce. The food handler is

ANS practicing good personal hygiene



6. 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



7. A food handler uses different cutting boards to chop raw beef and slice melons. This

is an example of

ANS preventing cross contamination



8. The proper order os steps of handwashing are

ANS Wet, Apply soap, Scrub, Rinse, Dry



9. During the hand washing process you should scrub for

ANS 10 - 15 seconds (Washing hands for a total of 20 seconds)


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