ServSafe Food Handler Review
Study online at https://quizlet.com/_hxay5r
1. The three types of hazards that make food unsafe: biological, chemical, and physical
2. Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled
are known as: Pathogens
3. A food handler spills sanitizer into the fryer and then lets its soak into the
grease. What type of hazard is this: 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: poor cleaning and sanitizing
5. A food handler washes hands and changes gloves after prepping hamburgers
and before chopping lettuce. The food handler is: practicing good personal hygeine
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: controlling time and temperature
7. A food handler uses different cutting boards to chop raw beef and slice
melons. This is an example of: preventing cross contamination
8. The proper order os steps of handwashing are: Wet, Apply soap, Scrub, Rinse, Dry
9. During the hand washing process you should scrub for: 10 - 15 seconds
(Washing hands for a total of 20 seconds)
10. Hands should be dried with: a single-use paper towel
11. When should hand antiseptics be used: After Handwashing
12. Food handlers should wash their hands before: starting work for the day
13. Hand washing sinks are used for...: Hand washing ONLY
14. What jewelry can food handlers wear while working: Plain metal ring
15. A food handler does not have time to get a clean apron before the shift starts.
What should the food handler do?: Ask the manager for a clean apron
16. Food handlers must tell the manager when they have what symptom: Diarrhea
17. Pathogens grow well in what temperature range: 41 degrees F - 135 degrees F
18. Which of the following foods needs time and temperature control? can of
corn, fried chicken breast, container of salt, bag of flour: fried chicken breast
19. before use a thermometer must be: washed, rinsed and sanitized
20. where should a food handler check the temperature of food?: In the thickest part
21. Cold foods must be kept at: 41 degrees F or lower
22. If a pot of soup registers 139 degrees on the thermometer is it safe to
serve?: Yes, the temperature is within the correct range (135 degrees F or over)
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Study online at https://quizlet.com/_hxay5r
1. The three types of hazards that make food unsafe: biological, chemical, and physical
2. Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled
are known as: Pathogens
3. A food handler spills sanitizer into the fryer and then lets its soak into the
grease. What type of hazard is this: 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: poor cleaning and sanitizing
5. A food handler washes hands and changes gloves after prepping hamburgers
and before chopping lettuce. The food handler is: practicing good personal hygeine
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: controlling time and temperature
7. A food handler uses different cutting boards to chop raw beef and slice
melons. This is an example of: preventing cross contamination
8. The proper order os steps of handwashing are: Wet, Apply soap, Scrub, Rinse, Dry
9. During the hand washing process you should scrub for: 10 - 15 seconds
(Washing hands for a total of 20 seconds)
10. Hands should be dried with: a single-use paper towel
11. When should hand antiseptics be used: After Handwashing
12. Food handlers should wash their hands before: starting work for the day
13. Hand washing sinks are used for...: Hand washing ONLY
14. What jewelry can food handlers wear while working: Plain metal ring
15. A food handler does not have time to get a clean apron before the shift starts.
What should the food handler do?: Ask the manager for a clean apron
16. Food handlers must tell the manager when they have what symptom: Diarrhea
17. Pathogens grow well in what temperature range: 41 degrees F - 135 degrees F
18. Which of the following foods needs time and temperature control? can of
corn, fried chicken breast, container of salt, bag of flour: fried chicken breast
19. before use a thermometer must be: washed, rinsed and sanitized
20. where should a food handler check the temperature of food?: In the thickest part
21. Cold foods must be kept at: 41 degrees F or lower
22. If a pot of soup registers 139 degrees on the thermometer is it safe to
serve?: Yes, the temperature is within the correct range (135 degrees F or over)
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