Food Handlers Study guides, Class notes & Summaries
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ServSafe Food Handler Exam Questions and Answers 100% Pass
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ServSafe Food Handler Exam Questions and 
Answers 100% Pass 
The three types of hazards that make food unsafe - Correct Answer ️️ -biological, 
chemical, and physical 
Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known 
as - Correct Answer ️️ -Pathogens 
A food handler spills sanitizer into the fryer and then lets its soak into the grease. What 
type of hazard is this - Correct Answer ️️ -Chemical 
A food handler cleans dirty dishes using hot wat...
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Food Handler: Assessment One with 100% Correct Answers
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Food Handler: Assessment One with 
100% Correct Answers 
A food handler's duties regarding food safety include all of the following practices 
EXCEPT: - Correct Answer ️️ -Periodically test food for illness causing 
microorganisms. 
What is the most direct cause of customer loyalty? - Correct Answer ️️ -High food 
safety standards 
What is the best way to prevent poor food safety? - Correct Answer ️️ -Employee 
Training 
A food safety policy is a statement that lists the manner in w...
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Food handlers course: multiple choice Questions and Answers 100% Pass
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Food handlers course: multiple choice 
Questions and Answers 100% Pass 
Personal hygiene: 
(Why is it important to wear light clothing) - Correct Answer ️️ -•Shows dirt more easily, 
dirt which may contain microorganisms 
Why is it important to wear a hair-net?: 
Who is expempt: - Correct Answer ️️ -•It's to ensure that no hair gets anywhere near or 
on food 
•Those who solely wait on tables are exempt (ex. Servers) 
Why might hands be a good source for contamination?: - Correct A...
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Food Handler: Assessment Four with 100% Correct Answers
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Food Handler: Assessment Four with 
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Food preservation does all of the following EXCEPT: - Correct Answer ️️ -Promotes 
the growth of microorganisms 
In degrees Fahrenheit, what is the temperature range of the Danger Zone? - Correct 
Answer ️️ -41 to 135 
Reheated food items must be heated for a minimum of 15 seconds to at least: - Correct 
Answer ️️ -165° F 
The preservation technique that attempts to remove moisture is: - Correct Answer ️️ - 
Dehydration 
...
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ServSafe Food Handler Test 100% Correct Solved
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ServSafe Food Handler Test 100% Correct Solved 
Hot food required for service the next day should: - Correct Answer ️️ -be cooled 
rapidly then refrigerated 
Hot food should be held at ___ during service - Correct Answer ️️ -a minimum of 
135°F 
How often should a food handler change their gloves? - Correct Answer ️️ -once they 
become dirty 
Which food may be re-served to customers? 
A. unused whole fruit garnish 
B. unopened prepackaged food 
C. uneaten bread 
D. unused, uncovered...
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Food handlers card test AZ 100% Correct Solved
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Food handlers card test AZ 100% Correct Solved 
What are three hazards people can get sick from? - Correct Answer ️️ --physical 
-biological 
-chemical 
What are foodborne illnesses? - Correct Answer ️️ -Sicknesses caused from not 
washing your hands or not cooking to the proper temperature. 
What are potentially hazardous foods? - Correct Answer ️️ -Foods that are more likely 
than others to support the rapid growth of bacteria that cause foodborne illness 
What are four causes of f...
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sersafe food handler exam questions and answers 100% Pass
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sersafe food handler exam questions and 
answers 100% Pass 
Ready-to-eat TCS food must be marked with the date by which it must be sold, eaten, 
or thrown out if it will be held for longer than how many hours? - Correct Answer ️️ -24 
hours 
When washing tableware in a three-compartment sink, the water temperature should be 
at least - Correct Answer ️️ -110 degrees F 
Which item must be applied over a bandage on a food handler's finger? - Correct 
Answer ️️ -gauze 
Food should be s...
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Food Handlers (Tulsa, OK) Exam Questions and Answers 100% Correct
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Food Handlers (Tulsa, OK) Exam 
Questions and Answers 100% Correct 
To prevent cross-contamination of food: 
a. wash hands or change gloves often. 
b. clean and sanitize work surfaces after working with raw meats. 
c. store raw meats below ready-to eat foods. 
d. all of the above answers are correct. - Correct Answer ️️ -D. all of the above answer 
are correct. 
165 F for 15 seconds is the minimum cooking temperature for what types of food? 
a. roast beef and hamburgers 
b. spaghetti and mea...
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Food Handler: Assessment Two with 100% Correct Solutions
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Food Handler: Assessment Two with 
100% Correct Solutions 
An organism that lives in or on another organism, often with harmful side effects—but 
without benefits is a: - Correct Answer ️️ -Parasite 
The viral infection Hepatitis A can be most effectively controlled if: - Correct Answer ️️ 
-All food personnel practice personal hygiene, such as thorough handwashing. 
What is the easiest way to recognize foods contaminated with spoilage bacteria? - 
Correct Answer ️️ -Changes in col...
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Food Handler's Study Guide with Complete Solutions 2024
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Food Handler's Study Guide with 
Complete Solutions 2024 
Food Handler - Correct Answer ️️ -an employee of a food facility who is involved in 
the preparation, storage, service, or handling of food products. 
Anyone who prepares food or who may come in contact with 
food products, food utensils, or equipment is a food handler. 
You are not a food handler unless: - Correct Answer ️️ -1. Possesses a valid Food 
Handler Training Card, 
2. is working in an establishment under the supervisio...
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