Spanish Food Handler's Study Group Exam Questions and Answers 100% Pass

Spanish Food Handler's Study Group Exam Questions and Answers 100% Pass What are three types of hazards that make food unsafe? - Biological, Chemical, Physical Cross-contamination occurs when_____________________. - pathogens transfer from one surface or food to another. What is time-temperature abuse? - Allowing food to stay at temperatures good for pathogen growth. A food handler accidentally sprays a cleaner into the fryer oil and continues to use the fryer. What type of hazard is this? - Chemical A food handler transfers pathogens from hands to foods. How could it have been prevented? - Practicing good personal hygiene. After cutting up melons, a food handler puts them in a cooler. What is this an example of? - Controlling time and temperature. A food handler uses the same cutting board tom prepare raw meat and then immediately to chop produce. This is an example of _______________________________. - Cross-contamination 2COPYRIGHT © 2025 BY BRITTIE DONALD, ALL RIGHTS RESERVED What is the correct order for hand washing? - Wt hands and arms, apply soap, scrub hands and arms, rinse hands and arms, dry. Hands should be scrubs for how many seconds? - 10-15 A food handler has just finished busing a table. What must the food handler do before handling food? - Wash hands When should hand antiseptics be used? - After hand washing Hand washing sinks should be used for ____________________________. - Hand washing only A food handler has just finished preparing raw meat and is about to stat a new task. What does the food handler need to do with his gloves?