ServSafe Food handler guide

the three types of hazards - Answer- Biological, chemical, and physical. Biological Hazards - Answer- Are tiny forms of life that you can't always see , taste, or smell. Bacteria Viruses Parasites Fungi These forms of life are evrywhere. Sometimes they are harmless. But some cause illness. They are called pathogens. Chemical Hazards - Answer- Chemical in your operation can contaminate food. Cleaners Sanitizer Polishes Physical Hazards - Answer- Some physical hazards occur naturally in food. Bone in fillets Fruit pits Usually physical hazards occur when objects fall into food. Metal shaving Staples Dirt Glass Bandages Jewelry Some operations use brightly colored bandages. This makes it easy to spot them if they drop in food. How people make food unsafe - Answer- Poor personal hygiene, Cross contamination, Time temperature abuse, and Poor cleaning and sanitizing. Poor personal hygiene - Answer- Transferring pathogens from your body to food. This is the number one cause of foodborne illnes outbreaks at restaurant and foodservice operations. cross-contamination - Answer- Transferring pathogens from one surface or food to another time-temperature abuse - Answer- letting food stay too long at temperatures that are good for pathogen growth Poor cleaning and sanitizing - Answer- transferring pathogens from incorrectly cleaned surfaces t