Serv Safe Food Handler Exam Questions with Verified Answers

The three types of hazards that make food unsafe - Answers-biological, chemical, and physical Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as - Answers-Pathogens A food handler spills sanitizer into the fryer and then lets its soak into the grease. What type of hazard is this - Answers-Chemical 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 - Answers-poor cleaning and sanitizing A food handler washes hands and changes gloves after prepping hamburgers and before chopping lettuce. The food handler is - Answers-practicing good personal hygeine 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 - Answers-controlling time and temperature A food handler uses different cutting boards to chop raw beef and slice melons. This is an example of - Answers-preventing cross contamination The proper order os steps of handwashing are - Answers-Wet, Apply soap, Scrub, Rinse, Dry During the hand washing process you should scrub for - Answers-10 - 15 seconds (Washing hands for a total of 20 seconds) Hands should be dried with - Answers-a single-use paper towel When should hand antiseptics be used - Answers-After Handwashing Food handlers should wash their hands before - Answers-starting work for the day Hand washing sinks are used for... - Answers-Hand washing ONLY A food handler places dirty pans in the hand washing sink because there is no room in the three - compartment sink. Is this acceptable? - Answers-NO What jewelry can food handlers wear while working - Answers-Plain metal ring