"Serv-Safe Food Handler" Final Exam Test.
1. The three types of hazards that make
biological, chemical, and physical
food unsafe
2. Bacteria, viruses, parasites, and fungi
Pathogens
that cannot be seen, tasted or smelled
are known as
3. A food handler spills sanitizer into
Chemical
the fryer and then lets its soak into the
grease. What type of hazard is this
4. A food handler cleans dirty dishes
poor cleaning and sanitizing
using hot water and then puts them
away with the rest of the clean dishes.
This is an example of
practicing good personal hygeine
5. A food handler washes hands and
changes gloves after prepping
hamburgers and be- fore chopping
lettuce. The food handler is controlling time and temperature
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 preventing cross contamination
example of
7. A food handler uses different cutting
boards to chop raw beef and slice Wet, Apply soap, Scrub, Rinse, Dry
melons. This is an example of
8. The proper order os steps of
handwashing are
9. During the hand washing process you should 10 - 15 seconds
1/
24
, "Serv-Safe Food Handler" Final Exam Test.
scrub (Washing hands for a total of 20 sec-
for onds)
2/
24
, "Serv-Safe Food Handler" Final Exam Test.
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 starting work for the day
be- fore
13. Hand washing sinks are used for... Hand washing ONLY
14. A food handler places dirty pans in NO
the hand washing sink because there is
no room in the three - compartment
sink. Is this acceptable?
Plain metal ring
15. What jewelry can food handlers wear
while working
Ask the manager for a clean apron
16. A food handler does not have time
to get a clean apron before the shift
starts. What should the food handler
do? Diarrhea
17. Food handlers must tell the manager
when they have what symptom 41 degrees F - 135 degrees F
18. Pathogens grow well in what
temperature range
19. Which of the following foods needs time and fried chicken breast
temperature control? can of corn, fried
chick- en breast, container of salt, bag
of flour
20. before use a thermometer must be washed, rinsed and sanitized
3/
24
1. The three types of hazards that make
biological, chemical, and physical
food unsafe
2. Bacteria, viruses, parasites, and fungi
Pathogens
that cannot be seen, tasted or smelled
are known as
3. A food handler spills sanitizer into
Chemical
the fryer and then lets its soak into the
grease. What type of hazard is this
4. A food handler cleans dirty dishes
poor cleaning and sanitizing
using hot water and then puts them
away with the rest of the clean dishes.
This is an example of
practicing good personal hygeine
5. A food handler washes hands and
changes gloves after prepping
hamburgers and be- fore chopping
lettuce. The food handler is controlling time and temperature
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 preventing cross contamination
example of
7. A food handler uses different cutting
boards to chop raw beef and slice Wet, Apply soap, Scrub, Rinse, Dry
melons. This is an example of
8. The proper order os steps of
handwashing are
9. During the hand washing process you should 10 - 15 seconds
1/
24
, "Serv-Safe Food Handler" Final Exam Test.
scrub (Washing hands for a total of 20 sec-
for onds)
2/
24
, "Serv-Safe Food Handler" Final Exam Test.
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 starting work for the day
be- fore
13. Hand washing sinks are used for... Hand washing ONLY
14. A food handler places dirty pans in NO
the hand washing sink because there is
no room in the three - compartment
sink. Is this acceptable?
Plain metal ring
15. What jewelry can food handlers wear
while working
Ask the manager for a clean apron
16. A food handler does not have time
to get a clean apron before the shift
starts. What should the food handler
do? Diarrhea
17. Food handlers must tell the manager
when they have what symptom 41 degrees F - 135 degrees F
18. Pathogens grow well in what
temperature range
19. Which of the following foods needs time and fried chicken breast
temperature control? can of corn, fried
chick- en breast, container of salt, bag
of flour
20. before use a thermometer must be washed, rinsed and sanitized
3/
24
