ServSafe Food Handler Practice Test (Pt. 1); Q’s & A’s (Latest Update)
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Course
ServSafe Food Handler
Institution
ServSafe Food Handler
ServSafe Food Handler Practice Test (Pt.
1); Q’s & A’s (Latest Update)
Why is food safety important?
A.) To prevent and stop foodborne illness and contaminants from getting into
food and creating
an outbreak
B.) No loss of sales or business
C.) To maintain a good reputation for the busi...
ServSafe Food Handler Practice Test (Pt.
1); Q’s & A’s (Latest Update)
Why is food safety important?
A.) To prevent and stop foodborne illness and contaminants from getting into
food and creating
an outbreak
B.) No loss of sales or business
C.) To maintain a good reputation for the business
D.) All of the above ✔✔D
Identify the 5 most common risk factors to keeping food safe
A.) Purchasing ingredients from safe sources, holding foods at the wrong
temperatures, poor
hygiene practices, using contaminated tools & equipment, improper cooking of
foods
B.) Purchasing ingredients from unsafe sources, holding foods at the wrong
temperatures, poor
hygiene practices, using contaminated tools & equipment, improper cooking of
foods
, ServSafe Food Handler Practice Test (Pt.
1); Q’s & A’s (Latest Update)
C.) Purchasing ingredients from unsafe sources, holding foods at the wrong
temperatures, poor
hygiene practices, using contaminated tools & equipment, properly cooking
foods
D.) Purchasing ingredients from unsafe sources, holding foods at the right
temperatures, poor
hygiene practices, using contaminated tools & equipment, improper cooking of
foods ✔✔B
When a food service worker avoids personal behaviors that can contaminate
food, they are:
A.) Spreading foodborne illnesses
B.) Managing inventory
C.) Practicing proper personal hygiene
D.) On time and ready for work ✔✔C
Which of the following is a proper technique to wash hands:
, ServSafe Food Handler Practice Test (Pt.
1); Q’s & A’s (Latest Update)
A.) Wet hands and arms, apply soap, scrub hands and arms for 30 seconds, rinse
hands and arms,
dry hands and arms
B.) Wet hands and arms, apply soap, scrub hands and arms for 10-15 seconds,
rinse hands and
arms, dry hands and arms
C.) Apply soap, wet hands and arms, scrub hands and arms for 10-15 seconds,
rinse hands and
arms, dry hands and arms
D.) Wet hands and arms, apply soap, scrub hands and arms for 10-15 seconds,
dry hands and
arms ✔✔B
A foodborne illness can be caused by cross-contamination when (check all that
apply):
A.) Contaminated ingredients are discarded and not used
B.) Foods touch contaminated surfaces right before being served
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