Servsafe Food Handler Practice test..pdf file:///C:/Users/HP/Desktop/SSSSSSS/Servsafe%20Food%20Handl
SERVSAFE FOOD HANDLER PRACTICE TEST.
1. Why is food safety important?
ANS - to prevent and stop foodborne illness andcontaminants from getting food and
creating outbreaks
- no loss of sales or business
- to maintain a good reputation for the business
2. what is five most common risk factors to keep food safe
ANS Purchasing ingre-dients from unsafe sources, holding foods at the wrong
temperature,poor hygienepractices, using contaminated tolls & equipment, improper cooking
of foods
3. When a food service worker avoids personal behaviors that can contami-nate food,
they are
ANS practicing proper personal hygiene
4. what is the proper technique to wash hands
ANS wet hands and arms, apply soap,scrub hands and arms for 10-15 seconds, rinse hands and
arms, dry hands and arms.
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,Servsafe Food Handler Practice test..pdf file:///C:/Users/HP/Desktop/SSSSSSS/Servsafe%20Food%20Handl
5. A foodborne illness can be caused by cross-contamination when...
ANS -foodstouch contaminated surfaces right before being served
-dirty unwashed towels are used to clean food-contact surfaces
6. cross-contamination is
ANS The spread of bacteria or pathogens from one tool, fooditem or surface to another
7. The temperature zone of 41 degrees F to 135 degrees F is know as
ANS
Thetemperature danger zone
8. Food that has been held in temperature danger zone has been subjectedto....
ANS Time-temperature Abuse
9. An example of proper sanitization is
ANS Washing, rinsing and sanitizing all foodcontact surfaces between use and as needed.
10. Food contact surfaces can be sanitized by which methods
ANS - Immersing inwater at least 171 degrees F for 30 seconds
- Using an approved chemical solution of Chlorine, iodine or quats.
11. Time and temperature abuse happens when
ANS
ANS Foods are not held at theproper temperature or cooled properly
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