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Servsafe Food Handler Practice test Questions and Answers 100% Pass $11.49   Add to cart

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Servsafe Food Handler Practice test Questions and Answers 100% Pass

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Servsafe Food Handler Practice test Questions and Answers 100% Pass Why is food safety important? - ANSWER-- to prevent and stop foodborne illness and contaminants from getting food and creating outbreaks - no loss of sales or business - to maintain a good reputation for the business what is ...

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  • November 19, 2024
  • 7
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers
  • ServSafe Manager
  • ServSafe Manager
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SophiaBennett
Servsafe Food Handler Practice test
Questions and Answers 100% Pass

Why is food safety important? - ANSWER✔✔-- to prevent and stop foodborne illness

and contaminants from getting food and creating outbreaks


- no loss of sales or business


- to maintain a good reputation for the business


what is five most common risk factors to keep food safe - ANSWER✔✔-Purchasing

ingredients from unsafe sources, holding foods at the wrong temperature,poor hygiene

practices, using contaminated tolls & equipment, improper cooking of foods


When a food service worker avoids personal behaviors that can contaminate food, they

are - ANSWER✔✔-practicing proper personal hygiene


what is the proper technique to wash hands - ANSWER✔✔-wet hands and arms, apply

soap, scrub hands and arms for 10-15 seconds, rinse hands and arms, dry hands and

arms.


A foodborne illness can be caused by cross-contamination when... - ANSWER✔✔--

foods touch contaminated surfaces right before being served


-dirty unwashed towels are used to clean food-contact surfaces

Copyright ©SOPHIABENNETT 2025 ACADEMIC YEARALL RIGHTS RESERVED. Page 1/7

, cross-contamination is - ANSWER✔✔-The spread of bacteria or pathogens from one

tool, food item or surface to another


The temperature zone of 41 degrees F to 135 degrees F is know as: - ANSWER✔✔-The

temperature danger zone


Food that has been held in temperature danger zone has been subjected to.... -

ANSWER✔✔-Time-temperature Abuse


An example of proper sanitization is - ANSWER✔✔-Washing, rinsing and sanitizing all

food contact surfaces between use and as needed.


Food contact surfaces can be sanitized by which methods - ANSWER✔✔-- Immersing in

water at least 171 degrees F for 30 seconds


- Using an approved chemical solution of: Chlorine, iodine or quats.


Time and temperature abuse happens when: - ANSWER✔✔-Foods are not held at the

proper temperature or cooled properly


At which part of the flow of food is food safety the biggest concern? - ANSWER✔✔--

Purchasing, receiving & storing


- prep, cooking , reheating & serving


- Holding & cooling




Copyright ©SOPHIABENNETT 2025 ACADEMIC YEARALL RIGHTS RESERVED. Page 2/7

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