Servsafe Food handler all questions and answers also examinations with answers.

The three types of hazards that make food unsafe biological, chemical, and physical Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as Pathogens A food handler spills sanitizer into the fryer and then lets its soak into the grease. What type of hazard is th...

The purpose of a food safety management system is to Prevent foodborne illness by controlling risks and hazards A managers responsibility to actively control risk factors for foodborne illnesses is called: Active managerial control A manager asks a chef to continue cooking chicken breasts afte...

foodborne illness Disease transmitted to people by food foodborne illness outbreak when two or more people have the same symptoms requires investigation contamination presence of harmful substance in food time temp. abuse food out to long in temperature that promotes growth

Why is food safety important? - 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 Purchasing ingredients from u...

Hazards for the Environment Biological, chemical, and physical Biological hazards bacteria, viruses, parasites, and fungi Chemical hazards Cleaners, sanitizers, and polishes Physical hazards Bones in fillets and fruit pits

1.) What are three types of hazards that make food unsafe ? D.) chemical , physical , and biological 2.) cross-contamination occurs when .......? c.) pathogens transfer from one surface or food to another 3.) What is time-temperature abuse? a.) allowing food to stay at temperatures good for th...

1. It is important to cover food when storing it in order to a. seal in the flavor b. decrease discoloration c. prevent cross-contamination d. keep temperature consistent c. prevent cross contamination 2. A food handler has finished slicing raw pork. Before chopping lettuce, the food-contac...

cleaning removes food and other dirt from a surface sanitizing reduces pathogens on a surface to safe levels purpose of cleaning and sanitizing prevent the spread of pathogens to food and control pests items that should be cleaned and sanitized all surfaces including walls, floors, shelves,...