Serv-Safe Food Handler Exam; Q’s & A’s 100%
Solved
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 ...
Serv-Safe Food Handler Exam; Q’s & A’s 100%
Solved
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 this ✔✔Chemical
A food handler cleans dirty dishes using hot water and then puts them away
with the rest of the
clean dishes. This is an example of ✔✔poor cleaning and sanitizing
A food handler washes hands and changes gloves after prepping hamburgers
and before
chopping lettuce. The food handler is ✔✔practicing good personal hygeine
A food handler who was called away while prepping a bowl of fruit put the bowl
of fruit in the
cooler. This is an example of ✔✔controlling time and temperature
A food handler uses different cutting boards to chop raw beef and slice melons.
This is an
, Serv-Safe Food Handler Exam; Q’s & A’s 100%
Solved
example of ✔✔preventing cross contamination
The proper order os steps of handwashing are ✔✔Wet, Apply soap, Scrub,
Rinse, Dry
During the hand washing process you should scrub for ✔✔10 - 15 seconds
(Washing hands for a total of 20 seconds)
Hands should be dried with ✔✔a single-use paper towel
When should hand antiseptics be used ✔✔After Handwashing
Food handlers should wash their hands before ✔✔starting work for the day
Hand washing sinks are used for... ✔✔Hand washing ONLY
A food handler places dirty pans in the hand washing sink because there is no
room in the three -
compartment sink. Is this acceptable? ✔✔NO
What jewelry can food handlers wear while working ✔✔Plain metal ring
A food handler does not have time to get a clean apron before the shift starts.
What should the
food handler do? ✔✔Ask the manager for a clean apron
Food handlers must tell the manager when they have what symptom
✔✔Diarrhea
, Serv-Safe Food Handler Exam; Q’s & A’s 100%
Solved
Pathogens grow well in what temperature range ✔✔41 degrees F - 135 degrees
F
Which of the following foods needs time and temperature control? can of corn,
fried chicken
breast, container of salt, bag of flour ✔✔fried chicken breast
before use a thermometer must be ✔✔washed, rinsed and sanitized
where should a food handler check the temperature of food? ✔✔In the thickest
part
Cold foods must be kept at ✔✔41 degrees F or lower
If a pot of soup registers 139 degrees on the thermometer is it safe to serve?
✔✔Yes, the
temperature is within the correct range (135 degrees F or over)
How do you label ready to eat foods that have been prepped? ✔✔name of food;
and use by date
If a food is labelled "Fish: use by today" what should you do? ✔✔Do not use the
fish and tell the
manager
the transfer of pathogens from one surface to another is known as ✔✔cross -
contamination
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