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servsafe food handler guide test|40 Questions and Answers
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servsafe food handler guide test|40Questions and Answers
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-temprature abuse? - -a.) allowing food to stay at
temperatures good for the growth of pathogens
-4.) a food handler accidently sprays a cleaner into the fryer oil and
continues to use the fryer. which type of hazard is this ? - -b.) chemical
-5.) a food handler transfers pathogens from hands to food. how could it
have been prevented ? - -b.) praticeing good personal hygiene
-6.) after cutting up melons, a food handler puts them in the cooler. What is
this an example of? - -b.) controlling time and temperature
-7.) a food handler uses the same cutting board to prepare raw meat and
then immediately to chop produce. This is an example of.....? - -c.) cross-
contamination
-8.) What is the correct order for hand washing? - -c.) What hands and
arms, apply soap, scrub hands and arms, rinse hands and arms, and dry
-9.) hands should be scrubbed with soap for how many seconds during hand
washing? - -d.) 10-15
-10.) a food handler has just finished busting a table. What must the food
handler do before handling food? - -a.) wash hands
-11.) when should hand aniceptics be used ? - -a.) after hand washing
-12.) hand washing sinks should be used for....? - -a.) hand washing only
-13.) a food handler has just finished preparing raw meat and is about to
start a new task. What does the food handler need to do with his or her
gloves ? - -d.) change them
-14.) a food handler has an infected wound on the finger. What must be
placed over the wound ? - -d.) a finger cot
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