Exam (elaborations)
ServSafe Food Handler Questions and Answers (2024 / 2025) (Verified Answers)
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ServSafe Food Handler Questions and Answers (2024 / 2025) (Verified Answers)
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By: gazikarim • 1 month ago
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1 /6ServSafe Food Handler1.The three types of hazards that make food unsafe: biological, chemical, and physical
2.Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as: Pathogens
3.A food handler spills sanitizer into the fryer and then lets its soak into the
grease. What type of hazard is this: Chemical
4.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
5.A food handler washes hands and changes gloves after prepping
hamburg- ers and before chopping lettuce. The food handler is: practicing
good personal hygeine
6.A food handler who was called away while prepping a bowl of fruit put the 2 /6bowl of fruit in the cooler. This is an example of: controlling time and
temperature
7.A food handler uses different cutting boards to chop raw beef and slice melons. This is an example of: preventing cross contamination
8.The proper order os steps of handwashing are: Wet, Apply soap, Scrub, Rinse, Dry
9.During the hand washing process you should scrub for: 10 - 15 seconds (Washing hands for a total of 20 seconds)
10.Hands should be dried with: a single-use paper towel
11.When should hand antiseptics be used: After Handwashing
12.Food handlers should wash their hands before: starting work for the day
13.Hand washing sinks are used for...: Hand washing ONLY
14.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
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