The three types of hazards that make food unsafe - Ans - biological, chemical, and physical
Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as - Ans - Pathogens
A food handler spills sanitizer into the fryer and then lets its soak into the grease. ...
ServSafe Food Handler questions with correct answers
The three types of hazards that make food unsafe - Ans - biological, chemical, and physical
Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as - Ans - Pathogens
A food handler spills sanitizer into the fryer and then lets its soak into the grease. What type of hazard is this - Ans - 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 - Ans - poor cleaning and sanitizing
A food handler washes hands and changes gloves after prepping hamburgers and before chopping lettuce. The food handler is - Ans - 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 - Ans - controlling time and temperature
A food handler uses different cutting boards to chop raw beef and slice melons. This is an example of - Ans - preventing cross contamination
The proper order os steps of handwashing are - Ans - Wet, Apply soap, Scrub, Rinse, Dry During the hand washing process you should scrub for - Ans - 10 - 15 seconds
(Washing hands for a total of 20 seconds)
Hands should be dried with - Ans - a single-use paper towel
When should hand antiseptics be used - Ans - After Handwashing
Food handlers should wash their hands before - Ans - starting work for the day
Hand washing sinks are used for... - Ans - 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? - Ans - NO
What jewelry can food handlers wear while working - Ans - 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? - Ans - Ask the manager for a clean apron
Food handlers must tell the manager when they have what symptom - Ans - Diarrhea
Pathogens grow well in what temperature range - Ans - 41 degrees F - 135 degrees F
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