Study Guide for ServSafe Food Handler Certification.pdf file:///C:/Users/HP/Desktop/SSSSSSS/Study%20Guide%20for%20S
SERVSAFE Food Handler Certification Study Guide
1. The three types of hazards that make food unsafe
ANS biological, chemical, and physical
2. Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as
ANS Pathogens
3. A food handler spills sanitizer into the fryer and then lets its soak into the grease.
What type of hazard is this
ANS 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
ANS poor cleaning and sanitizing
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,Study Guide for ServSafe Food Handler Certification.pdf file:///C:/Users/HP/Desktop/SSSSSSS/Study%20Guide%20for%20S
5. A food handler washes hands and changes gloves after prepping hamburg- ers and
before chopping lettuce. The food handler is
ANS practicing good personal hygiene
6. 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
7. A food handler uses different cutting boards to chop raw beef and slice melons. This
is an example of
ANS preventing cross contamination
8. The proper order os steps of handwashing are
ANS Wet, Apply soap, Scrub, Rinse, Dry
9. During the hand washing process you should scrub for
ANS 10 - 15 seconds (Washing hands for a total of 20 seconds)
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