SERVSAFE Food Handler Exam Questions

7 SERVSAFE Food Handler Exam Questions & Answers 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 5.A food handler washes hands and changes gloves after prepping hamburg- ers and before chopping lettuce. The food handler is 1 / 2

7 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) 10.Hands should be dried with ANS a single-use paper towel