SERVSAFE FOOD HANDLER GUIDE 6TH EDITION EXAM

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SERVSAFE FOOD HANDLER GUIDE 6TH EDITION EXAM

QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -18 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Using a Handwashing Sink

Answer:

Wash your hands only in a designated handwashing sink

Question 2: Poor Cleaning and Sanitizing

Answer:

transferring pathogens from incorrectly cleaned surfaces to food

Question 3: When to Change Gloves

Answer:

-As soon as they become dirty or torn -Before beginning a different task -After an interruption, such as taking a phone call -After handling raw meat, seafood, or poultry and before handling ready-to-eat food

Question 4: Hands and Nails

Answer:

Keep fingernails short, clean, and filed, Do not wear nail polish or false fingernails., make sure wounds are covered correctly

Question 5: Three types of hazards made food unsafe

Answer:

Biological, chemical, and physical

Question 6: Examples of physical hazards

Answer:

metal shavings, staples, dirt, glass, bandages, jewelry

Question 7: Examples of Biological Hazards

Answer:

bacteria, viruses, parasites, fungi

Question 8: Use Gloves Correctly

Answer:

Do not touch ready-to-eat food with your bare hands, only use single-use gloves when handling food, never rinse, wash, or reuse gloves, make sure the gloves fit your hands (not too loose or tight), wash your hands before putting on gloves when starting a new task.

Question 9: How to Wash Your Hands 20 seconds

Answer:

• Wet hands and arms
• Apply soap.
• Scrub hands and arms vigorously
• Rinse hands and arms thoroughly
• Dry hands and arms (use a single-use paper towel or hand dryer). Then use a paper towel to turn off

the faucet and open the restroom door

Question 10: cross-contamination

Answer:

Transferring pathogens from one surface or food to another

Question 11: Biological Hazards

Answer:

Tiny forms of life that you can't always see, taste, or smell

Question 12: Poor-personal hygiene

Answer:

Transferring pathogens from your body to food (Number One cause of foodborne-illness outbreaks at restaurant and foodservice operations.

Question 13: Physical Hazards

Answer:

Some physical hazards occur naturally in food, when objects fall into food

Question 14: Chemical Hazards

Answer:

chemicals in your operation can contaminate food

Question 15: Examples of Chemical Hazards

Answer:

cleaners, sanitizers, polishes

Question 16: Keeping Food Safe

Answer:

Practice good personal hygiene, control the time and temperature of food, prevent cross-contamination, clean and sanitize surfaces correctly

Question 17: Time-temperature abuse

Answer:

letting food stay too long at temperatures that are good for pathogen growth

Question 18: Foodborne Illness

Answer:

A disease that is transmitted to people through food