Safe Food Handler-Module 1 Review (ServSafe)

Front

What type of contaminant is this? Options: Physical, Chemical, Biological

Back

Physical

Front

What type of hazard occurs when pathogens are transferred to food?

Back

Biological

Front

Match the contaminant with the appropriate category: Cleaning supplies

Back

Chemical

Front

Match the contaminant with the appropriate category: egg shells

Back

Physical

Front

Match the contaminant with the appropriate category: Bacteria

Back

Biological

Front

Which of the following would help prevent physical contamination? Properly washing hands for a full 20 seconds, Requiring food handlers to wear hair restraints, Making sure to have a clean apron, Storing chemicals away from prep areas

Back

Requiring food handlers to wear hair restraints

Front

What is the most important part of personal hygiene?

Back

Hand washing

Front

How long should food handlers spend SCRUBBING hands when washing?

Back

10-15 seconds

Front

Which of these represents a time when food handlers must wash their hands?
After handling money, After putting on their apron, After setting up dish washer, After delivering food to a guest

Back

After handling money

Front

When are hand antiseptics allowed?

Back

After hand washing.