ServSafe Food Handler Part 1 & 2 Flashcard

Front

The three categories of food safety hazards are biological, physical and

Back

chemical.

Front

Metal shavings are which type of contaminant?

Back

physical

Front

Fungi, parasites, bacteria, and viruses are what type of hazards?

Back

biological

Front

Sanitizers, polishes, and cleaners are what type of hazard?

Back

chemical

Front

Transferring pathogens from one surface or food to another is an example of

Back

cross-contamination

Front

Leaving raw beef on a prep table to thaw is risky because of

Back

time-temperature abuse

Front

Using the same cutting board for raw chicken and vegetables for a salad is risky because of

Back

cross-contamination

Front

What is time temperature abuse?

Back

Food left at temperatures good for growth of pathogens.

Front

Which of the following is your responsibility as a food handler?
Practicing good personal hygiene,
Controlling time and temperature of food,
Preventing cross-contamination,
Cleaning and sanitizing surfaces correctly,
All of the choices are the responsibilities of food handlers

Back

All of the choices are the responsibilities of food handlers

Front

What is the number one cause of foodborne illness outbreaks?

Back

Poor personal hygiene