Servsafe Food Handlers

Servsafe Food Handlers

Assessment

Flashcard

Other

9th - 12th Grade

Practice Problem

Hard

Created by

Wayground Content

FREE Resource

Student preview

quiz-placeholder

40 questions

Show all answers

1.

FLASHCARD QUESTION

Front

What are three types of hazards that make food unsafe? Biological, environmental and chemical, Biological, chemical and sanitary, Chemical, physical, and environmental, Chemical, physical and biological

Back

Chemical, physical and biological

2.

FLASHCARD QUESTION

Front

Cross-contamination occurs when:

Back

Pathogens transfer from one surface to another

3.

FLASHCARD QUESTION

Front

What is time-temperature abuse?

Back

Allowing food to stay at temperatures good for the growth of pathogens.

4.

FLASHCARD QUESTION

Front

A food handler accidentally sprays a cleaner into the fryer oil and continues to use the fryer. What type of hazard is this?

Back

Chemical

5.

FLASHCARD QUESTION

Front

A food handler transfers pathogens from hands to food. How could it have been prevented?

Back

Practicing good personal hygiene

6.

FLASHCARD QUESTION

Front

After cutting up melons, a food handler puts them in the cooler. What is this an example of?

Back

Controlling time and temperature

7.

FLASHCARD QUESTION

Front

A food handler uses the same cutting board to prepare raw meat and then immediately to chop produce. This is an example of:

Back

Cross-contamination

Create a free account and access millions of resources

Create resources

Host any resource

Get auto-graded reports

Google

Continue with Google

Email

Continue with Email

Classlink

Continue with Classlink

Clever

Continue with Clever

or continue with

Microsoft

Microsoft

Apple

Apple

Others

Others

Already have an account?