Servsafe Food Handlers

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

Front

Cross-contamination occurs when:

Back

Pathogens transfer from one surface to another

Front

What is time-temperature abuse?

Back

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

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

Front

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

Back

Practicing good personal hygiene

Front

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

Back

Controlling time and temperature

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

Front

Which is the correct order for handwashing? Wet hands and arms, apply soap, scrub hands and arms, rinse hands and arms, and dry.

Back

Wet hands and arms, apply soap, scrub hands and arms, rinse hands and arms, and dry

Front

Hands should be scrubbed with soap for how many seconds during handwashing?

Back

10-15

Front

A food handler has just finished busing a table. What must the food handler do before handling food?

Back

Wash hands