ServSafe Employee guide

Three types of hazards that make food unsafe are

• Biological, environmental, and chemical
• Biological, chemical, and sanitary
• Chemical, physical, and environmantal
• Chemical, physical, and biological

Some bacteria, viruses, parasites, and fungi that can't be seen, tasted, or smelled can cause an illness. These are known as

• Pathogens
• Carcinogens
• Poisons
• Pesticides

A food-handler accidentally spills sanitizer into the fryer grease and then let it soak in the grease. Which type of hazard is this?

• Biological 
• Chemical 
• Physical 
• Environmental

A food-handler cleans dirty dishes using hot water and then puts them away with the rest of the clean dishes. This is an example of?

• Poor personal hygiene
• Time-temperature abuse
• Cross-contamination
• Poor cleaning and sanitizing

A food-handler washes hands and changes gloves after hamburgers and before chopping lettuce. The food-handler is

• Being too careful
• Practicing good personal hygiene
• Controlling time and temperature
• Cleaning and sanitizing the right way

A food-handler who was called way while prepping a bowl of fruit put the bowl of fruit in the cooler. This is an example of?

• Practicing good personal hygiene 
• Controlling time and temperature
• Preventing cross-contamination
• cleaning and sanitizing the right water

A food-handler uses different cutting boards to chop raw beef and slices melons. This is an example of?

• Practicing good personal hygiene
• Controlling time and tempurature
• Preventing cross-contamination
• Cleaning and sanitizing the right way

Which is the correct order for hand-washing?

• Wet hands and arms, apply soap, rinse hands and arms, and dry
• Apply soap, wet hands and arms, rinse hands and arms, and dry
• Wet hands and arms, apply soap, scrub hands and arms, rinse hands and arms, and dry
• Apply soap, scrub hands and arms, rinse hand and arms, and dry

During the hand-washing process, hands and arms should be scrubbed for _____ sec.

• 1-2
• 3-5
• 6-9
• 10-15

Hands should be dried with

• An apron
• Uniform pants
• A uniform top
• A single-use paper towel