ServSafe

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

Cross-contamination occurs when:

• Labels do not contain information on allergens
• Food is not held at the correct temperature
• Pathogens transfer from one surface to another
• Deliveries of frozen food are rejected

What is time-temperature abuse?

• Allowing food to stay at temperatures good for the growth of pathogens
• Receiving frozen food frozen
• Transferring pathogens from one surface to another
• Staying home when sick with a fever

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

• Biological
• Chemical
• Physical
• Environmental

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

• Preventing cross contamination
• Practicing good personal hygiene
• Controlling time and temperature
• Cleaning and sanitizing correctly

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

• Practicing good personal hygiene
• Controlling time and temperature
• Preventing cross-contamination
• Correctly cleaning and sanitizing

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

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

Which is the correct order for handwashing?

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

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

• 1-2
• 3-5
• 6-9
• 10-15

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

• Wash hands
• Apply hand sanitizer
• Rinse hands
• Wipe hands clean