ServSafe Food Handler Questions and Answers 100% Verified

Document Content and Description Below

The three types of hazards that make food unsafe ✔✔biological, chemical, and physical Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as ✔✔Pathogen... s A food handler spills sanitizer into the fryer and then lets its soak into the grease. What type of hazard is this ✔✔Chemical 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 cleaning and sanitizing A food handler washes hands and changes gloves after prepping hamburgers and before chopping lettuce. The food handler is ✔✔practicing good personal hygeine A food handler who was called away while prepping a bowl of fruit put the bowl of fruit in the cooler. This is an example of ✔✔controlling time and temperature [Show More]

Last updated: 1 year ago

Preview 1 out of 6 pages