ProStart 1 ServSafe Test Review B5 The three types of hazards that make food unsafe are Biological environmental and chemical Biological chemical and sanitary Chemical physical and environmental ID: 762285
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ProStart 1 ServSafe Test Review B-5
The three types of hazards that make food unsafe are… Biological, environmental and chemical Biological, chemical and sanitary Chemical, physical and environmental Chemical, physical and biological
A food handler washes hands and changes gloves after prepping hamburgers and before chopping lettuce. The foodhandler is… Being too careful Practicing good personal hygiene Controlling time and temperature Cleaning and sanitizing the right way
Before use, a thermometer must be… New and clean Clean and dry Sanitized and dry Washed, rinsed and sanitized
In the cooler, an item is labeled “Fish: Use by today.” What should the foodhandler do? Use the fish because it was prepped today Do not use the fish and tell the manager Throw out the fish and don’t tell the manager Label the food with today’s date.
Droppings that look like grains of black pepper are a sign of… Cockroaches Rodents Flies Bees
ProStart 1 ServSafe Test Review B-6
The three types of hazards that make food unsafe are… Biological, environmental and chemical Biological, chemical and sanitary Chemical, physical and environmental Chemical, physical and biological
Before use, a thermometer must be… New and clean Clean and dry Sanitized and dry Washed, rinsed and sanitized
In the cooler, an item is labeled “Fish: Use by today.” What should the foodhandler do? Use the fish because it was prepped today Do not use the fish and tell the manager Throw out the fish and don’t tell the manager Label the food with today’s date.
ProStart 1 ServSafe Test Review B-7
The three types of hazards that make food unsafe are… Biological, environmental and chemical Biological, chemical and sanitary Chemical, physical and environmental Chemical, physical and biological
A food handler washes hands and changes gloves after prepping hamburgers and before chopping lettuce. The foodhandler is… Being too careful Practicing good personal hygiene Controlling time and temperature Cleaning and sanitizing the right way
A food handler washes hands and changes gloves after prepping hamburgers and before chopping lettuce. The foodhandler is… Being too careful Practicing good personal hygiene Controlling time and temperature Cleaning and sanitizing the right way
Before use, a thermometer must be… New and clean Clean and dry Sanitized and dry Washed, rinsed and sanitized
A food handler puts a thermometer into a pot of soup that is being hot-held. The reading is 139. Can the foodhandler serve the soup? No, it is still too cold No, the temperature is too high Yes, the temperature is within the correct range Yes, but only after it cools
A cook uses a cleaning towel to wipe up spills on the counter. When the cook is not using the towel where should it be stored? On the counter In sanitizer solution In the cook’s apron pocket In the back pocket of the cook’s work pants