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Some bacteria, viruses, parasites, and fungi that can’t be seen, tasted, or smelled can cause an illness. These are known as:  \na. poisons  \nb. pathogens  \nc. pesticides  \n2. The three types of hazards that make food unsafe are  \na. biological, chemical, and physical  \nb. chemical, environmental, and physical  \nc. sanitary, biological, and chemical  \n3. A food handler cleans dirty dishes using only hot water and then puts them away with the rest of the clean dishes. This is an example of  \na. cross-contamination  \nb. time-temperature abuse  \nc. poor cleaning and sanitizing  \n4. A food handler washes hands and changes gloves after prepping hamburgers and before chopping lettuce. This food handler is  \na. practicing good personal hygiene  \nb. cleaning and sanitizing the right way  \nc. controlling time and temperature  \n5. Hands should be dried with  \na. your apron b. a dish cloth c. a single-use paper towel  \n6. Hands and arms should be scrubbed for   seconds.  \na. 1-2  \nb. 10-15  \nc. 3-5  \n7. A food handler put the bowl of fruit in the cooler when she was called away from the kitchen. This is an example of  \na. controlling time and temperature  \nb. cleaning and sanitizing correctly  \nc. preventing cross-contamination  \n8. A food handler uses different cutting boards to chop raw beef and slice melons. This is an example of  \na. cleaning and sanitizing the right way  \nb. practicing good hygiene  \nc. preventing cross-contamination  \n9. Handwashing sinks should be used for  \na. handwashing and cleaning vegetables  \nb. handwashing only  \nc. handwashing and mopping water  \n10. Antiseptics should be used  \na. when no gloves are available  \nb. instead of handwashing  \nc. after handwashing  \n11. Tell your manager if you have  \na. diarrhea  \nb. toothache  \nc. headache  \n12. Where should you check the temperature of food?  \na. on the top surface  \n[b. in](b. in) the thickest part  \n[c. in](c. in) the thinnest part  \n13. Cold food must be kept at   or lower.  \na. 41⁰  \nb. 61⁰  \nc. 51⁰  \n14. Which food item needs time and temperature control to keep it safe?  \na. fried chicken breast  \nb. bag of flour  \nc. can of corn  \n15. Pathogens grow well between which temperatures?  \na. 60⁰ -150⁰  \nb. 41⁰ -135⁰  \nc. 39⁰ -100⁰  \n16. A thermometer must be   before use.  \na. new and clean  \nb. clean and dry  \nc. washed, rinsed, and sanitized  \n17. What jewelry can be worn while working around food?  \na. a plain metal ring  \nb. a watch  \nc. a necklace  \n18. If you don’t have time to get a clean apron before your shift starts what should you do?  \na. borrow an apron from your friend  \nb. ask the manager for a clean apron  \nc. wear the dirty one until you can find a clean one  \n19. Wash your hands before  \na. taking out the garbage  \nb. coughing  \nc. starting work for the day  \n20. If you suspect that a food item has been contaminated, what should you do?  \na. label it , set it aside, and notify the manager  \nb. nothing  \nc. throw the food away  \n21. If you cannot find the ice scoop to refill a customer’s drink cup, what should you do?  \na. nothing  \nb. scoop the ice with your hands  \nc. find the ice scoop and use it to scoop the ice  \n22. You are carrying clean utensils by the parts that touch food. Is this the correct way to carry them?  \na. yes, it’s okay to touch the parts that touch food  \n[b. no](b. no), utensils should never be held by the parts that touch food  \nc. yes, it’s okay as long as the customers do not see you doing it  \n23. The transfer of pathogens from one surface to another is called  \na. pathogenic spread  \nb. cross-contamination  \nc. surface safety  \n24. An item in the freezer has this label – “Fish: Use by today.” What should you do?  \na. throw it away  \nb. use the fish because it was prepped today  \n[c. do](c. do) not use the fish and tell the manager  \n25. Ready to eat food that was prepped by a food handler must have a label that includes the name of the   and the   .  \n[a. food](a. ","cbCaijLGGd6CwBNl","https://ap.wps.com/l/cbCaijLGGd6CwBNl","pdf",121351,"English","# ServSafe Practice Test 2\n## Food hazards and food safety fundamentals\n## Hand hygiene, utensils, and cross-contamination\n## Cleaning, sanitizing, and temperature control\n## Labels, allergens, and reporting illness","[{\"question\":\"What are pathogens and why do they matter in food safety?\",\"answer\":\"Pathogens are bacteria, viruses, parasites, and fungi that can cause illness. They matter because controlling food hazards helps prevent foodborne disease.\"},{\"question\":\"How can a food handler prevent cross-contamination?\",\"answer\":\"Use practices like separating raw foods from ready-to-eat foods, using different cutting boards for different items, and storing food correctly to avoid transferring pathogens between surfaces.\"},{\"question\":\"What should you do if you suspect a food item is contaminated?\",\"answer\":\"Label the item, set it aside, and notify the manager. Do not ignore the risk or assume it is safe.\"}]","ServSafe Practice Test 2 | PDF",1790926740]