Servsafe Food Handler Examination

22. Food handlers who cut raw vegetables and raw poultry on different cutting surfaces are taking steps to prevent the a. transfer of pathogens from one surface to another b. poultry from being held at room temperature c. raw poultry from contaminating their hands d. contamination of the food with cleaning chemicals {Ans: a. transfer of pathogens from one surface to another}35. The transfer of pathogen from one surface to another is called a. micro-transmission b. pathogenic spread c. cross contamination d. surface saftey {Ans: c. cross contamination}30. When should food handlers wash their hands? a. before cleaning dirty dishes b. before handling chemicals c. after their shift ends d. after handling money {Ans: d. after handling money}5. Which item must be applied over a bandage on a food handler's finger? a. tape b. gauze c. finger cot d. splint {Ans: c. finger cot}12. A food handler noticed that the temperature of the cooler is 55 degrees F(13 degrees C). What should the food handler do next? a. put all the food in the freezer b. turn the thermostat down c. move the food to another cooler d. tell the manager {Ans: d. tell the