Serv-Safe Practice Test (60 questions). 100% Accurate Answers, rated A+

Serv-Safe Practice Test (60 questions). 100% Accurate Answers, rated A+ Which group of individuals has a higher risk of foodborne illness? Teenagers Elderly people Women Vegetarians - -Elderly people Parasites are commonly associated with - -Seafood Ciguatera toxin is commonly found in - -grouper Which is a TCS food? Saltines Bananas Baked potato Coffee - -Baked potato What type of toxin is ciguatera toxin? - -Biological What should foodservice operators do to prevent the spread of Hepatitis A? - -Exclude staff with jaundice from the operation To wash hands correctly, a food handler must first: a. apply soap b. wet hands and arms c. scrub hands and arms vigorously d. use a sing-use paper towel to dry hand - -wet hands and arms What should foodservice operators do to prevent customer illness from Shigella spp.? - -Control flies inside and outside the operation What must a food handler with a hand wound do to safely work with food? - -Bandage the wound with an impermeable cover and wear a single-use glove What item is considered acceptable work attire for a food handler? False eyelashes Nail polish Plain-band ring Antimicrobial plastic watch band - -Plain-band ring What task requires food handlers to wash their hands before and after doing it? a. Taking out garbage b. aprons c. Handling raw meat, poultry, or seafood d. Using chemicals that might affect food safety - -Handling raw meat, poultry, or seafood How should the temperature of a shipment of cottage cheese be taken when it arrives at an operation? - -Place the thermometer stem into an opened container Which action requires a food handler to change gloves? - -The food handler is wearing gloves that have been torn When should a shipment of fresh chicken be rejected? - -The receiving temperature is 50°F (10°C) Where should ground fish be stored in a cooler? a. Above shellfish b. Below ground poultry c. Above ready-to-eat food d. Below pork roasts - -Below pork roasts What is the maximum number of days that ready-to-eat food prepared on-site can be stored if held at 41°F (5°C)? - -7 days In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored in a cooler? - -Lettuce, fresh halibut, fresh beef roast, ground chicken What organization requires Material Safety Data Sheets? - -Occupational Safety and Health Administration What is the minimum internal cooking temperature for rice that is hot-held for service? - -135°F (57°C) What food item does the Food and Drug Administration advice against offering on a children's menu? - -Rare cheeseburgers