Servsafe Practice Test (50 Questions and Answers) 1.Who has the higher risk of foodborne illness?:Ans- Elderly people
2.Parasites are commonly associated with:: Ans- seafood
3.Ciguatera Toxin is commonly found in:: Ans- amberjack
4.What is a TCS Food?: Baked potato
5.Metal shavings are which type of contaminant: Ans- Physical
6.What should foodservice operations do to prevent the spread of hepatitis A?: Ans- Exclude staff with jaundice from the operation
7.To wash hands properly, a food handler must first: wash hands and arms
8.What should foodservice operators do to prevent customer illness from Shigella spp.?: Ans- Control flies inside and outside of the operation.
9.What must a food handler with a hand wound do to safely work with food?: Ans- Bandage the wound with an impermeable cover and wear a single-use glove
10.What items are considered acceptable work attire for a food handler?: - Ans-Plain-band ring
11.What task requires food handlers to wash their hands before and after doing it?: Ans- Handling raw meat, poultry, or seafood .Which action requires a food handler to change their gloves?: Ans- The food handler is wearing gloves that have been torn.
13.How should the temperature of a shipment of cottage cheese be taken when it arrives in the operation?: Place the thermometer stem into an opened container
14.When should a shipment of fresh chicken be rejected?: The receiving temperature is 50F
15.Where should ground fish be stored in a cooler?: below the pork roasts
16.What is the maximum number of days that ready-to-eat food can be stored if held at 41F?: 7 days
17.In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored?: Lettuce, fresh halibut, fresh beef roast, ground chicken
18.What organization requires Material Safety Data Sheets?: OSHA
19.What is the minimum internal cooking temperature for rice that is hot-
held for service?: 135F
2.Parasites are commonly associated with:: Ans- seafood
3.Ciguatera Toxin is commonly found in:: Ans- amberjack
4.What is a TCS Food?: Baked potato
5.Metal shavings are which type of contaminant: Ans- Physical
6.What should foodservice operations do to prevent the spread of hepatitis A?: Ans- Exclude staff with jaundice from the operation
7.To wash hands properly, a food handler must first: wash hands and arms
8.What should foodservice operators do to prevent customer illness from Shigella spp.?: Ans- Control flies inside and outside of the operation.
9.What must a food handler with a hand wound do to safely work with food?: Ans- Bandage the wound with an impermeable cover and wear a single-use glove
10.What items are considered acceptable work attire for a food handler?: - Ans-Plain-band ring
11.What task requires food handlers to wash their hands before and after doing it?: Ans- Handling raw meat, poultry, or seafood .Which action requires a food handler to change their gloves?: Ans- The food handler is wearing gloves that have been torn.
13.How should the temperature of a shipment of cottage cheese be taken when it arrives in the operation?: Place the thermometer stem into an opened container
14.When should a shipment of fresh chicken be rejected?: The receiving temperature is 50F
15.Where should ground fish be stored in a cooler?: below the pork roasts
16.What is the maximum number of days that ready-to-eat food can be stored if held at 41F?: 7 days
17.In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored?: Lettuce, fresh halibut, fresh beef roast, ground chicken
18.What organization requires Material Safety Data Sheets?: OSHA
19.What is the minimum internal cooking temperature for rice that is hot-
held for service?: 135F
