Servsafe Practice Test Grade A+ Assured/latest update.

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