Servsafe Practice Test (50 questions with Answers) A+ Graded.

Who has the higher risk of foodborne illness? correct answers Elderly people Parasites are commonly associated with: correct answers seafood Ciguatera Toxin is commonly found in: correct answers amberjack What is a TCS Food? correct answers Baked potato Metal shavings are which type of contaminant correct answers Physical What should foodservice operations do to prevent the spread of hepatitis A? correct answers Exclude staff with jaundice from the operation To wash hands properly, a food handler must first correct answers wash hands and arms What should foodservice operators do to prevent customer illness from Shigella spp.? correct answers Control flies inside and outside of the operation. What must a food handler with a hand wound do to safely work with food? correct answers 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 answers Plain-band ring What task requires food handlers to wash their hands before and after doing it? correct answers Handling raw meat, poultry, or seafood Which action requires a food handler to change their gloves? correct answers 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 answers Place the thermometer stem into an opened container When should a shipment of fresh chicken be rejected? correct answers The receiving temperature is 50F Where should ground fish be stored in a cooler? correct answers below the pork roasts What is the maximum number of days that ready-to-eat food can be stored if held at 41F? correct answers 7 days