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