ServSafe Practice Test (60 questions)
ServSafe Practice Test (60 questions)
Study online at https://quizlet.com/_3co9ni
1. Which group of individuals has a higher risk of food- Elderly people
borne illness?
Teenagers
Elderly people
Women
Vegetarians
2. Parasites are commonly associated with Seafood
3. Ciguatera toxin is commonly found in grouper
4. Which is a TCS food? Baked potato
Saltines
Bananas
Baked potato
Coffee
5. What type of toxin is ciguatera toxin? Biological
6. What should foodservice operators do to prevent the Exclude staff with jaundice
spread of Hepatitis A? from the operation
7. To wash hands correctly, a food handler must first: wet hands and arms
a. apply soap
b. wet hands and arms
c. scrub hands and arms vigorously
d. use a sing-use paper towel to dry hand
8. What should foodservice operators do to prevent cus- Control flies inside and
tomer illness from Shigella spp.? outside the operation
9. What must a food handler with a hand wound do to
safely work with food?
1/8
, ServSafe Practice Test (60 questions)
ServSafe Practice Test (60 questions)
Study online at https://quizlet.com/_3co9ni
Bandage the wound with
an impermeable cover and
wear a single-use glove
10. What item is considered acceptable work attire for a Plain-band ring
food handler?
False eyelashes
Nail polish
Plain-band ring
Antimicrobial plastic watch band
11. What task requires food handlers to wash their hands Handling raw meat, poul-
before and after doing it? try, or seafood
a. Taking out garbage
b. aprons
c. Handling raw meat, poultry, or seafood
d. Using chemicals that might affect food safety
12. How should the temperature of a shipment of cottage Place the thermometer
cheese be taken when it arrives at an operation? stem into an opened con-
tainer
13. Which action requires a food handler to change The food handler is wear-
gloves? ing gloves that have been
torn
14. When should a shipment of fresh chicken be rejected? The receiving temperature
is 50°F (10°C)
15. Where should ground fish be stored in a cooler? Below pork roasts
a. Above shellfish
b. Below ground poultry
2/8
ServSafe Practice Test (60 questions)
Study online at https://quizlet.com/_3co9ni
1. Which group of individuals has a higher risk of food- Elderly people
borne illness?
Teenagers
Elderly people
Women
Vegetarians
2. Parasites are commonly associated with Seafood
3. Ciguatera toxin is commonly found in grouper
4. Which is a TCS food? Baked potato
Saltines
Bananas
Baked potato
Coffee
5. What type of toxin is ciguatera toxin? Biological
6. What should foodservice operators do to prevent the Exclude staff with jaundice
spread of Hepatitis A? from the operation
7. To wash hands correctly, a food handler must first: wet hands and arms
a. apply soap
b. wet hands and arms
c. scrub hands and arms vigorously
d. use a sing-use paper towel to dry hand
8. What should foodservice operators do to prevent cus- Control flies inside and
tomer illness from Shigella spp.? outside the operation
9. What must a food handler with a hand wound do to
safely work with food?
1/8
, ServSafe Practice Test (60 questions)
ServSafe Practice Test (60 questions)
Study online at https://quizlet.com/_3co9ni
Bandage the wound with
an impermeable cover and
wear a single-use glove
10. What item is considered acceptable work attire for a Plain-band ring
food handler?
False eyelashes
Nail polish
Plain-band ring
Antimicrobial plastic watch band
11. What task requires food handlers to wash their hands Handling raw meat, poul-
before and after doing it? try, or seafood
a. Taking out garbage
b. aprons
c. Handling raw meat, poultry, or seafood
d. Using chemicals that might affect food safety
12. How should the temperature of a shipment of cottage Place the thermometer
cheese be taken when it arrives at an operation? stem into an opened con-
tainer
13. Which action requires a food handler to change The food handler is wear-
gloves? ing gloves that have been
torn
14. When should a shipment of fresh chicken be rejected? The receiving temperature
is 50°F (10°C)
15. Where should ground fish be stored in a cooler? Below pork roasts
a. Above shellfish
b. Below ground poultry
2/8
