ServSafe Practice Test (60 questions) with complete solutions.

ServSafe Practice Test (60 questions) with complete solutions. Which group of individuals has a higher risk of foodborne illness? Teenagers Elderly people Women Vegetarians - correct answers.Elderly people Parasites are commonly associated with - correct answers.Seafood Ciguatera toxin is commonly found in - correct er Which is a TCS food? Saltines Bananas Baked potato Coffee - correct answers.Baked potato What type of toxin is ciguatera toxin? - correct answers.Biological What should foodservice operators do to prevent the spread of Hepatitis A? - correct answers.Exclude staff with jaundice from the operation To wash hands correctly, a food handler must first: a. apply soap b. wet hands and arms c. scrub hands and arms vigorously d. use a sing-use paper towel to dry hand - correct hands and arms What should foodservice operators do to prevent customer illness from Shigella spp.? - correct answers.Control flies inside and outside 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 item is considered acceptable work attire for a food handler? False eyelashes Nail polish Plain-band ring Antimicrobial plastic watch band - correct answers.Plain-band ring What task requires food handlers to wash their hands before and after doing it? a. Taking out garbage b. aprons c. Handling raw meat, poultry, or seafood d. Using chemicals that might affect food safety - correct answers.Handling raw meat, poultry, or seafood How should the temperature of a shipment of cottage cheese be taken when it arrives at an operation? - correct answers.Place the thermometer stem into an opened container Which action requires a food handler to change gloves? - correct answers.The food handler is wearing gloves that have been torn When should a shipment of fresh chicken be rejected? - correct answers.The receiving temperature is 50°F (10°C) Where should ground fish be stored in a cooler? a. Above shellfish b. Below ground poultry c. Above ready-to-eat food d. Below pork roasts - correct answers.Below pork roasts What is the maximum number of days that ready-to-eat food prepared on-site can be stored if held at 41°F (5°C)? - correct answers.7 days In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored in a cooler? - correct answers.Lettuce, fresh halibut, fresh beef roast, ground chicken What organization requires Material Safety Data Sheets? - correct answers.Occupational Safety and Health Administration What is the minimum internal cooking temperature for rice that is hot-held for service? - correct answers.135°F (57°C)