ServSafe Practice Test (With Solutions)

Which group of individuals has a higher risk of food-borne illness? correct answers elderly people Parasites are commonly associated with correct answers seafood Ciguatera is commonly found in correct answers amberjack Which is a TCS food? correct answers baked potato What type of toxin is a 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 properly, a food handler must first correct answers wet 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? 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 When should food handlers who spend an entire shift forming hamburger patties change their gloves? correct answers when the gloves are dirty or torn 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 When should a shipment of fresh chicken be rejected? correct answers the receiving temperature is 50F (10C) Where should ground fish be stored in a cooler? correct answers below 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