ServSafe Practice test
Study online at https://quizlet.com/_hx9c0v
1. Which group of individuals has a higher risk of foodborne illness?
A Teenagers
B Elderly people
C Women
D Vegetarians: B elderly people
2. Parasites are commonly associated with
A seafood.
B eggs.
C potatoes.
D ready-to-eat food.: A seafood
3. Ciguatera toxin is commonly found in
A amberjack.
B pollock.
C tuna.
D cod.: A amberjack
4. Which is a TCS food?
A Saltines
B Bananas
C Baked potato
D Coffee: C baked potato
5. Metal shavings are which type of contaminant?
A Biological
, ServSafe Practice test
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B Physical
C Chemical
D Microbial: B physical
6. What should foodservice operators do to prevent the spread of hepatitis A?
A Cook food to minimum internal temperatures
B Freeze fish for 36 hours before serving
C Exclude staff with jaundice from the operation
D purchase mushrooms from approved, reputable suppliers: C Exclude staff with
jaundice from the operation
7. 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 single-use paper towel to dry hands.: B wet hands and arms
8. What should foodservice operators do to prevent customer illness from
Shigella spp.?
A Freeze food at temperatures below 0 ̊
B Exclude food handlers diagnosed with jaundice
C Purchase shellfish from approved suppliers
D Control flies inside and outside the operation: D control flies inside and outside the operation
9. What must a food handler with a hand wound do to safely work with food?
A Bandage the wound with an impermeable cover and wear a single-use glove
Study online at https://quizlet.com/_hx9c0v
1. Which group of individuals has a higher risk of foodborne illness?
A Teenagers
B Elderly people
C Women
D Vegetarians: B elderly people
2. Parasites are commonly associated with
A seafood.
B eggs.
C potatoes.
D ready-to-eat food.: A seafood
3. Ciguatera toxin is commonly found in
A amberjack.
B pollock.
C tuna.
D cod.: A amberjack
4. Which is a TCS food?
A Saltines
B Bananas
C Baked potato
D Coffee: C baked potato
5. Metal shavings are which type of contaminant?
A Biological
, ServSafe Practice test
Study online at https://quizlet.com/_hx9c0v
B Physical
C Chemical
D Microbial: B physical
6. What should foodservice operators do to prevent the spread of hepatitis A?
A Cook food to minimum internal temperatures
B Freeze fish for 36 hours before serving
C Exclude staff with jaundice from the operation
D purchase mushrooms from approved, reputable suppliers: C Exclude staff with
jaundice from the operation
7. 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 single-use paper towel to dry hands.: B wet hands and arms
8. What should foodservice operators do to prevent customer illness from
Shigella spp.?
A Freeze food at temperatures below 0 ̊
B Exclude food handlers diagnosed with jaundice
C Purchase shellfish from approved suppliers
D Control flies inside and outside the operation: D control flies inside and outside the operation
9. What must a food handler with a hand wound do to safely work with food?
A Bandage the wound with an impermeable cover and wear a single-use glove
