ServSafe Practice Test

Which group of individuals has a higher risk of food-borne illness? - Answer- elderly people Parasites are commonly associated with - Answer- seafood Ciguatera is commonly found in - Answer- amberjack Which is a TCS food? - Answer- baked potato What type of toxin is a ciguatera toxin? - Answer- biological What should foodservice operators do to prevent the spread of hepatitis A? - Answer- Exclude staff with jaundice from the operation To wash hands properly, a food handler must first - Answer- wet hands and arms What should foodservice operators do to prevent customer illness from Shigella spp.? - Answer- control flies inside and outside the operation What must a food handler with a hand wound do to safely work with food? - Answer- bandage the wound with an impermeable cover and wear a single use glove What item is considered acceptable work attire for a food handler? - Answer- plain band ring What task requires food handlers to wash their hands before and after doing it? - Answer- handling raw meat, poultry, or seafood When should food handlers who spend an entire shift forming hamburger patties change their gloves? - Answer- 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? - Answer- place the thermometer stem into an opened container When should a shipment of fresh chicken be rejected? - Answer- the receiving temperature is 50F (10C) Where should ground fish be stored in a cooler? - Answer- below pork roasts What is the maximum number of days that ready to eat food can be stored if held at 41F? - Answer- 7 days In the top to botto