ServSafe Practice Exam |Question and Answer| UPDATED!!! []

ServSafe Practice Exam |Question and Answer| UPDATED!!! [] 1 Which group of individuals has a higher risk of foodborne illness? A Teenagers B Elderly people C Women D Vegetarian *Ans* B Elderly people 2 Parasites are commonly associated with A seafood. B eggs. C potatoes. D ready-to-eat food. *Ans* A seafood. 3 Ciguatera toxin is commonly found in A amberjack. B pollock. C tuna. D cod. *Ans* A amberjack. 4 Which is a TCS food? A Saltines B Bananas C Baked potato D Coffee *Ans* C Baked potato 5 Metal shavings are which type of contaminant? A Biological B Physical C Chemical D Microbial *Ans* 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 *Ans* 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. *Ans* 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 *Ans* 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 B Bandage the wound and avoid contact with food for the rest of the shift C Wash the wound and wear a single-use glove D Apply iodine solution and a permeable bandage *Ans* A Bandage the wound with an impermeable cover and wear a single-use glove