Servsafe Practice Test Questions with 100% Correct Answers
why are infants and young children at higher risk for getting a foodborne
illness?
they have not yet built their immune systems
which bacteria is commonly linked with cooked rice dishes?
bacillus cereus
scombroid poisoning can be prevented by
purchasing fish from approved, reputable suppliers
which is a TCS food? saltines, bananas, sprouts, coffee
sprouts
which is a biological contaminant? bones in a chicken fillet, ciguatoxin in
a red snapper, metal shavings in a can of peaches, tomato juice served in a
pewter pitcher
ciguatoxin in a red snapper
Jaundice is a symptom of which foodborne illness?
hepatitis A
As apart of hand washing, food handlers must scrub their hands and arms for
10-15 seconds
what should a manager of a quick service operation do if a food-handler
reports having a sore throat and a fever?
restrict the food handler from working with food
to work with food, a foodhandler with a hand wound must
bandage the wound and wear a single-use glove
, Servsafe Practice Test Questions with 100% Correct Answers
which piece of jewelry is a foodhandler allowed to wear? diamond ring,
medical bracelet, plain-band ring, leather band watch
plain band ring
foodhandlers should wash their hands before and after
handling raw meat, poultry or seafood
foodhandler who spends an entire shift forming hamburger patties should
change gloves
every 4 hours during continual use, and more often as needed
how should the temperature of a shipment of sour cream be taken when it
arrives at an operation
remove the lid of a container and put the thermometer stem into the sour
cream
We have an expert-written solution to this problem!
condition should you reject a shipment of fresh chicken
no USDA or state department of agriculture stamp
cut melons should be stored at what internal temperature
41F or lower
all ready to eat TCS food that will be stored for longer than ____ hours
must be labled
24 hrs
what is the purpose for MSDS
inform staff of safe use and hazards associated with chemicals used in the
operation
What is the minimum internal temperature for seafood
why are infants and young children at higher risk for getting a foodborne
illness?
they have not yet built their immune systems
which bacteria is commonly linked with cooked rice dishes?
bacillus cereus
scombroid poisoning can be prevented by
purchasing fish from approved, reputable suppliers
which is a TCS food? saltines, bananas, sprouts, coffee
sprouts
which is a biological contaminant? bones in a chicken fillet, ciguatoxin in
a red snapper, metal shavings in a can of peaches, tomato juice served in a
pewter pitcher
ciguatoxin in a red snapper
Jaundice is a symptom of which foodborne illness?
hepatitis A
As apart of hand washing, food handlers must scrub their hands and arms for
10-15 seconds
what should a manager of a quick service operation do if a food-handler
reports having a sore throat and a fever?
restrict the food handler from working with food
to work with food, a foodhandler with a hand wound must
bandage the wound and wear a single-use glove
, Servsafe Practice Test Questions with 100% Correct Answers
which piece of jewelry is a foodhandler allowed to wear? diamond ring,
medical bracelet, plain-band ring, leather band watch
plain band ring
foodhandlers should wash their hands before and after
handling raw meat, poultry or seafood
foodhandler who spends an entire shift forming hamburger patties should
change gloves
every 4 hours during continual use, and more often as needed
how should the temperature of a shipment of sour cream be taken when it
arrives at an operation
remove the lid of a container and put the thermometer stem into the sour
cream
We have an expert-written solution to this problem!
condition should you reject a shipment of fresh chicken
no USDA or state department of agriculture stamp
cut melons should be stored at what internal temperature
41F or lower
all ready to eat TCS food that will be stored for longer than ____ hours
must be labled
24 hrs
what is the purpose for MSDS
inform staff of safe use and hazards associated with chemicals used in the
operation
What is the minimum internal temperature for seafood
