Servsafe Practice Test Questions and correct answers

Who has the higher risk of foodborne illness? -ANSWER- Elderly people Parasites are commonly associated with: -ANSWER- seafood Ciguatera Toxin is commonly found in: -ANSWER- amberjack What is a TCS Food? -ANSWER- Baked potato Metal shavings are which type of contaminant -ANSWER- Physical What should foodservice operations 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- wash hands and arms What should foodservice operators do to prevent customer illness from Shigella spp.? -ANSWER- Control flies inside and outside of 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 items are 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 Which action requires a food handler to change their gloves? -ANSWER- The food handler is wearing gloves that have been torn. How should the temperature of a shipment of cottage cheese be taken when it arrives in the 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 Where should ground fish be stored in a cooler? -ANSWER- below the 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 top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored? -ANSWER- Lettuce, fresh halibut, fresh beef roast, ground chicken What organization requires Material Safety Data Sheets? -ANSWER- OSHA