SERVSAFE PRACTICE TEST QUESTIONS WITH CORRECT DETAILED ANSWERS ALREADY GRADED A+ < LATEST VERSION 2025>

SERVSAFE PRACTICE TEST QUESTIONS WITH CORRECT DETAILED ANSWERS ALREADY GRADED A+ &lt; LATEST VERSION 2025&gt; 1. Which group of individuals has a higher risk of food borne illness? - ANSWER Elderly people 2. Parasites are commonly associated with - ANSWER seafood 3. Ciguatera toxin is commonly found in - ANSWER amberjack 4. Metal shavings are which type of contaminant? - ANSWER Physical 5. Which is a TCS food? - ANSWER Baked potato 6. Which FAT TOM condition will a foodservice operation be most able to control? A) Acidity B) Time C) Oxygen D) Moisture - ANSWER B 7. Which pathogen can be controlled by washing hands and controlling flies inside and outside the operation? A) Hepatitis A B) Shigella spp. C) Clostridium botulinum D) Vibrio parahaemolyticus - ANSWER B 8. A food handler stored a sanitizer spray bottle on a shelf above the prepp table that had just been sanitized. Throughout the day, the food handler used the sanitizer on the prep table, storing it in the same spot. What should the food handler have done differently? A) Stored the sanitizer bottle way from the prep area B) Stored the sanitizer bottle on the floor between uses C) Stored the sanitizer bottle on the prep table between uses D) Stored the sanitizer bottle with food supplies below the prep table - ANSWER A 9. Eggs and peanuts are dangerous for people with which condition? A) FAT TOM B) Food allergies C) Chemical sensitivity D) Poor personal hygiene - ANSWER B 10. Wheezing and shortness of breath are symptoms of what? A) Hepatitis A B) Bacillis cereus C) Allergic reaction D) Hemorrhagic colitis - ANSWER C 11. What should food handlers do to prevent food allergens from being transferred to food? A) Clean and sanitize utensils after use B) Buy from approved, reputable suppliers C) Store cold food at 41*F or lower D) Label chemical containers correctly - ANSWER A 12. To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know A) When to register with the EPA B) How to fill out an incident report C) Where to find MSDS in the operation D) Who to contact about suspicious activity - ANSWER D 13. After which activity must food handlers wash their hands? A) Putting on gloves B) Serving customers C) Applying hand antiseptic D) Clearing tables - ANSWER D 14. What should food handlers do after prepping food and before using the restroom? A) Wash their hands B) Take off their hats C) Change their gloves D) Take off their aprons - ANSWER D 15. Which peice of jewelry can be worn on a food handlers hand or arm? A) Watch B) Diamond Ring C) Plain band ring D) Medical bracelet - ANSWER C 16. When should antiseptics be used? A) After washing hands B) Before washing hands C) When soap is unavailable D) When gloves are not being used - ANSWER A 17. When should food handlers who wear gloves wash their hands? A) After putting on the gloves B) Before taking off the gloves C) Before puttin go on the gloves D) After applying a hand antiseptic - ANSWER C 18. A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made? A) The cook did not wear reusable gloves while handling the raw ground beef and hamburger buns B) The cook did not clean and sanitize the gloves before handling the hamburger buns C) The cook did not wash hands before putting on the same gloves to slice the hamburger buns D) The cook did not wash hands and put on new gloves before slicing the hamburger buns - ANSWER D 19. Which pathogens are found in high numbers in an infected person's fecesm are highly infectious, and can cause severe illness? A) Histamine, mold, fungi, ciguatoxin, and domoic acid B) Hepatitis A, Norovirus, Salmonella Typhi, Shigella spp., and enterohemorrhagic and shiga toxin-producing E. Coli C) Anisakis simplex, cryptosporidium parvum, giardia duodenalis, vibrio vulnificus, and clostridium botulinum D) Bacillus cereus, listeria monocytogenes, clostridium perfringens, saxitoxin, and brevitoxin - ANSWER B