Health Care > EXAM > Servsafe Practice Test (50 questions) WITH COMPLETE SOLUTIONS (All)

Servsafe Practice Test (50 questions) WITH COMPLETE SOLUTIONS

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Who has the higher risk of foodborne illness? Correct Answer: Elderly people Parasites are commonly associated with: Correct Answer: seafood Ciguatera Toxin is commonly found in: Correct Answe... r: amberjack What is a TCS Food? Correct Answer: Baked potato Metal shavings are which type of contaminant Correct Answer: Physical What should foodservice operations do to prevent the spread of hepatitis A? Correct Answer: Exclude staff with jaundice from the operation To wash hands properly, a food handler must first Correct Answer: wash hands and arms What should foodservice operators do to prevent customer illness from Shigella spp.? Correct Answer: Control flies inside and outside of the operation. What must a food handler with a hand wound do to safely work with food? Correct 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? Correct Answer: Plain-band ring What task requires food handlers to wash their hands before and after doing it? Correct Answer: Handling raw meat, poultry, or seafood Which action requires a food handler to change their gloves? Correct 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? Correct Answer: Place the thermometer stem into an opened container When should a shipment of fresh chicken be rejected? Correct Answer: The receiving temperature is 50F Where should ground fish be stored in a cooler? Correct Answer: below the pork roasts What is the maximum number of days that ready-to-eat food can be stored if held at 41F? Correct Answer: 7 days [Show More]

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