ServSafe practice Test questions and answers already passed

ServSafe practice Test questions and answers already passed Which group of individuals has a higher risk of foodborne illness? ✔✔Elderly people Parasites are commonly associated with ✔✔Seafood Ciguatera toxin is comm ...

ServSafe practice Test questions and answers already passed Which group of individuals has a higher risk of foodborne illness? ✔✔Elderly people Parasites are commonly associated with ✔✔Seafood Ciguatera toxin is commonly found in ✔✔Amberjack Which is a TCS food ✔✔Baked potato What type of toxin is ciguatera toxin? ✔✔Biological What should food service operators do to prevent the spread of hepatitis A ✔✔Exclude staff with jaundice from the operation To wash hands correctly, a food handler must first ✔✔Wet hands and arms What should food service operators do to prevent customer illness from Shigella spp ✔✔Control flies inside and outside operation What must a food handler with a hand wound do to safely work with food? ✔✔Bandage the wound with an impermeable cover and wear a single use glove What item is considered acceptable work attire for a food handler ✔✔Plain band ring What task requires food handlers to wash their hands before and after doing this.. ✔✔Handling raw meat, poultry, or seafood Which action requires a food handler to change gloves ✔✔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 at an operation ✔✔Place the thermometer stem into an opened container When should a shipment of chicken be rejected ✔✔The receiving temperature is 50 degrees Where should ground fish be stored in a cooler? ✔✔Below pork roasts What is the maximum number of days that ready to eat food prepared on site can be stored if held at 41 degrees or lower ✔✔7days On top to bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored in a cooler? ✔✔Lettuce, fresh halibut, fresh beef roast, ground chicken What organization requires Material Safety Data Sheets ✔✔Occupational Safety and Health Administration What is the minimum internal cooking temperature for rice that is hot held for service ✔✔135 degrees What food item does the FDA advise against offering on a children's menu ✔✔Rare hamburgers TCS food reheated for hot holding must reach what temperature ✔✔165 degrees for 15 seconds What method should never be used to thaw food ✔✔Place the item on a prep counter Food that is partially cooked and then finished just before service must be heated to what temperature ✔✔165 degrees for 15 seconds Food held at 41 degrees or lower before being removed from refrigeration can be held without temperature control for up to how many hours ✔✔6 Hot TCS food can be held without temperature control for a max of ________ ✔✔4 hours Which food may be re served to customers ✔✔Unopened pre packaged food What is the purpose of setting critical limits in a HACCP plan ✔✔To reduce hazards to safe levels What is the minimum water temperature required when using hot water to sanitize objects ✔✔171 degrees What HACCP principle is being practiced when food handlers rehash melons that have surface dirt ✔✔Corrective action What is the final step in cleaning and sanitizing a prep table ✔✔Allowing the surface to air dry What is the minimum time an iodine sanitizer solution must be in contact with the object being sanitized ✔✔30 seconds Is a food contact surface is in constant use, how often should it be cleaned and sanitized ✔✔Every 4 hours What is the third step in cleaning and sanitizing items in a three compartment sink ✔✔Rinsing What type of thermocouple probe should be used to check the internal temperature of a beef roast ✔✔Penetration What food safety practice can prevent cross contact ✔✔Washing, rinsing, and sanitizing utensils before each use What is the most likely cause of wheezing and hives ✔✔Food allergies What is the basic characteristics of a virus ✔✔Requires a living host to grow Where should staff members eat, drink, smoke, or chew gum ✔✔In designated areas When a food handler with a sore throat and a fever return to work with or around food? ✔✔A written medical release is provided What should a food service operator do when responding to a foodborne illness outbreak ✔✔Segregate the product