SERVSAFE Practice Test 50 Questions

7 SERVSAFE Practice Test 50 Questions & Answers 1.Who has the higher risk of foodborne illness?ANS Elderly people 2.Parasites are commonly associated with ANS seafood 3.Ciguatera Toxin is commonly found in ANS amberjack 4.What is a TCS Food?ANS Baked potato 5.Metal shavings are which type of contaminant ANS Physical 6.What should foodservice operations do to prevent the spread of hepatitis A?ANS Exclude staff with jaundice from the operation 7.To wash hands properly, a food handler must first ANS wash hands and arms 1 / 2

7 8.What should foodservice operators do to prevent customer illness from Shigella spp.?ANS Control flies inside and outside of the operation.

9.What must a food handler with a hand wound do to safely work with food?ANS Bandage the wound with an impermeable cover and wear a single- use glove 10.What items are considered acceptable work attire for a food handler?ANS - Plain-band ring 11.What task requires food handlers to wash their hands before and after doing it?ANS Handling raw meat, poultry, or seafood 12.Which action requires a food handler to change their gloves?ANS The food handler is wearing gloves that have been torn.

13.How should the temperature of a shipment of cottage cheese be taken when it arrives in the operation?ANS Place the thermometer stem into an opened container 14.When should a shipment of fresh chicken be rejected?