(Answered) Servsafe Test (50 questions)
Who has the higher risk of foodborne illness?
Elderly people
Parasites are commonly associated with:
seafood
Ciguatera Toxin is commonly found in:
amberjack
What is a TCS Food?
Baked potato
Metal shavings are which type of contaminant
Physical
What should foodservice operations do to prevent the spread of hepatitis A?
Exclude staff with jaundice from the operation
To wash hands properly, a food handler must first
wash hands and arms
What should foodservice operators do to prevent customer illness from Shigella spp.?
Control flies inside and outside of the 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 items are considered acceptable work attire for a food handler?
Plain-band ring
What task requires food handlers to wash their hands before and after doing it?
Handling raw meat, poultry, or seafood
Which action requires a food handler to change their 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 in
the operation?
Place the thermometer stem into an opened container
When should a shipment of fresh chicken be rejected?
The receiving temperature is 50F
Where should ground fish be stored in a cooler?
below the pork roasts
What is the maximum number of days that ready-to-eat food can be stored if held at
41F?
7 days
In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of
ground chicken be stored?
Lettuce, fresh halibut, fresh beef roast, ground chicken
What organization requires Material Safety Data Sheets?
OSHA
What is the minimum internal cooking temperature for rice that is hot-held for service?
135F
Who has the higher risk of foodborne illness?
Elderly people
Parasites are commonly associated with:
seafood
Ciguatera Toxin is commonly found in:
amberjack
What is a TCS Food?
Baked potato
Metal shavings are which type of contaminant
Physical
What should foodservice operations do to prevent the spread of hepatitis A?
Exclude staff with jaundice from the operation
To wash hands properly, a food handler must first
wash hands and arms
What should foodservice operators do to prevent customer illness from Shigella spp.?
Control flies inside and outside of the 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 items are considered acceptable work attire for a food handler?
Plain-band ring
What task requires food handlers to wash their hands before and after doing it?
Handling raw meat, poultry, or seafood
Which action requires a food handler to change their 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 in
the operation?
Place the thermometer stem into an opened container
When should a shipment of fresh chicken be rejected?
The receiving temperature is 50F
Where should ground fish be stored in a cooler?
below the pork roasts
What is the maximum number of days that ready-to-eat food can be stored if held at
41F?
7 days
In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of
ground chicken be stored?
Lettuce, fresh halibut, fresh beef roast, ground chicken
What organization requires Material Safety Data Sheets?
OSHA
What is the minimum internal cooking temperature for rice that is hot-held for service?
135F
