Servsafe Practice Test (50 questions & answers) Complete Solution

Servsafe Practice Test (50 questions & answers) Complete Solution Who has the higher risk of foodborne illness? Ans- Elderly people Parasites are commonly associated with: Ans- seafood Ciguatera Toxin is commonly found in: Ans- amberjack What is a TCS Food? Ans- Baked potato Metal shavings are which type of contaminant Ans- Physical What should foodservice operations do to prevent the spread of hepatitis A? Ans- Exclude staff with jaundice from the operation To wash hands properly, a food handler must first Ans- wash hands and arms What should foodservice operators do to prevent customer illness from Shigella spp.? AnsControl flies inside and outside of the operation. 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 What items are considered acceptable work attire for a food handler? Ans- Plain-band ring What task requires food handlers to wash their hands before and after doing it? Ans- Handling raw meat, poultry, or seafood Which action requires a food handler to change their gloves? Ans- 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? Ans- Place the thermometer stem into an opened container When should a shipment of fresh chicken be rejected? Ans- The receiving temperature is 50F Where should ground fish be stored in a cooler? Ans- below the pork roasts What is the maximum number of days that ready-to-eat food can be stored if held at 41F? Ans- 7 days In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored? Ans- Lettuce, fresh halibut, fresh beef roast, ground chicken What organization requires Material Safety Data Sheets? Ans- OSHA What is the minimum internal cooking temperature for rice that is hot-held for service? Ans135F What food item does the Food and Drug Administration advise against offering on a children's menu? Ans- rare cheeseburgers TCS food reheated for hot-holding must reach what temperature: Ans- 165F for 15 seconds What method should never be used to thaw food? Ans- Place item on a prep counter When partial cooking food to be finished later, what is the maximum cooking time allowed during initial cooking? Ans- 60 minutes (1 hour) Food held at 41F or lower before being removed from refrigeration can be held without temperature control for up to how many hours? Ans- 6 hours Hot TCS food can be held without temperature control for a maximum of: Ans- 4 hours Which food may be re-served to custo