ServSafe Practice Test Answers

Which group of individuals has a higher risk of foodborne illness?

Parasites are commonly associated with

Ciguatera toxin is commonly found in

Which is a TCS food

What type of toxin is ciguatera toxin?

What should food service operators do to prevent the spread of hepatitis A

To wash hands correctly, a food handler must first

What should food service operators do to prevent customer illness from Shigella spp

What must a food handler with a hand wound do to safely work with food?

What item is considered acceptable work attire for a food handler

What task requires food handlers to wash their hands before and after doing this..

Which action requires a food handler to change gloves

How should the temperature of a shipment of cottage cheese be taken when it arrives at an operation

When should a shipment of chicken be rejected

Where should ground fish be stored in a cooler?

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

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?

What organization requires Material Safety Data Sheets

What is the minimum internal cooking temperature for rice that is hot held for service

What food item does the FDA advise against offering on a children's menu

TCS food reheated for hot holding must reach what temperature

What method should never be used to thaw food

Food that is partially cooked and then finished just before service must be heated to what temperature

Food held at 41 degrees or lower before being removed from refrigeration can be held without temperature control for up to how many hours

Hot TCS food can be held without temperature control for a max of ________

Which food may be re served to customers

What is the purpose of setting critical limits in a HACCP plan

What is the minimum water temperature required when using hot water to sanitize objects

What HACCP principle is being practiced when food handlers rehash melons that have surface dirt

What is the final step in cleaning and sanitizing a prep table

What is the minimum time an iodine sanitizer solution must be in contact with the object being sanitized

Is a food contact surface is in constant use, how often should it be cleaned and sanitized

What is the third step in cleaning and sanitizing items in a three compartment sink

What type of thermocouple probe should be used to check the internal temperature of a beef roast

What food safety practice can prevent cross contact

What is the most likely cause of wheezing and hives

What is the basic characteristics of a virus

Where should staff members eat, drink, smoke, or chew gum

When a food handler with a sore throat and a fever return to work with or around food?

What should a food service operator do when responding to a foodborne illness outbreak