1
Which group of individuals has a higher risk of foodborne illness?
Elderly people/older adults (65+ years old)
What should foodservice operators do to prevent the spread of hepatitis A?
A. cook food to minimum internal temperatures
B. Freeze fish for 36hours before serving
C. Exclude staff with jaundice from the operation
D. Purchase mushrooms from approved, reputable suppliers
C. exclude staff with jaundice from the operation
(https://www.cram.com/flashcards/serve-safe-practice-test-5951945)
what task requires food handlers to wash their hands before and after doing it?
a. taking out the garbage
b. touching clothing or aprons
c. handling raw meat, poultry, or seafood
d. using chemicals that might affect food safety
c. handling raw meat, poultry or seafood
Parasites are commonly associated with
seafood
To wash hands correctly, a food handler must first
a.apply soap
b. wet hands and arms
c. scrub hands and arms vigorously
d. use a single-use paper towel to dry hands
which action requires a food handler to change gloves?
a. the food handler is working with raw seafood at temperatures above 41 degrees
b. the food handler is prepping raw chicken on yellow cutting board
c. the food handler has been working with raw ground beef for an hour
d. the food handler is wearing gloves that have been torn
d. the food handler is wearing gloves that have been torn
Ciguatera toxin is commonly found in
a.amber jack
b.pollock
c.tuna
d. cod
what should foodservice operators do to prevent customer illness from Shigella spp.?
a. freeze food at temperatures below 0
b. exclude food handlers diagnosed with jaundice
c. purchase shellfish from approved suppliers
d. control flies inside and outside the operation
d. control flies inside and outside the operation (https://www.cram.com/flashcards/serve-safe-practice-test-5951945)
how should the temperature of a shipment of cottage cheese be taken when it arrives at an operation?
a. use an air probe to check the temperature of the delivery truck
b. hold an infrared thermometer to the outside of the case or carton
c. place the thermometer stem between shipping boxes for a reading
d. place the thermometer stem into an opened container
d. place the thermometer stem into an opened container
Which is a TCS food?
A. saltines
B. Bananas
C. Baked Potato
D. Coffee
what must a food handler with a hand wound do to safely work with food?
a. bandage the wound with an impermeable cover and wear a single-use glove
b. bandage the wound and avoid contact with food for the rest of the shift
c. wash the wound and wear a single-use glove
d. apply iodine solution and a permeable bandage
a. bandage the wound with an impermeable cover and wear a single-use glove
When should a shipment of fresh chicken be rejected?
a. the flesh of the chicken appears moist
b. shellstock identification tags are not attached to the container
d. the receiving temperature is 50 degrees F
d. the receiving temperature is 50 degrees.
(https://passemall.com/question/when-should-a-shipment-of-fresh-chicken-be-rejected-4745240447549440/)
Metal Shavings are which type of contaminant?
A. Biological
B.Physical
C.Chemical
D.Microbial
What item is considered acceptable work attire for a food handler?
a. false eyelashes
b. nail polish
c. plain-band ring
d. antimicrobial plastic watch band
c.plain-band ring
(https://www.cram.com/flashcards/serve-safe-practice-test-5951945)
Where should ground fish be stored in a cooler?
a. above a shellfish
b. below ground poultry
c. above ready-to-eat food
d. below pork roast