1 / 4
Servsafe Practice Test (50 questions)
1. Who has the higher risk of foodborne illness?: Elderly people
2. Parasites are commonly associated with:: seafood
3. Ciguatera Toxin is commonly found in:: amberjack
4. What is a TCS Food?: Baked potato
5. Metal shavings are which type of contaminant: Physical
6. What should foodservice operations do to prevent the spread of hepatitis A?: Exclude staff with jaundice from
the operation
7. To wash hands properly, a food handler must first: wash hands and arms
8. What should foodservice operators do to prevent customer illness from Shigella spp.?: Control flies inside
and outside of the operation.
9. 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
10. What items are considered acceptable work attire for a food handler?: -
Plain-band ring
11. What task requires food handlers to wash their hands before and after doing it?: Handling raw meat,
poultry, or seafood
12. Which action requires a food handler to change their gloves?: The food handler is wearing gloves that have
