Practice Tests and Answer Keys Practice Test - ServSafe

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Page 1 of 6page 1of6Prcft1iTs6fndfc61AssrwPf6Prc1Kynwf6P rcft1Nrncyf6Prc1moiAKNDW1Att1dPhu6s1dTsT dvTyW1lTdvlfkTb1Ps1f16dfyT?fdC1rk16uT1oi AKNW1of6Prcft1iTs6fndfc61AssrwPf6Prcb1fc y16uT1fdw1yTsPhc1fdT16dfyT?fdCs1rk16uT1o f6Prcft1iTs6fndfc61AssrwPf6PrcW1iTxdrynw PStT1krd1Pcs6dnw6Prcft1nsT1rctMW1or61krd 1PcyPvPynft1sftTWPractice Tests and Answer KeysPractice TestName Date 1 Which group of individuals has a higher risk of foodborne illness?A TeenagersB Elderly peopleC WomenD Vegetarians2 Parasites are commonly associated withA ready-to-eat Ciguatera toxin is commonly found inA Which is a TCS food ?A SaltinesB BananasC Baked potatoD Coffee5 Metal shavings are which type of contaminant?A BiologicalB PhysicalC ChemicalD Microbial6 What should foodservice operators do to prevent the spread of hepatitis A?A Cook food to minimum internal temperatures B Freeze fish for 36 hours before servingC Exclude staff with jaundice from the operationD Purchase mushrooms from approved, reputable suppliersPractice Tests and Answer Keys Practice Test 2014 National Restaurant Association Educational Foundation (NRAEF).

A The food handler is working with raw seafood at temperatures above 41˚F (5˚C) B The food handler is prepping raw chicken on a yellow cutting board C The food handler has been working with raw ground beef for an hour

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