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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 The fever is gone for 24 hours. B The sore throat is gone. C A written medical release is provided. D No symptoms are experienced for 24 hours. $0 What should a foodservice operator do when responding to a foodborne-illness outbreak? A Notify the media B Segregate the product C Close the operation for the day

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