Transcription of Practice Tests and Answer Keys Practice Test
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Practice Tests and Answer Keys Practice Test
2008, 2010 National Restaurant Association Educational Foundation. All rights reserved. ServSafe and the ServSafe logo are registered trademarks of the National Restaurant Association Educational Foundation, and used under license by National Restaurant Association Solutions, LLC, a wholly owned subsidiary of the National Restaurant Association. Reproducible for instructional use only by permission of National Restaurant Association Solutions, LLC and the National Restaurant Association Educational Foundation. Not for individual sale.. Practice Tests and Answer KeysPractice TestName Date Circle the best Answer to each question below. Be sure to Answer all 40 Why are infants and young children at higher risk for getting a foodborne illness?A They do not have strong They do not receive enough They are more likely to suffer allergic They have not yet built up their immune Which bacteria is commonly linked with cooked rice dishes?A Shigella Salmonella Bacillus cereusD Vibrio vulnificus3 Scombroid poisoning can be prevented byA purchasing fish from approved, reputable cooking fish to the right internal making sure foodhandlers wash their preventing Which is a TCS food?
Practice Tests and Answer Keys Practice Test 2 © 2008, 2010 National Restaurant Association Educational Foundation. All rights reserved. ServSafe and the ServSafe logo are registered trademarks of the National Restaurant Association Educational
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