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Practice Tests and Answer Keys Practice Test - ServSafe

Page 1 of 6page 1of6 Prcft1iTs6fndfc61 AssrwPf6 Prc1 Kynwf6 Prcft1 Nrncyf6 Prc1moiAKNDW1 Att1dPhu6s1dTsTdvTyW1lTdvlfkTb1Ps1f16dfy T?fdC1rk16uT1oiAKNW1of6 Prcft1iTs6fndfc61 AssrwPf6 Prcb1fcy16uT1fdw1yTsPhc1fdT16dfyT?fdCs1r k16uT1of6 Prcft1iTs6fndfc61 AssrwPf6 PrcW1iTxdrynwPStT1krd1 Pcs6dnw6 Prcft1nsT1rctMW1or61krd1 PcyPvPynft1sftTWPractice 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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