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ServSafe Food Handler Practice Test 4

Which group of individuals has a higher risk of foodborne illness?
Parasites are commonly associated with
Ciguatera toxin is commonly found in
Which is TCS food?
Metal shavings are which type of contaminant?
What should foodservice operators do to prevent the spread of hepatitis A?
To wash hands correctly, a food handler must first
What should foodservice operators do to prevent customer illness from Shigella spp.?
What must a food handler with a hand-wound do to safely work with food?
What item is considered acceptable work attire for a food handler?
What task requires food handlers to wash their hands before and after doing it?
Which action requires a food handler to change gloves?
How should the temperature of a shipment of cottage cheese be taken when it arrives at an operation?
When should a shipment of fresh chicken be rejected?
Where should groundfish be stored in a cooler?
What is the maximum number of days that ready-to-eat food prepared on-site can be stored if held at 41˚F (5˚C)?
How should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored in a cooler in top-to-bottom order?
What organization requires Material Safety Data Sheets?
What is the minimum internal cooking temperature for green beans that are hot-held for service?
What food item does the Food and Drug Administration advise against offering on a children’s menu?
TCS food reheated for hot holding must reach what temperature?
What method should never be used to thaw food?
When partial cooking food to be finished later, what is the maximum cooking time allowed during initial cooking?
Food held at 41˚F (5˚C) or lower before being removed from refrigeration can be held without temperature control for up to how many hours?
Hot TCS food can be held without temperature control for a maximum of
Which food may be re-served to customers?
What is the purpose of setting critical limits in a HACCP plan?
What is the minimum water temperature required when using hot water to sanitize objects?
What HACCP principle is being practiced when food handlers rewash melons that have surface dirt?
If a food-contact surface is in constant use, how often should it be cleaned and sanitized?
What is the final step in cleaning and sanitizing a prep table?
What is the minimum time an iodine sanitizer solution must be in contact with the object being sanitized?
What is the third step in cleaning and sanitizing items in a three-compartment sink?
What type of thermocouple probe should be used to check the internal temperature of a beef roast?
What food safety practice can prevent cross-contact?
What is the most likely cause of wheezing and hives?
What is a basic characteristic of a virus?
Where should staff members eat, drink, smoke, or chew gum?
When can a food handler with a sore throat and a fever return to work with or around food?
What should a foodservice operator do when responding to a foodborne illness outbreak?
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