SS Practice Test 1

Which group of individuals has a higher risk of foodborne illness?

• Teenagers

• Elderly people

• Women

• Vegetarians

Parasites are commonly associated with

• Seafood

• Eggs

• Potatoes

• Ready-to-Eat (RTE) food.

Ciguatera toxin is commonly found in

• Amberjack

• Pollock

• Tuna

• Cod

Which is a TCS food?

• Saltines

• Bananas

• Baked potato

• Coffee

Metal shavings are which type of contaminant?

• Biological

• Physical

• Chemical

• Microbial

What should foodservice operators do to prevent the spread of hepatitis A?

• Cook food to minimum internal temperatures.

• Freeze fish for 36 hours before serving.

• Exclude staff with jaundice from the operation.

• Purchase mushrooms from approved, reputable sources.

To wash hands correctly, a food handler must first

• Apply soap

• Wet hands and arms.

• Scrub hands and arms vigorously.

• Use a single-use paper towel to dry hands.

What should foodservice operators do to prevent customer illness from Shigella spp.?

• Freeze food at temperatures below zero.

• Exclude food handlers diagnosed with jaundice.

• Purchas shellfish from approved suppliers.

• Control flies inside and outside the operation.

What must a food handler with a hand wound do to safely work with food?

• Bandage the wound with an impermeable cover to safely work with food.

• Bandage the wound and avoid contact with food for the rest of the shift.

• Wash the wound and wear a single-use glove.

• Apply iodine solution and a permeable bandage.

What item is considered acceptable work attire for a food handler?

• False eyelashes.

• Nail polish.

• Plain-band ring.

• Antimicrobial plastic watch band.