ServSafe Manager Practice Exam

What practice should be used to prevent seafood toxins from causing foodborne illness?

1. Cooking seafood at high temperatures

2. Purchasing food from approved, reputable suppliers

3. Freezing seafood before cooking

4. Avoiding cross-contamination

The correct answer is: Purchasing food from approved, reputable suppliers

Purchasing food from approved, reputable suppliers is the best practice to prevent seafood toxins from causing foodborne illness because it ensures that the seafood has been sourced from vendors who adhere to safety standards and regulations. Approved suppliers have systems in place to monitor and control seafood handling practices to prevent toxins from entering the food supply. For example, some types of seafood can contain natural toxins, such as those found in certain fish species and shellfish, which can cause severe illness if not handled correctly. By obtaining seafood from trustworthy suppliers, food service operations can minimize the risk of serving contaminated or toxic seafood to customers. While cooking seafood at high temperatures, freezing, and avoiding cross-contamination are all important food safety practices, they do not specifically address the issue of seafood toxins, which are often already present in the fish when it is purchased. Thus, the most effective way to prevent these specific toxins from causing foodborne illness is through careful sourcing and purchasing practices.