SERVSAFE 7TH EDITION DIAGNOSTIC
COMPREHENSIVE ASSESSMENT 2026 SOLVED
QUESTIONS
◉ Shiga toxin-producing Eschericia coli (E. Coli). Answer: Source:
intestines of cattle, and in infected people. Once eaten, it produces
toxins in the intestines, which causes the illness
Illness: hemorrhagic colitis
Food linked: Ground beef (raw and undercooked), contaminated
produce
Symptoms: diarrhea, cramps, kidney failure (if severe)
Prevention: Cook food (especially ground beef) to correct temps,
purchase produce from approved suppliers, prevent contamination
between raw meat and ready-to-eat food, exclude staff with
diarrhea, control time and temp
◉ Viruses. Answer: Carriers: Humans, animals (requires living
hosts). Can be transferred through food
,Sources: Food, water, any contaminated surface, fecal-oral routes,
vomit (norovirus particles)
Prevention: Good personal hygiene, quick removal and cleanup of
vomit. They are NOT destroyed by temperatures.
◉ Two Viruses that are highly contagious and cause severe illness:.
Answer: 1) Hepatitis A, 2) Norovirus
◉ Hepatitis A. Answer: Virus
Source: feces of infected people, contaminated water and food
Food-linked: ready-to-eat food (touched by infected food handlers),
shellfish from contaminated water
Symptoms: fever, weakness, nausea, abdominal pain, jaundice
Prevention: Excluded infected staff, exclude those who have
jaundice, wash hands, avoid bare-hand contact with ready-to-eat
food, purchase shellfish from approved suppliers, practice personal
hygiene
,◉ Norovirus. Answer: Source: feces of those infected, contaminated
ready-to-eat food and water.
Food linked: ready-to-eat food, shellfish from contaminated water
Illness: norovirus gastroenteritis
symptoms: vomiting, diarrhea, nausea, abdominal cramps
Prevention: exclude food handlers who are vomiting or have
diarrhea and have been diagnosed, wash hands, avoid bare-hand
contact with ready-to-eat food, purchase shellfish from approved
suppliers, practice personal hygiene
Extremely contagious within a few hours after eating it.
◉ Parasites. Answer: Need living host to live and reproduce
Source: seafood, wild game, food processed with contaminated
water (like produce)
Prevention: Purchase from reputable suppliers, time and
temperature control
, ◉ Fungi. Answer: Produce toxins that cause illnesses
Ex: yeast, mold, mushrooms
Throw out moldy food and purchase mushrooms from reputable
suppliers
◉ Biological Toxins. Answer: Poisons produced by pathogens, plants,
and animals
Origins: some plants, mushrooms, some seafood (that consume
toxin-producing plants), some fish that is time-temperature abused
Prevention: Purchase all these types of foods from reputable
suppliers. CANNOT be prevented by time temperature control.
In general, people will experience illness (diarrhea or vomiting)
within minutes of eating these toxins
◉ What's the best way to prevent foodborne illness from bacteria?.
Answer: Time and temperature control
COMPREHENSIVE ASSESSMENT 2026 SOLVED
QUESTIONS
◉ Shiga toxin-producing Eschericia coli (E. Coli). Answer: Source:
intestines of cattle, and in infected people. Once eaten, it produces
toxins in the intestines, which causes the illness
Illness: hemorrhagic colitis
Food linked: Ground beef (raw and undercooked), contaminated
produce
Symptoms: diarrhea, cramps, kidney failure (if severe)
Prevention: Cook food (especially ground beef) to correct temps,
purchase produce from approved suppliers, prevent contamination
between raw meat and ready-to-eat food, exclude staff with
diarrhea, control time and temp
◉ Viruses. Answer: Carriers: Humans, animals (requires living
hosts). Can be transferred through food
,Sources: Food, water, any contaminated surface, fecal-oral routes,
vomit (norovirus particles)
Prevention: Good personal hygiene, quick removal and cleanup of
vomit. They are NOT destroyed by temperatures.
◉ Two Viruses that are highly contagious and cause severe illness:.
Answer: 1) Hepatitis A, 2) Norovirus
◉ Hepatitis A. Answer: Virus
Source: feces of infected people, contaminated water and food
Food-linked: ready-to-eat food (touched by infected food handlers),
shellfish from contaminated water
Symptoms: fever, weakness, nausea, abdominal pain, jaundice
Prevention: Excluded infected staff, exclude those who have
jaundice, wash hands, avoid bare-hand contact with ready-to-eat
food, purchase shellfish from approved suppliers, practice personal
hygiene
,◉ Norovirus. Answer: Source: feces of those infected, contaminated
ready-to-eat food and water.
Food linked: ready-to-eat food, shellfish from contaminated water
Illness: norovirus gastroenteritis
symptoms: vomiting, diarrhea, nausea, abdominal cramps
Prevention: exclude food handlers who are vomiting or have
diarrhea and have been diagnosed, wash hands, avoid bare-hand
contact with ready-to-eat food, purchase shellfish from approved
suppliers, practice personal hygiene
Extremely contagious within a few hours after eating it.
◉ Parasites. Answer: Need living host to live and reproduce
Source: seafood, wild game, food processed with contaminated
water (like produce)
Prevention: Purchase from reputable suppliers, time and
temperature control
, ◉ Fungi. Answer: Produce toxins that cause illnesses
Ex: yeast, mold, mushrooms
Throw out moldy food and purchase mushrooms from reputable
suppliers
◉ Biological Toxins. Answer: Poisons produced by pathogens, plants,
and animals
Origins: some plants, mushrooms, some seafood (that consume
toxin-producing plants), some fish that is time-temperature abused
Prevention: Purchase all these types of foods from reputable
suppliers. CANNOT be prevented by time temperature control.
In general, people will experience illness (diarrhea or vomiting)
within minutes of eating these toxins
◉ What's the best way to prevent foodborne illness from bacteria?.
Answer: Time and temperature control
