ServSafe Final Exam UPDATED QUESTIONS
AND CORRECT ANSWERS
Foodborne Illness - CORRECT ANSWER A disease carried or transmitted to people
by food
Foodborne Illness Outbreak - CORRECT ANSWER When two or more people
experience the same illness after eating the same food
High Risk Populations - CORRECT ANSWER Infants, preschool age children,
pregnant women, the elderly, people taking meds, people who are ill
Temperature Control for Safety - CORRECT ANSWER TCS
41-135 - CORRECT ANSWER Danger Zone
TCS Foods - CORRECT ANSWER Milk, eggs, shellfish, fish, meats, meat
alternatives, untreated garlic and oil mixtures, baked potatoes, raw sprouts, cooked rice, cut
tomatoes, and cut melos
Biological, physical, chemical - CORRECT ANSWER 3 types of contamination
Biological contaminants - CORRECT ANSWER Bacteria, virus, parasites, fungi,
natural toxins
Chemical contaminants - CORRECT ANSWER Cleaners, sanitizers, toxic metal from
Non Food Service Grade utensils and cookware, pesticides
Physical contaminants - CORRECT ANSWER Foreign objects
, Top reasons for outbreak - CORRECT ANSWER 1. Purchasing food from unsafe
sources
2. Failing to cook food adequately
3. Holding food at incorrect temps
4. Contaminated equipment
5. Poor personal hygiene
TTC, cross contamination, poor personal hygiene - CORRECT ANSWER 3 ways food
becomes contaminated
Time- temperature abuse - CORRECT ANSWER TCS foods are left in the danger zone
for more than 4 hours
Cross contamination - CORRECT ANSWER Contaminants cross to a food that is not
going to be cooked any further
Poor personal hygiene - CORRECT ANSWER Food handlers cause foodborne illness
Foodborne infections - CORRECT ANSWER When a person eats food containing
pathogens
Foodborne intoxications - CORRECT ANSWER Result when a person eats food
containing pathogens, which then grow in the intestines and cause illness
Bacteria - CORRECT ANSWER Found everywhere and under favorable conditions,
can grow rapidly
Food, Acidity, Temperature, Time, Oxygen, Moisture - CORRECT
ANSWER FATTOM
AND CORRECT ANSWERS
Foodborne Illness - CORRECT ANSWER A disease carried or transmitted to people
by food
Foodborne Illness Outbreak - CORRECT ANSWER When two or more people
experience the same illness after eating the same food
High Risk Populations - CORRECT ANSWER Infants, preschool age children,
pregnant women, the elderly, people taking meds, people who are ill
Temperature Control for Safety - CORRECT ANSWER TCS
41-135 - CORRECT ANSWER Danger Zone
TCS Foods - CORRECT ANSWER Milk, eggs, shellfish, fish, meats, meat
alternatives, untreated garlic and oil mixtures, baked potatoes, raw sprouts, cooked rice, cut
tomatoes, and cut melos
Biological, physical, chemical - CORRECT ANSWER 3 types of contamination
Biological contaminants - CORRECT ANSWER Bacteria, virus, parasites, fungi,
natural toxins
Chemical contaminants - CORRECT ANSWER Cleaners, sanitizers, toxic metal from
Non Food Service Grade utensils and cookware, pesticides
Physical contaminants - CORRECT ANSWER Foreign objects
, Top reasons for outbreak - CORRECT ANSWER 1. Purchasing food from unsafe
sources
2. Failing to cook food adequately
3. Holding food at incorrect temps
4. Contaminated equipment
5. Poor personal hygiene
TTC, cross contamination, poor personal hygiene - CORRECT ANSWER 3 ways food
becomes contaminated
Time- temperature abuse - CORRECT ANSWER TCS foods are left in the danger zone
for more than 4 hours
Cross contamination - CORRECT ANSWER Contaminants cross to a food that is not
going to be cooked any further
Poor personal hygiene - CORRECT ANSWER Food handlers cause foodborne illness
Foodborne infections - CORRECT ANSWER When a person eats food containing
pathogens
Foodborne intoxications - CORRECT ANSWER Result when a person eats food
containing pathogens, which then grow in the intestines and cause illness
Bacteria - CORRECT ANSWER Found everywhere and under favorable conditions,
can grow rapidly
Food, Acidity, Temperature, Time, Oxygen, Moisture - CORRECT
ANSWER FATTOM
