Serv safe final exam Questions and answers Newest
RATED A+ 2025/2026
Foodborne Illness - CORRECT ANSWERS A disease carried or transmitted to people by food
Foodborne Illness Outbreak - CORRECT ANSWERS When two or more people experience the
same illness after eating the same food
High Risk Populations - CORRECT ANSWERS Infants, preschool age children, pregnant women,
the elderly, people taking meds, people who are ill
Temperature Control for Safety - CORRECT ANSWERS TCS
41-135 - CORRECT ANSWERS Danger Zone
TCS Foods - CORRECT ANSWERS 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 ANSWERS 3 types of contamination
Biological contaminants - CORRECT ANSWERS Bacteria, virus, parasites, fungi, natural toxins
Chemical contaminants - CORRECT ANSWERS Cleaners, sanitizers, toxic metal from Non Food
Service Grade utensils and cookware, pesticides
Physical contaminants - CORRECT ANSWERS Foreign objects
Top reasons for outbreak - CORRECT ANSWERS 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 ANSWERS 3 ways food becomes
contaminated
Time- temperature abuse - CORRECT ANSWERS TCS foods are left in the danger zone for more
than 4 hours
Cross contamination - CORRECT ANSWERS Contaminants cross to a food that is not going to be
cooked any further
Poor personal hygiene - CORRECT ANSWERS Food handlers cause foodborne illness
Foodborne infections - CORRECT ANSWERS When a person eats food containing pathogens
Foodborne intoxications - CORRECT ANSWERS Result when a person eats food containing
pathogens, which then grow in the intestines and cause illness
Bacteria - CORRECT ANSWERS Found everywhere and under favorable conditions, can grow
rapidly
Food, Acidity, Temperature, Time, Oxygen, Moisture - CORRECT ANSWERS FATTOM
Viruses - CORRECT ANSWERS Practicing good personal hygiene and minimizing bare hand
contact with ready to eat food can help defend against
RATED A+ 2025/2026
Foodborne Illness - CORRECT ANSWERS A disease carried or transmitted to people by food
Foodborne Illness Outbreak - CORRECT ANSWERS When two or more people experience the
same illness after eating the same food
High Risk Populations - CORRECT ANSWERS Infants, preschool age children, pregnant women,
the elderly, people taking meds, people who are ill
Temperature Control for Safety - CORRECT ANSWERS TCS
41-135 - CORRECT ANSWERS Danger Zone
TCS Foods - CORRECT ANSWERS 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 ANSWERS 3 types of contamination
Biological contaminants - CORRECT ANSWERS Bacteria, virus, parasites, fungi, natural toxins
Chemical contaminants - CORRECT ANSWERS Cleaners, sanitizers, toxic metal from Non Food
Service Grade utensils and cookware, pesticides
Physical contaminants - CORRECT ANSWERS Foreign objects
Top reasons for outbreak - CORRECT ANSWERS 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 ANSWERS 3 ways food becomes
contaminated
Time- temperature abuse - CORRECT ANSWERS TCS foods are left in the danger zone for more
than 4 hours
Cross contamination - CORRECT ANSWERS Contaminants cross to a food that is not going to be
cooked any further
Poor personal hygiene - CORRECT ANSWERS Food handlers cause foodborne illness
Foodborne infections - CORRECT ANSWERS When a person eats food containing pathogens
Foodborne intoxications - CORRECT ANSWERS Result when a person eats food containing
pathogens, which then grow in the intestines and cause illness
Bacteria - CORRECT ANSWERS Found everywhere and under favorable conditions, can grow
rapidly
Food, Acidity, Temperature, Time, Oxygen, Moisture - CORRECT ANSWERS FATTOM
Viruses - CORRECT ANSWERS Practicing good personal hygiene and minimizing bare hand
contact with ready to eat food can help defend against
