Servsafe FINAL EXAM | Complete Study Guide |
Actual Exam Questions & Correct Answers
(Verified Detailed Answers) A Grade.
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Terms in this set (292)
Why are preschool-age children at They have not built up strong immune systems
a higher risk for foodborne
illnesses?
Which is a TCS food? Sprouts
The 5 common mistakes that can Purchasing food from unsafe sources
lead to food borne illness are
failing to cook food adequately,
holding food at incorrect
temperatures, using contaminated
equipment, practicing poor
personal hygiene, and
What is an important measure for Controlling time and temperature
preventing foodborne illness?
, Raw chicken breasts are left out at time-temperature abuse
room temperature on a prep table.
What is the main risk that could
cause a foodborne illness?
A server cleans a dining table with a poor cleaning and sanitizing
wiping cloth and then puts the
wiping cloth in an apron pocket.
What is the risk that could cause a
foodborne illness?
What are the most common diarrhea, vomiting, fever, nausea, abdominal
symptoms of a foodborne illness? cramps, and jaundice
What is the most important way to control time & temperature
prevent a foodborne illness from
bacteria?
Enterohemoryhagic and shiga raw ground beef
toxin-producing E. coli are
commonly linked with what type of
food?
What is the most important way to practice good personal hygiene
prevent a foodborne illness from
viruses?
A customer called an operation and Norovirus
told the manager about getting sick
after eating there. The customer
complained of vomiting and
diarrhea a few hours after eating
the raw oysters. What pathogen
probably caused the illness?
Actual Exam Questions & Correct Answers
(Verified Detailed Answers) A Grade.
Save
Terms in this set (292)
Why are preschool-age children at They have not built up strong immune systems
a higher risk for foodborne
illnesses?
Which is a TCS food? Sprouts
The 5 common mistakes that can Purchasing food from unsafe sources
lead to food borne illness are
failing to cook food adequately,
holding food at incorrect
temperatures, using contaminated
equipment, practicing poor
personal hygiene, and
What is an important measure for Controlling time and temperature
preventing foodborne illness?
, Raw chicken breasts are left out at time-temperature abuse
room temperature on a prep table.
What is the main risk that could
cause a foodborne illness?
A server cleans a dining table with a poor cleaning and sanitizing
wiping cloth and then puts the
wiping cloth in an apron pocket.
What is the risk that could cause a
foodborne illness?
What are the most common diarrhea, vomiting, fever, nausea, abdominal
symptoms of a foodborne illness? cramps, and jaundice
What is the most important way to control time & temperature
prevent a foodborne illness from
bacteria?
Enterohemoryhagic and shiga raw ground beef
toxin-producing E. coli are
commonly linked with what type of
food?
What is the most important way to practice good personal hygiene
prevent a foodborne illness from
viruses?
A customer called an operation and Norovirus
told the manager about getting sick
after eating there. The customer
complained of vomiting and
diarrhea a few hours after eating
the raw oysters. What pathogen
probably caused the illness?
