Servsafe final exam | Complete Questions with
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___ foot candles are used for handwashing, buffet, restrooms, wait stations,
and display areas
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1 Foodborne Illness 2 Time- temperature abuse
3 41-135 4 20
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Terms in this set (130)
, Foodborne Illness A disease carried or transmitted to people by
food
Foodborne Illness Outbreak When two or more people experience the same
illness after eating the same food
High Risk Populations Infants, preschool age children, pregnant women,
the elderly, people taking meds, people who are
ill
Temperature Control for Safety TCS
41-135 Danger Zone
TCS Foods 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 3 types of contamination
Biological contaminants Bacteria, virus, parasites, fungi, natural toxins
Chemical contaminants Cleaners, sanitizers, toxic metal from Non Food
Service Grade utensils and cookware, pesticides
Physical contaminants Foreign objects
100% Correct Answers (Latest Update 2026)
Already Graded A+
Save
Practice questions for this set
Learn 1 /7 Study with Learn
___ foot candles are used for handwashing, buffet, restrooms, wait stations,
and display areas
Choose an answer
1 Foodborne Illness 2 Time- temperature abuse
3 41-135 4 20
Don't know?
Terms in this set (130)
, Foodborne Illness A disease carried or transmitted to people by
food
Foodborne Illness Outbreak When two or more people experience the same
illness after eating the same food
High Risk Populations Infants, preschool age children, pregnant women,
the elderly, people taking meds, people who are
ill
Temperature Control for Safety TCS
41-135 Danger Zone
TCS Foods 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 3 types of contamination
Biological contaminants Bacteria, virus, parasites, fungi, natural toxins
Chemical contaminants Cleaners, sanitizers, toxic metal from Non Food
Service Grade utensils and cookware, pesticides
Physical contaminants Foreign objects
