SERVSAFE FINAL EXAM QUESTIONS AND ANSWERS
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
Top reasons for outbreak - ✔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 - ✔3 ways food becomes
contaminated
Time- temperature abuse - ✔TCS foods are left in the danger zone for more than 4
hours
Cross contamination - ✔Contaminants cross to a food that is not going to be cooked
any further
Poor personal hygiene - ✔Food handlers cause foodborne illness
Foodborne infections - ✔When a person eats food containing pathogens
, SERVSAFE FINAL EXAM QUESTIONS AND ANSWERS
Foodborne intoxications - ✔Result when a person eats food containing pathogens,
which then grow in the intestines and cause illness
Bacteria - ✔Found everywhere and under favorable conditions, can grow rapidly
Food, Acidity, Temperature, Time, Oxygen, Moisture - ✔FATTOM
Viruses - ✔Practicing good personal hygiene and minimizing bare hand contact with
ready to eat food can help defend against
Fish toxins - ✔Scombroid and Ciguatera are
Approved supplier - ✔All produce should be purchased from an
Allergic reaction - ✔Itching, tightening of throat, wheezing, hives, swelling, diarrhea,
vomiting, cramps, and loss of consciousness are all signs of
Common food allergens - ✔Milk, dairy, eggs, shellfish, fish, wheat, soy, peanuts, and
tree nuts are all
100F - ✔When properly washing hands, water should be
4 - ✔Gloves must be changed every ___ hours or when starting a new task
Plain wedding band - ✔The only jewelry allowed is a ___
Restricted - ✔Employees with a sore throat with a fever should be ___ from working
with or around food
Excluded - ✔Employees with active Jaundice, diarrhea or vomiting should be ___ from
working with or around food
Contact the health department - ✔If employees are diagnosed with Salmonella,
Shigella, E. Coli, Hepatitis A, or Norovirus you should
Calibrated - ✔Thermometers should be ____ before each shift to ensure accuracy
Sensing area - ✔A bimetallic stemmed thermometer should be immersed in the product
from the tip to the end of the
Internal - ✔An infrared thermometer cannot be used to take the ___ temperature
Penetration - ✔___ probe is used for internal temperature of food
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
Top reasons for outbreak - ✔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 - ✔3 ways food becomes
contaminated
Time- temperature abuse - ✔TCS foods are left in the danger zone for more than 4
hours
Cross contamination - ✔Contaminants cross to a food that is not going to be cooked
any further
Poor personal hygiene - ✔Food handlers cause foodborne illness
Foodborne infections - ✔When a person eats food containing pathogens
, SERVSAFE FINAL EXAM QUESTIONS AND ANSWERS
Foodborne intoxications - ✔Result when a person eats food containing pathogens,
which then grow in the intestines and cause illness
Bacteria - ✔Found everywhere and under favorable conditions, can grow rapidly
Food, Acidity, Temperature, Time, Oxygen, Moisture - ✔FATTOM
Viruses - ✔Practicing good personal hygiene and minimizing bare hand contact with
ready to eat food can help defend against
Fish toxins - ✔Scombroid and Ciguatera are
Approved supplier - ✔All produce should be purchased from an
Allergic reaction - ✔Itching, tightening of throat, wheezing, hives, swelling, diarrhea,
vomiting, cramps, and loss of consciousness are all signs of
Common food allergens - ✔Milk, dairy, eggs, shellfish, fish, wheat, soy, peanuts, and
tree nuts are all
100F - ✔When properly washing hands, water should be
4 - ✔Gloves must be changed every ___ hours or when starting a new task
Plain wedding band - ✔The only jewelry allowed is a ___
Restricted - ✔Employees with a sore throat with a fever should be ___ from working
with or around food
Excluded - ✔Employees with active Jaundice, diarrhea or vomiting should be ___ from
working with or around food
Contact the health department - ✔If employees are diagnosed with Salmonella,
Shigella, E. Coli, Hepatitis A, or Norovirus you should
Calibrated - ✔Thermometers should be ____ before each shift to ensure accuracy
Sensing area - ✔A bimetallic stemmed thermometer should be immersed in the product
from the tip to the end of the
Internal - ✔An infrared thermometer cannot be used to take the ___ temperature
Penetration - ✔___ probe is used for internal temperature of food
