ServSafe FINAL EXAM 2022 2023
They have not built up strong immune systems Ans- Why are preschool-age children at a higher
risk for foodborne illnesses?
Sprouts Ans- Which is a TCS food?
Purchasing food from unsafe sources Ans- The 5 common mistakes that can lead to food borne
illness are failing to cook food adequately, holding food at incorrect temperatures, using
contaminated equipment, practicing poor personal hygiene, and
Controlling time and temperature Ans- What is an important measure for preventing foodborne
illness?
time-temperature abuse Ans- Raw chicken breasts are left out at room temperature on a prep
table. What is the main risk that could cause a foodborne illness?
poor cleaning and sanitizing Ans- A server cleans a dining table with a wiping cloth and then
puts the wiping cloth in an apron pocket. What is the risk that could cause a foodborne illness?
,diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice Ans- What are the most
common symptoms of a foodborne illness?
control time & temperature Ans- What is the most important way to prevent a foodborne illness
from bacteria?
raw ground beef Ans- Enterohemoryhagic and shiga toxin-producing E. coli are commonly
linked with what type of food?
practice good personal hygiene Ans- What is the most important way to prevent a foodborne
illness from viruses?
Norovirus Ans- A customer called an operation and 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?
seafood Ans- Parasites are commonly linked with what type of food?
toxin Ans- A customer had a reversal of hot and cold sensations after eating seafood. What most
likely caused the illness?
,Hepatitis A, Norovirus, Salmonella Typhi, Shigella spp., and enterohemorrhagic and shiga toxin-
producing E. coli Ans- Which pathogens are found in high numbers in an infected person's feces,
are highly infectious, and can cause severe illness?
Stored the sanitizer bottle away from the prep area Ans- A food handler stored a sanitizer spray
bottle on a shelf above the prep table that had just been sanitized. Throughout the day, the food
handler used the sanitizer on the prep table, storing it in the same spot. What should the food
handler have done differently?
Food allergies Ans- Eggs and peanuts are dangerous for people with which condition?
Allergic reaction Ans- Wheezing and shortness of breath are symptoms of what?
Clean and sanitize utensils after use Ans- What should food handlers do to prevent food
allergens from being transferred to food?
who to contact about suspicious activity Ans- To prevent the deliberate contamination of food, a
manager should know who is in the facility, monitor the security of products, keep information
related to food security on file, and know
, cleaning tables Ans- After which activity must food handlers wash their hands?
take off their aprons Ans- What should food handlers do after prepping food and before using the
restroom?
plain band ring Ans- Which piece of jewelry can be worn on a food handler's hand or arm?
after washing hands Ans- When should antiseptics be used?
before putting on the gloves Ans- When should food handlers who wear gloves wash their
hands?
The cook did not wash hands and put on new gloves before slicing the hamburger buns Ans- A
cook wore single-use gloves while forming raw ground beef into patties. The cook continued to
wear them while slicing hamburger buns. What mistake was made?
stay home until a doctor approves a return Ans- A food handler has been diagnosed with an
illness from Shigella spp. What should the manager tell this food handler to do?
They have not built up strong immune systems Ans- Why are preschool-age children at a higher
risk for foodborne illnesses?
Sprouts Ans- Which is a TCS food?
Purchasing food from unsafe sources Ans- The 5 common mistakes that can lead to food borne
illness are failing to cook food adequately, holding food at incorrect temperatures, using
contaminated equipment, practicing poor personal hygiene, and
Controlling time and temperature Ans- What is an important measure for preventing foodborne
illness?
time-temperature abuse Ans- Raw chicken breasts are left out at room temperature on a prep
table. What is the main risk that could cause a foodborne illness?
poor cleaning and sanitizing Ans- A server cleans a dining table with a wiping cloth and then
puts the wiping cloth in an apron pocket. What is the risk that could cause a foodborne illness?
,diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice Ans- What are the most
common symptoms of a foodborne illness?
control time & temperature Ans- What is the most important way to prevent a foodborne illness
from bacteria?
raw ground beef Ans- Enterohemoryhagic and shiga toxin-producing E. coli are commonly
linked with what type of food?
practice good personal hygiene Ans- What is the most important way to prevent a foodborne
illness from viruses?
Norovirus Ans- A customer called an operation and 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?
seafood Ans- Parasites are commonly linked with what type of food?
toxin Ans- A customer had a reversal of hot and cold sensations after eating seafood. What most
likely caused the illness?
,Hepatitis A, Norovirus, Salmonella Typhi, Shigella spp., and enterohemorrhagic and shiga toxin-
producing E. coli Ans- Which pathogens are found in high numbers in an infected person's feces,
are highly infectious, and can cause severe illness?
Stored the sanitizer bottle away from the prep area Ans- A food handler stored a sanitizer spray
bottle on a shelf above the prep table that had just been sanitized. Throughout the day, the food
handler used the sanitizer on the prep table, storing it in the same spot. What should the food
handler have done differently?
Food allergies Ans- Eggs and peanuts are dangerous for people with which condition?
Allergic reaction Ans- Wheezing and shortness of breath are symptoms of what?
Clean and sanitize utensils after use Ans- What should food handlers do to prevent food
allergens from being transferred to food?
who to contact about suspicious activity Ans- To prevent the deliberate contamination of food, a
manager should know who is in the facility, monitor the security of products, keep information
related to food security on file, and know
, cleaning tables Ans- After which activity must food handlers wash their hands?
take off their aprons Ans- What should food handlers do after prepping food and before using the
restroom?
plain band ring Ans- Which piece of jewelry can be worn on a food handler's hand or arm?
after washing hands Ans- When should antiseptics be used?
before putting on the gloves Ans- When should food handlers who wear gloves wash their
hands?
The cook did not wash hands and put on new gloves before slicing the hamburger buns Ans- A
cook wore single-use gloves while forming raw ground beef into patties. The cook continued to
wear them while slicing hamburger buns. What mistake was made?
stay home until a doctor approves a return Ans- A food handler has been diagnosed with an
illness from Shigella spp. What should the manager tell this food handler to do?
