7th Edition SERVSAFE Exam Questions
and Answers 100% Pass
Define foodborne illness. ✔✔a disease transmitted to people by food
When is a foodborne illness considered an outbreak? ✔✔when 2 or more people have the same
symptoms after eating the same food
What food saftey challenges do operations face? ✔✔time pressure, potentially unsafe supplies,
high risk populations, and staff related challenges
What does a foodborne illness cost? ✔✔guests and operations
After a foodborne illness, what may an operation experience? ✔✔negative publicity, decreased
business, lawsuits, legal fees, increased insurance premiums, and personnel issues
What are the types of contaminants that threaten food safety? ✔✔biological, chemical, and
physical
,Which type of contaminant poses the greatest danger? ✔✔biological contaminants
What can happen if a food handler does not follow the correct procedures? ✔✔they can threaten
the safety of food
How can a food handler threaten the safety of food? ✔✔by failing to cook the food enough,
holding food at incorrect temperatures, contaminating equipment, and practicing poor personal
hygiene
When has food been time temperature abused? ✔✔when it has stayed too long at temperatures
that are good for the growth of pathogens
How can pathogens be spread to food? ✔✔if equipment has not been cleaned and sanitized
correctly between uses
Define cross contamination. ✔✔when pathogens are transferred from one surface or food to
another
What find of food do pathogens grow well in? ✔✔TCS food
, How can the growth of pathogens be prevented in food? ✔✔by giving the food time and
temperature control
What groups of people are considered high risk? ✔✔young children, the elderly, people with
cancer or on chemotherapy, people with HIV/AIDS, transplant recipients, and people on certain
medications
What are important prevention measures to keep food safe? ✔✔controlling time and
temperature, preventing cross contamination, practicing good personal hygiene, purchasing from
approved, reputable suppliers, and cleaning and sanitizing items correctly
What conditions do bacteria need to grow? ✔✔FAT TOM- food, acidity, temperature, time,
oxygen, and moisture
What temperatures are in the temperature danger zone? ✔✔41 F to 135 F
What can some bacteria change into? ✔✔spores
and Answers 100% Pass
Define foodborne illness. ✔✔a disease transmitted to people by food
When is a foodborne illness considered an outbreak? ✔✔when 2 or more people have the same
symptoms after eating the same food
What food saftey challenges do operations face? ✔✔time pressure, potentially unsafe supplies,
high risk populations, and staff related challenges
What does a foodborne illness cost? ✔✔guests and operations
After a foodborne illness, what may an operation experience? ✔✔negative publicity, decreased
business, lawsuits, legal fees, increased insurance premiums, and personnel issues
What are the types of contaminants that threaten food safety? ✔✔biological, chemical, and
physical
,Which type of contaminant poses the greatest danger? ✔✔biological contaminants
What can happen if a food handler does not follow the correct procedures? ✔✔they can threaten
the safety of food
How can a food handler threaten the safety of food? ✔✔by failing to cook the food enough,
holding food at incorrect temperatures, contaminating equipment, and practicing poor personal
hygiene
When has food been time temperature abused? ✔✔when it has stayed too long at temperatures
that are good for the growth of pathogens
How can pathogens be spread to food? ✔✔if equipment has not been cleaned and sanitized
correctly between uses
Define cross contamination. ✔✔when pathogens are transferred from one surface or food to
another
What find of food do pathogens grow well in? ✔✔TCS food
, How can the growth of pathogens be prevented in food? ✔✔by giving the food time and
temperature control
What groups of people are considered high risk? ✔✔young children, the elderly, people with
cancer or on chemotherapy, people with HIV/AIDS, transplant recipients, and people on certain
medications
What are important prevention measures to keep food safe? ✔✔controlling time and
temperature, preventing cross contamination, practicing good personal hygiene, purchasing from
approved, reputable suppliers, and cleaning and sanitizing items correctly
What conditions do bacteria need to grow? ✔✔FAT TOM- food, acidity, temperature, time,
oxygen, and moisture
What temperatures are in the temperature danger zone? ✔✔41 F to 135 F
What can some bacteria change into? ✔✔spores
