ServSafe Exam Review Questions and
Answers Graded A
foodborne illness ✔✔an illness caused by eating contaminated food or beverage
foodborne-illness outbreak ✔✔the occurence of 2 or more cases of a similar illness resulting fron
eating a common food
costs of a foodborne illness to an establishment ✔✔lose customers & sales, lose prestige &
reputation, lawsuits resulting in legal fees, increased incurance premiums
populations at high risk for foodborne illness ✔✔elderly, infants/pre-school age children,
pregnant women, people taking certain medications, perople who are seriously ill
biological, chemical, & physical ✔✔3 categories of potential hazards to food saftey (alphabetical
order)
biological ✔✔category of potential hazards to food safety (1 of the 3) that poses the greatest
threat
,cross-contamination; (poor) personal hygiene; time-temp. abuse ✔✔3 common factors that are
responsible for foodborne illness (cpt)
time-temp. abuse ✔✔any time food has been allowed to remian too long @ temps favorable to
the growth of foodborne microorganisms
cross-contamination ✔✔occurs when microorganisms are transferred from one surface or food to
another
flow of food ✔✔path food takes from purchasing to receiving all the way to serving
FDA Food code ✔✔service based reference for retail food establishments or how to prevent
foodborne illness
contamination ✔✔prescence of harmful substances in food
pathogen ✔✔illness-causing microorganism
, bacteria ✔✔single-celled living microorganisms that can spoil food & cause fooborne illnesses
virus ✔✔the smallest of the microbial food contaminants
parasite ✔✔microorganism that needs to live in a host organism to survive
fungi ✔✔range in size, from microscopic, single-celled organisms to very large, multicellular
organisms
pH ✔✔measure of a food's acidity or alkality
mold ✔✔types of fungus that cause food spoilage
Food (Source) ✔✔F in FAT TOM
Acidity (Level/ (Slightly acidic) ✔✔A in FAT TOM
Answers Graded A
foodborne illness ✔✔an illness caused by eating contaminated food or beverage
foodborne-illness outbreak ✔✔the occurence of 2 or more cases of a similar illness resulting fron
eating a common food
costs of a foodborne illness to an establishment ✔✔lose customers & sales, lose prestige &
reputation, lawsuits resulting in legal fees, increased incurance premiums
populations at high risk for foodborne illness ✔✔elderly, infants/pre-school age children,
pregnant women, people taking certain medications, perople who are seriously ill
biological, chemical, & physical ✔✔3 categories of potential hazards to food saftey (alphabetical
order)
biological ✔✔category of potential hazards to food safety (1 of the 3) that poses the greatest
threat
,cross-contamination; (poor) personal hygiene; time-temp. abuse ✔✔3 common factors that are
responsible for foodborne illness (cpt)
time-temp. abuse ✔✔any time food has been allowed to remian too long @ temps favorable to
the growth of foodborne microorganisms
cross-contamination ✔✔occurs when microorganisms are transferred from one surface or food to
another
flow of food ✔✔path food takes from purchasing to receiving all the way to serving
FDA Food code ✔✔service based reference for retail food establishments or how to prevent
foodborne illness
contamination ✔✔prescence of harmful substances in food
pathogen ✔✔illness-causing microorganism
, bacteria ✔✔single-celled living microorganisms that can spoil food & cause fooborne illnesses
virus ✔✔the smallest of the microbial food contaminants
parasite ✔✔microorganism that needs to live in a host organism to survive
fungi ✔✔range in size, from microscopic, single-celled organisms to very large, multicellular
organisms
pH ✔✔measure of a food's acidity or alkality
mold ✔✔types of fungus that cause food spoilage
Food (Source) ✔✔F in FAT TOM
Acidity (Level/ (Slightly acidic) ✔✔A in FAT TOM
