ServSafe Chapters 1 -10 Questions and
Answers Rated A
foodborne illness ✔✔disease transmitted to people through food
conditions for "outbreak" ✔✔-2 or more people have same symptoms after eating same food
-investigation by local authority
-lab analysis confirmation
5 major risk factors for food borne illness ✔✔-purchasing from unsafe sources
-failing to cook correctly
-holding food at unsafe temperatures
-using contaminated equipment
-poor personal hygiene
temperature danger zone ✔✔41-135 degrees Fahrenheit
most dangerous temperature range within the temperature danger zone ✔✔70-125 degrees
Fahrenheit
,cross contamaination ✔✔when pathogens are transferred from one surface or food to another
ready-to-eat foods ✔✔can be eaten without additional prep, washing, or cooking
high-risk populations ✔✔-old people
-young children
-people with compromised immune systems
FDA ✔✔Food and Drug Administration
-controls all food except meat, poultry, and eggs
-regulates interstate food transportation
USDA ✔✔US Department of Agriculture
-inspects meat, poultry, and eggs
pathogen ✔✔any harmful microorganism
, FATTOM ✔✔conditions that control pathogen growth
Food, Acidity, Time, Temperature, Oxygen, Moisture
tdz time ✔✔no more than 4 hours
moisture ✔✔pathogens grow best in high moistures: 0.85+ Aw
(water is 1 Aw)
Salmonella Typhi ✔✔bacteria found in: ready-to-eat food, beverages
prevention: wash hands well, cook food to minimum internal temperature
Shigella spp. ✔✔bacteria found in: tcs foods in contact with contaminated water, easily-
contaminated foods
source: feces
prevention: exclude food handlers with diarrhea, wash hands, control flies
E-coli ✔✔bacteria found in: ground beef, contaminated produce
source: cattle intestines, infected people
Answers Rated A
foodborne illness ✔✔disease transmitted to people through food
conditions for "outbreak" ✔✔-2 or more people have same symptoms after eating same food
-investigation by local authority
-lab analysis confirmation
5 major risk factors for food borne illness ✔✔-purchasing from unsafe sources
-failing to cook correctly
-holding food at unsafe temperatures
-using contaminated equipment
-poor personal hygiene
temperature danger zone ✔✔41-135 degrees Fahrenheit
most dangerous temperature range within the temperature danger zone ✔✔70-125 degrees
Fahrenheit
,cross contamaination ✔✔when pathogens are transferred from one surface or food to another
ready-to-eat foods ✔✔can be eaten without additional prep, washing, or cooking
high-risk populations ✔✔-old people
-young children
-people with compromised immune systems
FDA ✔✔Food and Drug Administration
-controls all food except meat, poultry, and eggs
-regulates interstate food transportation
USDA ✔✔US Department of Agriculture
-inspects meat, poultry, and eggs
pathogen ✔✔any harmful microorganism
, FATTOM ✔✔conditions that control pathogen growth
Food, Acidity, Time, Temperature, Oxygen, Moisture
tdz time ✔✔no more than 4 hours
moisture ✔✔pathogens grow best in high moistures: 0.85+ Aw
(water is 1 Aw)
Salmonella Typhi ✔✔bacteria found in: ready-to-eat food, beverages
prevention: wash hands well, cook food to minimum internal temperature
Shigella spp. ✔✔bacteria found in: tcs foods in contact with contaminated water, easily-
contaminated foods
source: feces
prevention: exclude food handlers with diarrhea, wash hands, control flies
E-coli ✔✔bacteria found in: ground beef, contaminated produce
source: cattle intestines, infected people
