ServSafe ch. 1-15 Questions and
Answers 100% Pass
Foodborne illness ✔✔Disease transmitted to people by food
Foodborne illness outbreak ✔✔When at least 2 people have the same symptoms after eating the
same food
Challenges to food safety ✔✔Time, language & culture, literacy & education, pathogens,
unapproved suppliers, high-risk populations, staff turnover
Contamination ✔✔Presence of harmful substances in food
3 categories of contaminants ✔✔Biological, chemical, physical
Biological contaminant ✔✔Viruses, parasites, fungi, bacteria
(some plants, mushrooms, and seafood included)
*responsible for most foodborne illness
,Chemical contaminants ✔✔Cleaners, sanitizers, polishes
Physical contaminants ✔✔Foreign objects such as metal shavings, staples, band-aids, glass, dirt.
Naturally occurring objects such as fish bones
5 food-handling mistakes ✔✔Purchasing food from unsafe sources
Failing to cook food correctly
Holding food at incorrect temperatures
Using contaminated equipment
Poor personal hygiene
Time-temperature abuse ✔✔Food that has stayed too long in temperatures that are good for
pathogen growth
Cross-contamination ✔✔Pathogens transferred from one surface/food to another
Poor personal hygiene ✔✔Fail to wash hands, cough/sneeze on food, touch wounds then food
, Poor cleaning & sanitizing ✔✔Pathogens can be spread to food if equipment has not been
cleaned and sanitized between uses
TSC food ✔✔Food requiring time/temperature control for safety
*pathogens grow well on tcs foods
TCS food examples ✔✔Dairy, meat, fish, mashed potatoes, melons, tomatoes, poultry, etc
High-risk populations ✔✔Preschool-aged children, elderly, people with compromised immune
systems
Symptoms of foodborne illness ✔✔Diarrhea, vomiting, fever, nausea, cramps, jaundice
The Big 6 ✔✔Shigella spp., Salmonella typhi, nontyphoidal salmonella (NTS), E. Coli, hepatitis
A, Norovirus
FAT TOM ✔✔Conditions needed for bacteria to grow: Food, acidity, temperature, time, oxygen,
moisture
Answers 100% Pass
Foodborne illness ✔✔Disease transmitted to people by food
Foodborne illness outbreak ✔✔When at least 2 people have the same symptoms after eating the
same food
Challenges to food safety ✔✔Time, language & culture, literacy & education, pathogens,
unapproved suppliers, high-risk populations, staff turnover
Contamination ✔✔Presence of harmful substances in food
3 categories of contaminants ✔✔Biological, chemical, physical
Biological contaminant ✔✔Viruses, parasites, fungi, bacteria
(some plants, mushrooms, and seafood included)
*responsible for most foodborne illness
,Chemical contaminants ✔✔Cleaners, sanitizers, polishes
Physical contaminants ✔✔Foreign objects such as metal shavings, staples, band-aids, glass, dirt.
Naturally occurring objects such as fish bones
5 food-handling mistakes ✔✔Purchasing food from unsafe sources
Failing to cook food correctly
Holding food at incorrect temperatures
Using contaminated equipment
Poor personal hygiene
Time-temperature abuse ✔✔Food that has stayed too long in temperatures that are good for
pathogen growth
Cross-contamination ✔✔Pathogens transferred from one surface/food to another
Poor personal hygiene ✔✔Fail to wash hands, cough/sneeze on food, touch wounds then food
, Poor cleaning & sanitizing ✔✔Pathogens can be spread to food if equipment has not been
cleaned and sanitized between uses
TSC food ✔✔Food requiring time/temperature control for safety
*pathogens grow well on tcs foods
TCS food examples ✔✔Dairy, meat, fish, mashed potatoes, melons, tomatoes, poultry, etc
High-risk populations ✔✔Preschool-aged children, elderly, people with compromised immune
systems
Symptoms of foodborne illness ✔✔Diarrhea, vomiting, fever, nausea, cramps, jaundice
The Big 6 ✔✔Shigella spp., Salmonella typhi, nontyphoidal salmonella (NTS), E. Coli, hepatitis
A, Norovirus
FAT TOM ✔✔Conditions needed for bacteria to grow: Food, acidity, temperature, time, oxygen,
moisture
