ServSafe Final Exam Questions and Answers
Updated () (Verified Answers)
1. To be considered an outbreak, a foodborne illness must
a. include at least six people.
b. involve more than one food.
c. be confirmed by laboratory analysis.
d. show different symptoms in different people.
C
2. Two guests became ill after eating at a restaurant. They each ate different food items and suffered
different symptoms. Would the incident be considered a foodborne illness outbreak?
a. No, because they ate different foods.
b. No, because they ate different foods and had different symptoms.
c. Yes, because they ate different foods.
d. Yes, because they ate different foods and had different symptoms
B
Which is a common food-handling mistake that can cause foodborne illness?
a. Failing to supervise food deliveries
b. Failing to exclude food handlers who are ill
c. Failing to calibrate thermometers regularly
d. Failing to prevent cross-contact from allergens
B
An example of TCS food is
a. dried parsley.
b. diced cranberries.
c. chopped celery.
d. sliced cantaloupe.
D
Which is a TCS food?
a. Saltines
b. Bananas
c. Sprouts
d. Coffee
C
Which of the following is a food safety responsibility of a manager?
a. Ensuring that chemicals are stored in a way that meets OSHA requirements
b. Ensuring that food prepared in a private home for a restaurant is prepared safely
c. Ensuring that delivery drivers are following food safety practices while in the operation
d. Ensuring that separate fryers are available for preparing food for customers with allergies
C
Which organization makes recommendations for food safety regulation of the foodservice industry?
a. State regulatory authority
b. Food and Drug Administration (FDA)
c. U.S. Department of Agriculture (USDA)
d. Centers for Disease Control and Prevention (CDC)
,B
Which government agency is responsible for regulating and inspecting meat, poultry, and eggs?
a. Food and Drug Administration (FDA)
b. U.S. Department of Agriculture (USDA)
c. The Centers for Disease Control and Prevention (CDC)
d. The Public Health Service (PHS)
B
Which type of food best supports the growth of bacteria
A-fats b-sugars c-starches d-proteins
D
Which food best supports the growth of bacteria?
a. Butter
b. Cooked rice
c. Loaf of bread
d. Chocolate cake
B
Bacteria grows best at which pH level?
a. 0
b. 2
c. 7
d. 12
C
Which food has the most available moisture for bacteria to grow?
a. Food with an aw of 0.0
b. Food with an aw of 0.2
c. Food with an aw of 0.5
d. Food with an aw of 1.0
D
In what temperature range does bacteria grow most rapidly?
a. 0°F to 41°F (-18°C to 5°C)
b. 41°F to 70°F (5°C to 21°C)
c. 70°F to 125°F (21°C to 52°C)
d. 90°F to 165°F (32°C to 74°C
C
Jaundice is a symptom of which foodborne illness?
a. Shigellosis
b. Hepatitis A
c. Hemorrhagic colitis
d. Norovirus
B
Which is a "Big Six" pathogen?
, a. Salmonella Typhi
b. Campylobacter jejuni
c. Staphylococcus aureus
d. Clostridium Botulinum
A
Where is Shiga toxin-producing Escherichia coli found?
a. Cattle
b. Water
c. Poultry
d. Dirt
A
Which pathogen is not commonly associated with meat?
a. Salmonella Typhi
b. Listeria monocytogenes
c. Clostridium perfringens
d. Shiga toxin-producing Escherichia coli
A
Bloody diarrhea is a common symptom associated with an illness from this pathogen
a. Shigella spp.
b. Listeria monocytogenes
c. Clostridium botulinum
d. Staphylococcus aureus
A
A guest became ill with nausea and vomiting after eating shrimp, chicken, rice, and vegetables. Which
food was the likely cause of the illness?
a. Shrimp
b. Chicken
c. Rice
d. Vegetables
C
A guest became ill with a high fever and a rash after eating at a salad bar. Which pathogen is the likely
cause of the illness?
a. Vibrio vulnificus
b. Anisakis simplex
c. Salmonella Typhi
d. Clostridium perfringens
C
A guest became ill with vomiting and diarrhea a few hours after eating a lobster dinner. Which
pathogen is the likely cause of the illness?
a. Vibrio vulnificus
b. Giardia duodenalis
c. Hepatitis A
d. Norovirus
D
Updated () (Verified Answers)
1. To be considered an outbreak, a foodborne illness must
a. include at least six people.
b. involve more than one food.
c. be confirmed by laboratory analysis.
d. show different symptoms in different people.
C
2. Two guests became ill after eating at a restaurant. They each ate different food items and suffered
different symptoms. Would the incident be considered a foodborne illness outbreak?
a. No, because they ate different foods.
b. No, because they ate different foods and had different symptoms.
c. Yes, because they ate different foods.
d. Yes, because they ate different foods and had different symptoms
B
Which is a common food-handling mistake that can cause foodborne illness?
a. Failing to supervise food deliveries
b. Failing to exclude food handlers who are ill
c. Failing to calibrate thermometers regularly
d. Failing to prevent cross-contact from allergens
B
An example of TCS food is
a. dried parsley.
b. diced cranberries.
c. chopped celery.
d. sliced cantaloupe.
D
Which is a TCS food?
a. Saltines
b. Bananas
c. Sprouts
d. Coffee
C
Which of the following is a food safety responsibility of a manager?
a. Ensuring that chemicals are stored in a way that meets OSHA requirements
b. Ensuring that food prepared in a private home for a restaurant is prepared safely
c. Ensuring that delivery drivers are following food safety practices while in the operation
d. Ensuring that separate fryers are available for preparing food for customers with allergies
C
Which organization makes recommendations for food safety regulation of the foodservice industry?
a. State regulatory authority
b. Food and Drug Administration (FDA)
c. U.S. Department of Agriculture (USDA)
d. Centers for Disease Control and Prevention (CDC)
,B
Which government agency is responsible for regulating and inspecting meat, poultry, and eggs?
a. Food and Drug Administration (FDA)
b. U.S. Department of Agriculture (USDA)
c. The Centers for Disease Control and Prevention (CDC)
d. The Public Health Service (PHS)
B
Which type of food best supports the growth of bacteria
A-fats b-sugars c-starches d-proteins
D
Which food best supports the growth of bacteria?
a. Butter
b. Cooked rice
c. Loaf of bread
d. Chocolate cake
B
Bacteria grows best at which pH level?
a. 0
b. 2
c. 7
d. 12
C
Which food has the most available moisture for bacteria to grow?
a. Food with an aw of 0.0
b. Food with an aw of 0.2
c. Food with an aw of 0.5
d. Food with an aw of 1.0
D
In what temperature range does bacteria grow most rapidly?
a. 0°F to 41°F (-18°C to 5°C)
b. 41°F to 70°F (5°C to 21°C)
c. 70°F to 125°F (21°C to 52°C)
d. 90°F to 165°F (32°C to 74°C
C
Jaundice is a symptom of which foodborne illness?
a. Shigellosis
b. Hepatitis A
c. Hemorrhagic colitis
d. Norovirus
B
Which is a "Big Six" pathogen?
, a. Salmonella Typhi
b. Campylobacter jejuni
c. Staphylococcus aureus
d. Clostridium Botulinum
A
Where is Shiga toxin-producing Escherichia coli found?
a. Cattle
b. Water
c. Poultry
d. Dirt
A
Which pathogen is not commonly associated with meat?
a. Salmonella Typhi
b. Listeria monocytogenes
c. Clostridium perfringens
d. Shiga toxin-producing Escherichia coli
A
Bloody diarrhea is a common symptom associated with an illness from this pathogen
a. Shigella spp.
b. Listeria monocytogenes
c. Clostridium botulinum
d. Staphylococcus aureus
A
A guest became ill with nausea and vomiting after eating shrimp, chicken, rice, and vegetables. Which
food was the likely cause of the illness?
a. Shrimp
b. Chicken
c. Rice
d. Vegetables
C
A guest became ill with a high fever and a rash after eating at a salad bar. Which pathogen is the likely
cause of the illness?
a. Vibrio vulnificus
b. Anisakis simplex
c. Salmonella Typhi
d. Clostridium perfringens
C
A guest became ill with vomiting and diarrhea a few hours after eating a lobster dinner. Which
pathogen is the likely cause of the illness?
a. Vibrio vulnificus
b. Giardia duodenalis
c. Hepatitis A
d. Norovirus
D
