7th Edition SERVSAFE Exam 2024-2025.
All Exam Questions and Answers.
Already Graded A+
After a foodborne illness, what may an operation experience? - ANSnegative publicity,
decreased business, lawsuits, legal fees, increased insurance premiums, and personnel
issues
After how many days in storage must a TCS food be discarded? - ANS7 days
After the first 2 hours, at what temperature must a TCS food be cooled from and within
how long? - ANS70 F to 41 F or lower, within the next 4 hours
At what levels is the FDA Food Code written and enforced? - ANSstate and local
At what temperature must TCS foods be cooled from and within how long? - ANS135 F
to 70 F, within 2 hours
Before recording the temperature of a food, what should you wait for? - ANSfor the
thermometer reading to steady
Before using chemicals, what should be done to the food around them? - ANSit should
be covered or removed from the area
Define active managerial control. - ANSthe manager's responsibility to control the risk
factors of foodborne illness
Define backflow. - ANSthe reverse flow of contaminants through a cross connection into
a drinkable water supply
Define cross contamination. - ANSwhen pathogens are transferred from one surface or
food to another
Define foodborne illness. - ANSa disease transmitted to people by food
Define public health interventions. - ANSrecommendations from the FDA for controlling
the common risk factors for foodborne illness
Define the flow of food. - ANSthe path food takes in your operation from purchasing to
service
How are foodborne illnesses linked with mushrooms caused? - ANSby eating toxic wild
mushrooms collected by amateur hunters
, How can a food handler threaten the safety of food? - ANSby failing to cook the food
enough, holding food at incorrect temperatures, contaminating equipment, and
practicing poor personal hygiene
How can a staff's food safety training needs be identified? - ANSby testing their
knowledge, observing their performance, and noting their areas of weakness
How can backflow be prevented? - ANSby vacuuming breakers, an air gap, double
checking valve backflow preventers, and reduced pressure zone backflow preventers
How can chemical contamination be prevented? - ANSuse only utensils and equipment
that are made for food handling, store chemicals away from food, utensils, and
equipment used for food, and follow chemical manufacturers' directions for use
How can cross contamination be prevented? - ANSkeep ready to eat and raw food
separated, use separate equipment for each type food, and clean and sanitize all work
surfaces, equipment, and utensils before and after each task
How can deliberate contamination be prevented? - ANSmake food very difficult to
tamper with
How can fish become toxic? - ANSwhen fish eat smaller fish containing the toxin
How can foodborne illnesses caused by parasites be prevented? - ANSby purchasing
products from approved, reputable suppliers
How can pathogens be spread to food? - ANSif equipment has not been cleaned and
sanitized correctly between uses
How can physical contamination be prevented? - ANSclosely inspect the food you
receive and take steps to make sure food will not become physically contaminated
during its flow through your operation
How can shellfish, such as oysters, become contaminated? - ANSwhen they eat marine
algae that have a toxin
How can the growth of pathogens be prevented in food? - ANSby giving the food time
and temperature control
How can time temperature abuse be avoided? - ANSby having policies and procedures
that include monitoring food and recording temperatures and times, making sure the
correct types of thermometers are available, using timbers to check how long food is in
the temperature danger zone, and making sure food handlers know what to do if time
and temperature standards are not met
All Exam Questions and Answers.
Already Graded A+
After a foodborne illness, what may an operation experience? - ANSnegative publicity,
decreased business, lawsuits, legal fees, increased insurance premiums, and personnel
issues
After how many days in storage must a TCS food be discarded? - ANS7 days
After the first 2 hours, at what temperature must a TCS food be cooled from and within
how long? - ANS70 F to 41 F or lower, within the next 4 hours
At what levels is the FDA Food Code written and enforced? - ANSstate and local
At what temperature must TCS foods be cooled from and within how long? - ANS135 F
to 70 F, within 2 hours
Before recording the temperature of a food, what should you wait for? - ANSfor the
thermometer reading to steady
Before using chemicals, what should be done to the food around them? - ANSit should
be covered or removed from the area
Define active managerial control. - ANSthe manager's responsibility to control the risk
factors of foodborne illness
Define backflow. - ANSthe reverse flow of contaminants through a cross connection into
a drinkable water supply
Define cross contamination. - ANSwhen pathogens are transferred from one surface or
food to another
Define foodborne illness. - ANSa disease transmitted to people by food
Define public health interventions. - ANSrecommendations from the FDA for controlling
the common risk factors for foodborne illness
Define the flow of food. - ANSthe path food takes in your operation from purchasing to
service
How are foodborne illnesses linked with mushrooms caused? - ANSby eating toxic wild
mushrooms collected by amateur hunters
, How can a food handler threaten the safety of food? - ANSby failing to cook the food
enough, holding food at incorrect temperatures, contaminating equipment, and
practicing poor personal hygiene
How can a staff's food safety training needs be identified? - ANSby testing their
knowledge, observing their performance, and noting their areas of weakness
How can backflow be prevented? - ANSby vacuuming breakers, an air gap, double
checking valve backflow preventers, and reduced pressure zone backflow preventers
How can chemical contamination be prevented? - ANSuse only utensils and equipment
that are made for food handling, store chemicals away from food, utensils, and
equipment used for food, and follow chemical manufacturers' directions for use
How can cross contamination be prevented? - ANSkeep ready to eat and raw food
separated, use separate equipment for each type food, and clean and sanitize all work
surfaces, equipment, and utensils before and after each task
How can deliberate contamination be prevented? - ANSmake food very difficult to
tamper with
How can fish become toxic? - ANSwhen fish eat smaller fish containing the toxin
How can foodborne illnesses caused by parasites be prevented? - ANSby purchasing
products from approved, reputable suppliers
How can pathogens be spread to food? - ANSif equipment has not been cleaned and
sanitized correctly between uses
How can physical contamination be prevented? - ANSclosely inspect the food you
receive and take steps to make sure food will not become physically contaminated
during its flow through your operation
How can shellfish, such as oysters, become contaminated? - ANSwhen they eat marine
algae that have a toxin
How can the growth of pathogens be prevented in food? - ANSby giving the food time
and temperature control
How can time temperature abuse be avoided? - ANSby having policies and procedures
that include monitoring food and recording temperatures and times, making sure the
correct types of thermometers are available, using timbers to check how long food is in
the temperature danger zone, and making sure food handlers know what to do if time
and temperature standards are not met
