ServSafe Test questions and answers 2025
Foodborne Illness
Any infection or illness that is transferred to people by the food they eat.
FDA
An agency of the U.S. government that regulates the safety of food and drugs and is responsible
for developing the Food Code.
Food Code
A set of rules and requirements developed by the FDA to ensure food safety.
Foodborne Disease Outbreak
The occurrence of two or more cases of similar illness resulting from the ingestions of a
common food.
Microorganisms
Tiny organisms too small to be seen with the naked eye.
Highly Susceptible Population
Young Children, The Elderly, Pregnant Women, Weakened Immune Systems
Pathogen
Microorganisms that can cause disease.
Immune System
The part of the body that helps to fight off disease and resist infection.
Time/Temperature Control for Food Safety (TCS)
Foods that will support the growth of microorganisms or have previously been involved in
foodborne disease outbreaks.
,Ready-To-Eat Foods
Foods that require no further preparation (washing or cooking) prior to consumption.
Five Risk Factors for Foodborne Illness
1. Food held at improper temperature.
2. Inadequately cooked or "undercooked" food
3. Contaminated food equipment
4. Food from an unsafe source
5. Poor personal hygiene
Warranty of Sale
Implied guarantee that product sold is safe.
Person in Charge
The person present at a food establishment who is responsible for the operation at the time of
inspection.
Potable Water
Water that is safe to drink.
Critical Control Point
Points during the cooking or processing of food where steps must be taken to eliminate a food
safety hazard or reduce the hazard to an acceptable level.
Flow of Food
The path that food takes through a food establishment from receiving, storage, preparation,
cooking, holding, service, cooling, and reheating.
Hazard
Anything that may cause injury or illness if not controlled, reduced or prevented.
, Physical Hazard
Any foreign object or particle that may be introduced into food.
Chemical Hazard
Chemical substances that can contaminate food.
Biological Hazard
Any living organisms or waste of living organisms that may contaminate food.
Contamination
The presence of harmful substances or organisms in food.
Food Allergy
When the immune system reacts badly to a chemical contained in food.
Food Allergens
Foods that cause allergic reactions.
The Eight Major Food Allergens
1. Milk and Milk Products
2. Eggs
3. Fish
4. Soy
5. Shellfish
6. Peanuts
7. Tree nuts
Nitrites
Preservatives used to keep freshness and are commonly used in meat and meat products.
Sulfites
Foodborne Illness
Any infection or illness that is transferred to people by the food they eat.
FDA
An agency of the U.S. government that regulates the safety of food and drugs and is responsible
for developing the Food Code.
Food Code
A set of rules and requirements developed by the FDA to ensure food safety.
Foodborne Disease Outbreak
The occurrence of two or more cases of similar illness resulting from the ingestions of a
common food.
Microorganisms
Tiny organisms too small to be seen with the naked eye.
Highly Susceptible Population
Young Children, The Elderly, Pregnant Women, Weakened Immune Systems
Pathogen
Microorganisms that can cause disease.
Immune System
The part of the body that helps to fight off disease and resist infection.
Time/Temperature Control for Food Safety (TCS)
Foods that will support the growth of microorganisms or have previously been involved in
foodborne disease outbreaks.
,Ready-To-Eat Foods
Foods that require no further preparation (washing or cooking) prior to consumption.
Five Risk Factors for Foodborne Illness
1. Food held at improper temperature.
2. Inadequately cooked or "undercooked" food
3. Contaminated food equipment
4. Food from an unsafe source
5. Poor personal hygiene
Warranty of Sale
Implied guarantee that product sold is safe.
Person in Charge
The person present at a food establishment who is responsible for the operation at the time of
inspection.
Potable Water
Water that is safe to drink.
Critical Control Point
Points during the cooking or processing of food where steps must be taken to eliminate a food
safety hazard or reduce the hazard to an acceptable level.
Flow of Food
The path that food takes through a food establishment from receiving, storage, preparation,
cooking, holding, service, cooling, and reheating.
Hazard
Anything that may cause injury or illness if not controlled, reduced or prevented.
, Physical Hazard
Any foreign object or particle that may be introduced into food.
Chemical Hazard
Chemical substances that can contaminate food.
Biological Hazard
Any living organisms or waste of living organisms that may contaminate food.
Contamination
The presence of harmful substances or organisms in food.
Food Allergy
When the immune system reacts badly to a chemical contained in food.
Food Allergens
Foods that cause allergic reactions.
The Eight Major Food Allergens
1. Milk and Milk Products
2. Eggs
3. Fish
4. Soy
5. Shellfish
6. Peanuts
7. Tree nuts
Nitrites
Preservatives used to keep freshness and are commonly used in meat and meat products.
Sulfites
