SERVSAFE-NRFSP Questions and
Answers A+ Graded (2025)
foodborne .illness .- .CORRECT .ANSWER-Disease .transmitted .to .people .by .food
foodborne .illness .outbreak .- .CORRECT .ANSWER-when .two .or .more .people
.have .the .same .symptoms .requires .investigation
contamination .- .CORRECT .ANSWER-presence .of .harmful .substance .in .food
time .temp. .abuse .- .CORRECT .ANSWER-food .out .to .long .in .temperature .that
.promotes .growth
cross .contamination .- .CORRECT .ANSWER-pathogens .transferred .from .one
.surface .to .another
TCS .food .- .CORRECT .ANSWER-food .requiring .time .and .temp. .control .for .safety
high .risk .population .- .CORRECT .ANSWER-elderly
infants
compromised .immune .systems .like .aides .and .cancer
Biological .contamination .- .CORRECT .ANSWER-bacteria, .virus, .fungi, .parasite
Chemical .contamination .- .CORRECT .ANSWER-cleaners, .sanitizers, .polishes
Physical .contamination .- .CORRECT .ANSWER-staples, .bandages, .glass, .dirt,
.bones
risk .factors .for .foodborne .illness .- .CORRECT .ANSWER-purchasing .from .unsafe
.sources
failing .to .cook .food .correctly
holding .food .at .incorect .temp
contaminated .equipment
poor .hygiene
unsafe .practices .- .CORRECT .ANSWER-time .temp .abuse
poor .hygiene
, cross .contamination
poor .cleaning/sanitizing
safe .practice .- .CORRECT .ANSWER-train .staff .properly
ongoing .training
general .food .safety .knowledge
job .specific .training
retrain .regularly
monitor .staff
document .training
foodborne .illness .symptoms .- .CORRECT .ANSWER-diarrhea, .vomiting, .fever,
.nausea, .abdominal .cramps .jaundice
FATTOM .- .CORRECT .ANSWER-Food, .Acidity, .Temperature, .Time, .Oxygen,
.Moisture
Bacteria .grow .best .in .what .pH? .- .CORRECT .ANSWER-neutral .slightly .acidic, .pH
.4.6-7.5
Water .Activity .level .for .bacteria .growth .- .CORRECT .ANSWER-.85 .or .higher
Cold .foods .without .temperature .control .- .CORRECT .ANSWER-label .to .throw .out
.after .6 .hours .and .must .stay .below .70 .degrees
Hot .Foods .without .temperature .control .- .CORRECT .ANSWER-must .label .to
.throw .out .after .4 .hours
Temperature .danger .zone .- .CORRECT .ANSWER-41 .degrees- .135 .degrees .70-125
.degrees(ACCELERATED)
Biological .toxins .- .CORRECT .ANSWER-naturally .occurring .in .plants
.mushrooms, .and .seafood
Histamine/Scromboid .poisoning .- .CORRECT .ANSWER-Tuna, .bonito, .mahimahi
BACTERIA .that .cause .foodborne .illness .- .CORRECT .ANSWER-shigella, .E.coli,
.salmonella...prevent .with .time .and .temperature .control
VIRUS .that .cause .food .borne .illness .- .CORRECT .ANSWER-Hep .A,
.Norovirus...prevent .with .Good .personal .hygiene
Listeria .- .CORRECT .ANSWER-serious .foodborne .illness .that .can .grow .at
.refrigerator .temps
E. .coli .- .CORRECT .ANSWER-bloody .stool .that .comes .from .eating .raw .ground
.beef
Hep .A .- .CORRECT .ANSWER-Jaundice, .must .exclude .person .from .work
Answers A+ Graded (2025)
foodborne .illness .- .CORRECT .ANSWER-Disease .transmitted .to .people .by .food
foodborne .illness .outbreak .- .CORRECT .ANSWER-when .two .or .more .people
.have .the .same .symptoms .requires .investigation
contamination .- .CORRECT .ANSWER-presence .of .harmful .substance .in .food
time .temp. .abuse .- .CORRECT .ANSWER-food .out .to .long .in .temperature .that
.promotes .growth
cross .contamination .- .CORRECT .ANSWER-pathogens .transferred .from .one
.surface .to .another
TCS .food .- .CORRECT .ANSWER-food .requiring .time .and .temp. .control .for .safety
high .risk .population .- .CORRECT .ANSWER-elderly
infants
compromised .immune .systems .like .aides .and .cancer
Biological .contamination .- .CORRECT .ANSWER-bacteria, .virus, .fungi, .parasite
Chemical .contamination .- .CORRECT .ANSWER-cleaners, .sanitizers, .polishes
Physical .contamination .- .CORRECT .ANSWER-staples, .bandages, .glass, .dirt,
.bones
risk .factors .for .foodborne .illness .- .CORRECT .ANSWER-purchasing .from .unsafe
.sources
failing .to .cook .food .correctly
holding .food .at .incorect .temp
contaminated .equipment
poor .hygiene
unsafe .practices .- .CORRECT .ANSWER-time .temp .abuse
poor .hygiene
, cross .contamination
poor .cleaning/sanitizing
safe .practice .- .CORRECT .ANSWER-train .staff .properly
ongoing .training
general .food .safety .knowledge
job .specific .training
retrain .regularly
monitor .staff
document .training
foodborne .illness .symptoms .- .CORRECT .ANSWER-diarrhea, .vomiting, .fever,
.nausea, .abdominal .cramps .jaundice
FATTOM .- .CORRECT .ANSWER-Food, .Acidity, .Temperature, .Time, .Oxygen,
.Moisture
Bacteria .grow .best .in .what .pH? .- .CORRECT .ANSWER-neutral .slightly .acidic, .pH
.4.6-7.5
Water .Activity .level .for .bacteria .growth .- .CORRECT .ANSWER-.85 .or .higher
Cold .foods .without .temperature .control .- .CORRECT .ANSWER-label .to .throw .out
.after .6 .hours .and .must .stay .below .70 .degrees
Hot .Foods .without .temperature .control .- .CORRECT .ANSWER-must .label .to
.throw .out .after .4 .hours
Temperature .danger .zone .- .CORRECT .ANSWER-41 .degrees- .135 .degrees .70-125
.degrees(ACCELERATED)
Biological .toxins .- .CORRECT .ANSWER-naturally .occurring .in .plants
.mushrooms, .and .seafood
Histamine/Scromboid .poisoning .- .CORRECT .ANSWER-Tuna, .bonito, .mahimahi
BACTERIA .that .cause .foodborne .illness .- .CORRECT .ANSWER-shigella, .E.coli,
.salmonella...prevent .with .time .and .temperature .control
VIRUS .that .cause .food .borne .illness .- .CORRECT .ANSWER-Hep .A,
.Norovirus...prevent .with .Good .personal .hygiene
Listeria .- .CORRECT .ANSWER-serious .foodborne .illness .that .can .grow .at
.refrigerator .temps
E. .coli .- .CORRECT .ANSWER-bloody .stool .that .comes .from .eating .raw .ground
.beef
Hep .A .- .CORRECT .ANSWER-Jaundice, .must .exclude .person .from .work
