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Safe Schools Exam Newest 2025/2026 With Complete
Questions And Correct Answers |Already Graded A+||Brand
New Version!
What are the 5 common risk factors that cause foodborne illness? - ANSWER=1. Purchasing
food from unsafe sources
2. Failing to cook food correctly
3. Holding food at incorrect temperatures
4. Using contaminated equipment
5. Practicing poor personal hygiene
**Time-temperature abuse, cross-contamination, poor personal hygiene, and poor cleaning &
sanitation
Lucas Case Study: - ANSWER=Mistakes:
- He came into work sick
- He left cooked burgers sitting at room temperature
- He wore his apron into the restroom, neglected hand-washing, and whiped his hands on his
apron
- He sliced tomatoes on a cutting board previously used for chicken
Corrections:
- He should have called in sick
- Store extra hamburgers in hot-holding or discard
- Remove apron befor using the restroom, wash hands after using and touching hair
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- Wash, rinse, and sanitize meat cutting board, then use seperate board for tomatoes
What are the roles of government agencies responsible for food safety? - ANSWER=Regulate
food service operations by issuing permits and licenses, and approving construction projects
Of the 6 most common food pathogens, how many are bacteria and how many are viruses? -
ANSWER=Four= bacteria
Two= viruses
What are the 6 conditions that dis/allow for pathogens to grow in food? - ANSWER=FAT TOM:
F- food
A- acidity
T- temperature
T- time
O- oxygen
M- moisture
** Most likely only able to control for time and temperature
What is the best way to prevent biological contamination from viruses, parasites, and fungi in
food? - ANSWER=Purchasing food from approved, reputable suppliers
(**Viruses may also be prevented by practicing good personal hygiene)
What are the 8 most common food allergens? - ANSWER=Milk, eggs, soy, fish, tree nuts,
peanuts, crustacean shellfish, and wheat
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Shawn Case Study: - ANSWER=Mistakes:
- Bought food from a supplier without checking their credentials
- Failed to wash hands befor handling eggs, and again before handling the toast, orange slices,
and plates of food
- He failed to document information about the suspected product
- He failed to noticy the local regulatory authority of the suspected outbreak
He failed to identify staff who may have contacted the suspected product
Correct Actions:
- He gathered customer contact info and info about their experiences
- He reviewed standards and procedures with his staff
What are the 6 most common symptoms of a foodborne illness? - ANSWER=Diarrhea, vomiting,
fever, nausea, abdominal cramps, and jaundice
What is the most important way to prevent a foodborne illness from bacteria? -
ANSWER=Control time and temperature
Parasites are commonly linked with what type of food? - ANSWER=Seafood
A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused
the illness? - ANSWER=Biological toxins
To prevent the deliberate contamination of food, a manager should know who is in the facility,
monitor the security of products, keep info related to food security on file, and know ______? -
ANSWER=...whom to contact about suspicious activity
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If an employee arrives to work with an upset stomach, what precaution must they take before
starting? - ANSWER=Report illness to the manager
What is the minimum time you should scrub your hands with soap? - ANSWER=10 seconds
What type of thermometer should be used to measure surface temperature? -
ANSWER=Infrared thermometer
How far must a bimetallic stemmed thermometer be inserted into food to give an accurate
reading? - ANSWER=To the dimple in the thermometer stem
Which probe should be used to check the temperature of a chicken breast? -
ANSWER=Penetration probe
At what temperature do most foodborne pathogens grow most quickly? - ANSWER=Between 70
and 125 deg. F
A thermometer used to measure the temperature of food must be accurate to what
temperature? - ANSWER=+/- 2 deg. F OR +/- 1 deg. C
How long can food stay in the temperature danger zone before it must be thrown out? -
ANSWER=4 hours
At what temperatures should cold and hot TCS foods be delivered at? - ANSWER=Cold TCS food:
41 deg. F
Hot TCS food: 135 deg. F
- Ice crystals = discard shrimp
Safe Schools Exam Newest 2025/2026 With Complete
Questions And Correct Answers |Already Graded A+||Brand
New Version!
What are the 5 common risk factors that cause foodborne illness? - ANSWER=1. Purchasing
food from unsafe sources
2. Failing to cook food correctly
3. Holding food at incorrect temperatures
4. Using contaminated equipment
5. Practicing poor personal hygiene
**Time-temperature abuse, cross-contamination, poor personal hygiene, and poor cleaning &
sanitation
Lucas Case Study: - ANSWER=Mistakes:
- He came into work sick
- He left cooked burgers sitting at room temperature
- He wore his apron into the restroom, neglected hand-washing, and whiped his hands on his
apron
- He sliced tomatoes on a cutting board previously used for chicken
Corrections:
- He should have called in sick
- Store extra hamburgers in hot-holding or discard
- Remove apron befor using the restroom, wash hands after using and touching hair
,2|Page
- Wash, rinse, and sanitize meat cutting board, then use seperate board for tomatoes
What are the roles of government agencies responsible for food safety? - ANSWER=Regulate
food service operations by issuing permits and licenses, and approving construction projects
Of the 6 most common food pathogens, how many are bacteria and how many are viruses? -
ANSWER=Four= bacteria
Two= viruses
What are the 6 conditions that dis/allow for pathogens to grow in food? - ANSWER=FAT TOM:
F- food
A- acidity
T- temperature
T- time
O- oxygen
M- moisture
** Most likely only able to control for time and temperature
What is the best way to prevent biological contamination from viruses, parasites, and fungi in
food? - ANSWER=Purchasing food from approved, reputable suppliers
(**Viruses may also be prevented by practicing good personal hygiene)
What are the 8 most common food allergens? - ANSWER=Milk, eggs, soy, fish, tree nuts,
peanuts, crustacean shellfish, and wheat
,3|Page
Shawn Case Study: - ANSWER=Mistakes:
- Bought food from a supplier without checking their credentials
- Failed to wash hands befor handling eggs, and again before handling the toast, orange slices,
and plates of food
- He failed to document information about the suspected product
- He failed to noticy the local regulatory authority of the suspected outbreak
He failed to identify staff who may have contacted the suspected product
Correct Actions:
- He gathered customer contact info and info about their experiences
- He reviewed standards and procedures with his staff
What are the 6 most common symptoms of a foodborne illness? - ANSWER=Diarrhea, vomiting,
fever, nausea, abdominal cramps, and jaundice
What is the most important way to prevent a foodborne illness from bacteria? -
ANSWER=Control time and temperature
Parasites are commonly linked with what type of food? - ANSWER=Seafood
A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused
the illness? - ANSWER=Biological toxins
To prevent the deliberate contamination of food, a manager should know who is in the facility,
monitor the security of products, keep info related to food security on file, and know ______? -
ANSWER=...whom to contact about suspicious activity
, 4|Page
If an employee arrives to work with an upset stomach, what precaution must they take before
starting? - ANSWER=Report illness to the manager
What is the minimum time you should scrub your hands with soap? - ANSWER=10 seconds
What type of thermometer should be used to measure surface temperature? -
ANSWER=Infrared thermometer
How far must a bimetallic stemmed thermometer be inserted into food to give an accurate
reading? - ANSWER=To the dimple in the thermometer stem
Which probe should be used to check the temperature of a chicken breast? -
ANSWER=Penetration probe
At what temperature do most foodborne pathogens grow most quickly? - ANSWER=Between 70
and 125 deg. F
A thermometer used to measure the temperature of food must be accurate to what
temperature? - ANSWER=+/- 2 deg. F OR +/- 1 deg. C
How long can food stay in the temperature danger zone before it must be thrown out? -
ANSWER=4 hours
At what temperatures should cold and hot TCS foods be delivered at? - ANSWER=Cold TCS food:
41 deg. F
Hot TCS food: 135 deg. F
- Ice crystals = discard shrimp
