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SERVSAFE FOOD PROTECTION MANAGER
TEST ACTUAL EXAM PREP 2026 150
QUESTIONS AND CORRECT DETAILED
ANSWERS ALREADY A GRADED WITH
EXPERT FEEDBACK | CURRENTLY
TESTING |NEW AND REVISED
A disease transmitted to people by food - answer- foodborne illness
Foodborne when two or more people experience the same illness after
eating the same food. - answer- foodborne illness outbreak
Infants, preschool age children, pregnant women, the elderly, people
taking medications, and people who are seriously ill - answer- higher
risk populations include:
Although type of food can become contaminated, some are better able to
support the rapid growth of microorganisms than others. These
require_________________________ - answer- contaminated, some are
temperature control for safety (tcs).
Tcs foods must be kept out of the_________________prevent the
growth of microorganisms and the production of toxins. Include sprouts,
- answer- danger zone (41°-135)
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_______________include milk, eggs, shelfish, fish, meats, meat
alternatives, untreated garlic & oil mixtures, baked potatoes, sprouts,
cooked rice, cut tomatoes, and cut melons - answer- tcs foods
Three types of contamination - answer- •biological
•chemical
•physical
Bacteria, virus, parasites, fungi, natural toxins is what type of
contamination - answer- biological
Cleaners, sanitizers, toxic metal from service grade utensils and
cookware pesticides are what type of contamination - answer- chemical
Foreign objects are what kind of contamination - answer- physical
The center for disease control (cdc) top five documented reasons for
outbreaks: - answer- 1. Purchasing food from unsafe sources
2.failing to cook food adequately 3.holding food at incorrect
temperatures
4. Contaminated equipment
5. Poor personal hygiene
Three ways food becomes contaminated - answer- •time-temperature
control
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•cross contamination
•poor personal hygiene
Tcs foods are left in the danger zone for> - answer- 4 hours
Can result when a person eats food containing pathogens, which then
grow in the intestines and cause illness. - answer- foodborne infections
Result when a person eats food containing toxins (poison) produced by
pathogens found on the food or which are contamination. - answer-
foodborne intoxications
Fattom stands for - answer- food, acidity, temperature, time, oxygen
moisture.
_____________are the smallest of the microbial contaminants. - answer-
viruses
Viruses are spread from person to ___________person to ________, and
person to food _____________ ____________ - answer- person - food-
contact surfaces
____________are organisms that need a living host to survive. - answer-
parasites
SERVSAFE FOOD PROTECTION MANAGER
TEST ACTUAL EXAM PREP 2026 150
QUESTIONS AND CORRECT DETAILED
ANSWERS ALREADY A GRADED WITH
EXPERT FEEDBACK | CURRENTLY
TESTING |NEW AND REVISED
A disease transmitted to people by food - answer- foodborne illness
Foodborne when two or more people experience the same illness after
eating the same food. - answer- foodborne illness outbreak
Infants, preschool age children, pregnant women, the elderly, people
taking medications, and people who are seriously ill - answer- higher
risk populations include:
Although type of food can become contaminated, some are better able to
support the rapid growth of microorganisms than others. These
require_________________________ - answer- contaminated, some are
temperature control for safety (tcs).
Tcs foods must be kept out of the_________________prevent the
growth of microorganisms and the production of toxins. Include sprouts,
- answer- danger zone (41°-135)
,2|Page
_______________include milk, eggs, shelfish, fish, meats, meat
alternatives, untreated garlic & oil mixtures, baked potatoes, sprouts,
cooked rice, cut tomatoes, and cut melons - answer- tcs foods
Three types of contamination - answer- •biological
•chemical
•physical
Bacteria, virus, parasites, fungi, natural toxins is what type of
contamination - answer- biological
Cleaners, sanitizers, toxic metal from service grade utensils and
cookware pesticides are what type of contamination - answer- chemical
Foreign objects are what kind of contamination - answer- physical
The center for disease control (cdc) top five documented reasons for
outbreaks: - answer- 1. Purchasing food from unsafe sources
2.failing to cook food adequately 3.holding food at incorrect
temperatures
4. Contaminated equipment
5. Poor personal hygiene
Three ways food becomes contaminated - answer- •time-temperature
control
, 3|Page
•cross contamination
•poor personal hygiene
Tcs foods are left in the danger zone for> - answer- 4 hours
Can result when a person eats food containing pathogens, which then
grow in the intestines and cause illness. - answer- foodborne infections
Result when a person eats food containing toxins (poison) produced by
pathogens found on the food or which are contamination. - answer-
foodborne intoxications
Fattom stands for - answer- food, acidity, temperature, time, oxygen
moisture.
_____________are the smallest of the microbial contaminants. - answer-
viruses
Viruses are spread from person to ___________person to ________, and
person to food _____________ ____________ - answer- person - food-
contact surfaces
____________are organisms that need a living host to survive. - answer-
parasites
