Starbucks Servsafe Food Safety
Certification UPDATED Exam Questions
and CORRECT Answers
cdc statistsics - CORRECT ANSWER- - over 76 million ppl become sick from foodborne
illness (1 out of 4 ppl in US)
- 325,000 ppl are hospitalized
- over 5,000 ppl die
- food service industry pays an avg $74,000 for each incidence
High-Risk Customers - CORRECT ANSWER- - seniors
- pregnant women
- very young children
- immuno compromised
4 food contaminants
1. physical
2. biological
3.chemical ( ie toxic metals, additives)
4. cross contamination - CORRECT ANSWER- 4 food contaminants
Physical Contaminants - CORRECT ANSWER- when objects get into food
ie- wood, fingernails, can shavings, staples, bandaids, glass, jewelry
Biological Contaminants - CORRECT ANSWER- viruses, bacteria, parasites, fungi that get
into food: the leading causes of foodborne illness
chemical contaminants - CORRECT ANSWER- chemical substances, such as cleaners,
sanitizers, polishes, machine lubricants, and toxic metals, that leak from cookware and
equipment that have contaminated food
,toxic metals ( chemical contaminant) - CORRECT ANSWER- metals such as copper , brass,
tin, or galvatanized metals
- become toxic when mmixed with acidic food like lemonade, dressing , or vinegar
- avoid using copper, zinc, brass n peltre pots on industrial stoves
additives - CORRECT ANSWER- -the excessive use of ______ may be a source of chemical
contamination
- must not apply sulfites to foods
- avoid adding large amounts of ___ to food like msg
cross-contamination - CORRECT ANSWER- the process by which bacteria or other
microorganisms are unintentionally transferred from one substance or object to another, with
harmful effect.
danger zone - CORRECT ANSWER- - 41F-135F
- maximum time left in this can be 4 hours max
- the higher the temp, the shorter the amount of time food can be left outside
- one bacterium becomes 4,000 in 4 hrs under right temp
bacteria - CORRECT ANSWER- the most common microorganism that affect food
- can live and multiply anywhere n grow on food
- viruses and parasites wont grow on food
conditions to multiply bacteria - CORRECT ANSWER- - food ; especially food high in
protein such as milk, meat , fish or eggs
- moisture
- warm temp ( 70 - 135 f)
- time to reproduce
- adequate ph - 4.6 - 7.5 (hate acidity)
potentially hazardous foods - CORRECT ANSWER- PHF
, potentially hazardous foods - CORRECT ANSWER- - types of food in which harmful
bacteria grow
- chicken , eggs, cheese , shellfish, melons
- melons have lots of water, not too acidic, nutrients for bacteria to grow
- dont
- dormant / hibernating
- 20 - CORRECT ANSWER- - freezing, refriigerating, drying foods _____ kill bacteria
- only keeps them in _____ state
- when food thaws bacteria will continue to grow and double every _____ mins ; how
bacteria multiplies
toxins - CORRECT ANSWER- when bacteria r multiplying it consumes the nutrients in
foods n then produces waste products or metabolic by products called :
- may look / feel like slime
- cant be killed with heat or cold
- if eaten will produce intoxication in ppl
spores - CORRECT ANSWER- - some bacteria have ability 2 change into forms that r very
resistant to heat n dry conditions
- characterized by formation of a thick shell
- wont reproduce in this state , but once they sense good conditions they will return to the
bacteria state again n continue to multiply
- may be made in improperly processed home canned foods : cant be purchased by food
service place
- approved source
- commercial - CORRECT ANSWER- all food for sale to public has to be bought from an
______ or come from a ______ kitchen
- c : 4.6 - 7.5 - CORRECT ANSWER- food acidity danger zone
a. 4.4 - 7.8
b. 4.3 - 7.7
Certification UPDATED Exam Questions
and CORRECT Answers
cdc statistsics - CORRECT ANSWER- - over 76 million ppl become sick from foodborne
illness (1 out of 4 ppl in US)
- 325,000 ppl are hospitalized
- over 5,000 ppl die
- food service industry pays an avg $74,000 for each incidence
High-Risk Customers - CORRECT ANSWER- - seniors
- pregnant women
- very young children
- immuno compromised
4 food contaminants
1. physical
2. biological
3.chemical ( ie toxic metals, additives)
4. cross contamination - CORRECT ANSWER- 4 food contaminants
Physical Contaminants - CORRECT ANSWER- when objects get into food
ie- wood, fingernails, can shavings, staples, bandaids, glass, jewelry
Biological Contaminants - CORRECT ANSWER- viruses, bacteria, parasites, fungi that get
into food: the leading causes of foodborne illness
chemical contaminants - CORRECT ANSWER- chemical substances, such as cleaners,
sanitizers, polishes, machine lubricants, and toxic metals, that leak from cookware and
equipment that have contaminated food
,toxic metals ( chemical contaminant) - CORRECT ANSWER- metals such as copper , brass,
tin, or galvatanized metals
- become toxic when mmixed with acidic food like lemonade, dressing , or vinegar
- avoid using copper, zinc, brass n peltre pots on industrial stoves
additives - CORRECT ANSWER- -the excessive use of ______ may be a source of chemical
contamination
- must not apply sulfites to foods
- avoid adding large amounts of ___ to food like msg
cross-contamination - CORRECT ANSWER- the process by which bacteria or other
microorganisms are unintentionally transferred from one substance or object to another, with
harmful effect.
danger zone - CORRECT ANSWER- - 41F-135F
- maximum time left in this can be 4 hours max
- the higher the temp, the shorter the amount of time food can be left outside
- one bacterium becomes 4,000 in 4 hrs under right temp
bacteria - CORRECT ANSWER- the most common microorganism that affect food
- can live and multiply anywhere n grow on food
- viruses and parasites wont grow on food
conditions to multiply bacteria - CORRECT ANSWER- - food ; especially food high in
protein such as milk, meat , fish or eggs
- moisture
- warm temp ( 70 - 135 f)
- time to reproduce
- adequate ph - 4.6 - 7.5 (hate acidity)
potentially hazardous foods - CORRECT ANSWER- PHF
, potentially hazardous foods - CORRECT ANSWER- - types of food in which harmful
bacteria grow
- chicken , eggs, cheese , shellfish, melons
- melons have lots of water, not too acidic, nutrients for bacteria to grow
- dont
- dormant / hibernating
- 20 - CORRECT ANSWER- - freezing, refriigerating, drying foods _____ kill bacteria
- only keeps them in _____ state
- when food thaws bacteria will continue to grow and double every _____ mins ; how
bacteria multiplies
toxins - CORRECT ANSWER- when bacteria r multiplying it consumes the nutrients in
foods n then produces waste products or metabolic by products called :
- may look / feel like slime
- cant be killed with heat or cold
- if eaten will produce intoxication in ppl
spores - CORRECT ANSWER- - some bacteria have ability 2 change into forms that r very
resistant to heat n dry conditions
- characterized by formation of a thick shell
- wont reproduce in this state , but once they sense good conditions they will return to the
bacteria state again n continue to multiply
- may be made in improperly processed home canned foods : cant be purchased by food
service place
- approved source
- commercial - CORRECT ANSWER- all food for sale to public has to be bought from an
______ or come from a ______ kitchen
- c : 4.6 - 7.5 - CORRECT ANSWER- food acidity danger zone
a. 4.4 - 7.8
b. 4.3 - 7.7
