7th Edition SERVSAFE UPDATED Exam
Questions and CORRECT Answers
Define foodborne illness. - CORRECT ANSWER- a disease transmitted to people by food
When is a foodborne illness considered an outbreak? - CORRECT ANSWER- when 2 or
more people have the same symptoms after eating the same food
What food saftey challenges do operations face? - CORRECT ANSWER- time pressure,
potentially unsafe supplies, high risk populations, and staff related challenges
What does a foodborne illness cost? - CORRECT ANSWER- guests and operations
After a foodborne illness, what may an operation experience? - CORRECT ANSWER-
negative publicity, decreased business, lawsuits, legal fees, increased insurance premiums,
and personnel issues
What are the types of contaminants that threaten food safety? - CORRECT ANSWER-
biological, chemical, and physical
Which type of contaminant poses the greatest danger? - CORRECT ANSWER- biological
contaminants
What can happen if a food handler does not follow the correct procedures? - CORRECT
ANSWER- they can threaten the safety of food
How can a food handler threaten the safety of food? - CORRECT ANSWER- by failing to
cook the food enough, holding food at incorrect temperatures, contaminating equipment, and
practicing poor personal hygiene
When has food been time temperature abused? - CORRECT ANSWER- when it has stayed
too long at temperatures that are good for the growth of pathogens
,How can pathogens be spread to food? - CORRECT ANSWER- if equipment has not been
cleaned and sanitized correctly between uses
Define cross contamination. - CORRECT ANSWER- when pathogens are transferred from
one surface or food to another
What find of food do pathogens grow well in? - CORRECT ANSWER- TCS food
How can the growth of pathogens be prevented in food? - CORRECT ANSWER- by giving
the food time and temperature control
What groups of people are considered high risk? - CORRECT ANSWER- young children, the
elderly, people with cancer or on chemotherapy, people with HIV/AIDS, transplant recipients,
and people on certain medications
What are important prevention measures to keep food safe? - CORRECT ANSWER-
controlling time and temperature, preventing cross contamination, practicing good personal
hygiene, purchasing from approved, reputable suppliers, and cleaning and sanitizing items
correctly
What conditions do bacteria need to grow? - CORRECT ANSWER- FAT TOM- food, acidity,
temperature, time, oxygen, and moisture
What temperatures are in the temperature danger zone? - CORRECT ANSWER- 41 F to 135
F
What can some bacteria change into? - CORRECT ANSWER- spores
Why do some bacteria change into spores? - CORRECT ANSWER- to preserve themselves
when lacking nutrients
What can bacteria produce in food? - CORRECT ANSWER- toxins that can make people
sick
What is the leading cause of foodborne illnesses? - CORRECT ANSWER- viruses
, What cannot grow in food? - CORRECT ANSWER- viruses
What can viruses survive? - CORRECT ANSWER- refrigeration and freezing temperatures
What can help prevent the spread of viruses? - CORRECT ANSWER- good personal hygiene
What do parasites need to survive? - CORRECT ANSWER- to be in another animal
What can parasites contaminate? - CORRECT ANSWER- food and water
What kind of water is often contaminated by parasites? - CORRECT ANSWER- water used
to irrigate produce
How can foodborne illnesses caused by parasites be prevented? - CORRECT ANSWER- by
purchasing products from approved, reputable suppliers
What are example of fungi? - CORRECT ANSWER- mold and yeast
What does fungi do? - CORRECT ANSWER- spoil food
What can some molds produce? - CORRECT ANSWER- harmful toxins
What should be done with food that has mold? - CORRECT ANSWER- it should be
discarded unless the mold is a natural part of the product
What can spoil food quickly? - CORRECT ANSWER- yeast
What should be done with food spoiled by yeast? - CORRECT ANSWER- it should be
thrown out
What can be a natural part of a fish? - CORRECT ANSWER- fish toxins
Questions and CORRECT Answers
Define foodborne illness. - CORRECT ANSWER- a disease transmitted to people by food
When is a foodborne illness considered an outbreak? - CORRECT ANSWER- when 2 or
more people have the same symptoms after eating the same food
What food saftey challenges do operations face? - CORRECT ANSWER- time pressure,
potentially unsafe supplies, high risk populations, and staff related challenges
What does a foodborne illness cost? - CORRECT ANSWER- guests and operations
After a foodborne illness, what may an operation experience? - CORRECT ANSWER-
negative publicity, decreased business, lawsuits, legal fees, increased insurance premiums,
and personnel issues
What are the types of contaminants that threaten food safety? - CORRECT ANSWER-
biological, chemical, and physical
Which type of contaminant poses the greatest danger? - CORRECT ANSWER- biological
contaminants
What can happen if a food handler does not follow the correct procedures? - CORRECT
ANSWER- they can threaten the safety of food
How can a food handler threaten the safety of food? - CORRECT ANSWER- by failing to
cook the food enough, holding food at incorrect temperatures, contaminating equipment, and
practicing poor personal hygiene
When has food been time temperature abused? - CORRECT ANSWER- when it has stayed
too long at temperatures that are good for the growth of pathogens
,How can pathogens be spread to food? - CORRECT ANSWER- if equipment has not been
cleaned and sanitized correctly between uses
Define cross contamination. - CORRECT ANSWER- when pathogens are transferred from
one surface or food to another
What find of food do pathogens grow well in? - CORRECT ANSWER- TCS food
How can the growth of pathogens be prevented in food? - CORRECT ANSWER- by giving
the food time and temperature control
What groups of people are considered high risk? - CORRECT ANSWER- young children, the
elderly, people with cancer or on chemotherapy, people with HIV/AIDS, transplant recipients,
and people on certain medications
What are important prevention measures to keep food safe? - CORRECT ANSWER-
controlling time and temperature, preventing cross contamination, practicing good personal
hygiene, purchasing from approved, reputable suppliers, and cleaning and sanitizing items
correctly
What conditions do bacteria need to grow? - CORRECT ANSWER- FAT TOM- food, acidity,
temperature, time, oxygen, and moisture
What temperatures are in the temperature danger zone? - CORRECT ANSWER- 41 F to 135
F
What can some bacteria change into? - CORRECT ANSWER- spores
Why do some bacteria change into spores? - CORRECT ANSWER- to preserve themselves
when lacking nutrients
What can bacteria produce in food? - CORRECT ANSWER- toxins that can make people
sick
What is the leading cause of foodborne illnesses? - CORRECT ANSWER- viruses
, What cannot grow in food? - CORRECT ANSWER- viruses
What can viruses survive? - CORRECT ANSWER- refrigeration and freezing temperatures
What can help prevent the spread of viruses? - CORRECT ANSWER- good personal hygiene
What do parasites need to survive? - CORRECT ANSWER- to be in another animal
What can parasites contaminate? - CORRECT ANSWER- food and water
What kind of water is often contaminated by parasites? - CORRECT ANSWER- water used
to irrigate produce
How can foodborne illnesses caused by parasites be prevented? - CORRECT ANSWER- by
purchasing products from approved, reputable suppliers
What are example of fungi? - CORRECT ANSWER- mold and yeast
What does fungi do? - CORRECT ANSWER- spoil food
What can some molds produce? - CORRECT ANSWER- harmful toxins
What should be done with food that has mold? - CORRECT ANSWER- it should be
discarded unless the mold is a natural part of the product
What can spoil food quickly? - CORRECT ANSWER- yeast
What should be done with food spoiled by yeast? - CORRECT ANSWER- it should be
thrown out
What can be a natural part of a fish? - CORRECT ANSWER- fish toxins
