SERVSAFE FINAL EXAM
QUESTION WITH CORRECT
ANSWERS
Foodborne Illness - correct answer-A disease carried or transmitted to people by food
Foodborne Illness Outbreak - correct answer-When two or more people experience the
same illness after eating the same food
High Risk Populations - correct answer-Infants, preschool age children, pregnant
women, the elderly, people taking meds, people who are ill
Temperature Control for Safety - correct answer-TCS
41-135 - correct answer-Danger Zone
TCS Foods - correct answer-Milk, eggs, shellfish, fish, meats, meat alternatives,
untreated garlic and oil mixtures, baked potatoes, raw sprouts, cooked rice, cut
tomatoes, and cut melos
Biological, physical, chemical - correct answer-3 types of contamination
Biological contaminants - correct answer-Bacteria, virus, parasites, fungi, natural toxins
Chemical contaminants - correct answer-Cleaners, sanitizers, toxic metal from Non
Food Service Grade utensils and cookware, pesticides
Physical contaminants - correct answer-Foreign objects
Top reasons for outbreak - correct answer-1. Purchasing food from unsafe sources
2. Failing to cook food adequately
3. Holding food at incorrect temps
4. Contaminated equipment
5. Poor personal hygiene
TTC, cross contamination, poor personal hygiene - correct answer-3 ways food
becomes contaminated
Time- temperature abuse - correct answer-TCS foods are left in the danger zone for
more than 4 hours
, Cross contamination - correct answer-Contaminants cross to a food that is not going to
be cooked any further
Poor personal hygiene - correct answer-Food handlers cause foodborne illness
Foodborne infections - correct answer-When a person eats food containing pathogens
Foodborne intoxications - correct answer-Result when a person eats food containing
pathogens, which then grow in the intestines and cause illness
Bacteria - correct answer-Found everywhere and under favorable conditions, can grow
rapidly
Food, Acidity, Temperature, Time, Oxygen, Moisture - correct answer-FATTOM
Viruses - correct answer-Practicing good personal hygiene and minimizing bare hand
contact with ready to eat food can help defend against
Fish toxins - correct answer-Scombroid and Ciguatera are
Approved supplier - correct answer-All produce should be purchased from an
Allergic reaction - correct answer-Itching, tightening of throat, wheezing, hives, swelling,
diarrhea, vomiting, cramps, and loss of consciousness are all signs of
Common food allergens - correct answer-Milk, dairy, eggs, shellfish, fish, wheat, soy,
peanuts, and tree nuts are all
100F - correct answer-When properly washing hands, water should be
4 - correct answer-Gloves must be changed every ___ hours or when starting a new
task
Plain wedding band - correct answer-The only jewelry allowed is a ___
Restricted - correct answer-Employees with a sore throat with a fever should be ___
from working with or around food
Excluded - correct answer-Employees with active Jaundice, diarrhea or vomiting should
be ___ from working with or around food
Contact the health department - correct answer-If employees are diagnosed with
Salmonella, Shigella, E. Coli, Hepatitis A, or Norovirus you should
QUESTION WITH CORRECT
ANSWERS
Foodborne Illness - correct answer-A disease carried or transmitted to people by food
Foodborne Illness Outbreak - correct answer-When two or more people experience the
same illness after eating the same food
High Risk Populations - correct answer-Infants, preschool age children, pregnant
women, the elderly, people taking meds, people who are ill
Temperature Control for Safety - correct answer-TCS
41-135 - correct answer-Danger Zone
TCS Foods - correct answer-Milk, eggs, shellfish, fish, meats, meat alternatives,
untreated garlic and oil mixtures, baked potatoes, raw sprouts, cooked rice, cut
tomatoes, and cut melos
Biological, physical, chemical - correct answer-3 types of contamination
Biological contaminants - correct answer-Bacteria, virus, parasites, fungi, natural toxins
Chemical contaminants - correct answer-Cleaners, sanitizers, toxic metal from Non
Food Service Grade utensils and cookware, pesticides
Physical contaminants - correct answer-Foreign objects
Top reasons for outbreak - correct answer-1. Purchasing food from unsafe sources
2. Failing to cook food adequately
3. Holding food at incorrect temps
4. Contaminated equipment
5. Poor personal hygiene
TTC, cross contamination, poor personal hygiene - correct answer-3 ways food
becomes contaminated
Time- temperature abuse - correct answer-TCS foods are left in the danger zone for
more than 4 hours
, Cross contamination - correct answer-Contaminants cross to a food that is not going to
be cooked any further
Poor personal hygiene - correct answer-Food handlers cause foodborne illness
Foodborne infections - correct answer-When a person eats food containing pathogens
Foodborne intoxications - correct answer-Result when a person eats food containing
pathogens, which then grow in the intestines and cause illness
Bacteria - correct answer-Found everywhere and under favorable conditions, can grow
rapidly
Food, Acidity, Temperature, Time, Oxygen, Moisture - correct answer-FATTOM
Viruses - correct answer-Practicing good personal hygiene and minimizing bare hand
contact with ready to eat food can help defend against
Fish toxins - correct answer-Scombroid and Ciguatera are
Approved supplier - correct answer-All produce should be purchased from an
Allergic reaction - correct answer-Itching, tightening of throat, wheezing, hives, swelling,
diarrhea, vomiting, cramps, and loss of consciousness are all signs of
Common food allergens - correct answer-Milk, dairy, eggs, shellfish, fish, wheat, soy,
peanuts, and tree nuts are all
100F - correct answer-When properly washing hands, water should be
4 - correct answer-Gloves must be changed every ___ hours or when starting a new
task
Plain wedding band - correct answer-The only jewelry allowed is a ___
Restricted - correct answer-Employees with a sore throat with a fever should be ___
from working with or around food
Excluded - correct answer-Employees with active Jaundice, diarrhea or vomiting should
be ___ from working with or around food
Contact the health department - correct answer-If employees are diagnosed with
Salmonella, Shigella, E. Coli, Hepatitis A, or Norovirus you should
