7th Edition SERVSAFE Exam with
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
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
