1
SERVSAFE 7th EDITION EXAM QUESTIONS AND
VEIFIED ANSWERS .
Define foodborne illness. - (answers)a disease transmitted to people by food
When is a foodborne illness considered an outbreak? - (answers)when 2 or more
people have the same symptoms after eating the same food
What food saftey challenges do operations face? - (answers)time pressure,
potentially unsafe supplies, high risk populations, and staff related challenges
What does a foodborne illness cost? - (answers)guests and operations
After a foodborne illness, what may an operation experience? - (answers)negative
publicity, decreased business, lawsuits, legal fees, increased insurance premiums,
and personnel issues
What are the types of contaminants that threaten food safety? -
(answers)biological, chemical, and physical
Which type of contaminant poses the greatest danger? - (answers)biological
contaminants
What can happen if a food handler does not follow the correct procedures? -
(answers)they can threaten the safety of food
, 2
How can a food handler threaten the safety of food? - (answers)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? - (answers)when it has stayed
too long at temperatures that are good for the growth of pathogens
How can pathogens be spread to food? - (answers)if equipment has not been
cleaned and sanitized correctly between uses
Define cross contamination. - (answers)when pathogens are transferred from one
surface or food to another
What find of food do pathogens grow well in? - (answers)TCS food
How can the growth of pathogens be prevented in food? - (answers)by giving the
food time and temperature control
What groups of people are considered high risk? - (answers)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? -
(answers)controlling time and temperature, preventing cross contamination,
, 3
practicing good personal hygiene, purchasing from approved, reputable suppliers,
and cleaning and sanitizing items correctly
What conditions do bacteria need to grow? - (answers)FAT TOM- food, acidity,
temperature, time, oxygen, and moisture
What temperatures are in the temperature danger zone? - (answers)41 F to 135 F
What can some bacteria change into? - (answers)spores
Why do some bacteria change into spores? - (answers)to preserve themselves
when lacking nutrients
What can bacteria produce in food? - (answers)toxins that can make people sick
What is the leading cause of foodborne illnesses? - (answers)viruses
What cannot grow in food? - (answers)viruses
What can viruses survive? - (answers)refrigeration and freezing temperatures
What can help prevent the spread of viruses? - (answers)good personal hygiene
SERVSAFE 7th EDITION EXAM QUESTIONS AND
VEIFIED ANSWERS .
Define foodborne illness. - (answers)a disease transmitted to people by food
When is a foodborne illness considered an outbreak? - (answers)when 2 or more
people have the same symptoms after eating the same food
What food saftey challenges do operations face? - (answers)time pressure,
potentially unsafe supplies, high risk populations, and staff related challenges
What does a foodborne illness cost? - (answers)guests and operations
After a foodborne illness, what may an operation experience? - (answers)negative
publicity, decreased business, lawsuits, legal fees, increased insurance premiums,
and personnel issues
What are the types of contaminants that threaten food safety? -
(answers)biological, chemical, and physical
Which type of contaminant poses the greatest danger? - (answers)biological
contaminants
What can happen if a food handler does not follow the correct procedures? -
(answers)they can threaten the safety of food
, 2
How can a food handler threaten the safety of food? - (answers)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? - (answers)when it has stayed
too long at temperatures that are good for the growth of pathogens
How can pathogens be spread to food? - (answers)if equipment has not been
cleaned and sanitized correctly between uses
Define cross contamination. - (answers)when pathogens are transferred from one
surface or food to another
What find of food do pathogens grow well in? - (answers)TCS food
How can the growth of pathogens be prevented in food? - (answers)by giving the
food time and temperature control
What groups of people are considered high risk? - (answers)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? -
(answers)controlling time and temperature, preventing cross contamination,
, 3
practicing good personal hygiene, purchasing from approved, reputable suppliers,
and cleaning and sanitizing items correctly
What conditions do bacteria need to grow? - (answers)FAT TOM- food, acidity,
temperature, time, oxygen, and moisture
What temperatures are in the temperature danger zone? - (answers)41 F to 135 F
What can some bacteria change into? - (answers)spores
Why do some bacteria change into spores? - (answers)to preserve themselves
when lacking nutrients
What can bacteria produce in food? - (answers)toxins that can make people sick
What is the leading cause of foodborne illnesses? - (answers)viruses
What cannot grow in food? - (answers)viruses
What can viruses survive? - (answers)refrigeration and freezing temperatures
What can help prevent the spread of viruses? - (answers)good personal hygiene
