SERVSAFE Final Exam Questions With All
Correct & Verified 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
Calibrated Correct answer-Thermometers should be ____ before each shift to ensure accuracy
Sensing area Correct answer-A bimetallic stemmed thermometer should be immersed in the
product from the tip to the end of the
Internal Correct answer-An infrared thermometer cannot be used to take the ___ temperature
Penetration Correct answer-___ probe is used for internal temperature of food
Immersion Correct answer-___ probe is used for liquids
Surface Correct answer-___ probe is used for surface
False Correct answer-T or F: Glass thermometers can be used to measure food temperatures
Approved Supplier Correct answer-A ___ has been inspected and meets all applicable local, state,
and federal laws
41F or lower Correct answer-Cold TCS foods must be delivered at ___
Correct & Verified 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
Calibrated Correct answer-Thermometers should be ____ before each shift to ensure accuracy
Sensing area Correct answer-A bimetallic stemmed thermometer should be immersed in the
product from the tip to the end of the
Internal Correct answer-An infrared thermometer cannot be used to take the ___ temperature
Penetration Correct answer-___ probe is used for internal temperature of food
Immersion Correct answer-___ probe is used for liquids
Surface Correct answer-___ probe is used for surface
False Correct answer-T or F: Glass thermometers can be used to measure food temperatures
Approved Supplier Correct answer-A ___ has been inspected and meets all applicable local, state,
and federal laws
41F or lower Correct answer-Cold TCS foods must be delivered at ___
