ServSafe Certification || QUESTIONS WITH A+
GRADED SOLUTIONS!!
Foodborne Illness Outbreak correct answers Two or more people
High Risk Populations correct answers Infants, preschool age children, pregnant women, the
elderly, people taking medications, people who are seriously ill
TCS correct answers Temperature Control For Safety
Temperature Danger Zone correct answers 41 - 135 F
TCS Foods correct answers Milk, Eggs, Shellfish, Fish, Meats, Meat Alternatives, Untreated
Garlic & Oil Mixtures, Baked Potatoes, Raw Sprouts, Cooked Rice, Cut Tomatoes, Cut
Melons
Three Types of Contamination correct answers Biological, Chemical, Physical
Biological Contaminants correct answers Bacteria, Virus, Parasites, Fungi
Chemical Contaminants correct answers Cleansers, Sanitizers, Toxic Metals, Pesticides
Physical Contaminants correct answers Foreign Objects
CDC Top Reasons for Outbreaks #1 correct answers Purchasing Food from unsafe sources
CDC Top Reasons for Outbreaks #2 correct answers Failing to cook food adequately
CDC Top Reasons for Outbreaks #3 correct answers Holding food at incorrect temperatures
CDC Top Reasons for Outbreaks #4 correct answers Contaminated equipment
CDC Top Reasons for Outbreaks #5 correct answers Poor personal hygiene
Three Ways Food Becomes Contaminated #1 correct answers Time-Temperature Control --
TCS Foods are left in the danger zone for > 4 hours
Three Ways Food Becomes Contaminated #2 correct answers Cross Contamination --
Contaminants cross to food that is not going to be cooked any further
Three Ways Food Becomes Contaminated #3 correct answers Poor Personal Hygiene -- Food
handlers cause the food borne illness
FATTOM correct answers Food
Acidity
Temperature
Time
Oxygen
Moisture
, Toxic Metals correct answers Lead
Copper
Zinc
Common Food Allergies correct answers Milk
Dairy
Eggs
Shellfish
Fish
Wheat
Soy
Peanuts
Tree Nuts
Proper Hand Washing Temperature correct answers 100 F
Scrub hands and arms for correct answers 10 - 15 seconds
Gloves must be changed at lease every correct answers 4 hours
How often should thermometers be calibrated correct answers Before each shift
Boiling Point Calibration Temperature correct answers 212 F
Ice-Point Calibration Temperature correct answers 32 F
What constitutes an approved supplier correct answers One that has been inspected and meets
all applicable local, state, and federal laws
Delivery Temperature for Cold TCS Foods correct answers 41 F or lower
Delivery Temperature for Live Shellfish and Shell Eggs correct answers 45 F or lower
Delivery Temperature for Hot TCS Foods correct answers 135 F or higher
Frozen Food delivery criteria correct answers Frozen Solid with no Fluid Stains or Large Ice
Crystals
FIFO correct answers First in First Out stock rotation
All packaging and containters should be labeled with the correct answers Name of the Food
and Expiration Date
TCS Foods Prepared on Site Label Should Contain correct answers Name of Food
Date it should be sold, consumed or discarded
TCS Foods Max storage Time correct answers Seven Days
TCS Foods Max storage Temp correct answers 41 F or lower
GRADED SOLUTIONS!!
Foodborne Illness Outbreak correct answers Two or more people
High Risk Populations correct answers Infants, preschool age children, pregnant women, the
elderly, people taking medications, people who are seriously ill
TCS correct answers Temperature Control For Safety
Temperature Danger Zone correct answers 41 - 135 F
TCS Foods correct answers Milk, Eggs, Shellfish, Fish, Meats, Meat Alternatives, Untreated
Garlic & Oil Mixtures, Baked Potatoes, Raw Sprouts, Cooked Rice, Cut Tomatoes, Cut
Melons
Three Types of Contamination correct answers Biological, Chemical, Physical
Biological Contaminants correct answers Bacteria, Virus, Parasites, Fungi
Chemical Contaminants correct answers Cleansers, Sanitizers, Toxic Metals, Pesticides
Physical Contaminants correct answers Foreign Objects
CDC Top Reasons for Outbreaks #1 correct answers Purchasing Food from unsafe sources
CDC Top Reasons for Outbreaks #2 correct answers Failing to cook food adequately
CDC Top Reasons for Outbreaks #3 correct answers Holding food at incorrect temperatures
CDC Top Reasons for Outbreaks #4 correct answers Contaminated equipment
CDC Top Reasons for Outbreaks #5 correct answers Poor personal hygiene
Three Ways Food Becomes Contaminated #1 correct answers Time-Temperature Control --
TCS Foods are left in the danger zone for > 4 hours
Three Ways Food Becomes Contaminated #2 correct answers Cross Contamination --
Contaminants cross to food that is not going to be cooked any further
Three Ways Food Becomes Contaminated #3 correct answers Poor Personal Hygiene -- Food
handlers cause the food borne illness
FATTOM correct answers Food
Acidity
Temperature
Time
Oxygen
Moisture
, Toxic Metals correct answers Lead
Copper
Zinc
Common Food Allergies correct answers Milk
Dairy
Eggs
Shellfish
Fish
Wheat
Soy
Peanuts
Tree Nuts
Proper Hand Washing Temperature correct answers 100 F
Scrub hands and arms for correct answers 10 - 15 seconds
Gloves must be changed at lease every correct answers 4 hours
How often should thermometers be calibrated correct answers Before each shift
Boiling Point Calibration Temperature correct answers 212 F
Ice-Point Calibration Temperature correct answers 32 F
What constitutes an approved supplier correct answers One that has been inspected and meets
all applicable local, state, and federal laws
Delivery Temperature for Cold TCS Foods correct answers 41 F or lower
Delivery Temperature for Live Shellfish and Shell Eggs correct answers 45 F or lower
Delivery Temperature for Hot TCS Foods correct answers 135 F or higher
Frozen Food delivery criteria correct answers Frozen Solid with no Fluid Stains or Large Ice
Crystals
FIFO correct answers First in First Out stock rotation
All packaging and containters should be labeled with the correct answers Name of the Food
and Expiration Date
TCS Foods Prepared on Site Label Should Contain correct answers Name of Food
Date it should be sold, consumed or discarded
TCS Foods Max storage Time correct answers Seven Days
TCS Foods Max storage Temp correct answers 41 F or lower
