Servsafe final exam 2025 Questions and
Answers
Foodborne Illness - ANSWER✔✔-A disease carried or transmitted to people by food
Foodborne Illness Outbreak - ANSWER✔✔-When two or more people experience the same illness
after eating the same food
High Risk Populations - ANSWER✔✔-Infants, preschool age children, pregnant women, the
elderly, people taking meds, people who are ill
Temperature Control for Safety - ANSWER✔✔-TCS
41-135 - ANSWER✔✔-Danger Zone
TCS Foods - 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 - ANSWER✔✔-3 types of contamination
Biological contaminants - ANSWER✔✔-Bacteria, virus, parasites, fungi, natural toxins
Chemical contaminants - ANSWER✔✔-Cleaners, sanitizers, toxic metal from Non Food Service
Grade utensils and cookware, pesticides
FOR STUDY PURPOSES ONLY COPYRIGHT © 2025 ALL RIGHTS RESERVED 1
, Physical contaminants - ANSWER✔✔-Foreign objects
Top reasons for outbreak - 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 - ANSWER✔✔-3 ways food becomes
contaminated
Time- temperature abuse - ANSWER✔✔-TCS foods are left in the danger zone for more than 4
hours
Cross contamination - ANSWER✔✔-Contaminants cross to a food that is not going to be cooked
any further
Poor personal hygiene - ANSWER✔✔-Food handlers cause foodborne illness
Foodborne infections - ANSWER✔✔-When a person eats food containing pathogens
Foodborne intoxications - ANSWER✔✔-Result when a person eats food containing pathogens,
which then grow in the intestines and cause illness
Bacteria - ANSWER✔✔-Found everywhere and under favorable conditions, can grow rapidly
Food, Acidity, Temperature, Time, Oxygen, Moisture - ANSWER✔✔-FATTOM
FOR STUDY PURPOSES ONLY COPYRIGHT © 2025 ALL RIGHTS RESERVED 2
Answers
Foodborne Illness - ANSWER✔✔-A disease carried or transmitted to people by food
Foodborne Illness Outbreak - ANSWER✔✔-When two or more people experience the same illness
after eating the same food
High Risk Populations - ANSWER✔✔-Infants, preschool age children, pregnant women, the
elderly, people taking meds, people who are ill
Temperature Control for Safety - ANSWER✔✔-TCS
41-135 - ANSWER✔✔-Danger Zone
TCS Foods - 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 - ANSWER✔✔-3 types of contamination
Biological contaminants - ANSWER✔✔-Bacteria, virus, parasites, fungi, natural toxins
Chemical contaminants - ANSWER✔✔-Cleaners, sanitizers, toxic metal from Non Food Service
Grade utensils and cookware, pesticides
FOR STUDY PURPOSES ONLY COPYRIGHT © 2025 ALL RIGHTS RESERVED 1
, Physical contaminants - ANSWER✔✔-Foreign objects
Top reasons for outbreak - 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 - ANSWER✔✔-3 ways food becomes
contaminated
Time- temperature abuse - ANSWER✔✔-TCS foods are left in the danger zone for more than 4
hours
Cross contamination - ANSWER✔✔-Contaminants cross to a food that is not going to be cooked
any further
Poor personal hygiene - ANSWER✔✔-Food handlers cause foodborne illness
Foodborne infections - ANSWER✔✔-When a person eats food containing pathogens
Foodborne intoxications - ANSWER✔✔-Result when a person eats food containing pathogens,
which then grow in the intestines and cause illness
Bacteria - ANSWER✔✔-Found everywhere and under favorable conditions, can grow rapidly
Food, Acidity, Temperature, Time, Oxygen, Moisture - ANSWER✔✔-FATTOM
FOR STUDY PURPOSES ONLY COPYRIGHT © 2025 ALL RIGHTS RESERVED 2
