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SERVSAFE FINAL ACTUAL EXAM 2025
UPDATED ACTUAL EXAM WITH CORRECT
SOLUTIONS.
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
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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
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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
SERVSAFE FINAL ACTUAL EXAM 2025
UPDATED ACTUAL EXAM WITH CORRECT
SOLUTIONS.
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
,2 | Page
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
, 3 | Page
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
