SERVSAFE EXAM LATEST 2025/2026 VERSION WITH CORRECT
ANSWERS
foodborne illness - ANSWER-Disease transmitted to people by food
foodborne illness outbreak - ANSWER-when two or more people have the same symptoms
requires investigation
contamination - ANSWER-presence of harmful substance in food
time temp. abuse - ANSWER-food out to long in temperature that promotes growth
cross contamination - ANSWER-pathogens transferred from one surface to another
TCS food - ANSWER-food requiring time and temp. control for safety
high risk population - ANSWER-pregnant
elderly
infants
compromised immune systems
Biological contamination - ANSWER-bacteria, virus, fungi, parasite
Chemical contamination - ANSWER-cleaners, sanitizers, polishes
Physical contamination - ANSWER-staples, bandages, glass, dirt, bones
, risk factors for foodborne illness - ANSWER-purchasing from unsafe sources
failing to cook food correctly
holding food at incorect temp
contaminated equipment
poor hygiene
unsafe practices - ANSWER-time temp abuse
poor hygiene
cross contamination
poor cleaning/sanitizing
safe practice - ANSWER-train staff properly
ongoing training
general food safety knowledge
job specific training
retrain regularly
monitor staff
document training
foodborne illness symptoms - ANSWER-diarrhea, vomiting, fever, nausea, abdominal cramps
jaundice
FATTOM - ANSWER-Food, Acidity, Temperature, Time, Oxygen, Moisture
Bacteria grow best in what pH? - ANSWER-neutral slightly acidic, pH 7.5-4.6
ANSWERS
foodborne illness - ANSWER-Disease transmitted to people by food
foodborne illness outbreak - ANSWER-when two or more people have the same symptoms
requires investigation
contamination - ANSWER-presence of harmful substance in food
time temp. abuse - ANSWER-food out to long in temperature that promotes growth
cross contamination - ANSWER-pathogens transferred from one surface to another
TCS food - ANSWER-food requiring time and temp. control for safety
high risk population - ANSWER-pregnant
elderly
infants
compromised immune systems
Biological contamination - ANSWER-bacteria, virus, fungi, parasite
Chemical contamination - ANSWER-cleaners, sanitizers, polishes
Physical contamination - ANSWER-staples, bandages, glass, dirt, bones
, risk factors for foodborne illness - ANSWER-purchasing from unsafe sources
failing to cook food correctly
holding food at incorect temp
contaminated equipment
poor hygiene
unsafe practices - ANSWER-time temp abuse
poor hygiene
cross contamination
poor cleaning/sanitizing
safe practice - ANSWER-train staff properly
ongoing training
general food safety knowledge
job specific training
retrain regularly
monitor staff
document training
foodborne illness symptoms - ANSWER-diarrhea, vomiting, fever, nausea, abdominal cramps
jaundice
FATTOM - ANSWER-Food, Acidity, Temperature, Time, Oxygen, Moisture
Bacteria grow best in what pH? - ANSWER-neutral slightly acidic, pH 7.5-4.6
