Servsafe Final Exam Test Questions With 100% Verified
Answers
A disease carried or transmitted to people by contaminants
food - ANSWER -Foodborne Illness
1. Purchasing food from unsafe sources
When two or more people experience the same 2. Failing to cook food adequately
illness after eating the same food - 3. Holding food at incorrect temps
ANSWER -Foodborne Illness Outbreak 4. Contaminated equipment
5. Poor personal hygiene - ANSWER -Top
reasons for outbreak
Infants, preschool age children, pregnant
women, the elderly, people taking meds, people
who are ill - ANSWER -High Risk 3 ways food becomes contaminated -
Populations ANSWER -TTC, cross contamination, poor
personal hygiene
TCS - ANSWER -Temperature Control for
Safety TCS foods are left in the danger zone for more
than 4 hours - ANSWER -Time-
temperature abuse
Danger Zone - ANSWER -41-135
Contaminants cross to a food that is not going to
Milk, eggs, shellfish, fish, meats, meat be cooked any further - ANSWER -Cross
alternatives, untreated garlic and oil mixtures, contamination
baked potatoes, raw sprouts, cooked rice, cut
tomatoes, and cut melos - ANSWER -TCS
Foods Food handlers cause foodborne illness -
ANSWER -Poor personal hygiene
3 types of contamination - ANSWER -
Biological, physical, chemical When a person eats food containing pathogens -
ANSWER -Foodborne infections
Bacteria, virus, parasites, fungi, natural toxins -
ANSWER -Biological contaminants Result when a person eats food containing
pathogens, which then grow in the intestines and
cause illness - ANSWER -Foodborne
Cleaners, sanitizers, toxic metal from Non Food intoxications
Service Grade utensils and cookware, pesticides
- ANSWER -Chemical contaminants
Found everywhere and under favorable
conditions, can grow rapidly - ANSWER -
Foreign objects - ANSWER -Physical Bacteria
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, Servsafe Final Exam Test Questions With 100% Verified
Answers
be ___ from working with or around food -
ANSWER -Restricted
FATTOM - ANSWER -Food, Acidity,
Temperature, Time, Oxygen, Moisture
Employees with active Jaundice, diarrhea or
vomiting should be ___ from working with or
Practicing good personal hygiene and minimizing around food - ANSWER -Excluded
bare hand contact with ready to eat food can
help defend against - ANSWER -Viruses
If employees are diagnosed with Salmonella,
Shigella, E. Coli, Hepatitis A, or Norovirus you
Scombroid and Ciguatera are - ANSWER - should - ANSWER -Contact the health
Fish toxins department
All produce should be purchased from an - Thermometers should be ____ before each shift
ANSWER -Approved supplier to ensure accuracy - ANSWER -Calibrated
Itching, tightening of throat, wheezing, hives, A bimetallic stemmed thermometer should be
swelling, diarrhea, vomiting, cramps, and loss of immersed in the product from the tip to the end of
consciousness are all signs of - ANSWER - the - ANSWER -Sensing area
Allergic reaction
An infrared thermometer cannot be used to take
Milk, dairy, eggs, shellfish, fish, wheat, soy, the ___ temperature - ANSWER -Internal
peanuts, and tree nuts are all - ANSWER -
Common food allergens
___ probe is used for internal temperature of food
- ANSWER -Penetration
When properly washing hands, water should be -
ANSWER -100F
___ probe is used for liquids - ANSWER -
Immersion
Gloves must be changed every ___ hours or
when starting a new task - ANSWER -4
___ probe is used for surface - ANSWER -
Surface
The only jewelry allowed is a ___ -
ANSWER -Plain wedding band
T or F: Glass thermometers can be used to
measure food temperatures - ANSWER -
Employees with a sore throat with a fever should False
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Answers
A disease carried or transmitted to people by contaminants
food - ANSWER -Foodborne Illness
1. Purchasing food from unsafe sources
When two or more people experience the same 2. Failing to cook food adequately
illness after eating the same food - 3. Holding food at incorrect temps
ANSWER -Foodborne Illness Outbreak 4. Contaminated equipment
5. Poor personal hygiene - ANSWER -Top
reasons for outbreak
Infants, preschool age children, pregnant
women, the elderly, people taking meds, people
who are ill - ANSWER -High Risk 3 ways food becomes contaminated -
Populations ANSWER -TTC, cross contamination, poor
personal hygiene
TCS - ANSWER -Temperature Control for
Safety TCS foods are left in the danger zone for more
than 4 hours - ANSWER -Time-
temperature abuse
Danger Zone - ANSWER -41-135
Contaminants cross to a food that is not going to
Milk, eggs, shellfish, fish, meats, meat be cooked any further - ANSWER -Cross
alternatives, untreated garlic and oil mixtures, contamination
baked potatoes, raw sprouts, cooked rice, cut
tomatoes, and cut melos - ANSWER -TCS
Foods Food handlers cause foodborne illness -
ANSWER -Poor personal hygiene
3 types of contamination - ANSWER -
Biological, physical, chemical When a person eats food containing pathogens -
ANSWER -Foodborne infections
Bacteria, virus, parasites, fungi, natural toxins -
ANSWER -Biological contaminants Result when a person eats food containing
pathogens, which then grow in the intestines and
cause illness - ANSWER -Foodborne
Cleaners, sanitizers, toxic metal from Non Food intoxications
Service Grade utensils and cookware, pesticides
- ANSWER -Chemical contaminants
Found everywhere and under favorable
conditions, can grow rapidly - ANSWER -
Foreign objects - ANSWER -Physical Bacteria
1/8
, Servsafe Final Exam Test Questions With 100% Verified
Answers
be ___ from working with or around food -
ANSWER -Restricted
FATTOM - ANSWER -Food, Acidity,
Temperature, Time, Oxygen, Moisture
Employees with active Jaundice, diarrhea or
vomiting should be ___ from working with or
Practicing good personal hygiene and minimizing around food - ANSWER -Excluded
bare hand contact with ready to eat food can
help defend against - ANSWER -Viruses
If employees are diagnosed with Salmonella,
Shigella, E. Coli, Hepatitis A, or Norovirus you
Scombroid and Ciguatera are - ANSWER - should - ANSWER -Contact the health
Fish toxins department
All produce should be purchased from an - Thermometers should be ____ before each shift
ANSWER -Approved supplier to ensure accuracy - ANSWER -Calibrated
Itching, tightening of throat, wheezing, hives, A bimetallic stemmed thermometer should be
swelling, diarrhea, vomiting, cramps, and loss of immersed in the product from the tip to the end of
consciousness are all signs of - ANSWER - the - ANSWER -Sensing area
Allergic reaction
An infrared thermometer cannot be used to take
Milk, dairy, eggs, shellfish, fish, wheat, soy, the ___ temperature - ANSWER -Internal
peanuts, and tree nuts are all - ANSWER -
Common food allergens
___ probe is used for internal temperature of food
- ANSWER -Penetration
When properly washing hands, water should be -
ANSWER -100F
___ probe is used for liquids - ANSWER -
Immersion
Gloves must be changed every ___ hours or
when starting a new task - ANSWER -4
___ probe is used for surface - ANSWER -
Surface
The only jewelry allowed is a ___ -
ANSWER -Plain wedding band
T or F: Glass thermometers can be used to
measure food temperatures - ANSWER -
Employees with a sore throat with a fever should False
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