7th Edition SERVSAFE Exam Questions & Answers.
1. Define
a disease transmitted to people by food
foodborne
illness.
when 2 or more people have the same symptoms after eating the sam
2. When is a food- food
borne illness
con- sidered an
out- break?
3. What food time pressure, potentially unsafe supplies, high risk populations, an
saftey statt
challenges do oper- related challenges
ations face?
4. What does a greatest danger?
food- borne
illness cost? 8. What can happen if a food handler does
not follow
5. After a
foodborne
illness, what
may an
operation expe-
rience?
6. What are the
types of
contaminants
that threaten
food safety?
7. Which type of
con- taminant
poses the
, 7th Edition SERVSAFE Exam Questions & Answers.
guests and operations
negative publicity, decreased
business, lawsuits, legal fees,
increased insur- ance
premiums, and personnel
issues
biological, chemical, and physical
biological contaminants
they can threaten the safety of
food
, 7th Edition SERVSAFE Exam Questions & Answers.
the correct
proce- dures?
9. How can a food by failing to cook the food enough, holding food at incorrect
handler temperatures, contaminating equipment, and practicing poor persona
threaten the hygiene
safety of food?
10. When has food when it has stayed too long at temperatures that are good for the
been time growth of pathogens
temper- ature
abused?
if equipment has not been cleaned and sanitized correctly between
11. How can uses
pathogens be
spread to food?
12. Define cross when pathogens are transferred from one surface or food to another
conta- mination.
13. What find of TCS food
food do
pathogens grow
well in?
by giving the food time and temperature control
14. How can the
growth of
pathogens be
pre- vented in
food? young children, the elderly, people with cancer or on chemotherapy,
people with HIV/AIDS, transplant recipients, and people on certain
15. What groups of medications
people are
consid- ered
high risk?
, 7th Edition SERVSAFE Exam Questions & Answers.
16. What are important controlling time and temperature, preventing cross contamination,
practicing
prevention mea- good personal hygiene, purchasing from approved, reputable suppliers,
and cleaning and sanitizing items correctly
1. Define
a disease transmitted to people by food
foodborne
illness.
when 2 or more people have the same symptoms after eating the sam
2. When is a food- food
borne illness
con- sidered an
out- break?
3. What food time pressure, potentially unsafe supplies, high risk populations, an
saftey statt
challenges do oper- related challenges
ations face?
4. What does a greatest danger?
food- borne
illness cost? 8. What can happen if a food handler does
not follow
5. After a
foodborne
illness, what
may an
operation expe-
rience?
6. What are the
types of
contaminants
that threaten
food safety?
7. Which type of
con- taminant
poses the
, 7th Edition SERVSAFE Exam Questions & Answers.
guests and operations
negative publicity, decreased
business, lawsuits, legal fees,
increased insur- ance
premiums, and personnel
issues
biological, chemical, and physical
biological contaminants
they can threaten the safety of
food
, 7th Edition SERVSAFE Exam Questions & Answers.
the correct
proce- dures?
9. How can a food by failing to cook the food enough, holding food at incorrect
handler temperatures, contaminating equipment, and practicing poor persona
threaten the hygiene
safety of food?
10. When has food when it has stayed too long at temperatures that are good for the
been time growth of pathogens
temper- ature
abused?
if equipment has not been cleaned and sanitized correctly between
11. How can uses
pathogens be
spread to food?
12. Define cross when pathogens are transferred from one surface or food to another
conta- mination.
13. What find of TCS food
food do
pathogens grow
well in?
by giving the food time and temperature control
14. How can the
growth of
pathogens be
pre- vented in
food? young children, the elderly, people with cancer or on chemotherapy,
people with HIV/AIDS, transplant recipients, and people on certain
15. What groups of medications
people are
consid- ered
high risk?
, 7th Edition SERVSAFE Exam Questions & Answers.
16. What are important controlling time and temperature, preventing cross contamination,
practicing
prevention mea- good personal hygiene, purchasing from approved, reputable suppliers,
and cleaning and sanitizing items correctly
