SERVESAFE FINAL EXAM TEST | LATEST UPDATED| REAL
EXAM QUESTIONS WITH 100% RATED ANSWERS
1.Foodborne gIllness:
g g gANS>> gA gdisease gcarried gor gtransmitted gto gpeople gby gfood
2.Foodborne gIllness gOutbreak:
g g gANS>> g gWhen gtwo gor gmore gpeople gexperience gthe gsame gillness
gafter geating gthe gsame gfood
3.High gRisk gPopulations:
g g g g g g g gANS>> g gInfants, gpreschool gage gchildren, gpregnant gwomen,
gthe gelderly, gpeople gtaking gmeds, gpeople gwho gare gill
4.Temperature gControl gfor gSafety:
g g g g g g g gANS>> g gTCS
5.41-135:
g gANS>> gDanger gZone
6.TCS gFoods: g
g g g g g g gANS>> gMilk, geggs, gshellfish, gfish, gmeats, gmeat galternatives,
guntreated ggarlic gand goil gmixtures, gbaked gpotatoes, graw gsprouts,
gcooked grice, gcut gtomatoes, gand gcut gmelos
7.Biological, gphysical, gchemical:
g g g g g g g gANS>> g g3 gtypes gof gcontamination
8.Biological gcontaminants:
g g g g g g g g g gANS>> g gBacteria, gvirus, gparasites, gfungi, gnatural gtoxins
9.Chemical gcontaminants: g
g g g g g gANS>> gCleaners, gsanitizers, gtoxic gmetal gfrom gNon gFood gSer- gvice
gGrade gutensils gand gcookware, gpesticides
10.Physical gcontaminants:
g g g g g gANS>> g gForeign gobjects
11.Top greasons gfor goutbreak: g
1 g/
g17
,SERVESAFE FINAL EXAM TEST | LATEST UPDATED| REAL
EXAM QUESTIONS WITH 100% RATED ANSWERS
ANS>> g1. gPurchasing gfood gfrom gunsafe gsources
2.Failing gto gcook gfood gadequately
3.Holding gfood gat gincorrect gtemps
4.Contaminated gequipment
5.Poor gpersonal ghygiene
g
12.TTC, gcross gcontamination, gpoor gpersonal ghygiene: g
gggggggggggANS>> g3 gways gfood gbecomes gcontaminated
13.Time- gtemperature gabuse: g
g g g g g g g g g gANS>> gTCS gfoods gare gleft gin gthe gdanger gzone gfor gmore gthan g4
ghours
14.Cross gcontamination: g
g g g g g g g g g gANS>> gContaminants gcross gto ga gfood gthat gis gnot ggoing gto
gbe gcooked gany gfurther
15.Poor gpersonal ghygiene: g
g g g g g gANS>> g gFood ghandlers gcause gfoodborne gillness
16.Foodborne ginfections: g
g g g g g g gANS>> gWhen ga gperson geats gfood gcontaining gpathogens
17.Foodborne gintoxications:
g g g g g g g gANS>> g gResult gwhen ga gperson geats gfood gcontaining
gpathogens, gwhich gthen ggrow gin gthe gintestines gand gcause
gillness
18.Bacteria:
g g g g g g gANS>> g gFound geverywhere gand gunder gfavorable gconditions,
gcan ggrow grapidly
19.Food, gAcidity, gTemperature, gTime, gOxygen, gMoisture:
gANS>> g gFATTOM
20.Viruses:
2 g/
g17
,SERVESAFE FINAL EXAM TEST | LATEST UPDATED| REAL
EXAM QUESTIONS WITH 100% RATED ANSWERS
ANS>> g gPracticing ggood gpersonal ghygiene gand gminimizing
ggggggg
gbare ghand gcontact gwith gready gto geat gfood gcan ghelp gdefend gagainst
21.Fish gtoxins: g
g g g g gANS>> gScombroid gand gCiguatera gare
22.Approved gsupplier: g
g g g g g g gANS>> gAll gproduce gshould gbe gpurchased gfrom gan
23.Allergic greaction:
g g g g g g g gANS>> g gItching, gtightening gof gthroat, gwheezing, ghives,
gswelling, gdiar- grhea, gvomiting, gcramps, gand gloss gof gconsciousness
gare gall gsigns gof
3 g/
g17
EXAM QUESTIONS WITH 100% RATED ANSWERS
1.Foodborne gIllness:
g g gANS>> gA gdisease gcarried gor gtransmitted gto gpeople gby gfood
2.Foodborne gIllness gOutbreak:
g g gANS>> g gWhen gtwo gor gmore gpeople gexperience gthe gsame gillness
gafter geating gthe gsame gfood
3.High gRisk gPopulations:
g g g g g g g gANS>> g gInfants, gpreschool gage gchildren, gpregnant gwomen,
gthe gelderly, gpeople gtaking gmeds, gpeople gwho gare gill
4.Temperature gControl gfor gSafety:
g g g g g g g gANS>> g gTCS
5.41-135:
g gANS>> gDanger gZone
6.TCS gFoods: g
g g g g g g gANS>> gMilk, geggs, gshellfish, gfish, gmeats, gmeat galternatives,
guntreated ggarlic gand goil gmixtures, gbaked gpotatoes, graw gsprouts,
gcooked grice, gcut gtomatoes, gand gcut gmelos
7.Biological, gphysical, gchemical:
g g g g g g g gANS>> g g3 gtypes gof gcontamination
8.Biological gcontaminants:
g g g g g g g g g gANS>> g gBacteria, gvirus, gparasites, gfungi, gnatural gtoxins
9.Chemical gcontaminants: g
g g g g g gANS>> gCleaners, gsanitizers, gtoxic gmetal gfrom gNon gFood gSer- gvice
gGrade gutensils gand gcookware, gpesticides
10.Physical gcontaminants:
g g g g g gANS>> g gForeign gobjects
11.Top greasons gfor goutbreak: g
1 g/
g17
,SERVESAFE FINAL EXAM TEST | LATEST UPDATED| REAL
EXAM QUESTIONS WITH 100% RATED ANSWERS
ANS>> g1. gPurchasing gfood gfrom gunsafe gsources
2.Failing gto gcook gfood gadequately
3.Holding gfood gat gincorrect gtemps
4.Contaminated gequipment
5.Poor gpersonal ghygiene
g
12.TTC, gcross gcontamination, gpoor gpersonal ghygiene: g
gggggggggggANS>> g3 gways gfood gbecomes gcontaminated
13.Time- gtemperature gabuse: g
g g g g g g g g g gANS>> gTCS gfoods gare gleft gin gthe gdanger gzone gfor gmore gthan g4
ghours
14.Cross gcontamination: g
g g g g g g g g g gANS>> gContaminants gcross gto ga gfood gthat gis gnot ggoing gto
gbe gcooked gany gfurther
15.Poor gpersonal ghygiene: g
g g g g g gANS>> g gFood ghandlers gcause gfoodborne gillness
16.Foodborne ginfections: g
g g g g g g gANS>> gWhen ga gperson geats gfood gcontaining gpathogens
17.Foodborne gintoxications:
g g g g g g g gANS>> g gResult gwhen ga gperson geats gfood gcontaining
gpathogens, gwhich gthen ggrow gin gthe gintestines gand gcause
gillness
18.Bacteria:
g g g g g g gANS>> g gFound geverywhere gand gunder gfavorable gconditions,
gcan ggrow grapidly
19.Food, gAcidity, gTemperature, gTime, gOxygen, gMoisture:
gANS>> g gFATTOM
20.Viruses:
2 g/
g17
,SERVESAFE FINAL EXAM TEST | LATEST UPDATED| REAL
EXAM QUESTIONS WITH 100% RATED ANSWERS
ANS>> g gPracticing ggood gpersonal ghygiene gand gminimizing
ggggggg
gbare ghand gcontact gwith gready gto geat gfood gcan ghelp gdefend gagainst
21.Fish gtoxins: g
g g g g gANS>> gScombroid gand gCiguatera gare
22.Approved gsupplier: g
g g g g g g gANS>> gAll gproduce gshould gbe gpurchased gfrom gan
23.Allergic greaction:
g g g g g g g gANS>> g gItching, gtightening gof gthroat, gwheezing, ghives,
gswelling, gdiar- grhea, gvomiting, gcramps, gand gloss gof gconsciousness
gare gall gsigns gof
3 g/
g17
