7th Edition SERVSAFE Exam latest update 2025/2026
Define foodborne illness. - (ANSWER)a disease transmitted to people by food
When is a foodborne illness considered an outbreak? - (ANSWER)when 2 or more people have the same
symptoms after eating the same food
What food saftey challenges do operations face? - (ANSWER)time pressure, potentially unsafe supplies,
high risk populations, and staff related challenges
What does a foodborne illness cost? - (ANSWER)guests and operations
After a foodborne illness, what may an operation experience? - (ANSWER)negative publicity, decreased
business, lawsuits, legal fees, increased insurance premiums, and personnel issues
What are the types of contaminants that threaten food safety? - (ANSWER)biological, chemical, and
physical
Which type of contaminant poses the greatest danger? - (ANSWER)biological contaminants
What can happen if a food handler does not follow the correct procedures? - (ANSWER)they can
threaten the safety of food
How can a food handler threaten the safety of food? - (ANSWER)by failing to cook the food enough,
holding food at incorrect temperatures, contaminating equipment, and practicing poor personal hygiene
When has food been time temperature abused? - (ANSWER)when it has stayed too long at
temperatures that are good for the growth of pathogens
How can pathogens be spread to food? - (ANSWER)if equipment has not been cleaned and sanitized
correctly between uses
Define cross contamination. - (ANSWER)when pathogens are transferred from one surface or food to
another
, 7th Edition SERVSAFE Exam latest update 2025/2026
What find of food do pathogens grow well in? - (ANSWER)TCS food
How can the growth of pathogens be prevented in food? - (ANSWER)by giving the food time and
temperature control
What groups of people are considered high risk? - (ANSWER)young children, the elderly, people with
cancer or on chemotherapy, people with HIV/AIDS, transplant recipients, and people on certain
medications
What are important prevention measures to keep food safe? - (ANSWER)controlling time and
temperature, preventing cross contamination, practicing good personal hygiene, purchasing from
approved, reputable suppliers, and cleaning and sanitizing items correctly
What conditions do bacteria need to grow? - (ANSWER)FAT TOM- food, acidity, temperature, time,
oxygen, and moisture
What temperatures are in the temperature danger zone? - (ANSWER)41 F to 135 F
What can some bacteria change into? - (ANSWER)spores
Why do some bacteria change into spores? - (ANSWER)to preserve themselves when lacking nutrients
What can bacteria produce in food? - (ANSWER)toxins that can make people sick
What is the leading cause of foodborne illnesses? - (ANSWER)viruses
What cannot grow in food? - (ANSWER)viruses
What can viruses survive? - (ANSWER)refrigeration and freezing temperatures
Define foodborne illness. - (ANSWER)a disease transmitted to people by food
When is a foodborne illness considered an outbreak? - (ANSWER)when 2 or more people have the same
symptoms after eating the same food
What food saftey challenges do operations face? - (ANSWER)time pressure, potentially unsafe supplies,
high risk populations, and staff related challenges
What does a foodborne illness cost? - (ANSWER)guests and operations
After a foodborne illness, what may an operation experience? - (ANSWER)negative publicity, decreased
business, lawsuits, legal fees, increased insurance premiums, and personnel issues
What are the types of contaminants that threaten food safety? - (ANSWER)biological, chemical, and
physical
Which type of contaminant poses the greatest danger? - (ANSWER)biological contaminants
What can happen if a food handler does not follow the correct procedures? - (ANSWER)they can
threaten the safety of food
How can a food handler threaten the safety of food? - (ANSWER)by failing to cook the food enough,
holding food at incorrect temperatures, contaminating equipment, and practicing poor personal hygiene
When has food been time temperature abused? - (ANSWER)when it has stayed too long at
temperatures that are good for the growth of pathogens
How can pathogens be spread to food? - (ANSWER)if equipment has not been cleaned and sanitized
correctly between uses
Define cross contamination. - (ANSWER)when pathogens are transferred from one surface or food to
another
, 7th Edition SERVSAFE Exam latest update 2025/2026
What find of food do pathogens grow well in? - (ANSWER)TCS food
How can the growth of pathogens be prevented in food? - (ANSWER)by giving the food time and
temperature control
What groups of people are considered high risk? - (ANSWER)young children, the elderly, people with
cancer or on chemotherapy, people with HIV/AIDS, transplant recipients, and people on certain
medications
What are important prevention measures to keep food safe? - (ANSWER)controlling time and
temperature, preventing cross contamination, practicing good personal hygiene, purchasing from
approved, reputable suppliers, and cleaning and sanitizing items correctly
What conditions do bacteria need to grow? - (ANSWER)FAT TOM- food, acidity, temperature, time,
oxygen, and moisture
What temperatures are in the temperature danger zone? - (ANSWER)41 F to 135 F
What can some bacteria change into? - (ANSWER)spores
Why do some bacteria change into spores? - (ANSWER)to preserve themselves when lacking nutrients
What can bacteria produce in food? - (ANSWER)toxins that can make people sick
What is the leading cause of foodborne illnesses? - (ANSWER)viruses
What cannot grow in food? - (ANSWER)viruses
What can viruses survive? - (ANSWER)refrigeration and freezing temperatures
