SERVSAFE EXAM SCRIPT 2026 COMPLETE
QUESTIONS AND VERIFIED ANSWERS
◉ which is a TCS food. Answer: sprouts
◉ The five common mistakes that can lead to foodborne illness are
failing to cook food adequately, holding food at incorrect temp, using
contaminated equip, practing poor hygiene and. Answer: purchasing
food from unsafe sources
◉ what is an important measure for preventing foodborne illness.
Answer: Controlling time and temperature
◉ Raw chicken breast are left out at room temp on a prep table what
is the main risk that can casue a foodborne illness. Answer: Time-
temp abuse
◉ A server cleans a dining table with a wiping cloth and then puts
the wiping cloth in an apron pocket. what is the risk that could casue
a foodborne illness. Answer: poor cleaning and sanitizing
◉ foodborne illness. Answer: a disease carried or transmitted to
people by food
,◉ foodborne illness outbreak. Answer: incident in which two or
more people experience the same illness after eating the same food
◉ contamination. Answer: the act of introducing disease germs or
infectious material into an area or substance
◉ time temperature abuse. Answer: any time it has been allowed to
remain too long at temperatures that favor growth of
microorganisms
◉ cross contamination. Answer: the spreading of pathogens from
one food to another
◉ TCS food. Answer: Food that requires time and temperature
control for safety.
◉ ready to eat food. Answer: food that requires no further
preparation prior to eating
◉ High risk population. Answer: Infants and preschool age children,
pregnant women, elderly people, and other people with
compromised immune systems, such as people with cancer/on
chemotherapy, people with HIV/AIDS, and transplant recipients
, ◉ immune system. Answer: the body's system of defense against
disease
◉ biological. Answer: Pathogens are the greatest threat to food
safety. They include certain viruses, parasites, fungi, and bacteria.
Some plants, mushrooms and seafood that carry harmful toxins are
also included in this group
◉ chemical. Answer: foodservice chemicals can contaminate food if
used incorrectly
◉ physical. Answer: foreign objects such as metal shavings, staples
and bandages get into food. So can glass dirt and even bag ties
◉ What are the most common symptons of a foodborne illness.
Answer: Diarrhea, vomiting, fever, nausea, abdominal cramps and
tiredness
◉ What is the most important way to prevent a foodborne illness
from bacteria. Answer: control time and temperature
◉ Enterohemorrhagic and shiga toxins producing E coli are
commonly linked with what type of food. Answer: raw ground beef
QUESTIONS AND VERIFIED ANSWERS
◉ which is a TCS food. Answer: sprouts
◉ The five common mistakes that can lead to foodborne illness are
failing to cook food adequately, holding food at incorrect temp, using
contaminated equip, practing poor hygiene and. Answer: purchasing
food from unsafe sources
◉ what is an important measure for preventing foodborne illness.
Answer: Controlling time and temperature
◉ Raw chicken breast are left out at room temp on a prep table what
is the main risk that can casue a foodborne illness. Answer: Time-
temp abuse
◉ A server cleans a dining table with a wiping cloth and then puts
the wiping cloth in an apron pocket. what is the risk that could casue
a foodborne illness. Answer: poor cleaning and sanitizing
◉ foodborne illness. Answer: a disease carried or transmitted to
people by food
,◉ foodborne illness outbreak. Answer: incident in which two or
more people experience the same illness after eating the same food
◉ contamination. Answer: the act of introducing disease germs or
infectious material into an area or substance
◉ time temperature abuse. Answer: any time it has been allowed to
remain too long at temperatures that favor growth of
microorganisms
◉ cross contamination. Answer: the spreading of pathogens from
one food to another
◉ TCS food. Answer: Food that requires time and temperature
control for safety.
◉ ready to eat food. Answer: food that requires no further
preparation prior to eating
◉ High risk population. Answer: Infants and preschool age children,
pregnant women, elderly people, and other people with
compromised immune systems, such as people with cancer/on
chemotherapy, people with HIV/AIDS, and transplant recipients
, ◉ immune system. Answer: the body's system of defense against
disease
◉ biological. Answer: Pathogens are the greatest threat to food
safety. They include certain viruses, parasites, fungi, and bacteria.
Some plants, mushrooms and seafood that carry harmful toxins are
also included in this group
◉ chemical. Answer: foodservice chemicals can contaminate food if
used incorrectly
◉ physical. Answer: foreign objects such as metal shavings, staples
and bandages get into food. So can glass dirt and even bag ties
◉ What are the most common symptons of a foodborne illness.
Answer: Diarrhea, vomiting, fever, nausea, abdominal cramps and
tiredness
◉ What is the most important way to prevent a foodborne illness
from bacteria. Answer: control time and temperature
◉ Enterohemorrhagic and shiga toxins producing E coli are
commonly linked with what type of food. Answer: raw ground beef
