Servsafe final exam ACTUAL QUESTIONS
AND CORRECT ANSWERS
Foodborne Illness - CORRECT ANSWERS A disease carried or transmitted to people by
food
Foodborne Illness Outbreak - CORRECT ANSWERS When two or more people
experience the same illness after eating the same food
High Risk Populations - CORRECT ANSWERS Infants, preschool age children, pregnant
women, the elderly, people taking meds, people who are ill
Temperature Control for Safety - CORRECT ANSWERS TCS
41-135 - CORRECT ANSWERS Danger Zone
TCS Foods - CORRECT ANSWERS Milk, eggs, shellfish, fish, meats, meat alternatives,
untreated garlic and oil mixtures, baked potatoes, raw sprouts, cooked rice, cut tomatoes, and cut
melos
Biological, physical, chemical - CORRECT ANSWERS 3 types of contamination
Biological contaminants - CORRECT ANSWERS Bacteria, virus, parasites, fungi, natural
toxins
Chemical contaminants - CORRECT ANSWERS Cleaners, sanitizers, toxic metal from
Non Food Service Grade utensils and cookware, pesticides
Physical contaminants - CORRECT ANSWERS Foreign objects
, Top reasons for outbreak - CORRECT ANSWERS 1. Purchasing food from unsafe sources
2. Failing to cook food adequately
3. Holding food at incorrect temps
4. Contaminated equipment
5. Poor personal hygiene
TTC, cross contamination, poor personal hygiene - CORRECT ANSWERS 3 ways food
becomes contaminated
Time- temperature abuse - CORRECT ANSWERS TCS foods are left in the danger zone
for more than 4 hours
Cross contamination - CORRECT ANSWERS Contaminants cross to a food that is not
going to be cooked any further
Poor personal hygiene - CORRECT ANSWERS Food handlers cause foodborne illness
Foodborne infections - CORRECT ANSWERS When a person eats food containing
pathogens
Foodborne intoxications - CORRECT ANSWERS Result when a person eats food
containing pathogens, which then grow in the intestines and cause illness
Bacteria - CORRECT ANSWERS Found everywhere and under favorable conditions, can
grow rapidly
Food, Acidity, Temperature, Time, Oxygen, Moisture - CORRECT ANSWERS FATTOM
Viruses - CORRECT ANSWERS Practicing good personal hygiene and minimizing bare
hand contact with ready to eat food can help defend against
AND CORRECT ANSWERS
Foodborne Illness - CORRECT ANSWERS A disease carried or transmitted to people by
food
Foodborne Illness Outbreak - CORRECT ANSWERS When two or more people
experience the same illness after eating the same food
High Risk Populations - CORRECT ANSWERS Infants, preschool age children, pregnant
women, the elderly, people taking meds, people who are ill
Temperature Control for Safety - CORRECT ANSWERS TCS
41-135 - CORRECT ANSWERS Danger Zone
TCS Foods - CORRECT ANSWERS Milk, eggs, shellfish, fish, meats, meat alternatives,
untreated garlic and oil mixtures, baked potatoes, raw sprouts, cooked rice, cut tomatoes, and cut
melos
Biological, physical, chemical - CORRECT ANSWERS 3 types of contamination
Biological contaminants - CORRECT ANSWERS Bacteria, virus, parasites, fungi, natural
toxins
Chemical contaminants - CORRECT ANSWERS Cleaners, sanitizers, toxic metal from
Non Food Service Grade utensils and cookware, pesticides
Physical contaminants - CORRECT ANSWERS Foreign objects
, Top reasons for outbreak - CORRECT ANSWERS 1. Purchasing food from unsafe sources
2. Failing to cook food adequately
3. Holding food at incorrect temps
4. Contaminated equipment
5. Poor personal hygiene
TTC, cross contamination, poor personal hygiene - CORRECT ANSWERS 3 ways food
becomes contaminated
Time- temperature abuse - CORRECT ANSWERS TCS foods are left in the danger zone
for more than 4 hours
Cross contamination - CORRECT ANSWERS Contaminants cross to a food that is not
going to be cooked any further
Poor personal hygiene - CORRECT ANSWERS Food handlers cause foodborne illness
Foodborne infections - CORRECT ANSWERS When a person eats food containing
pathogens
Foodborne intoxications - CORRECT ANSWERS Result when a person eats food
containing pathogens, which then grow in the intestines and cause illness
Bacteria - CORRECT ANSWERS Found everywhere and under favorable conditions, can
grow rapidly
Food, Acidity, Temperature, Time, Oxygen, Moisture - CORRECT ANSWERS FATTOM
Viruses - CORRECT ANSWERS Practicing good personal hygiene and minimizing bare
hand contact with ready to eat food can help defend against
