ServSafe Chapter 2 Questions and
Answers | Latest Version | 2025/2026 |
Correct & Verified
Which food is considered a TCS food?
✔✔ Meat, poultry, dairy, cooked rice, and seafood.
Which practice prevents physical contamination in food?
✔✔ Inspecting food for foreign objects and keeping food prep areas clean.
Why is proper handwashing critical in food safety?
✔✔ It removes harmful pathogens and prevents their transfer to food.
What is the proper method for washing hands in foodservice?
✔✔ Wet hands, apply soap, scrub 20 seconds, rinse, and dry with single-use towel.
When should food handlers wash their hands?
✔✔ Before handling food, after using the restroom, after touching raw meat, or after sneezing or
coughing.
1
,Which foodborne illness is linked to improperly canned foods?
✔✔ Botulism caused by Clostridium botulinum.
Which pathogen grows in cooked rice left at room temperature?
✔✔ Bacillus cereus.
What is the danger zone for bacterial growth in food?
✔✔ 41°F to 135°F (5°C to 57°C).
What is the maximum time TCS foods can remain in the danger zone?
✔✔ 4 hours.
Which bacteria can cause rapid-onset vomiting after eating contaminated food?
✔✔ Staphylococcus aureus.
Which type of contamination involves harmful bacteria, viruses, or parasites?
✔✔ Biological contamination.
2
, Which type of contamination occurs from chemicals like cleaners or pesticides?
✔✔ Chemical contamination.
What type of contamination involves foreign objects like hair, glass, or metal?
✔✔ Physical contamination.
What is the most common cause of foodborne illness in foodservice operations?
✔✔ Biological contamination from pathogens.
Which group of people is at higher risk for foodborne illness?
✔✔ Young children, elderly, pregnant women, and immunocompromised individuals.
What is the main source of Norovirus outbreaks in restaurants?
✔✔ Contaminated food handled by infected food workers.
Which bacteria is commonly linked to raw poultry and eggs?
✔✔ Salmonella spp.
3
Answers | Latest Version | 2025/2026 |
Correct & Verified
Which food is considered a TCS food?
✔✔ Meat, poultry, dairy, cooked rice, and seafood.
Which practice prevents physical contamination in food?
✔✔ Inspecting food for foreign objects and keeping food prep areas clean.
Why is proper handwashing critical in food safety?
✔✔ It removes harmful pathogens and prevents their transfer to food.
What is the proper method for washing hands in foodservice?
✔✔ Wet hands, apply soap, scrub 20 seconds, rinse, and dry with single-use towel.
When should food handlers wash their hands?
✔✔ Before handling food, after using the restroom, after touching raw meat, or after sneezing or
coughing.
1
,Which foodborne illness is linked to improperly canned foods?
✔✔ Botulism caused by Clostridium botulinum.
Which pathogen grows in cooked rice left at room temperature?
✔✔ Bacillus cereus.
What is the danger zone for bacterial growth in food?
✔✔ 41°F to 135°F (5°C to 57°C).
What is the maximum time TCS foods can remain in the danger zone?
✔✔ 4 hours.
Which bacteria can cause rapid-onset vomiting after eating contaminated food?
✔✔ Staphylococcus aureus.
Which type of contamination involves harmful bacteria, viruses, or parasites?
✔✔ Biological contamination.
2
, Which type of contamination occurs from chemicals like cleaners or pesticides?
✔✔ Chemical contamination.
What type of contamination involves foreign objects like hair, glass, or metal?
✔✔ Physical contamination.
What is the most common cause of foodborne illness in foodservice operations?
✔✔ Biological contamination from pathogens.
Which group of people is at higher risk for foodborne illness?
✔✔ Young children, elderly, pregnant women, and immunocompromised individuals.
What is the main source of Norovirus outbreaks in restaurants?
✔✔ Contaminated food handled by infected food workers.
Which bacteria is commonly linked to raw poultry and eggs?
✔✔ Salmonella spp.
3
