ServSafe Exam Review
Flashcards
2025-2026
Final Exam Questions with
Verified Answers | Grade A+ |
New Version
, foodborne illness an illness caused by eating contaminated food or beverage
foodborne-illness outbreak the occurence of 2 or more cases of a similar illness resulting fron eating a common
food
costs of a foodborne illness to an establishment lose customers & sales, lose prestige & reputation, lawsuits resulting in legal fees,
increased incurance premiums
populations at high risk for foodborne illness elderly, infants/pre-school age children, pregnant women, people taking certain
medications, perople who are seriously ill
biological, chemical, & physical 3 categories of potential hazards to food saftey (alphabetical order)
biological category of potential hazards to food safety (1 of the 3) that poses the greatest
threat
cross-contamination; (poor) personal hygiene; time-temp. 3 common factors that are responsible for foodborne illness (cpt)
abuse
time-temp. abuse any time food has been allowed to remian too long @ temps favorable to the growth
of foodborne microorganisms
cross-contamination occurs when microorganisms are transferred from one surface or food to another
flow of food path food takes from purchasing to receiving all the way to serving
FDA Food code service based reference for retail food establishments or how to prevent foodborne
illness
contamination prescence of harmful substances in food
pathogen illness-causing microorganism
bacteria single-celled living microorganisms that can spoil food & cause fooborne illnesses
virus the smallest of the microbial food contaminants
Flashcards
2025-2026
Final Exam Questions with
Verified Answers | Grade A+ |
New Version
, foodborne illness an illness caused by eating contaminated food or beverage
foodborne-illness outbreak the occurence of 2 or more cases of a similar illness resulting fron eating a common
food
costs of a foodborne illness to an establishment lose customers & sales, lose prestige & reputation, lawsuits resulting in legal fees,
increased incurance premiums
populations at high risk for foodborne illness elderly, infants/pre-school age children, pregnant women, people taking certain
medications, perople who are seriously ill
biological, chemical, & physical 3 categories of potential hazards to food saftey (alphabetical order)
biological category of potential hazards to food safety (1 of the 3) that poses the greatest
threat
cross-contamination; (poor) personal hygiene; time-temp. 3 common factors that are responsible for foodborne illness (cpt)
abuse
time-temp. abuse any time food has been allowed to remian too long @ temps favorable to the growth
of foodborne microorganisms
cross-contamination occurs when microorganisms are transferred from one surface or food to another
flow of food path food takes from purchasing to receiving all the way to serving
FDA Food code service based reference for retail food establishments or how to prevent foodborne
illness
contamination prescence of harmful substances in food
pathogen illness-causing microorganism
bacteria single-celled living microorganisms that can spoil food & cause fooborne illnesses
virus the smallest of the microbial food contaminants
