Servsafe final exam food handler.pdf file:///C:/Users/HP/Desktop/SSSSSSS/Servsafe%20final%20exam%2
SERVSAFE FOOD HANDLER FINAL EXAM
1. A disease carried or transmitted to people by food
ANS Foodborne Illness
2. When two or more people experience the same illness after eating the samefood
ANS Foodborne Illness Outbreak
3. Infants, preschool age children, pregnant women, the elderly, people takingmeds,
people who are ill
ANS High Risk Populations
4. TCS
ANS Temperature Control for Safety
5. Danger Zone
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,Servsafe final exam food handler.pdf file:///C:/Users/HP/Desktop/SSSSSSS/Servsafe%20final%20exam%2
ANS 41-135
6. Milk, eggs, shellfish, fish, meats, meat alternatives, untreated garlic and oilmixtures,
baked potatoes, raw sprouts, cooked rice, cut tomatoes, and cut melos
ANS TCS Foods
7. 3 types of contamination
ANS Biological, physical, chemical
8. Bacteria, virus, parasites, fungi, natural toxins
ANS Biological contaminants
9. Cleaners, sanitizers, toxic metal from Non Food Service Grade utensils andcookware,
pesticides
ANS Chemical contaminants
10. Foreign objects
ANS Physical contaminants
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,Servsafe final exam food handler.pdf file:///C:/Users/HP/Desktop/SSSSSSS/Servsafe%20final%20exam%2
11. 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
ANS Top reasons for outbreak
12. 3 ways food becomes contaminated
ANS TTC, cross contamination, poor person-al hygiene
13. TCS foods are left in the danger zone for more than 4 hours
ANS Time- temper-ature abuse
14. Contaminants cross to a food that is not going to be cooked any further
ANS -
Cross contamination
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SERVSAFE FOOD HANDLER FINAL EXAM
1. A disease carried or transmitted to people by food
ANS Foodborne Illness
2. When two or more people experience the same illness after eating the samefood
ANS Foodborne Illness Outbreak
3. Infants, preschool age children, pregnant women, the elderly, people takingmeds,
people who are ill
ANS High Risk Populations
4. TCS
ANS Temperature Control for Safety
5. Danger Zone
1/6
1 of 22 8/30/2024, 3:47
,Servsafe final exam food handler.pdf file:///C:/Users/HP/Desktop/SSSSSSS/Servsafe%20final%20exam%2
ANS 41-135
6. Milk, eggs, shellfish, fish, meats, meat alternatives, untreated garlic and oilmixtures,
baked potatoes, raw sprouts, cooked rice, cut tomatoes, and cut melos
ANS TCS Foods
7. 3 types of contamination
ANS Biological, physical, chemical
8. Bacteria, virus, parasites, fungi, natural toxins
ANS Biological contaminants
9. Cleaners, sanitizers, toxic metal from Non Food Service Grade utensils andcookware,
pesticides
ANS Chemical contaminants
10. Foreign objects
ANS Physical contaminants
2/6
2 of 22 8/30/2024, 3:47
,Servsafe final exam food handler.pdf file:///C:/Users/HP/Desktop/SSSSSSS/Servsafe%20final%20exam%2
11. 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
ANS Top reasons for outbreak
12. 3 ways food becomes contaminated
ANS TTC, cross contamination, poor person-al hygiene
13. TCS foods are left in the danger zone for more than 4 hours
ANS Time- temper-ature abuse
14. Contaminants cross to a food that is not going to be cooked any further
ANS -
Cross contamination
3/6
3 of 22 8/30/2024, 3:47
