Sanitation ServSafe Exam UPDATED
Actual Questions and CORRECT Answers
Loss of guests and sales, loss of reputation, negative media exposure, lawsuits and legal fees,
increased insurance premiums, etc. - CORRECT ANSWER✔✔- What are the potential costs
associated with foodborne-illness outbreaks?
As people age, there are changes to their stomach-acid production and food stays in their
body longer giving toxins more time to form - CORRECT ANSWER✔✔- Why are the
elderly at a higher risk for getting foodborne-illnesses?
Biological, chemical, and physical - CORRECT ANSWER✔✔- What are the three major
types of contaminants?
When two or more people report the same illness from eating the same food - CORRECT
ANSWER✔✔- What is a foodborne-illness outbreak?
food requiring time and temperature control for safety - CORRECT ANSWER✔✔- What is
TCS food?
A. They have not built up strong immune systems - CORRECT ANSWER✔✔- Why are
preschool-age children at a higher risk for foodborne illnesses?
Sprouts - CORRECT ANSWER✔✔- Which is a TCS food? Bread, flour, sprouts,
strawberries
Failing to cook food adequately, holding food at incorrect temperatures, using contaminated
equipment, practicing poor personal hygiene, and purchasing food from unsafe sources -
CORRECT ANSWER✔✔- What are the 5 common risk factors that can lead to foodborne
illness?
preventing cross-contamination - CORRECT ANSWER✔✔- What is an important measure
for preventing foodborne illness?
,time-temperature abuse - CORRECT ANSWER✔✔- Raw chicken breasts are left out at
room temperature on a prep table. What is the main risk that could cause a foodborne illness?
Poor cleaning and sanitizing - CORRECT ANSWER✔✔- 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
cause a foodborne illness?
Food, acidity, temperature, time, oxygen, moisture - CORRECT ANSWER✔✔- What are the
six conditions that support the growth of bacteria?
Time and temperature - CORRECT ANSWER✔✔- What to FAT TOM conditions are easiest
for an operation to control?
Keeping staff with diarrhea, vomiting, or diagnosed with norovirus away from operation,
washing hands, avoid bare-handed contact with ready-to-eat food - CORRECT
ANSWER✔✔- How can an outbreak of Norovirus be prevented?
Food must be purchased from an approved reputable supplier - CORRECT ANSWER✔✔-
What measures should be taken to prevent a seafood-specific foodborne illness?
Shingella spp, salmonella typhi, nontyphoidal salmonella, and shiga toxin-producing E. Coli,
and hepatitis A and norovirus; these are highly infectious - CORRECT ANSWER✔✔- What
six pathogens have been dubbed the "Big Six"? Why have they been singled out by the FDA?
Diarrhea, vomiting, fever, nausea, abdominal cramps, jaundice - CORRECT ANSWER✔✔-
What are the most common symptoms of a foodborne illness?
Control time and temperature - CORRECT ANSWER✔✔- What is the most important way
to prevent a foodborne illness caused by bacteria?
Raw ground beef - CORRECT ANSWER✔✔- Shiga toxin-producing E. coli is commonly
linked to what type of food?
, Practice good personal hygiene - CORRECT ANSWER✔✔- What is the most important way
to prevent foodborne illness caused by viruses?
Norovirus - CORRECT ANSWER✔✔- A guest called an operation and told the manager
about getting sick after eating there. The guest complained of vomiting and diarrhea a few
hours after eating the raw oysters. What pathogen probably caused the illness?
Seafood - CORRECT ANSWER✔✔- Parasites are commonly linked with what type of
food?
Toxins - CORRECT ANSWER✔✔- A guest had a reversal of hot and cold sensations after
eating seafood. What most likely caused the illness?
Hepatitis A, Norovirus, Salmonella Typhi, nontyphoidal Salmonella, Shigella spp., and shiga
toxin-producing E. coli - CORRECT ANSWER✔✔- Which pathogens are found in high
numbers in an infected person's feces, are highly infectious, and can cause severe illness?
Time - CORRECT ANSWER✔✔- Aside from temperature, which other FAT TOM condition
will a foodservice operation be most able to control?
Shigella spp. - CORRECT ANSWER✔✔- Which pathogen can be controlled by washing
hands and controlling flies inside and outside the operation?
purchase from reputable suppliers, inspect food received, ensure good practices in your
operation, and good personal hygiene - CORRECT ANSWER✔✔- What are some ways to
keep food safe from physical contaminants?
Use approved chemicals, purchase from reputable sources, store in designated area, keep
separate from food, use as intended - CORRECT ANSWER✔✔- What are some ways to
keep chemicals from contaminating food?
Safe sources, monitor operation, know who is in the kitchen, know who to contact -
CORRECT ANSWER✔✔- What are some ways to prevent deliberate contamination of
food?
Actual Questions and CORRECT Answers
Loss of guests and sales, loss of reputation, negative media exposure, lawsuits and legal fees,
increased insurance premiums, etc. - CORRECT ANSWER✔✔- What are the potential costs
associated with foodborne-illness outbreaks?
As people age, there are changes to their stomach-acid production and food stays in their
body longer giving toxins more time to form - CORRECT ANSWER✔✔- Why are the
elderly at a higher risk for getting foodborne-illnesses?
Biological, chemical, and physical - CORRECT ANSWER✔✔- What are the three major
types of contaminants?
When two or more people report the same illness from eating the same food - CORRECT
ANSWER✔✔- What is a foodborne-illness outbreak?
food requiring time and temperature control for safety - CORRECT ANSWER✔✔- What is
TCS food?
A. They have not built up strong immune systems - CORRECT ANSWER✔✔- Why are
preschool-age children at a higher risk for foodborne illnesses?
Sprouts - CORRECT ANSWER✔✔- Which is a TCS food? Bread, flour, sprouts,
strawberries
Failing to cook food adequately, holding food at incorrect temperatures, using contaminated
equipment, practicing poor personal hygiene, and purchasing food from unsafe sources -
CORRECT ANSWER✔✔- What are the 5 common risk factors that can lead to foodborne
illness?
preventing cross-contamination - CORRECT ANSWER✔✔- What is an important measure
for preventing foodborne illness?
,time-temperature abuse - CORRECT ANSWER✔✔- Raw chicken breasts are left out at
room temperature on a prep table. What is the main risk that could cause a foodborne illness?
Poor cleaning and sanitizing - CORRECT ANSWER✔✔- 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
cause a foodborne illness?
Food, acidity, temperature, time, oxygen, moisture - CORRECT ANSWER✔✔- What are the
six conditions that support the growth of bacteria?
Time and temperature - CORRECT ANSWER✔✔- What to FAT TOM conditions are easiest
for an operation to control?
Keeping staff with diarrhea, vomiting, or diagnosed with norovirus away from operation,
washing hands, avoid bare-handed contact with ready-to-eat food - CORRECT
ANSWER✔✔- How can an outbreak of Norovirus be prevented?
Food must be purchased from an approved reputable supplier - CORRECT ANSWER✔✔-
What measures should be taken to prevent a seafood-specific foodborne illness?
Shingella spp, salmonella typhi, nontyphoidal salmonella, and shiga toxin-producing E. Coli,
and hepatitis A and norovirus; these are highly infectious - CORRECT ANSWER✔✔- What
six pathogens have been dubbed the "Big Six"? Why have they been singled out by the FDA?
Diarrhea, vomiting, fever, nausea, abdominal cramps, jaundice - CORRECT ANSWER✔✔-
What are the most common symptoms of a foodborne illness?
Control time and temperature - CORRECT ANSWER✔✔- What is the most important way
to prevent a foodborne illness caused by bacteria?
Raw ground beef - CORRECT ANSWER✔✔- Shiga toxin-producing E. coli is commonly
linked to what type of food?
, Practice good personal hygiene - CORRECT ANSWER✔✔- What is the most important way
to prevent foodborne illness caused by viruses?
Norovirus - CORRECT ANSWER✔✔- A guest called an operation and told the manager
about getting sick after eating there. The guest complained of vomiting and diarrhea a few
hours after eating the raw oysters. What pathogen probably caused the illness?
Seafood - CORRECT ANSWER✔✔- Parasites are commonly linked with what type of
food?
Toxins - CORRECT ANSWER✔✔- A guest had a reversal of hot and cold sensations after
eating seafood. What most likely caused the illness?
Hepatitis A, Norovirus, Salmonella Typhi, nontyphoidal Salmonella, Shigella spp., and shiga
toxin-producing E. coli - CORRECT ANSWER✔✔- Which pathogens are found in high
numbers in an infected person's feces, are highly infectious, and can cause severe illness?
Time - CORRECT ANSWER✔✔- Aside from temperature, which other FAT TOM condition
will a foodservice operation be most able to control?
Shigella spp. - CORRECT ANSWER✔✔- Which pathogen can be controlled by washing
hands and controlling flies inside and outside the operation?
purchase from reputable suppliers, inspect food received, ensure good practices in your
operation, and good personal hygiene - CORRECT ANSWER✔✔- What are some ways to
keep food safe from physical contaminants?
Use approved chemicals, purchase from reputable sources, store in designated area, keep
separate from food, use as intended - CORRECT ANSWER✔✔- What are some ways to
keep chemicals from contaminating food?
Safe sources, monitor operation, know who is in the kitchen, know who to contact -
CORRECT ANSWER✔✔- What are some ways to prevent deliberate contamination of
food?
