SERVSAFE EXAM AND CORRECT
ANSWERS.1
What are the 5 common risk factors that cause foodborne illness? - Answers-1.
Purchasing food from unsafe sources
2. Failing to cook food correctly
3. Holding food at incorrect temperatures
4. Using contaminated equipment
5. Practicing poor personal hygiene
**Time-temperature abuse, cross-contamination, poor personal hygiene, and poor
cleaning & sanitation
Lucas Case Study: - Answers-Mistakes:
- He came into work sick
- He left cooked burgers sitting at room temperature
- He wore his apron into the restroom, neglected hand-washing, and whiped his hands
on his apron
- He sliced tomatoes on a cutting board previously used for chicken
Corrections:
- He should have called in sick
- Store extra hamburgers in hot-holding or discard
- Remove apron before using the restroom, wash hands after using and touching hair
- Wash, rinse, and sanitize meat cutting board, then use seperate board for tomatoes
What are the roles of government agencies responsible for food safety? - Answers-
Regulate food service operations by issuing permits and licenses, and approving
construction projects
Of the 6 most common food pathogens, how many are bacteria and how many are
viruses? - Answers-Four= bacteria
Two= viruses
What are the 6 conditions that dis/allow for pathogens to grow in food? - Answers-FAT
TOM:
F- food
A- acidity
T- temperature
T- time
O- oxygen
M- moisture
, ** Most likely only able to control for time and temperature
What is the best way to prevent biological contamination from viruses, parasites, and
fungi in food? - Answers-Purchasing food from approved, reputable suppliers
(**Viruses may also be prevented by practicing good personal hygiene)
What are the 8 most common food allergens? - Answers-Milk, eggs, soy, fish, tree nuts,
peanuts, crustacean shellfish, and wheat
Shawn Case Study: - Answers-Mistakes:
- Bought food from a supplier without checking their credentials
- Failed to wash hands befor handling eggs, and again before handling the toast,
orange slices, and plates of food
- He failed to document information about the suspected product
- He failed to noticy the local regulatory authority of the suspected outbreak
He failed to identify staff who may have contacted the suspected product
Correct Actions:
- He gathered customer contact info and info about their experiences
- He reviewed standards and procedures with his staff
What are the 6 most common symptoms of a foodborne illness? - Answers-Diarrhea,
vomiting, fever, nausea, abdominal cramps, and jaundice
What is the most important way to prevent a foodborne illness from bacteria? -
Answers-Control time and temperature
Parasites are commonly linked with what type of food? - Answers-Seafood
A guest had a reversal of hot and cold sensations after eating seafood. What most likely
caused the illness? - Answers-Biological toxins
To prevent the deliberate contamination of food, a manager should know who is in the
facility, monitor the security of products, keep info related to food security on file, and
know ______? - Answers-...whom to contact about suspicious activity
If an employee arrives to work with an upset stomach, what precaution must they take
before starting? - Answers-Report illness to the manager
What is the minimum time you should scrub your hands with soap? - Answers-10
seconds
What type of thermometer should be used to measure surface temperature? - Answers-
Infrared thermometer
ANSWERS.1
What are the 5 common risk factors that cause foodborne illness? - Answers-1.
Purchasing food from unsafe sources
2. Failing to cook food correctly
3. Holding food at incorrect temperatures
4. Using contaminated equipment
5. Practicing poor personal hygiene
**Time-temperature abuse, cross-contamination, poor personal hygiene, and poor
cleaning & sanitation
Lucas Case Study: - Answers-Mistakes:
- He came into work sick
- He left cooked burgers sitting at room temperature
- He wore his apron into the restroom, neglected hand-washing, and whiped his hands
on his apron
- He sliced tomatoes on a cutting board previously used for chicken
Corrections:
- He should have called in sick
- Store extra hamburgers in hot-holding or discard
- Remove apron before using the restroom, wash hands after using and touching hair
- Wash, rinse, and sanitize meat cutting board, then use seperate board for tomatoes
What are the roles of government agencies responsible for food safety? - Answers-
Regulate food service operations by issuing permits and licenses, and approving
construction projects
Of the 6 most common food pathogens, how many are bacteria and how many are
viruses? - Answers-Four= bacteria
Two= viruses
What are the 6 conditions that dis/allow for pathogens to grow in food? - Answers-FAT
TOM:
F- food
A- acidity
T- temperature
T- time
O- oxygen
M- moisture
, ** Most likely only able to control for time and temperature
What is the best way to prevent biological contamination from viruses, parasites, and
fungi in food? - Answers-Purchasing food from approved, reputable suppliers
(**Viruses may also be prevented by practicing good personal hygiene)
What are the 8 most common food allergens? - Answers-Milk, eggs, soy, fish, tree nuts,
peanuts, crustacean shellfish, and wheat
Shawn Case Study: - Answers-Mistakes:
- Bought food from a supplier without checking their credentials
- Failed to wash hands befor handling eggs, and again before handling the toast,
orange slices, and plates of food
- He failed to document information about the suspected product
- He failed to noticy the local regulatory authority of the suspected outbreak
He failed to identify staff who may have contacted the suspected product
Correct Actions:
- He gathered customer contact info and info about their experiences
- He reviewed standards and procedures with his staff
What are the 6 most common symptoms of a foodborne illness? - Answers-Diarrhea,
vomiting, fever, nausea, abdominal cramps, and jaundice
What is the most important way to prevent a foodborne illness from bacteria? -
Answers-Control time and temperature
Parasites are commonly linked with what type of food? - Answers-Seafood
A guest had a reversal of hot and cold sensations after eating seafood. What most likely
caused the illness? - Answers-Biological toxins
To prevent the deliberate contamination of food, a manager should know who is in the
facility, monitor the security of products, keep info related to food security on file, and
know ______? - Answers-...whom to contact about suspicious activity
If an employee arrives to work with an upset stomach, what precaution must they take
before starting? - Answers-Report illness to the manager
What is the minimum time you should scrub your hands with soap? - Answers-10
seconds
What type of thermometer should be used to measure surface temperature? - Answers-
Infrared thermometer
