ServSafe || 100% SOLVED Q&A!!
What is a food-borne illness and what is a food-borne illness outbreak? correct answers A
disease transmitted to people by food. An outbreak is considered when: Two or more people
have the same symptoms after eating the same food. OR an investigation is conducted by
state and local regulatory authorities. OR the outbreak is confirmed by a laboratory analysis.
What are TCS and ready to eat food? correct answers TCS- food requiring time and
temperature control for safety. I.E, Milk and Dairy, Shell eggs, Meat, Poultry, Fish, Shellfish,
Baked Potatoes, heat-treated plant foods, cut leafy greens, sliced melons, cut tomatoes
Ready-to-eat food- food that can be eaten without further preperation, washing or cooking.
I.E, Cooked food, washed fruit and vegetables and deli meat.
What are the five risk factors for foodborne illness? correct 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.
Which populations have a higher risk for foodborne illness? correct answers Elderly people,
Preschool-age children, People with compromised immune systems.
How can you help keep food safe in your operation? correct answers By focusing on these
measures:
Purchasing from approved, reputable suppliers
Controlling time and temperature
Preventing cross-contamination
Practicing personal hygiene
Cleaning and sanitizing
What are the roles of government agencies in keeping food safe? correct answers 1. State and
local health departments regulate retail and foodservice operations.
2. CDC and PHS conducts research into the causes of foodborne-illness outbreaks
3. USDA inspects meat, poultry and eggs
4. FDA writes the food code
5. State and local health departments inspect retail and foodservice operations.
What are biological, chemical, and physical contaminants and how can you prevent food
from being contaminated by them? correct answers Biological- Often occur in nature
Prevention- Cannot be destoryed by cooking or freezing. Control time and temperature when
handling raw fish.
Chemical- Cleaners, sanitizers, polishes, machine lubricants and pesticides. Deodorizers, first
aid products, health and beauty products. Items made from pewter, copper, zinc and some
types of painted pottery.
Prevention- Store chemicals away from prep areas, food storage areas and service areas.
Chemicals must NEVER be stored above food or food-contact surfaces.
, Physical contaminants- Metal shavings from can, wood, fingernails, staples, bandages, glass,
jewelry and dirt. Fruit pits and bones.
Prevention- DBADA
How can the deliberate contamination of food be prevented? correct answers A.L.E.R.T
Make sure the products you recieve are from safe sources
Monitor the security of products in the facility
Know who is in your facility
Keep information related to food defense accessible
Identify what you will do and who you will contact if there is suspicious activity or a threat at
your operation.
What is the correct response to a foodborne-illness outbreak? correct answers Gather
information, Notify authorities, Segregate the product, Document information, Identify staff,
Cooperate with authorities, Review procedures
What are the most common food allergens and how can you prevent exposure to food
allergens? correct answers Milk, Soy, Eggs, Wheat, Fish, Crustacean shellfish, Peanuts and
Tree nuts. Food labels, inform customer and staff, describe dishes.
How can food handlers avoid behaviors that can contaminate food? correct answers Creating
a personal hygiene program. Training food handlers on those policies and retraining them
regularly. Modeling the correct behavior at all times. Supervising food safety practices at all
times. Revising these rules when a law or science change.
How should staff wash and care for their hands? correct answers 1. Wet hands and arms
2. Apply soap
3. Scrub hands and arms vigorously for 10 to 15 seconds
4. Rinse hands and arms thoroughly
5. Dry hands and arms
What is the correct way to dress for work and handle work clothes? correct answers Hair
restraints, Clean clothes, Aprons, Remove jewlery before prepping food.
Where can staff eat, drink, smoke and chew gum or tobacco to minimize contamination?
correct answers NOT when:
Prepping or serving food
Working in prep area
Working in areas used to clean utensils and equipment
What is the best way to prevent staff who may be carrying pathogens from working with or
around food, or from working in the operation? correct answers Take temperatures, have staff
notify you if they are sick, feel sick or live with someone who is currently sick. Take
corrective measures.
How can you prevent cross-contamination? correct answers Use seperate equipment for raw
and ready-to-eat food. Clean and sanitize before and after tasks. Prep raw and ready-to-eat
food at different times. Buy prepared food.
What is a food-borne illness and what is a food-borne illness outbreak? correct answers A
disease transmitted to people by food. An outbreak is considered when: Two or more people
have the same symptoms after eating the same food. OR an investigation is conducted by
state and local regulatory authorities. OR the outbreak is confirmed by a laboratory analysis.
What are TCS and ready to eat food? correct answers TCS- food requiring time and
temperature control for safety. I.E, Milk and Dairy, Shell eggs, Meat, Poultry, Fish, Shellfish,
Baked Potatoes, heat-treated plant foods, cut leafy greens, sliced melons, cut tomatoes
Ready-to-eat food- food that can be eaten without further preperation, washing or cooking.
I.E, Cooked food, washed fruit and vegetables and deli meat.
What are the five risk factors for foodborne illness? correct 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.
Which populations have a higher risk for foodborne illness? correct answers Elderly people,
Preschool-age children, People with compromised immune systems.
How can you help keep food safe in your operation? correct answers By focusing on these
measures:
Purchasing from approved, reputable suppliers
Controlling time and temperature
Preventing cross-contamination
Practicing personal hygiene
Cleaning and sanitizing
What are the roles of government agencies in keeping food safe? correct answers 1. State and
local health departments regulate retail and foodservice operations.
2. CDC and PHS conducts research into the causes of foodborne-illness outbreaks
3. USDA inspects meat, poultry and eggs
4. FDA writes the food code
5. State and local health departments inspect retail and foodservice operations.
What are biological, chemical, and physical contaminants and how can you prevent food
from being contaminated by them? correct answers Biological- Often occur in nature
Prevention- Cannot be destoryed by cooking or freezing. Control time and temperature when
handling raw fish.
Chemical- Cleaners, sanitizers, polishes, machine lubricants and pesticides. Deodorizers, first
aid products, health and beauty products. Items made from pewter, copper, zinc and some
types of painted pottery.
Prevention- Store chemicals away from prep areas, food storage areas and service areas.
Chemicals must NEVER be stored above food or food-contact surfaces.
, Physical contaminants- Metal shavings from can, wood, fingernails, staples, bandages, glass,
jewelry and dirt. Fruit pits and bones.
Prevention- DBADA
How can the deliberate contamination of food be prevented? correct answers A.L.E.R.T
Make sure the products you recieve are from safe sources
Monitor the security of products in the facility
Know who is in your facility
Keep information related to food defense accessible
Identify what you will do and who you will contact if there is suspicious activity or a threat at
your operation.
What is the correct response to a foodborne-illness outbreak? correct answers Gather
information, Notify authorities, Segregate the product, Document information, Identify staff,
Cooperate with authorities, Review procedures
What are the most common food allergens and how can you prevent exposure to food
allergens? correct answers Milk, Soy, Eggs, Wheat, Fish, Crustacean shellfish, Peanuts and
Tree nuts. Food labels, inform customer and staff, describe dishes.
How can food handlers avoid behaviors that can contaminate food? correct answers Creating
a personal hygiene program. Training food handlers on those policies and retraining them
regularly. Modeling the correct behavior at all times. Supervising food safety practices at all
times. Revising these rules when a law or science change.
How should staff wash and care for their hands? correct answers 1. Wet hands and arms
2. Apply soap
3. Scrub hands and arms vigorously for 10 to 15 seconds
4. Rinse hands and arms thoroughly
5. Dry hands and arms
What is the correct way to dress for work and handle work clothes? correct answers Hair
restraints, Clean clothes, Aprons, Remove jewlery before prepping food.
Where can staff eat, drink, smoke and chew gum or tobacco to minimize contamination?
correct answers NOT when:
Prepping or serving food
Working in prep area
Working in areas used to clean utensils and equipment
What is the best way to prevent staff who may be carrying pathogens from working with or
around food, or from working in the operation? correct answers Take temperatures, have staff
notify you if they are sick, feel sick or live with someone who is currently sick. Take
corrective measures.
How can you prevent cross-contamination? correct answers Use seperate equipment for raw
and ready-to-eat food. Clean and sanitize before and after tasks. Prep raw and ready-to-eat
food at different times. Buy prepared food.
