Servsafe Exam 2025 Questions and Answers
What is a foodborne illness outbreak?
When 2 or more people report the same symptoms from eating the same food.
What is a TCS food?
A food requiring time and temperature control for safety.
Why is high staff turnover a risk to food safety?
New staff training leaves less time for ongoing
food safety training.
What are some examples of a TCS Food?
Milk and dairy products, shell eggs, meat, poultry, fish, shellfish and crustaceans, baked
potatoes, heat-treated plant food such as rice and beans, tofu or other soy products, sprouts
and sprout seeds, sliced melons, cut tomatoes, cut leafy greens, untreated garlic and oil
mixtures.
What are the five common risk factors that can lead to foodborne illness?
1. Purchasing food from unsafe sources.
2. Failing to cook food adequately.
3. Holding food at incorrect temperatures.
4. Using contaminated equipment.
5. Practicing poor personal hygiene.
A package of raw chicken leaking fluid onto a ready-to-eat fruit cup is an example of which
risk factor?
Cross-contamination.
Raw hamburger patties are stored in a sealed carton at room temperature next to the grill.
What is the main risk that could cause a foodborne illness?
Time-temperature abuse.
, Servsafe Exam 2025 Questions and Answers
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?
Poor cleaning and sanitizing.
What does FAT TOM stand for?
The conditions that affect bacteria growth - Food, Acidity, Temperature, Time, Oxygen,
Moisture
What are the most common symptoms of a foodborne illness?
Diarrhea, vomiting, fever, nausea, abdominal cramps and jaundice.
What is the most important way to prevent a foodborne illness caused by bacteria?
Control time and temperature.
Sigella spp. is commonly linked with what type of food?
Food easily contaminated by hands such as potato salad, tuna salad, chicken salad.
What is the most important way to prevent foodborne illness caused by viruses?
Practice good personal hygiene.
What types of food are commonly associated with parasites?
Seafood, wild game and food processed with contaminated water such as produce.
Which pathogens are found in high numbers in an infected person's feces, are highly infectious
and can cause severe illness?
THE BIG 6: Shigella spp., Salmonella Typhi, Nontyphoidal salmonella, Shiga toxin-producing E.
Coli, Hepatitis A, Norovirus.
What are the two FAT TOM conditions that a foodservice operation can most easily control?
Time and temperature.
Which pathogen is most commonly linked with eggs?
What is a foodborne illness outbreak?
When 2 or more people report the same symptoms from eating the same food.
What is a TCS food?
A food requiring time and temperature control for safety.
Why is high staff turnover a risk to food safety?
New staff training leaves less time for ongoing
food safety training.
What are some examples of a TCS Food?
Milk and dairy products, shell eggs, meat, poultry, fish, shellfish and crustaceans, baked
potatoes, heat-treated plant food such as rice and beans, tofu or other soy products, sprouts
and sprout seeds, sliced melons, cut tomatoes, cut leafy greens, untreated garlic and oil
mixtures.
What are the five common risk factors that can lead to foodborne illness?
1. Purchasing food from unsafe sources.
2. Failing to cook food adequately.
3. Holding food at incorrect temperatures.
4. Using contaminated equipment.
5. Practicing poor personal hygiene.
A package of raw chicken leaking fluid onto a ready-to-eat fruit cup is an example of which
risk factor?
Cross-contamination.
Raw hamburger patties are stored in a sealed carton at room temperature next to the grill.
What is the main risk that could cause a foodborne illness?
Time-temperature abuse.
, Servsafe Exam 2025 Questions and Answers
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?
Poor cleaning and sanitizing.
What does FAT TOM stand for?
The conditions that affect bacteria growth - Food, Acidity, Temperature, Time, Oxygen,
Moisture
What are the most common symptoms of a foodborne illness?
Diarrhea, vomiting, fever, nausea, abdominal cramps and jaundice.
What is the most important way to prevent a foodborne illness caused by bacteria?
Control time and temperature.
Sigella spp. is commonly linked with what type of food?
Food easily contaminated by hands such as potato salad, tuna salad, chicken salad.
What is the most important way to prevent foodborne illness caused by viruses?
Practice good personal hygiene.
What types of food are commonly associated with parasites?
Seafood, wild game and food processed with contaminated water such as produce.
Which pathogens are found in high numbers in an infected person's feces, are highly infectious
and can cause severe illness?
THE BIG 6: Shigella spp., Salmonella Typhi, Nontyphoidal salmonella, Shiga toxin-producing E.
Coli, Hepatitis A, Norovirus.
What are the two FAT TOM conditions that a foodservice operation can most easily control?
Time and temperature.
Which pathogen is most commonly linked with eggs?
