Servsafe Practice Review Test.
1. Foodborne Illness A disease carried or transmitted to people by food
2. Foodborne Illness When two or more people experience the same illness after
Out- break eating the same food
3. High Risk Populations Infants, preschool age children, pregnant women, the elderly, peop
taking meds, people who are ill
4. Temperature TCS
Control for Safety
5. 41-135 Danger Zone
6. TCS Foods Milk, eggs, shellfish, fish, meats, meat alternatives, untreated garli
and
oil mixtures, baked potatoes, raw sprouts, cooked rice, cut tomatoes,
and cut melos
7. Biological, 3 types of contamination
physical,
chemical
Bacteria, virus, parasites, fungi, natural toxins
8. Biological
contami- nants
Cleaners, sanitizers, toxic metal from Non Food Service Grade
9. Chemical utensils and cookware, pesticides
contami- nants
10. Physical contaminants Foreign objects
11. Top reasons for 1.Purchasing food from unsafe sources
out- break 2.Failing to cook food adequately
3.Holding food at incorrect temps
4.Contaminated equipment
1/
19
, Servsafe Practice Review Test.
5.Poor personal hygiene
2/
19
, Servsafe Practice Review Test.
12. TTC, cross 3 ways food becomes contaminated
contamina- tion,
poor personal hy-
giene
TCS foods are left in the danger zone for more than 4 hours
13. Time-
temperature
abuse
14. Cross contamination Contaminants cross to a food that is not going to be cooked any
further
15. Poor personal hygiene Food handlers cause foodborne illness
16. Foodborne infections When a person eats food containing pathogens
17. Foodborne Result when a person eats food containing pathogens, which
intoxica- tions then grow in the intestines and cause illness
18. Bacteria Found everywhere and under favorable conditions, can grow rapid
19. Food, Acidity, FATTOM
Temper- ature,
Time, Oxygen,
Moisture
20. Viruses Practicing good personal hygiene and minimizing bare hand
contact with ready to eat food can help defend against
21. Fish toxins Scombroid and Ciguatera are
22. Approved supplier All produce should be purchased from an
23. Allergic reaction Itching, tightening of throat, wheezing, hives, swelling, diarrhea,
vomit-
3/
19
1. Foodborne Illness A disease carried or transmitted to people by food
2. Foodborne Illness When two or more people experience the same illness after
Out- break eating the same food
3. High Risk Populations Infants, preschool age children, pregnant women, the elderly, peop
taking meds, people who are ill
4. Temperature TCS
Control for Safety
5. 41-135 Danger Zone
6. TCS Foods Milk, eggs, shellfish, fish, meats, meat alternatives, untreated garli
and
oil mixtures, baked potatoes, raw sprouts, cooked rice, cut tomatoes,
and cut melos
7. Biological, 3 types of contamination
physical,
chemical
Bacteria, virus, parasites, fungi, natural toxins
8. Biological
contami- nants
Cleaners, sanitizers, toxic metal from Non Food Service Grade
9. Chemical utensils and cookware, pesticides
contami- nants
10. Physical contaminants Foreign objects
11. Top reasons for 1.Purchasing food from unsafe sources
out- break 2.Failing to cook food adequately
3.Holding food at incorrect temps
4.Contaminated equipment
1/
19
, Servsafe Practice Review Test.
5.Poor personal hygiene
2/
19
, Servsafe Practice Review Test.
12. TTC, cross 3 ways food becomes contaminated
contamina- tion,
poor personal hy-
giene
TCS foods are left in the danger zone for more than 4 hours
13. Time-
temperature
abuse
14. Cross contamination Contaminants cross to a food that is not going to be cooked any
further
15. Poor personal hygiene Food handlers cause foodborne illness
16. Foodborne infections When a person eats food containing pathogens
17. Foodborne Result when a person eats food containing pathogens, which
intoxica- tions then grow in the intestines and cause illness
18. Bacteria Found everywhere and under favorable conditions, can grow rapid
19. Food, Acidity, FATTOM
Temper- ature,
Time, Oxygen,
Moisture
20. Viruses Practicing good personal hygiene and minimizing bare hand
contact with ready to eat food can help defend against
21. Fish toxins Scombroid and Ciguatera are
22. Approved supplier All produce should be purchased from an
23. Allergic reaction Itching, tightening of throat, wheezing, hives, swelling, diarrhea,
vomit-
3/
19
