Servsafe Exam Questions Correctly Answered.
1. What is a foodborne illness outbreak? When 2 or more
people report the same
symptoms from eating
the same food.
2. What is a TCS food? A food requiring time
and temperature
control for safety.
3. Why is high staff turnover a risk to food safety? New statt training leaves
less time for ongoing
food safety training.
4. What are some examples of a TCS Food? Milk and dairy products,
shell eggs, meat,
poultry, fish, shellfish
and crus- taceans,
baked potatoes, heat-
treated plant food
such as rice and
beans, tofu or other soy
products, sprouts and
sprout seeds, sliced
melons, cut toma-
toes, cut leafy greens,
un- treated garlic and
oil mix- tures.
5. What are the five common risk factors that can
lead to foodborne illness? 1. Purchasing
food from unsafe
sources.
2. Failing to cook
food ade- quately.
, Servsafe Exam Questions Correctly Answered.
3. Holding food at incorrect temperatures.
4. Using contaminated
, Servsafe Exam Questions Correctly Answered.
equipment.
5. Practicing poor
personal hygiene.
6. A package of raw chicken leaking fluid onto aCross-contamination.
ready-to-eat fruit cup is an example of which
risk factor?
7. Raw hamburger patties are stored in a sealed carton Time-temperature
abuse.
at room temperature next to the grill. What is
the main risk that could cause a foodborne
illness?
8. A server cleans a dining table with a wiping cloth and Poor cleaning and
sanitiz-
then puts the wiping cloth in an apron pocket.ing.
What is the risk that could cause a foodborne
illness?
9. What does FAT TOM stand for? The conditions that
attect bacteria growth
- Food, Acidity,
Temperature, Time,
Oxygen, Moisture
10. What are the most common symptoms of a 13.
food- borne illness?
11. What is the most important way to prevent a
food- borne illness caused by bacteria?
12. Sigella spp. is commonly linked with what
type of food?
, Servsafe Exam Questions Correctly Answered.
Diarrhea, vomiting, fever, nausea, abdominal cramps and jaundice.
Control time and tempera- ture.
Food easily contaminated by hands such as potato salad, tuna salad,
chicken salad.
1. What is a foodborne illness outbreak? When 2 or more
people report the same
symptoms from eating
the same food.
2. What is a TCS food? A food requiring time
and temperature
control for safety.
3. Why is high staff turnover a risk to food safety? New statt training leaves
less time for ongoing
food safety training.
4. What are some examples of a TCS Food? Milk and dairy products,
shell eggs, meat,
poultry, fish, shellfish
and crus- taceans,
baked potatoes, heat-
treated plant food
such as rice and
beans, tofu or other soy
products, sprouts and
sprout seeds, sliced
melons, cut toma-
toes, cut leafy greens,
un- treated garlic and
oil mix- tures.
5. What are the five common risk factors that can
lead to foodborne illness? 1. Purchasing
food from unsafe
sources.
2. Failing to cook
food ade- quately.
, Servsafe Exam Questions Correctly Answered.
3. Holding food at incorrect temperatures.
4. Using contaminated
, Servsafe Exam Questions Correctly Answered.
equipment.
5. Practicing poor
personal hygiene.
6. A package of raw chicken leaking fluid onto aCross-contamination.
ready-to-eat fruit cup is an example of which
risk factor?
7. Raw hamburger patties are stored in a sealed carton Time-temperature
abuse.
at room temperature next to the grill. What is
the main risk that could cause a foodborne
illness?
8. A server cleans a dining table with a wiping cloth and Poor cleaning and
sanitiz-
then puts the wiping cloth in an apron pocket.ing.
What is the risk that could cause a foodborne
illness?
9. What does FAT TOM stand for? The conditions that
attect bacteria growth
- Food, Acidity,
Temperature, Time,
Oxygen, Moisture
10. What are the most common symptoms of a 13.
food- borne illness?
11. What is the most important way to prevent a
food- borne illness caused by bacteria?
12. Sigella spp. is commonly linked with what
type of food?
, Servsafe Exam Questions Correctly Answered.
Diarrhea, vomiting, fever, nausea, abdominal cramps and jaundice.
Control time and tempera- ture.
Food easily contaminated by hands such as potato salad, tuna salad,
chicken salad.
