SERVSAFE FINAL EXAM QUESTIONS AND CORRECT ANSWERS

SERVSAFE FINAL EXAM QUESTIONS
AND CORRECT ANSWERS



Foodborne Illness - ans-A disease carried or transmitted to people by food rr rr rr rr rr rr rr rr rr rr rr




Foodborne Illness Outbreak - ans- rr rr rr rr




When two or more people experience the same illness after eating the same food
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High Risk Populations - ans-
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Infants, preschool age children, pregnant women, the elderly, people taking meds, people wh
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o are ill
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Temperature Control for Safety - ans-TCS rr rr rr rr rr




41-135 - ans-Danger Zone rr rr rr




TCS Foods - ans-rr rr rr




Milk, eggs, shellfish, fish, meats, meat alternatives, untreated garlic and oil mixtures, baked po
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tatoes, raw sprouts, cooked rice, cut tomatoes, and cut melos
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Biological, physical, chemical - ans-3 types of contamination rr rr rr rr rr rr rr




Biological contaminants - ans-Bacteria, virus, parasites, fungi, natural toxins rr rr rr rr rr rr rr rr




Chemical contaminants - ans- rr rr rr




Cleaners, sanitizers, toxic metal from Non Food Service Grade utensils and cookware, pestici
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des

Physical contaminants - ans-Foreign objects rr rr rr rr




Top reasons for outbreak - ans-1. Purchasing food from unsafe sources
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2. Failing to cook food adequately
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3. Holding food at incorrect temps
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4. Contaminated equipment
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5. Poor personal hygiene
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TTC, cross contamination, poor personal hygiene - ans-3 ways food becomes contaminated
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Time- temperature abuse - ans-TCS foods are left in the danger zone for more than 4 hours
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, Cross contamination - ans- rr rr rr




Contaminants cross to a food that is not going to be cooked any further rr rr rr rr rr rr rr rr rr rr rr rr rr




Poor personal hygiene - ans-Food handlers cause foodborne illness
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Foodborne infections - ans-When a person eats food containing pathogens rr rr rr rr rr rr rr rr rr




Foodborne intoxications - ans- rr rr rr




Result when a person eats food containing pathogens, which then grow in the intestines and ca
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use illness rr




Bacteria - ans-Found everywhere and under favorable conditions, can grow rapidly
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Food, Acidity, Temperature, Time, Oxygen, Moisture - ans-FATTOM
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Viruses - ans- rr rr




Practicing good personal hygiene and minimizing bare hand contact with ready to eat food can rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr




help defend against rr rr




Fish toxins - ans-Scombroid and Ciguatera are
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Approved supplier - ans-All produce should be purchased from an rr rr rr rr rr rr rr rr rr




Allergic reaction - ans- rr rr rr




Itching, tightening of throat, wheezing, hives, swelling, diarrhea, vomiting, cramps, and loss of
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consciousness are all signs of rr rr rr rr




Common food allergens - ans- rr rr rr rr




Milk, dairy, eggs, shellfish, fish, wheat, soy, peanuts, and tree nuts are all
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100F - ans-When properly washing hands, water should be
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4 - ans-Gloves must be changed every ___ hours or when starting a new task
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Plain wedding band - ans-The only jewelry allowed is a ___
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Restricted - ans- rr rr




Employees with a sore throat with a fever should be ___ from working with or around food rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr




Excluded - ans- rr rr




Employees with active Jaundice, diarrhea or vomiting should be ___ from working with or arou rr rr rr rr rr rr rr rr rr rr rr rr rr rr




nd food rr