Servsafe final exam Questions with
100% Correct Answers
Foodborne Illness Correct Answer: A disease carried or transmitted to people by
food
Foodborne Illness Outbreak Correct Answer: When two or more people
experience the same illness after eating the same food
High Risk Populations Correct Answer: Infants, preschool age children, pregnant
women, the elderly, people taking meds, people who are ill
Temperature Control for Safety Correct Answer: TCS
41-135 Correct Answer: Danger Zone
TCS Foods Correct Answer: Milk, eggs, shellfish, fish, meats, meat alternatives,
untreated garlic and oil mixtures, baked potatoes, raw sprouts, cooked rice, cut
tomatoes, and cut melos
Biological, physical, chemical Correct Answer: 3 types of contamination
Biological contaminants Correct Answer: Bacteria, virus, parasites, fungi, natural
toxins
Chemical contaminants Correct Answer: Cleaners, sanitizers, toxic metal from
Non Food Service Grade utensils and cookware, pesticides
Physical contaminants Correct Answer: Foreign objects
Top reasons for outbreak Correct Answer: 1. Purchasing food from unsafe
sources
, 2. Failing to cook food adequately
3. Holding food at incorrect temps
4. Contaminated equipment
5. Poor personal hygiene
TTC, cross contamination, poor personal hygiene Correct Answer: 3 ways food
becomes contaminated
Time- temperature abuse Correct Answer: TCS foods are left in the danger zone
for more than 4 hours
Cross contamination Correct Answer: Contaminants cross to a food that is not
going to be cooked any further
Poor personal hygiene Correct Answer: Food handlers cause foodborne illness
Foodborne infections Correct Answer: When a person eats food containing
pathogens
Foodborne intoxications Correct Answer: Result when a person eats food
containing pathogens, which then grow in the intestines and cause illness
Bacteria Correct Answer: Found everywhere and under favorable conditions,
can grow rapidly
Food, Acidity, Temperature, Time, Oxygen, Moisture Correct Answer: FATTOM
Viruses Correct Answer: Practicing good personal hygiene and minimizing bare
hand contact with ready to eat food can help defend against
Fish toxins Correct Answer: Scombroid and Ciguatera are
100% Correct Answers
Foodborne Illness Correct Answer: A disease carried or transmitted to people by
food
Foodborne Illness Outbreak Correct Answer: When two or more people
experience the same illness after eating the same food
High Risk Populations Correct Answer: Infants, preschool age children, pregnant
women, the elderly, people taking meds, people who are ill
Temperature Control for Safety Correct Answer: TCS
41-135 Correct Answer: Danger Zone
TCS Foods Correct Answer: Milk, eggs, shellfish, fish, meats, meat alternatives,
untreated garlic and oil mixtures, baked potatoes, raw sprouts, cooked rice, cut
tomatoes, and cut melos
Biological, physical, chemical Correct Answer: 3 types of contamination
Biological contaminants Correct Answer: Bacteria, virus, parasites, fungi, natural
toxins
Chemical contaminants Correct Answer: Cleaners, sanitizers, toxic metal from
Non Food Service Grade utensils and cookware, pesticides
Physical contaminants Correct Answer: Foreign objects
Top reasons for outbreak Correct Answer: 1. Purchasing food from unsafe
sources
, 2. Failing to cook food adequately
3. Holding food at incorrect temps
4. Contaminated equipment
5. Poor personal hygiene
TTC, cross contamination, poor personal hygiene Correct Answer: 3 ways food
becomes contaminated
Time- temperature abuse Correct Answer: TCS foods are left in the danger zone
for more than 4 hours
Cross contamination Correct Answer: Contaminants cross to a food that is not
going to be cooked any further
Poor personal hygiene Correct Answer: Food handlers cause foodborne illness
Foodborne infections Correct Answer: When a person eats food containing
pathogens
Foodborne intoxications Correct Answer: Result when a person eats food
containing pathogens, which then grow in the intestines and cause illness
Bacteria Correct Answer: Found everywhere and under favorable conditions,
can grow rapidly
Food, Acidity, Temperature, Time, Oxygen, Moisture Correct Answer: FATTOM
Viruses Correct Answer: Practicing good personal hygiene and minimizing bare
hand contact with ready to eat food can help defend against
Fish toxins Correct Answer: Scombroid and Ciguatera are
