SERVSAFE FINAL EXAM 2026 COMPLETE
QUESTIONS AND VERIFIED ANSWERS
◉ Foodborne Illness Outbreak. Answer: When two or more people
experience the same illness after eating the same food
◉ High Risk Populations. Answer: Infants, preschool age children,
pregnant women, the elderly, people taking meds, people who are ill
◉ Temperature Control for Safety. Answer: TCS
◉ 41-135. Answer: Danger Zone
◉ TCS Foods. 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. Answer: 3 types of contamination
◉ Biological contaminants. Answer: Bacteria, virus, parasites, fungi,
natural toxins
,◉ Chemical contaminants. Answer: Cleaners, sanitizers, toxic metal
from Non Food Service Grade utensils and cookware, pesticides
◉ Physical contaminants. Answer: Foreign objects
◉ Top reasons for outbreak. 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. Answer: 3 ways
food becomes contaminated
◉ Time- temperature abuse. Answer: TCS foods are left in the
danger zone for more than 4 hours
◉ Cross contamination. Answer: Contaminants cross to a food that is
not going to be cooked any further
◉ Poor personal hygiene. Answer: Food handlers cause foodborne
illness
, ◉ Foodborne infections. Answer: When a person eats food
containing pathogens
◉ Foodborne intoxications. Answer: Result when a person eats food
containing pathogens, which then grow in the intestines and cause
illness
◉ Bacteria. Answer: Found everywhere and under favorable
conditions, can grow rapidly
◉ Food, Acidity, Temperature, Time, Oxygen, Moisture. Answer:
FATTOM
◉ Viruses. Answer: Practicing good personal hygiene and
minimizing bare hand contact with ready to eat food can help defend
against
◉ Fish toxins. Answer: Scombroid and Ciguatera are
◉ Approved supplier. Answer: All produce should be purchased
from an
QUESTIONS AND VERIFIED ANSWERS
◉ Foodborne Illness Outbreak. Answer: When two or more people
experience the same illness after eating the same food
◉ High Risk Populations. Answer: Infants, preschool age children,
pregnant women, the elderly, people taking meds, people who are ill
◉ Temperature Control for Safety. Answer: TCS
◉ 41-135. Answer: Danger Zone
◉ TCS Foods. 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. Answer: 3 types of contamination
◉ Biological contaminants. Answer: Bacteria, virus, parasites, fungi,
natural toxins
,◉ Chemical contaminants. Answer: Cleaners, sanitizers, toxic metal
from Non Food Service Grade utensils and cookware, pesticides
◉ Physical contaminants. Answer: Foreign objects
◉ Top reasons for outbreak. 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. Answer: 3 ways
food becomes contaminated
◉ Time- temperature abuse. Answer: TCS foods are left in the
danger zone for more than 4 hours
◉ Cross contamination. Answer: Contaminants cross to a food that is
not going to be cooked any further
◉ Poor personal hygiene. Answer: Food handlers cause foodborne
illness
, ◉ Foodborne infections. Answer: When a person eats food
containing pathogens
◉ Foodborne intoxications. Answer: Result when a person eats food
containing pathogens, which then grow in the intestines and cause
illness
◉ Bacteria. Answer: Found everywhere and under favorable
conditions, can grow rapidly
◉ Food, Acidity, Temperature, Time, Oxygen, Moisture. Answer:
FATTOM
◉ Viruses. Answer: Practicing good personal hygiene and
minimizing bare hand contact with ready to eat food can help defend
against
◉ Fish toxins. Answer: Scombroid and Ciguatera are
◉ Approved supplier. Answer: All produce should be purchased
from an
