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Servsafe final exam Questions and Correct
Answers
Foodborne Illness Ans: — A disease carried or transmitted to
people by food
Foodborne Illness Outbreak Ans: — When two or more people
experience the same illness after eating the same food
High Risk Populations Ans: — Infants, preschool age children,
pregnant women, the elderly, people taking meds, people who are
ill
Temperature Control for Safety Ans: — TCS
41-135 Ans: — Danger Zone
TCS Foods Ans: — 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 Ans: — 3 types of contamination
Biological contaminants Ans: — Bacteria, virus, parasites, fungi,
natural toxins
Chemical contaminants Ans: — Cleaners, sanitizers, toxic metal
from Non Food Service Grade utensils and cookware, pesticides
Physical contaminants Ans: — Foreign objects
Top reasons for outbreak Ans: — 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
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TTC, cross contamination, poor personal hygiene Ans: — 3 ways
food becomes contaminated
Time- temperature abuse Ans: — TCS foods are left in the danger
zone for more than 4 hours
Cross contamination Ans: — Contaminants cross to a food that is
not going to be cooked any further
Poor personal hygiene Ans: — Food handlers cause foodborne
illness
Foodborne infections Ans: — When a person eats food containing
pathogens
Foodborne intoxications Ans: — Result when a person eats food
containing pathogens, which then grow in the intestines and cause
illness
Bacteria Ans: — Found everywhere and under favorable
conditions, can grow rapidly
Food, Acidity, Temperature, Time, Oxygen, Moisture Ans: —
FATTOM
Viruses Ans: — Practicing good personal hygiene and minimizing
bare hand contact with ready to eat food can help defend against
Fish toxins Ans: — Scombroid and Ciguatera are
Approved supplier Ans: — All produce should be purchased from
an
Allergic reaction Ans: — Itching, tightening of throat, wheezing,
hives, swelling, diarrhea, vomiting, cramps, and loss of
consciousness are all signs of
Common food allergens Ans: — Milk, dairy, eggs, shellfish, fish,
wheat, soy, peanuts, and tree nuts are all
100F Ans: — When properly washing hands, water should be
4 Ans: — Gloves must be changed every ___ hours or when
starting a new task
© 2025 All rights reserved
Servsafe final exam Questions and Correct
Answers
Foodborne Illness Ans: — A disease carried or transmitted to
people by food
Foodborne Illness Outbreak Ans: — When two or more people
experience the same illness after eating the same food
High Risk Populations Ans: — Infants, preschool age children,
pregnant women, the elderly, people taking meds, people who are
ill
Temperature Control for Safety Ans: — TCS
41-135 Ans: — Danger Zone
TCS Foods Ans: — 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 Ans: — 3 types of contamination
Biological contaminants Ans: — Bacteria, virus, parasites, fungi,
natural toxins
Chemical contaminants Ans: — Cleaners, sanitizers, toxic metal
from Non Food Service Grade utensils and cookware, pesticides
Physical contaminants Ans: — Foreign objects
Top reasons for outbreak Ans: — 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
© 2025 All rights reserved
, 2 | Page
TTC, cross contamination, poor personal hygiene Ans: — 3 ways
food becomes contaminated
Time- temperature abuse Ans: — TCS foods are left in the danger
zone for more than 4 hours
Cross contamination Ans: — Contaminants cross to a food that is
not going to be cooked any further
Poor personal hygiene Ans: — Food handlers cause foodborne
illness
Foodborne infections Ans: — When a person eats food containing
pathogens
Foodborne intoxications Ans: — Result when a person eats food
containing pathogens, which then grow in the intestines and cause
illness
Bacteria Ans: — Found everywhere and under favorable
conditions, can grow rapidly
Food, Acidity, Temperature, Time, Oxygen, Moisture Ans: —
FATTOM
Viruses Ans: — Practicing good personal hygiene and minimizing
bare hand contact with ready to eat food can help defend against
Fish toxins Ans: — Scombroid and Ciguatera are
Approved supplier Ans: — All produce should be purchased from
an
Allergic reaction Ans: — Itching, tightening of throat, wheezing,
hives, swelling, diarrhea, vomiting, cramps, and loss of
consciousness are all signs of
Common food allergens Ans: — Milk, dairy, eggs, shellfish, fish,
wheat, soy, peanuts, and tree nuts are all
100F Ans: — When properly washing hands, water should be
4 Ans: — Gloves must be changed every ___ hours or when
starting a new task
© 2025 All rights reserved
