ServSafe FINAL EXAM ACTUAL
UPDATED QUESTIONS AND CORRECT
ANSWERS
They have not built up strong immune systems - CORRECT ANSWERS Why are
preschool-age children at a higher risk for foodborne illnesses?
Sprouts - CORRECT ANSWERS Which is a TCS food?
Purchasing food from unsafe sources - CORRECT ANSWERS The 5 common mistakes
that can lead to food borne illness are failing to cook food adequately, holding food at incorrect
temperatures, using contaminated equipment, practicing poor personal hygiene, and
Controlling time and temperature - CORRECT ANSWERS What is an important measure
for preventing foodborne illness?
time-temperature abuse - CORRECT ANSWERS Raw chicken breasts are left out at room
temperature on a prep table. What is the main risk that could cause a foodborne illness?
poor cleaning and sanitizing - CORRECT ANSWERS A server cleans a dining table with a
wiping cloth and then puts the wiping cloth in an apron pocket. What is the risk that could cause
a foodborne illness?
diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice - CORRECT
ANSWERS What are the most common symptoms of a foodborne illness?
control time & temperature - CORRECT ANSWERS What is the most important way to
prevent a foodborne illness from bacteria?
raw ground beef - CORRECT ANSWERS Enterohemoryhagic and shiga toxin-producing
E. coli are commonly linked with what type of food?
,practice good personal hygiene - CORRECT ANSWERS What is the most important way
to prevent a foodborne illness from viruses?
Norovirus - CORRECT ANSWERS A customer called an operation and told the manager
about getting sick after eating there. The customer complained of vomiting and diarrhea a few
hours after eating the raw oysters. What pathogen probably caused the illness?
seafood - CORRECT ANSWERS Parasites are commonly linked with what type of food?
toxin - CORRECT ANSWERS A customer had a reversal of hot and cold sensations after
eating seafood. What most likely caused the illness?
Hepatitis A, Norovirus, Salmonella Typhi, Shigella spp., and enterohemorrhagic and shiga toxin-
producing E. coli - CORRECT ANSWERS Which pathogens are found in high numbers in
an infected person's feces, are highly infectious, and can cause severe illness?
Stored the sanitizer bottle away from the prep area - CORRECT ANSWERS A food
handler stored a sanitizer spray bottle on a shelf above the prep table that had just been sanitized.
Throughout the day, the food handler used the sanitizer on the prep table, storing it in the same
spot. What should the food handler have done differently?
Food allergies - CORRECT ANSWERS Eggs and peanuts are dangerous for people with
which condition?
Allergic reaction - CORRECT ANSWERS Wheezing and shortness of breath are
symptoms of what?
Clean and sanitize utensils after use - CORRECT ANSWERS What should food handlers
do to prevent food allergens from being transferred to food?
,who to contact about suspicious activity - CORRECT ANSWERS To prevent the
deliberate contamination of food, a manager should know who is in the facility, monitor the
security of products, keep information related to food security on file, and know
cleaning tables - CORRECT ANSWERS After which activity must food handlers wash
their hands?
take off their aprons - CORRECT ANSWERS What should food handlers do after
prepping food and before using the restroom?
plain band ring - CORRECT ANSWERS Which piece of jewelry can be worn on a food
handler's hand or arm?
after washing hands - CORRECT ANSWERS When should antiseptics be used?
before putting on the gloves - CORRECT ANSWERS When should food handlers who
wear gloves wash their hands?
The cook did not wash hands and put on new gloves before slicing the hamburger buns -
CORRECT ANSWERS A cook wore single-use gloves while forming raw ground beef
into patties. The cook continued to wear them while slicing hamburger buns. What mistake was
made?
stay home until a doctor approves a return - CORRECT ANSWERS A food handler has
been diagnosed with an illness from Shigella spp. What should the manager tell this food handler
to do?
sore throat with fever - CORRECT ANSWERS A food handler prepares and delivers
meals to elderly individuals receiving cancer care services at home. What symptoms require this
food handler to stay home from work?
, when sitting in a break area - CORRECT ANSWERS When is it acceptable to eat in an
operation?
tell the cook to stay away from work and see a doctor - CORRECT ANSWERS What
should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and
diarrhea?
It must be washed, rinsed, and sanitized - CORRECT ANSWERS A food handler has
finished trimming raw chicken on a cutting board and needs it to prep vegetables. What must be
done to the cutting board?
up to the dimple of the thermometer stem - CORRECT ANSWERS How far must a
bimetallic stemmed thermometer be inserted into food to give an accurate reading?
immersion probe - CORRECT ANSWERS What probe should be used to check the
temperature of a large stockpot of chili?
thermocouple - CORRECT ANSWERS What device can be used to record time-
temperature abuse during the delivery of food?
Between 70˚F and 125˚F - CORRECT ANSWERS At what temperatures do most
foodborne pathogens grow most quickly?
infrared - CORRECT ANSWERS Which type of thermometer can read temperature
without touching the item's surface?
+/- 2˚F or +/- 1˚C - CORRECT ANSWERS A thermometer used to measure the
temperature of food must be accurate to what temperature?
It has been inspected and complies with local, state, and federal laws - CORRECT
ANSWERS What is the most important factor in choosing a food supplier?
UPDATED QUESTIONS AND CORRECT
ANSWERS
They have not built up strong immune systems - CORRECT ANSWERS Why are
preschool-age children at a higher risk for foodborne illnesses?
Sprouts - CORRECT ANSWERS Which is a TCS food?
Purchasing food from unsafe sources - CORRECT ANSWERS The 5 common mistakes
that can lead to food borne illness are failing to cook food adequately, holding food at incorrect
temperatures, using contaminated equipment, practicing poor personal hygiene, and
Controlling time and temperature - CORRECT ANSWERS What is an important measure
for preventing foodborne illness?
time-temperature abuse - CORRECT ANSWERS Raw chicken breasts are left out at room
temperature on a prep table. What is the main risk that could cause a foodborne illness?
poor cleaning and sanitizing - CORRECT ANSWERS A server cleans a dining table with a
wiping cloth and then puts the wiping cloth in an apron pocket. What is the risk that could cause
a foodborne illness?
diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice - CORRECT
ANSWERS What are the most common symptoms of a foodborne illness?
control time & temperature - CORRECT ANSWERS What is the most important way to
prevent a foodborne illness from bacteria?
raw ground beef - CORRECT ANSWERS Enterohemoryhagic and shiga toxin-producing
E. coli are commonly linked with what type of food?
,practice good personal hygiene - CORRECT ANSWERS What is the most important way
to prevent a foodborne illness from viruses?
Norovirus - CORRECT ANSWERS A customer called an operation and told the manager
about getting sick after eating there. The customer complained of vomiting and diarrhea a few
hours after eating the raw oysters. What pathogen probably caused the illness?
seafood - CORRECT ANSWERS Parasites are commonly linked with what type of food?
toxin - CORRECT ANSWERS A customer had a reversal of hot and cold sensations after
eating seafood. What most likely caused the illness?
Hepatitis A, Norovirus, Salmonella Typhi, Shigella spp., and enterohemorrhagic and shiga toxin-
producing E. coli - CORRECT ANSWERS Which pathogens are found in high numbers in
an infected person's feces, are highly infectious, and can cause severe illness?
Stored the sanitizer bottle away from the prep area - CORRECT ANSWERS A food
handler stored a sanitizer spray bottle on a shelf above the prep table that had just been sanitized.
Throughout the day, the food handler used the sanitizer on the prep table, storing it in the same
spot. What should the food handler have done differently?
Food allergies - CORRECT ANSWERS Eggs and peanuts are dangerous for people with
which condition?
Allergic reaction - CORRECT ANSWERS Wheezing and shortness of breath are
symptoms of what?
Clean and sanitize utensils after use - CORRECT ANSWERS What should food handlers
do to prevent food allergens from being transferred to food?
,who to contact about suspicious activity - CORRECT ANSWERS To prevent the
deliberate contamination of food, a manager should know who is in the facility, monitor the
security of products, keep information related to food security on file, and know
cleaning tables - CORRECT ANSWERS After which activity must food handlers wash
their hands?
take off their aprons - CORRECT ANSWERS What should food handlers do after
prepping food and before using the restroom?
plain band ring - CORRECT ANSWERS Which piece of jewelry can be worn on a food
handler's hand or arm?
after washing hands - CORRECT ANSWERS When should antiseptics be used?
before putting on the gloves - CORRECT ANSWERS When should food handlers who
wear gloves wash their hands?
The cook did not wash hands and put on new gloves before slicing the hamburger buns -
CORRECT ANSWERS A cook wore single-use gloves while forming raw ground beef
into patties. The cook continued to wear them while slicing hamburger buns. What mistake was
made?
stay home until a doctor approves a return - CORRECT ANSWERS A food handler has
been diagnosed with an illness from Shigella spp. What should the manager tell this food handler
to do?
sore throat with fever - CORRECT ANSWERS A food handler prepares and delivers
meals to elderly individuals receiving cancer care services at home. What symptoms require this
food handler to stay home from work?
, when sitting in a break area - CORRECT ANSWERS When is it acceptable to eat in an
operation?
tell the cook to stay away from work and see a doctor - CORRECT ANSWERS What
should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and
diarrhea?
It must be washed, rinsed, and sanitized - CORRECT ANSWERS A food handler has
finished trimming raw chicken on a cutting board and needs it to prep vegetables. What must be
done to the cutting board?
up to the dimple of the thermometer stem - CORRECT ANSWERS How far must a
bimetallic stemmed thermometer be inserted into food to give an accurate reading?
immersion probe - CORRECT ANSWERS What probe should be used to check the
temperature of a large stockpot of chili?
thermocouple - CORRECT ANSWERS What device can be used to record time-
temperature abuse during the delivery of food?
Between 70˚F and 125˚F - CORRECT ANSWERS At what temperatures do most
foodborne pathogens grow most quickly?
infrared - CORRECT ANSWERS Which type of thermometer can read temperature
without touching the item's surface?
+/- 2˚F or +/- 1˚C - CORRECT ANSWERS A thermometer used to measure the
temperature of food must be accurate to what temperature?
It has been inspected and complies with local, state, and federal laws - CORRECT
ANSWERS What is the most important factor in choosing a food supplier?
