SERVSAFE FINAL EXAM WITH ANSWERS
Foodborne Illness - ANSWER -A disease carried or
transmitted to people by food
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 Illness - ANSWER -A disease carried or
transmitted to people by food
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
