SERVSAFE Questions with Correct Solutions
Question:
1. Approved Suppliers
Answer:
suppliers that have been inspected and meet applicable local, state, and federal laws
Question:
2. Backflow
Answer:
unwanted reverse flow of contaminants through a cross-connection into a drinkable water
system -pressure in drinkable water drops below pressure in contaminated water
Question:
3. Bacteria
Answer:
single-celled, living microorganisms that can spoil food and cause food borne illness
Question:
4. Min internal temperature for poultry, stuffing made with meat, fish or poultry, stuffed
meat, seafood, poultry or pasta, dishes the include previously cooked TCS ingredients
Answer:
165F (74C) for 15 seconds
Question:
5. min internal temp for ground meat, injected meat (flavor injected roasts), mechanically
tenderized meat, ratites (emu meat), ground seafood,, shell eggs that will be hold held for
service
Answer:
155F (68C) for 15 seconds
Question:
6. minimal internal temp for seafood, steaks/ chops of pork beef veal and lamb, commercially
raised game, shell eggs that will be served immediately
Answer:
145F (63C) for 15 seconds
,Question:
7. Min internal temp for roasts of pork, beef, veal, and lamb
Answer:
145F (63C) for 4 minutes
Question:
8. Min internal temp for fruit, vegetables, grains, legumes that will be hot held for service
Answer:
135F (57C)
Question:
9. Bacillus cereus gastroenteritis
Answer:
spore-forming bacteria found in dirt. causes two different toxins which result in 2 different
illnesses
Question:
10. Food commonly linked with diarrhea illness caused by bacillus cereus gastroenteritis?
Answer:
cooked veggies meat products milk
Question:
11. Food commonly linked with vomiting illness caused by bacillus cereus gastroenteritis?
Answer:
cooked rice dishes including fried rice and rice pudding
Question:
12. most common symptoms of diarrhea illness caused by bacillus cereus gastroenteritis?
Answer:
watery diarrhea no vomiting
Question:
13. most common symptoms of vomiting illness caused by bacillus cereus gastroenteritis?
Answer:
nausea vomiting
Question:
14. how to prevent bacillus cereus gastroenteritis?
,Answer:
cook food to minimum internal temps hold food at correct temps cool food correctly control
time and temperature
Question:
15. Listeriosis (Listeria monocytogenes)
Answer:
found in dirt, water and plants. Grows in cool, moist environments unlike other bacteria.
Uncommon in healthy people.
Question:
16. Food commonly linked with Listeriosis?
Answer:
raw meat unpasteurized dairy products ready to eat food (deli meat, hot dogs, soft cheeses,
etc)
Question:
17. most common symptoms of Listeriosis in Pregnant woman ?
Answer:
miscarriage
Question:
18. most common symptoms of Listeriosis in newborns?
Answer:
sepsis pneumonia meningitis
Question:
19. how to prevent Listeriosis?
Answer:
throw away expired product cook raw meat to min internal temps prevent cross
contamination between raw/undercooked food and ready to eat food avoid using
unpasteurized dairy products control time & tempe
Question:
20. hemorrhagic colitis
Answer:
Enterohemoryhagic and shiga toxin E. coli can be found in the intestines of cattle. It can also
be found in people.
, Question:
21. Food Commonly Linked with the Bacteria hemorrhagic colitis
Answer:
Ground beef (raw or undercooked), Contaminated produce
Question:
22. Most Common Symptoms of hemorrhagic colitis
Answer:
Diarrhea (eventually becomes bloody) Abdominal cramps Kidney failure (in several cases
Question:
23. Prevention Measures for hemorrhagic colitis
Answer:
Cook food (especially ground beef to min. internal temps. Purchase produce from approved
suppliers Prevent cross-contamination between raw meat and ready-to-eat food. Keep staff
with diarrhea out off the operations Keep staff who have been diagnosed with hemorrhagic
colitis out of the operation. Control time and temperature.
Question:
24. Botulism
Answer:
Clostridium botulinum forms spores that are often found in water and dirt. Spores can
contaminate almost any food. The bacteria does not grow well in refrigerated or highly acidic
food. However, the bacteria grows without oxygen and can produce a lethal toxin when food
is time-temperature abused.
Question:
25. Food Commonly :Linked with the Bacteria Botulism
Answer:
Incorrectly canned food Reduced-Oxygen packaged food (ROP) Temperature-abused
vegetables such as baked potatoes Untreated garlic-and-oil mixtures
Question:
26. Most Common Symptoms of Botulism
Answer:
Initially - Nausea and vomiting Later - Weakness, Double Vision, Difficulty in speaking and
swallowing
Question:
1. Approved Suppliers
Answer:
suppliers that have been inspected and meet applicable local, state, and federal laws
Question:
2. Backflow
Answer:
unwanted reverse flow of contaminants through a cross-connection into a drinkable water
system -pressure in drinkable water drops below pressure in contaminated water
Question:
3. Bacteria
Answer:
single-celled, living microorganisms that can spoil food and cause food borne illness
Question:
4. Min internal temperature for poultry, stuffing made with meat, fish or poultry, stuffed
meat, seafood, poultry or pasta, dishes the include previously cooked TCS ingredients
Answer:
165F (74C) for 15 seconds
Question:
5. min internal temp for ground meat, injected meat (flavor injected roasts), mechanically
tenderized meat, ratites (emu meat), ground seafood,, shell eggs that will be hold held for
service
Answer:
155F (68C) for 15 seconds
Question:
6. minimal internal temp for seafood, steaks/ chops of pork beef veal and lamb, commercially
raised game, shell eggs that will be served immediately
Answer:
145F (63C) for 15 seconds
,Question:
7. Min internal temp for roasts of pork, beef, veal, and lamb
Answer:
145F (63C) for 4 minutes
Question:
8. Min internal temp for fruit, vegetables, grains, legumes that will be hot held for service
Answer:
135F (57C)
Question:
9. Bacillus cereus gastroenteritis
Answer:
spore-forming bacteria found in dirt. causes two different toxins which result in 2 different
illnesses
Question:
10. Food commonly linked with diarrhea illness caused by bacillus cereus gastroenteritis?
Answer:
cooked veggies meat products milk
Question:
11. Food commonly linked with vomiting illness caused by bacillus cereus gastroenteritis?
Answer:
cooked rice dishes including fried rice and rice pudding
Question:
12. most common symptoms of diarrhea illness caused by bacillus cereus gastroenteritis?
Answer:
watery diarrhea no vomiting
Question:
13. most common symptoms of vomiting illness caused by bacillus cereus gastroenteritis?
Answer:
nausea vomiting
Question:
14. how to prevent bacillus cereus gastroenteritis?
,Answer:
cook food to minimum internal temps hold food at correct temps cool food correctly control
time and temperature
Question:
15. Listeriosis (Listeria monocytogenes)
Answer:
found in dirt, water and plants. Grows in cool, moist environments unlike other bacteria.
Uncommon in healthy people.
Question:
16. Food commonly linked with Listeriosis?
Answer:
raw meat unpasteurized dairy products ready to eat food (deli meat, hot dogs, soft cheeses,
etc)
Question:
17. most common symptoms of Listeriosis in Pregnant woman ?
Answer:
miscarriage
Question:
18. most common symptoms of Listeriosis in newborns?
Answer:
sepsis pneumonia meningitis
Question:
19. how to prevent Listeriosis?
Answer:
throw away expired product cook raw meat to min internal temps prevent cross
contamination between raw/undercooked food and ready to eat food avoid using
unpasteurized dairy products control time & tempe
Question:
20. hemorrhagic colitis
Answer:
Enterohemoryhagic and shiga toxin E. coli can be found in the intestines of cattle. It can also
be found in people.
, Question:
21. Food Commonly Linked with the Bacteria hemorrhagic colitis
Answer:
Ground beef (raw or undercooked), Contaminated produce
Question:
22. Most Common Symptoms of hemorrhagic colitis
Answer:
Diarrhea (eventually becomes bloody) Abdominal cramps Kidney failure (in several cases
Question:
23. Prevention Measures for hemorrhagic colitis
Answer:
Cook food (especially ground beef to min. internal temps. Purchase produce from approved
suppliers Prevent cross-contamination between raw meat and ready-to-eat food. Keep staff
with diarrhea out off the operations Keep staff who have been diagnosed with hemorrhagic
colitis out of the operation. Control time and temperature.
Question:
24. Botulism
Answer:
Clostridium botulinum forms spores that are often found in water and dirt. Spores can
contaminate almost any food. The bacteria does not grow well in refrigerated or highly acidic
food. However, the bacteria grows without oxygen and can produce a lethal toxin when food
is time-temperature abused.
Question:
25. Food Commonly :Linked with the Bacteria Botulism
Answer:
Incorrectly canned food Reduced-Oxygen packaged food (ROP) Temperature-abused
vegetables such as baked potatoes Untreated garlic-and-oil mixtures
Question:
26. Most Common Symptoms of Botulism
Answer:
Initially - Nausea and vomiting Later - Weakness, Double Vision, Difficulty in speaking and
swallowing
