Servsafe Final Exam Questions & Answers
2022/2023
1. Foodborne Illness: A disease carried or transmitted to people by food
2. Foodborne Illness Outbreak: When two or more people experience the
same illness after eating the same food
3. High Risk Populations: Infants, preschool age children, pregnant
women, the elderly, people taking meds, people who are ill
4. Temperature Control for Safety: TCS
5. 41-135: Danger Zone
6. TCS Foods: Milk, eggs, shellfish, fish, meats, meat alternatives,
untreated garlic and oil mixtures, baked potatoes, raw sprouts, cooked
rice, cut tomatoes, and cut melos
7. Biological, physical, chemical: 3 types of contamination
8. Biological contaminants: Bacteria, virus, parasites, fungi, natura
toxins
9. Chemical contaminants: Cleaners, sanitizers, toxic metal from Non
Food Ser- vice Grade utensils and cookware, pesticides
10.Physical contaminants: Foreign objects
11.Top reasons for outbreak: 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
12.TTC, cross contamination, poor personal hygiene: 3 ways food
becomes contaminated
13.Time- temperature abuse: TCS foods are left in the danger zone for
more than 4 hours
14.Cross contamination: Contaminants cross to a food that is not
going to be cooked any further
15.Poor personal hygiene: Food handlers cause foodborne illness
16.Foodborne infections: When a person eats food containing pathogens
17.Foodborne intoxications: Result when a person eats food
containing pathogens, which then grow in the intestines and
cause illness
18.Bacteria: Found everywhere and under favorable conditions, can
grow rapidly
19.Food, Acidity, Temperature, Time, Oxygen, Moisture: FATTOM
2022/2023
1. Foodborne Illness: A disease carried or transmitted to people by food
2. Foodborne Illness Outbreak: When two or more people experience the
same illness after eating the same food
3. High Risk Populations: Infants, preschool age children, pregnant
women, the elderly, people taking meds, people who are ill
4. Temperature Control for Safety: TCS
5. 41-135: Danger Zone
6. TCS Foods: Milk, eggs, shellfish, fish, meats, meat alternatives,
untreated garlic and oil mixtures, baked potatoes, raw sprouts, cooked
rice, cut tomatoes, and cut melos
7. Biological, physical, chemical: 3 types of contamination
8. Biological contaminants: Bacteria, virus, parasites, fungi, natura
toxins
9. Chemical contaminants: Cleaners, sanitizers, toxic metal from Non
Food Ser- vice Grade utensils and cookware, pesticides
10.Physical contaminants: Foreign objects
11.Top reasons for outbreak: 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
12.TTC, cross contamination, poor personal hygiene: 3 ways food
becomes contaminated
13.Time- temperature abuse: TCS foods are left in the danger zone for
more than 4 hours
14.Cross contamination: Contaminants cross to a food that is not
going to be cooked any further
15.Poor personal hygiene: Food handlers cause foodborne illness
16.Foodborne infections: When a person eats food containing pathogens
17.Foodborne intoxications: Result when a person eats food
containing pathogens, which then grow in the intestines and
cause illness
18.Bacteria: Found everywhere and under favorable conditions, can
grow rapidly
19.Food, Acidity, Temperature, Time, Oxygen, Moisture: FATTOM
