SERVSAFE Certification Exam Questions with Verified Answers

Foodborne Illness Outbreak - Answers-Two or more people High Risk Populations - Answers-Infants, preschool age children, pregnant women, the elderly, people taking medications, people who are seriously ill TCS - Answers-Temperature Control For Safety Temperature Danger Zone - Answers-41 - 135 F TCS Foods - Answers-Milk, Eggs, Shellfish, Fish, Meats, Meat Alternatives, Untreated Garlic & Oil Mixtures, Baked Potatoes, Raw Sprouts, Cooked Rice, Cut Tomatoes, Cut Melons Three Types of Contamination - Answers-Biological, Chemical, Physical Biological Contaminants - Answers-Bacteria, Virus, Parasites, Fungi Chemical Contaminants - Answers-Cleansers, Sanitizers, Toxic Metals, Pesticides Physical Contaminants - Answers-Foreign Objects CDC Top Reasons for Outbreaks #1 - Answers-Purchasing Food from unsafe sources CDC Top Reasons for Outbreaks #2 - Answers-Failing to cook food adequately CDC Top Reasons for Outbreaks #3 - Answers-Holding food at incorrect temperatures CDC Top Reasons for Outbreaks #4 - Answers-Contaminated equipment CDC Top Reasons for Outbreaks #5 - Answers-Poor personal hygiene Three Ways Food Becomes Contaminated #1 - Answers-Time-Temperature Control -- TCS Foods are left in the danger zone for 4 hours Three Ways Food Becomes Contaminated #2 - Answers-Cross Contamination -- Contaminants cross to food that is not going to be cooked any further Three Ways Food Becomes Contaminated #3 - Answers-Poor Personal Hygiene -- Food handlers cause the food borne illness FATTOM - Answers-Food