SERVSAFE Exam Questions with Verified Answers

When is an illness considered an outbreak? - Answers-a. 2 or more people have the same symptoms b. an investigation is conducted by sate and local regulatory authorities c. the outbreak is confirmed by a laboratory analysis 3 types of contaminants? - Answers-1. Biological (pathogens like parasites, bacteria, viruses) ** most common 2. chemical (cleaners and sanitizers) 3. physical (glass, dirt, etc) 5 most common risk factors that cause foodborne illnesses? - Answers-1. unsafe sources 2. failing to cook correctly 3. holding food at incorrect temperatures 4. contaminated equipment 5. poor personal hygiene TCS foods? (time and temperature control for safety) - Answers-a. milk/dairy b. eggs c. tofu or soy protein d. heat treated plant food (rice beans veggies) e. sprout seeds f. sliced melons, tomatoes, cut leafy greens g. untreated garlic-and-oil mixtures h. baked potatoes I. meat j. poultry k. fish l. shellfish (MMMETHS, OP, ANIMALS) populations at high risk for foodborne illnesses - Answers-a. elderly b. preschool c. people with compromised immune systems government agencies responsible for the prevention of foodborne illnesses - Answers-1. FDA (food and drug administration) 2. USDA (U.S dept. of agriculture) 3.CDC (center for disease control and prevention) 4. PHS (US public health service)