SERVSAFE FINAL EXAM WITH
ANSWERS.1
Foodborne Illness - Answers-A disease carried or transmitted to people by food
Foodborne Illness Outbreak - Answers-When two or more people experience the same
illness after eating the same food
High Risk Populations - Answers-Infants, preschool age children, pregnant women, the
elderly, people taking meds, people who are ill
Temperature Control for Safety - Answers-TCS
41-135 - Answers-Danger Zone
TCS Foods - Answers-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 - Answers-3 types of contamination
Biological contaminants - Answers-Bacteria, virus, parasites, fungi, natural toxins
Chemical contaminants - Answers-Cleaners, sanitizers, toxic metal from Non Food
Service Grade utensils and cookware, pesticides
Physical contaminants - Answers-Foreign objects
Top reasons for outbreak - Answers-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 - Answers-3 ways food becomes
contaminated
Time- temperature abuse - Answers-TCS foods are left in the danger zone for more
than 4 hours
Cross contamination - Answers-Contaminants cross to a food that is not going to be
cooked any further
Poor personal hygiene - Answers-Food handlers cause foodborne illness
, Foodborne infections - Answers-When a person eats food containing pathogens
Foodborne intoxications - Answers-Result when a person eats food containing
pathogens, which then grow in the intestines and cause illness
Bacteria - Answers-Found everywhere and under favorable conditions, can grow rapidly
Food, Acidity, Temperature, Time, Oxygen, Moisture - Answers-FATTOM
Viruses - Answers-Practicing good personal hygiene and minimizing bare hand contact
with ready to eat food can help defend against
Fish toxins - Answers-Scombroid and Ciguatera are
Approved supplier - Answers-All produce should be purchased from an
Allergic reaction - Answers-Itching, tightening of throat, wheezing, hives, swelling,
diarrhea, vomiting, cramps, and loss of consciousness are all signs of
Common food allergens - Answers-Milk, dairy, eggs, shellfish, fish, wheat, soy, peanuts,
and tree nuts are all
100F - Answers-When properly washing hands, water should be
4 - Answers-Gloves must be changed every ___ hours or when starting a new task
Plain wedding band - Answers-The only jewelry allowed is a ___
Restricted - Answers-Employees with a sore throat with a fever should be ___ from
working with or around food
Excluded - Answers-Employees with active Jaundice, diarrhea or vomiting should be
___ from working with or around food
Contact the health department - Answers-If employees are diagnosed with Salmonella,
Shigella, E. Coli, Hepatitis A, or Norovirus you should
Calibrated - Answers-Thermometers should be ____ before each shift to ensure
accuracy
Sensing area - Answers-A bimetallic stemmed thermometer should be immersed in the
product from the tip to the end of the
Internal - Answers-An infrared thermometer cannot be used to take the ___ temperature
Penetration - Answers-___ probe is used for internal temperature of food
ANSWERS.1
Foodborne Illness - Answers-A disease carried or transmitted to people by food
Foodborne Illness Outbreak - Answers-When two or more people experience the same
illness after eating the same food
High Risk Populations - Answers-Infants, preschool age children, pregnant women, the
elderly, people taking meds, people who are ill
Temperature Control for Safety - Answers-TCS
41-135 - Answers-Danger Zone
TCS Foods - Answers-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 - Answers-3 types of contamination
Biological contaminants - Answers-Bacteria, virus, parasites, fungi, natural toxins
Chemical contaminants - Answers-Cleaners, sanitizers, toxic metal from Non Food
Service Grade utensils and cookware, pesticides
Physical contaminants - Answers-Foreign objects
Top reasons for outbreak - Answers-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 - Answers-3 ways food becomes
contaminated
Time- temperature abuse - Answers-TCS foods are left in the danger zone for more
than 4 hours
Cross contamination - Answers-Contaminants cross to a food that is not going to be
cooked any further
Poor personal hygiene - Answers-Food handlers cause foodborne illness
, Foodborne infections - Answers-When a person eats food containing pathogens
Foodborne intoxications - Answers-Result when a person eats food containing
pathogens, which then grow in the intestines and cause illness
Bacteria - Answers-Found everywhere and under favorable conditions, can grow rapidly
Food, Acidity, Temperature, Time, Oxygen, Moisture - Answers-FATTOM
Viruses - Answers-Practicing good personal hygiene and minimizing bare hand contact
with ready to eat food can help defend against
Fish toxins - Answers-Scombroid and Ciguatera are
Approved supplier - Answers-All produce should be purchased from an
Allergic reaction - Answers-Itching, tightening of throat, wheezing, hives, swelling,
diarrhea, vomiting, cramps, and loss of consciousness are all signs of
Common food allergens - Answers-Milk, dairy, eggs, shellfish, fish, wheat, soy, peanuts,
and tree nuts are all
100F - Answers-When properly washing hands, water should be
4 - Answers-Gloves must be changed every ___ hours or when starting a new task
Plain wedding band - Answers-The only jewelry allowed is a ___
Restricted - Answers-Employees with a sore throat with a fever should be ___ from
working with or around food
Excluded - Answers-Employees with active Jaundice, diarrhea or vomiting should be
___ from working with or around food
Contact the health department - Answers-If employees are diagnosed with Salmonella,
Shigella, E. Coli, Hepatitis A, or Norovirus you should
Calibrated - Answers-Thermometers should be ____ before each shift to ensure
accuracy
Sensing area - Answers-A bimetallic stemmed thermometer should be immersed in the
product from the tip to the end of the
Internal - Answers-An infrared thermometer cannot be used to take the ___ temperature
Penetration - Answers-___ probe is used for internal temperature of food
