Exam
Servsafe final exam Questions and
answers with 100% Complete
solutions |verified &updated 2025|
Gra
Foodborne Illness - ANSWER ✓✓✓A disease carried or transmitted to people by food
Common food allergens - ANSWER ✓✓✓Milk, dairy, eggs, shellfish, fish, wheat, soy,
peanuts, and tree nuts are all
Foodborne Illness Outbreak - ANSWER ✓✓✓When two or more people experience
the same illness after eating the same food
High Risk Populations - ANSWER ✓✓✓Infants, preschool age children, pregnant
women, the elderly, people taking meds, people who are ill
Temperature Control for Safety - ANSWER ✓✓✓TCS
41-135 - ANSWER ✓✓✓Danger Zone
TCS Foods - ANSWER ✓✓✓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 - ANSWER ✓✓✓3 types of contamination
Biological contaminants - ANSWER ✓✓✓Bacteria, virus, parasites, fungi, natural
toxins
Chemical contaminants - ANSWER ✓✓✓Cleaners, sanitizers, toxic metal from Non
Food Service Grade utensils and cookware, pesticides
Physical contaminants - ANSWER ✓✓✓Foreign objects
Top reasons for outbreak - ANSWER ✓✓✓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 - ANSWER ✓✓✓3 ways food
becomes contaminated
Time- temperature abuse - ANSWER ✓✓✓TCS foods are left in the danger zone for
more than 4 hours
Cross contamination - ANSWER ✓✓✓Contaminants cross to a food that is not going
to be cooked any further
Poor personal hygiene - ANSWER ✓✓✓Food handlers cause foodborne illness
Foodborne infections - ANSWER ✓✓✓When a person eats food containing pathogens
Foodborne intoxications - ANSWER ✓✓✓Result when a person eats food containing
pathogens, which then grow in the intestines and cause illness
Bacteria - ANSWER ✓✓✓Found everywhere and under favorable conditions, can
grow rapidly
Food, Acidity, Temperature, Time, Oxygen, Moisture - ANSWER ✓✓✓FATTOM
Viruses - ANSWER ✓✓✓Practicing good personal hygiene and minimizing bare hand
contact with ready to eat food can help defend against
Fish toxins - ANSWER ✓✓✓Scombroid and Ciguatera are
Approved supplier - ANSWER ✓✓✓All produce should be purchased from an
Servsafe final exam Questions and
answers with 100% Complete
solutions |verified &updated 2025|
Gra
Foodborne Illness - ANSWER ✓✓✓A disease carried or transmitted to people by food
Common food allergens - ANSWER ✓✓✓Milk, dairy, eggs, shellfish, fish, wheat, soy,
peanuts, and tree nuts are all
Foodborne Illness Outbreak - ANSWER ✓✓✓When two or more people experience
the same illness after eating the same food
High Risk Populations - ANSWER ✓✓✓Infants, preschool age children, pregnant
women, the elderly, people taking meds, people who are ill
Temperature Control for Safety - ANSWER ✓✓✓TCS
41-135 - ANSWER ✓✓✓Danger Zone
TCS Foods - ANSWER ✓✓✓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 - ANSWER ✓✓✓3 types of contamination
Biological contaminants - ANSWER ✓✓✓Bacteria, virus, parasites, fungi, natural
toxins
Chemical contaminants - ANSWER ✓✓✓Cleaners, sanitizers, toxic metal from Non
Food Service Grade utensils and cookware, pesticides
Physical contaminants - ANSWER ✓✓✓Foreign objects
Top reasons for outbreak - ANSWER ✓✓✓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 - ANSWER ✓✓✓3 ways food
becomes contaminated
Time- temperature abuse - ANSWER ✓✓✓TCS foods are left in the danger zone for
more than 4 hours
Cross contamination - ANSWER ✓✓✓Contaminants cross to a food that is not going
to be cooked any further
Poor personal hygiene - ANSWER ✓✓✓Food handlers cause foodborne illness
Foodborne infections - ANSWER ✓✓✓When a person eats food containing pathogens
Foodborne intoxications - ANSWER ✓✓✓Result when a person eats food containing
pathogens, which then grow in the intestines and cause illness
Bacteria - ANSWER ✓✓✓Found everywhere and under favorable conditions, can
grow rapidly
Food, Acidity, Temperature, Time, Oxygen, Moisture - ANSWER ✓✓✓FATTOM
Viruses - ANSWER ✓✓✓Practicing good personal hygiene and minimizing bare hand
contact with ready to eat food can help defend against
Fish toxins - ANSWER ✓✓✓Scombroid and Ciguatera are
Approved supplier - ANSWER ✓✓✓All produce should be purchased from an
