ServSafe Final Exam / Actual Questions & Complete Detailed Answers
Already Graded A+ 2025.
1. Foodborne Illness A disease carried or transmitted to people by food
2. Foodborne Illness Out- When two or more people experience the same
break 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 TCS
for Safety
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, 3 types of contamination chemical
8. Biological contami- Bacteria, virus, parasites, fungi, natural toxins
nants
9. Chemical contami- Cleaners, sanitizers, toxic metal from Non Food nants
Service Grade utensils and cookware, pesticides
10. Physical contaminants Foreign objects
11. Top reasons for out- 1. Purchasing food from unsafe sources break
2. Failing to cook food adequately
3. Holding food at incorrect temps
, ServSafe Final Exam / Actual Questions & Complete Detailed Answers
Already Graded A+ 2025.
4. Contaminated equipment
5. Poor personal hygiene
12. TTC, cross contamina- 3 ways food becomes contaminated tion, poor
personal hygiene
13.
Time- temperature TCS foods are left in the danger zone for more than
abuse 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 intoxica- Result when a person eats food containing tions
pathogens, which then grow in the intestines and
cause illness
18. Bacteria Found everywhere and under favorable conditions,
can grow rapidly
19. Food, Acidity, Temper- FATTOM ature, Time, Oxygen, Moisture
20. Viruses Practicing good personal hygiene and minimizing
bare hand contact with ready to eat food can help
defend against
Already Graded A+ 2025.
1. Foodborne Illness A disease carried or transmitted to people by food
2. Foodborne Illness Out- When two or more people experience the same
break 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 TCS
for Safety
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, 3 types of contamination chemical
8. Biological contami- Bacteria, virus, parasites, fungi, natural toxins
nants
9. Chemical contami- Cleaners, sanitizers, toxic metal from Non Food nants
Service Grade utensils and cookware, pesticides
10. Physical contaminants Foreign objects
11. Top reasons for out- 1. Purchasing food from unsafe sources break
2. Failing to cook food adequately
3. Holding food at incorrect temps
, ServSafe Final Exam / Actual Questions & Complete Detailed Answers
Already Graded A+ 2025.
4. Contaminated equipment
5. Poor personal hygiene
12. TTC, cross contamina- 3 ways food becomes contaminated tion, poor
personal hygiene
13.
Time- temperature TCS foods are left in the danger zone for more than
abuse 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 intoxica- Result when a person eats food containing tions
pathogens, which then grow in the intestines and
cause illness
18. Bacteria Found everywhere and under favorable conditions,
can grow rapidly
19. Food, Acidity, Temper- FATTOM ature, Time, Oxygen, Moisture
20. Viruses Practicing good personal hygiene and minimizing
bare hand contact with ready to eat food can help
defend against
