ServSafe Practice Exam 2025 A+ Total points 67/106
Graded
What is a foodborne-illness outbreak? * 1/1
When two or more food handlers contaminate multiple food items when an
operation servces contaminated food to two or more people
when two or more people have the same symptoms from eating the same food
When the CDC received information on two or more people with the same illness
Which is a ready-to-eat food? * 1/1
Uncooked rice
Raw deboned chicken Sea
salt
Unwashed green beans
,Why are preschool-age children at a higher risk for foodborne illness? * 1/1
They have not built up strong immune systems they
are more likely to spend time in a hospital they are
more likely to suffer allergice reactions
their appetites have increased since birth
Which is a TCS food? * 1/1
bread
flour
sprouts
strawberries
The 5 common risk factors that can lead to foodborne illness are failing *1/1
to cook food adequately, holding food at incorrect temperatures, using contaminated
equipment, practicing poor personal hygiene, and
reheating leftover food serving
ready-to-eat food
using single-use, disposable gloves
purchasing food from unsafe sources
,Raw chicken breasts are left out at room temperature on a prep table. *1/1
What is the risk that could cause a foodborne illness?
Cross-contamination poor
personal hygiene time-
temperature abuse
poor cleaning and sanitizing
What is TCS food? * 0/1
Food requiring thermometer checks for security food
requriing trustworthy conditions for service food
requiring training commitments for standards
food requiring time and temperature control for safety
answer
food requiring time and temperature control for safety
, a food handler left a pan of roasted turkey breasts to cool at room *0/1
temperature overnight. In addition to throwing away the turkey, what is an appropriate
corrective action?
Complete an incident report order
additional turkey breasts
deduct the cost from the food handler's pay
make sure the food handler understands safe cooling practices
answer
make sure the food handler understands safe cooling practices
What is an important measure for preventing foodborne illness? * 1/1
using new equipment measuring
pathogens preventing cross-
contamination
serving locally grown, organic food
Graded
What is a foodborne-illness outbreak? * 1/1
When two or more food handlers contaminate multiple food items when an
operation servces contaminated food to two or more people
when two or more people have the same symptoms from eating the same food
When the CDC received information on two or more people with the same illness
Which is a ready-to-eat food? * 1/1
Uncooked rice
Raw deboned chicken Sea
salt
Unwashed green beans
,Why are preschool-age children at a higher risk for foodborne illness? * 1/1
They have not built up strong immune systems they
are more likely to spend time in a hospital they are
more likely to suffer allergice reactions
their appetites have increased since birth
Which is a TCS food? * 1/1
bread
flour
sprouts
strawberries
The 5 common risk factors that can lead to foodborne illness are failing *1/1
to cook food adequately, holding food at incorrect temperatures, using contaminated
equipment, practicing poor personal hygiene, and
reheating leftover food serving
ready-to-eat food
using single-use, disposable gloves
purchasing food from unsafe sources
,Raw chicken breasts are left out at room temperature on a prep table. *1/1
What is the risk that could cause a foodborne illness?
Cross-contamination poor
personal hygiene time-
temperature abuse
poor cleaning and sanitizing
What is TCS food? * 0/1
Food requiring thermometer checks for security food
requriing trustworthy conditions for service food
requiring training commitments for standards
food requiring time and temperature control for safety
answer
food requiring time and temperature control for safety
, a food handler left a pan of roasted turkey breasts to cool at room *0/1
temperature overnight. In addition to throwing away the turkey, what is an appropriate
corrective action?
Complete an incident report order
additional turkey breasts
deduct the cost from the food handler's pay
make sure the food handler understands safe cooling practices
answer
make sure the food handler understands safe cooling practices
What is an important measure for preventing foodborne illness? * 1/1
using new equipment measuring
pathogens preventing cross-
contamination
serving locally grown, organic food
