SERVSAFE FINAL ACTUAL EXAM / NEWEST 2025/2026 /
COMPREHENSIVE STUDY GUIDE 2025 UPDATE/PRACTICE QUESTIONS
AND CORRECT VERIFIED ANSWERS(complete solutions) ASSURED
SUCCESS/GRADED A+!!!
Raw chicken breasts are left out at room temperature on a prep table. What is the
main risk that could cause a foodborne illness?
-Cross-contamination.
-Poor cleaning and sanitizing.
-Poor personal hygiene.
-Time-temperature abuse. - CORRECT ANSWER--Time-temperature abuse.
A server cleans a dining table with a wiping cloth and then puts the wiping cloth in
an apron pocket. What is the risk that could cause a foodborne illness?
-Cross-contamination.
-Poor cleaning and sanitizing.
-Poor personal hygiene.
-Time-temperature abuse. - CORRECT ANSWER--Poor cleaning and sanitizing.
What are the most common symptoms of a foodborne illness?
-Diarrhea, vomiting, fever, nausea, abdominal cramps, and dizziness.
,-Diarrhea, vomiting, fever, nausea, abdominal cramps, and headache.
-Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice.
-Diarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness. - CORRECT
ANSWER--Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice.
Why are preschool-age children at a higher risk for foodborne illnesses?
-They have not built up strong immune systems.
-They are more likely to spend time in a hospital.
-They are more likely to suffer allergic reactions.
-Their appetites have increased since birth. - CORRECT ANSWER--They have not
built up strong immune systems.
Which is a TCS food?
-Bread -Strawberries
-Flower -Sprouts - CORRECT ANSWER--Sprouts
What is an important measure for preventing foodborne illness?
-Serving locally grown food.
-Using new equipment.
-Measuring pathogens.
-Controlling time and temperature. - CORRECT ANSWER--Controlling time and
temperature.
,The 5 common mistakes that can lead to foodborne illnesses are failing 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. - CORRECT ANSWER--purchasing food
from unsafe sources.
What is the most important way to prevent a foodborne illness from bacteria?
-Control time and temperature.
-Prevent cross-contamination.
-Practice good personal hygiene.
-Practice correct cleaning and sanitizing. - CORRECT ANSWER--Control time and
temperature.
Shiga toxin-producing E. coli is commonly linked with what type of food?
-Potato salad.
-Thick stews.
-Dairy products.
-Raw ground beef. - CORRECT ANSWER--Raw ground beef.
What is the most important way to prevent a foodborne illness from viruses?
, -Control time and temperature.
-Prevent cross-contamination.
-Practice good personal hygiene.
-Practice correct cleaning and sanitizing. - CORRECT ANSWER--Practice good
personal hygiene.
A customer called an operation and told the manager about getting sick after
eating there. The customer complained of vomiting and diarrhea a few hours
after eating the raw oysters. What pathogen probably caused the illness?
-Norovirus. -Shiga toxin-producing E. coli.
-Shigella spp. -Salmonella Typhi. - CORRECT ANSWER--Norovirus.
Parasites are commonly linked with what type of food?
-Rice. -Poultry.
-Seafood. -Canned food. - CORRECT ANSWER--Seafood.
A customer had a reversal of hot and cold sensations after eating seafood. What
most likely caused the illness?
-Toxin. -Virus.
-Bacteria. -Parasite. - CORRECT ANSWER--Toxin.
Which FAT TOM condition will a foodservice operation be most able to control?
-Acidity. -Time.
COMPREHENSIVE STUDY GUIDE 2025 UPDATE/PRACTICE QUESTIONS
AND CORRECT VERIFIED ANSWERS(complete solutions) ASSURED
SUCCESS/GRADED A+!!!
Raw chicken breasts are left out at room temperature on a prep table. What is the
main risk that could cause a foodborne illness?
-Cross-contamination.
-Poor cleaning and sanitizing.
-Poor personal hygiene.
-Time-temperature abuse. - CORRECT ANSWER--Time-temperature abuse.
A server cleans a dining table with a wiping cloth and then puts the wiping cloth in
an apron pocket. What is the risk that could cause a foodborne illness?
-Cross-contamination.
-Poor cleaning and sanitizing.
-Poor personal hygiene.
-Time-temperature abuse. - CORRECT ANSWER--Poor cleaning and sanitizing.
What are the most common symptoms of a foodborne illness?
-Diarrhea, vomiting, fever, nausea, abdominal cramps, and dizziness.
,-Diarrhea, vomiting, fever, nausea, abdominal cramps, and headache.
-Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice.
-Diarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness. - CORRECT
ANSWER--Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice.
Why are preschool-age children at a higher risk for foodborne illnesses?
-They have not built up strong immune systems.
-They are more likely to spend time in a hospital.
-They are more likely to suffer allergic reactions.
-Their appetites have increased since birth. - CORRECT ANSWER--They have not
built up strong immune systems.
Which is a TCS food?
-Bread -Strawberries
-Flower -Sprouts - CORRECT ANSWER--Sprouts
What is an important measure for preventing foodborne illness?
-Serving locally grown food.
-Using new equipment.
-Measuring pathogens.
-Controlling time and temperature. - CORRECT ANSWER--Controlling time and
temperature.
,The 5 common mistakes that can lead to foodborne illnesses are failing 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. - CORRECT ANSWER--purchasing food
from unsafe sources.
What is the most important way to prevent a foodborne illness from bacteria?
-Control time and temperature.
-Prevent cross-contamination.
-Practice good personal hygiene.
-Practice correct cleaning and sanitizing. - CORRECT ANSWER--Control time and
temperature.
Shiga toxin-producing E. coli is commonly linked with what type of food?
-Potato salad.
-Thick stews.
-Dairy products.
-Raw ground beef. - CORRECT ANSWER--Raw ground beef.
What is the most important way to prevent a foodborne illness from viruses?
, -Control time and temperature.
-Prevent cross-contamination.
-Practice good personal hygiene.
-Practice correct cleaning and sanitizing. - CORRECT ANSWER--Practice good
personal hygiene.
A customer called an operation and told the manager about getting sick after
eating there. The customer complained of vomiting and diarrhea a few hours
after eating the raw oysters. What pathogen probably caused the illness?
-Norovirus. -Shiga toxin-producing E. coli.
-Shigella spp. -Salmonella Typhi. - CORRECT ANSWER--Norovirus.
Parasites are commonly linked with what type of food?
-Rice. -Poultry.
-Seafood. -Canned food. - CORRECT ANSWER--Seafood.
A customer had a reversal of hot and cold sensations after eating seafood. What
most likely caused the illness?
-Toxin. -Virus.
-Bacteria. -Parasite. - CORRECT ANSWER--Toxin.
Which FAT TOM condition will a foodservice operation be most able to control?
-Acidity. -Time.
