SERVSAFE FINAL ACTUAL EXAM / NEWEST
2025/2026 / COMPREHENSIVE STUDY
GUIDE – EXPERT VERIFIED QUESTIONS &
ANSWERS.
Foodborne Illness - ANS>> A disease carried or transmitted to people by
food
Foodborne Illness Outbreak - ANS>> When two or more people experience
the same illness after eating the same food
High Risk Populations - ANS>> Infants, preschool age children, pregnant
women, the elderly, people taking meds, people who are ill
TTC, cross contamination, poor personal hygiene - ANS>> 3 ways food
becomes contaminated
Time- temperature abuse - ANS>> TCS foods are left in the danger zone
for more than 4 hours
Cross contamination - ANS>> Contaminants cross to a food that is not
going to be cooked any further
Poor personal hygiene - ANS>> Food handlers cause foodborne illness
Foodborne infections - ANS>> When a person eats food containing
pathogens
Foodborne intoxications - ANS>> Result when a person eats food
containing pathogens, which then grow in the intestines and cause illness
Bacteria - ANS>> Found everywhere and under favorable conditions, can
grow rapidly
Temperature Control for Safety - ANS>> TCS
, 41-135 - ANS>> Danger Zone
TCS Foods - ANS>> 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 - ANS>> 3 types of contamination
Biological contaminants - ANS>> Bacteria, virus, parasites, fungi, natural
toxins
Chemical contaminants - ANS>> Cleaners, sanitizers, toxic metal from Non
Food Service Grade utensils and cookware, pesticides
Physical contaminants - ANS>> Foreign objects
Top reasons for outbreak - ANS>> 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
Food, Acidity, Temperature, Time, Oxygen, Moisture - ANS>> FATTOM
Viruses - ANS>> Practicing good personal hygiene and minimizing bare
hand contact with ready to eat food can help defend against
Fish toxins - ANS>> Scombroid and Ciguatera are
Approved supplier - ANS>> All produce should be purchased from an
Allergic reaction - ANS>> Itching, tightening of throat, wheezing, hives,
swelling, diarrhea, vomiting, cramps, and loss of consciousness are all
signs of
Common food allergens - ANS>> Milk, dairy, eggs, shellfish, fish, wheat,
soy, peanuts, and tree nuts are all
100F - ANS>> When properly washing hands, water should be
2025/2026 / COMPREHENSIVE STUDY
GUIDE – EXPERT VERIFIED QUESTIONS &
ANSWERS.
Foodborne Illness - ANS>> A disease carried or transmitted to people by
food
Foodborne Illness Outbreak - ANS>> When two or more people experience
the same illness after eating the same food
High Risk Populations - ANS>> Infants, preschool age children, pregnant
women, the elderly, people taking meds, people who are ill
TTC, cross contamination, poor personal hygiene - ANS>> 3 ways food
becomes contaminated
Time- temperature abuse - ANS>> TCS foods are left in the danger zone
for more than 4 hours
Cross contamination - ANS>> Contaminants cross to a food that is not
going to be cooked any further
Poor personal hygiene - ANS>> Food handlers cause foodborne illness
Foodborne infections - ANS>> When a person eats food containing
pathogens
Foodborne intoxications - ANS>> Result when a person eats food
containing pathogens, which then grow in the intestines and cause illness
Bacteria - ANS>> Found everywhere and under favorable conditions, can
grow rapidly
Temperature Control for Safety - ANS>> TCS
, 41-135 - ANS>> Danger Zone
TCS Foods - ANS>> 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 - ANS>> 3 types of contamination
Biological contaminants - ANS>> Bacteria, virus, parasites, fungi, natural
toxins
Chemical contaminants - ANS>> Cleaners, sanitizers, toxic metal from Non
Food Service Grade utensils and cookware, pesticides
Physical contaminants - ANS>> Foreign objects
Top reasons for outbreak - ANS>> 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
Food, Acidity, Temperature, Time, Oxygen, Moisture - ANS>> FATTOM
Viruses - ANS>> Practicing good personal hygiene and minimizing bare
hand contact with ready to eat food can help defend against
Fish toxins - ANS>> Scombroid and Ciguatera are
Approved supplier - ANS>> All produce should be purchased from an
Allergic reaction - ANS>> Itching, tightening of throat, wheezing, hives,
swelling, diarrhea, vomiting, cramps, and loss of consciousness are all
signs of
Common food allergens - ANS>> Milk, dairy, eggs, shellfish, fish, wheat,
soy, peanuts, and tree nuts are all
100F - ANS>> When properly washing hands, water should be
