ServSafe final exam | expert verified
2025/2026 teSt prep with 100% CorreCt
anSwerS
◉ Staph. Answer: Open sores, wounds, spit and snot
◉ E. Coli. Answer: Typically found in undercooked beef
◉ Immune system. Answer: Pre-school age children are at higher risk for
foodborne illness because their ___ is weak
◉ TCS. Answer: Sprouts is a __ food
◉ Raw chicken breasts are left out at room temperature on a prep table. What
is the main risk that could cause a foodborne illness?. Answer: Time-
Temperature abuse
, ◉ Poor sanitizing. Answer: A server cleans a dining table with a wiping cloth
and then puts the wiping cloth in an apron pocket. What is the risk for
foodborne illness?
◉ Foodborne illness. Answer: Diarrhea, vomiting, fever, nausea, abdominal
cramps and jaundice are all common symptoms of
◉ Time, temperature control. Answer: What is the most important way to
prevent a foodborne illness from bacteria?
◉ Norovirus. Answer: A customer complained of vomiting and diarrhea a few
hours after eating raw oysters. What pathogen probably caused the illness?
◉ Food allergies. Answer: Eggs and peanuts are dangerous for people with ___
◉ Allergic reaction. Answer: Wheezing and shortness of breath are symptoms
of
◉ Frozen. Answer: Fish must be correctly ___ before you receive it
◉ 7 days. Answer: How long can ready to eat TCS food that was prepped in
house be stored if it was held at 41F or lower?
2025/2026 teSt prep with 100% CorreCt
anSwerS
◉ Staph. Answer: Open sores, wounds, spit and snot
◉ E. Coli. Answer: Typically found in undercooked beef
◉ Immune system. Answer: Pre-school age children are at higher risk for
foodborne illness because their ___ is weak
◉ TCS. Answer: Sprouts is a __ food
◉ Raw chicken breasts are left out at room temperature on a prep table. What
is the main risk that could cause a foodborne illness?. Answer: Time-
Temperature abuse
, ◉ Poor sanitizing. Answer: A server cleans a dining table with a wiping cloth
and then puts the wiping cloth in an apron pocket. What is the risk for
foodborne illness?
◉ Foodborne illness. Answer: Diarrhea, vomiting, fever, nausea, abdominal
cramps and jaundice are all common symptoms of
◉ Time, temperature control. Answer: What is the most important way to
prevent a foodborne illness from bacteria?
◉ Norovirus. Answer: A customer complained of vomiting and diarrhea a few
hours after eating raw oysters. What pathogen probably caused the illness?
◉ Food allergies. Answer: Eggs and peanuts are dangerous for people with ___
◉ Allergic reaction. Answer: Wheezing and shortness of breath are symptoms
of
◉ Frozen. Answer: Fish must be correctly ___ before you receive it
◉ 7 days. Answer: How long can ready to eat TCS food that was prepped in
house be stored if it was held at 41F or lower?
