Safe Serve Exam Questions and
Answers | Latest Version | 2025/2026 |
Correct & Verified
Which bacteria can grow in improperly stored deli meats and soft cheeses?
✔✔Listeria monocytogenes.
What is the main cause of foodborne illness from improperly handled shellfish?
✔✔Vibrio species.
Why must food handlers avoid working while having a fever?
✔✔They may transmit infectious pathogens to food and customers.
Which pathogen is commonly linked to unpasteurized fruit juices?
✔✔E. coli O157\:H7.
How can cross-contamination be prevented between raw seafood and ready-to-eat foods?
✔✔Use separate cutting boards, utensils, and storage containers.
1
,What is the main route of transmission for Shigella in restaurants?
✔✔Contaminated hands of food handlers.
Which disease is most commonly associated with contaminated water used for washing produce?
✔✔Giardiasis.
Why is it critical to exclude employees with persistent coughing from food handling?
✔✔They can spread respiratory pathogens onto food and surfaces.
Which foodborne pathogen produces toxins that are heat-stable?
✔✔Staphylococcus aureus.
What is a common symptom of norovirus infection?
✔✔Vomiting and diarrhea.
How can foodborne illness from Clostridium perfringens be prevented?
✔✔By keeping hot foods at 135°F (57°C) or above and cooling foods rapidly.
2
,Why is proper hand hygiene important after handling raw chicken?
✔✔To prevent Salmonella and Campylobacter contamination.
Which pathogen is commonly found in unwashed leafy greens?
✔✔E. coli O157\:H7.
Why is employee vaccination important in food service settings?
✔✔To prevent transmission of infectious diseases such as Hepatitis A.
How can food handlers prevent the spread of norovirus?
✔✔Wash hands thoroughly and disinfect surfaces frequently.
Which bacteria can survive freezing but grow rapidly in the danger zone?
✔✔Listeria monocytogenes.
Why is it unsafe to serve raw sprouts to high-risk populations?
✔✔They can harbor Salmonella or E. coli.
3
, Which pathogens are considered highly contagious and can cause outbreaks in restaurants?
✔✔Norovirus and Shigella.
What is the recommended way to wash hands after handling raw eggs?
✔✔Use warm water, soap, and scrub for at least 20 seconds.
Which virus can be transmitted through contaminated food by infected food workers?
✔✔Hepatitis A.
How should leftover cooked rice be stored to prevent Bacillus cereus illness?
✔✔Cool rapidly to 41°F (5°C) or below and refrigerate promptly.
Why must food workers report vomiting and diarrhea to management?
✔✔To prevent contaminated food from causing outbreaks.
Which pathogen is associated with raw or undercooked poultry?
✔✔Campylobacter.
4
Answers | Latest Version | 2025/2026 |
Correct & Verified
Which bacteria can grow in improperly stored deli meats and soft cheeses?
✔✔Listeria monocytogenes.
What is the main cause of foodborne illness from improperly handled shellfish?
✔✔Vibrio species.
Why must food handlers avoid working while having a fever?
✔✔They may transmit infectious pathogens to food and customers.
Which pathogen is commonly linked to unpasteurized fruit juices?
✔✔E. coli O157\:H7.
How can cross-contamination be prevented between raw seafood and ready-to-eat foods?
✔✔Use separate cutting boards, utensils, and storage containers.
1
,What is the main route of transmission for Shigella in restaurants?
✔✔Contaminated hands of food handlers.
Which disease is most commonly associated with contaminated water used for washing produce?
✔✔Giardiasis.
Why is it critical to exclude employees with persistent coughing from food handling?
✔✔They can spread respiratory pathogens onto food and surfaces.
Which foodborne pathogen produces toxins that are heat-stable?
✔✔Staphylococcus aureus.
What is a common symptom of norovirus infection?
✔✔Vomiting and diarrhea.
How can foodborne illness from Clostridium perfringens be prevented?
✔✔By keeping hot foods at 135°F (57°C) or above and cooling foods rapidly.
2
,Why is proper hand hygiene important after handling raw chicken?
✔✔To prevent Salmonella and Campylobacter contamination.
Which pathogen is commonly found in unwashed leafy greens?
✔✔E. coli O157\:H7.
Why is employee vaccination important in food service settings?
✔✔To prevent transmission of infectious diseases such as Hepatitis A.
How can food handlers prevent the spread of norovirus?
✔✔Wash hands thoroughly and disinfect surfaces frequently.
Which bacteria can survive freezing but grow rapidly in the danger zone?
✔✔Listeria monocytogenes.
Why is it unsafe to serve raw sprouts to high-risk populations?
✔✔They can harbor Salmonella or E. coli.
3
, Which pathogens are considered highly contagious and can cause outbreaks in restaurants?
✔✔Norovirus and Shigella.
What is the recommended way to wash hands after handling raw eggs?
✔✔Use warm water, soap, and scrub for at least 20 seconds.
Which virus can be transmitted through contaminated food by infected food workers?
✔✔Hepatitis A.
How should leftover cooked rice be stored to prevent Bacillus cereus illness?
✔✔Cool rapidly to 41°F (5°C) or below and refrigerate promptly.
Why must food workers report vomiting and diarrhea to management?
✔✔To prevent contaminated food from causing outbreaks.
Which pathogen is associated with raw or undercooked poultry?
✔✔Campylobacter.
4
