2024 SERVSAFE EXAM / SERVSAFE ACTUAL EXAM
COMPLETE REAL QUESTIONS AND WELL ELABORATED
ANSWERS (100% CORRECT VERIFIED ANSWERS) A NEW
UPDATED VERSION |RATED A+
Which of the following is not a typical symptom of food-borne illness?
a. rumbling in the bowels
b. nasal congestion
c. diarrhea
d. fever - ANSWER: b. nasal congestion
A major distinction between the flu and food-borne illness for adults is:
a. fever
b. vomiting
c. body ache
d. fatigue - ANSWER: b. vomiting
On-set for a food-borne illness is always:
a. sudden/immediate of food contaminated with Salmonella
b. 2 hours after ingestion of food contaminated with Salmonella
c. 2 days after ingestion of food contaminated with Salmonella
d. none of the above - ANSWER: d. none of the above
Which of the following produce items have been implicated in outbreak of
salmonellosis?
a. cantaloupes
b. cherry tomatoes
c. watermelon
d. butternut squash - ANSWER: a. cantaloupes
A retail food facility can only receive a permit to operate if:
a. at least one manager (i.e. person in charge) has a food safety manager
certification
b. one manager and one other employee has a safety manager certification
c. all staff have a food safety manager certification
d. at least one employee has a food safety manager certification - ANSWER: a. at
least one manager has a food safety manager certification
Who publishes the Food Code in the United States?
,a. local health department
b. food and drug administration (FDA)
c. department of education
d. department of agriculture - ANSWER: b. FDA
Which of the following is considered a food-borne illness OUTBREAK?
a. a piece of chicken was under cooked on the BBQ and made Joe sick
b. A chicken casserole in the cafeteria was under cooked and four children became
sick
c. both of the answers
d. none of the above - ANSWER: b. A chicken casserole in the cafeteria was under
cooked and four children became sick
According to the CDC:
a. 48 million (1 in 6) Americans are estimated to develop food-borne illness
b. 50% (1 in 2) of Americans are estimated to develop food borne illness
c. 4 million Americans are estimated to die from food-borne illness
d. 48 million (1 in 6) Americans are admitted to the hospital because of food-borne
illness - ANSWER: a. 48 million (1 in 6) Americans are estimated to develop food-
borne illness
What is a Julien Date?
a. date for pasteurization
b. method for tracking the date of a product over a given year
c. date that is given for all outbreaks
d. date used on package that is repeated every month - ANSWER: b. method for
tracking the date of a product over a given year
If you became a sick (i.e. vomit) after drinking many alcoholic drinks at a party, how
would you know if it was excessive alcohol or food-borne illness?
a. blood or urine tests
b. when you actually became sick
c. you could never know because alcohol poisoning interferes with bacterial testing
d. your mom told you - ANSWER: a. blood or urine tests
The 6 conditions for bacterial growth are: - ANSWER: food, acidity, temperature,
time, oxygen, moisture
Which food item is most associated with Non-typhoida salmonella outbreaks?
a. juice
b. new york steaks
c. apples
, d. chicken breasts - ANSWER: d. chicken breasts
Which food item is most associated with Clostridium botulinum outbreaks?
a. spinach
b. salad dressing
c. canned tomatoes
d. foil wrapped baked potatoes - ANSWER: d. foil wrapped baked potatoes
Which food item is most associated with Shiga toxin-producing Escherichia coli
(STEC) outbreaks, like E coli O157:H7?
a. cantaloupes
b. peanut butter
c. ground beef
d. chicken breasts - ANSWER: c. ground beef
Which food item is most associated with Listeria monocytogenes outbreaks?
a. deli meat
b. eggs
c. ground beef
d. tomatoes - ANSWER: a. deli meat
Which food item is associated with Bacillus cereus outbreaks?
a. garlic-in-oil mixture
b. baked potatoes
c. mushrooms
d. fried rice - ANSWER: d. fried rice
Which food item is most associated with Staphylococcus aureus outbreaks?
a. raw poultry
b. deli sandwich
c. sushi
d. milk - ANSWER: b. deli sandwich
The primary difference between viruses and bacteria is:
a. moisture
b. pH
c. Host
d. oxygen - ANSWER: c. Host
The best way to prevent norovirus is to:
COMPLETE REAL QUESTIONS AND WELL ELABORATED
ANSWERS (100% CORRECT VERIFIED ANSWERS) A NEW
UPDATED VERSION |RATED A+
Which of the following is not a typical symptom of food-borne illness?
a. rumbling in the bowels
b. nasal congestion
c. diarrhea
d. fever - ANSWER: b. nasal congestion
A major distinction between the flu and food-borne illness for adults is:
a. fever
b. vomiting
c. body ache
d. fatigue - ANSWER: b. vomiting
On-set for a food-borne illness is always:
a. sudden/immediate of food contaminated with Salmonella
b. 2 hours after ingestion of food contaminated with Salmonella
c. 2 days after ingestion of food contaminated with Salmonella
d. none of the above - ANSWER: d. none of the above
Which of the following produce items have been implicated in outbreak of
salmonellosis?
a. cantaloupes
b. cherry tomatoes
c. watermelon
d. butternut squash - ANSWER: a. cantaloupes
A retail food facility can only receive a permit to operate if:
a. at least one manager (i.e. person in charge) has a food safety manager
certification
b. one manager and one other employee has a safety manager certification
c. all staff have a food safety manager certification
d. at least one employee has a food safety manager certification - ANSWER: a. at
least one manager has a food safety manager certification
Who publishes the Food Code in the United States?
,a. local health department
b. food and drug administration (FDA)
c. department of education
d. department of agriculture - ANSWER: b. FDA
Which of the following is considered a food-borne illness OUTBREAK?
a. a piece of chicken was under cooked on the BBQ and made Joe sick
b. A chicken casserole in the cafeteria was under cooked and four children became
sick
c. both of the answers
d. none of the above - ANSWER: b. A chicken casserole in the cafeteria was under
cooked and four children became sick
According to the CDC:
a. 48 million (1 in 6) Americans are estimated to develop food-borne illness
b. 50% (1 in 2) of Americans are estimated to develop food borne illness
c. 4 million Americans are estimated to die from food-borne illness
d. 48 million (1 in 6) Americans are admitted to the hospital because of food-borne
illness - ANSWER: a. 48 million (1 in 6) Americans are estimated to develop food-
borne illness
What is a Julien Date?
a. date for pasteurization
b. method for tracking the date of a product over a given year
c. date that is given for all outbreaks
d. date used on package that is repeated every month - ANSWER: b. method for
tracking the date of a product over a given year
If you became a sick (i.e. vomit) after drinking many alcoholic drinks at a party, how
would you know if it was excessive alcohol or food-borne illness?
a. blood or urine tests
b. when you actually became sick
c. you could never know because alcohol poisoning interferes with bacterial testing
d. your mom told you - ANSWER: a. blood or urine tests
The 6 conditions for bacterial growth are: - ANSWER: food, acidity, temperature,
time, oxygen, moisture
Which food item is most associated with Non-typhoida salmonella outbreaks?
a. juice
b. new york steaks
c. apples
, d. chicken breasts - ANSWER: d. chicken breasts
Which food item is most associated with Clostridium botulinum outbreaks?
a. spinach
b. salad dressing
c. canned tomatoes
d. foil wrapped baked potatoes - ANSWER: d. foil wrapped baked potatoes
Which food item is most associated with Shiga toxin-producing Escherichia coli
(STEC) outbreaks, like E coli O157:H7?
a. cantaloupes
b. peanut butter
c. ground beef
d. chicken breasts - ANSWER: c. ground beef
Which food item is most associated with Listeria monocytogenes outbreaks?
a. deli meat
b. eggs
c. ground beef
d. tomatoes - ANSWER: a. deli meat
Which food item is associated with Bacillus cereus outbreaks?
a. garlic-in-oil mixture
b. baked potatoes
c. mushrooms
d. fried rice - ANSWER: d. fried rice
Which food item is most associated with Staphylococcus aureus outbreaks?
a. raw poultry
b. deli sandwich
c. sushi
d. milk - ANSWER: b. deli sandwich
The primary difference between viruses and bacteria is:
a. moisture
b. pH
c. Host
d. oxygen - ANSWER: c. Host
The best way to prevent norovirus is to:
