Servsafe Quiz with Verified Answers
A disease carried or transmitted to people by food is? - ✅✅ Foodborne illness
When two or more people experience the same illness after eating the same food is
known as? - ✅✅ foodborne illness outbreak
High Risk Populations - ✅✅ Infants, preschool age children, pregnant women,
the elderly, people taking meds, people who are ill
TCS- ✅✅ Temperature Control for Safety
41-135 - ✅✅ Danger Zone
TCS foods include - ✅✅ Milk, eggs, shellfish, fish, meats, meat alternatives,
untreated garlic and oil mixtures, baked potatoes, raw sprouts, cooked rice, cut
tomatoes, and cut melons
3 types of contamination are? - ✅✅ Biological, physical, chemical
Biological contaminants are? - ✅✅ Bacteria, virus, parasites, fungi, natural
toxins
Chemical contaminants include? - ✅✅ Cleaners, sanitizers, toxic metal from non
food service grade utensils and cookware, pesticides
, Physical contaminants - ✅✅ Foreign objects
Top reasons for outbreak - ✅✅ 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
3 ways food becomes contaminated- ✅✅ TTC, cross contamination, poor
personal hygiene
Time- temperature abuse - ✅✅ TCS foods are left in the danger zone for more
than 4 hours
Cross contamination - ✅✅ Contaminants cross to a food that is not going to be
cooked any further
Poor personal hygiene - ✅✅ Food handlers cause foodborne illness
When a person eats food containing pathogens they develop? - ✅✅ Foodborne
infections
Foodborne intoxications - ✅✅ Result when a person eats food containing
pathogens, which then grow in the intestines and cause illness
A disease carried or transmitted to people by food is? - ✅✅ Foodborne illness
When two or more people experience the same illness after eating the same food is
known as? - ✅✅ foodborne illness outbreak
High Risk Populations - ✅✅ Infants, preschool age children, pregnant women,
the elderly, people taking meds, people who are ill
TCS- ✅✅ Temperature Control for Safety
41-135 - ✅✅ Danger Zone
TCS foods include - ✅✅ Milk, eggs, shellfish, fish, meats, meat alternatives,
untreated garlic and oil mixtures, baked potatoes, raw sprouts, cooked rice, cut
tomatoes, and cut melons
3 types of contamination are? - ✅✅ Biological, physical, chemical
Biological contaminants are? - ✅✅ Bacteria, virus, parasites, fungi, natural
toxins
Chemical contaminants include? - ✅✅ Cleaners, sanitizers, toxic metal from non
food service grade utensils and cookware, pesticides
, Physical contaminants - ✅✅ Foreign objects
Top reasons for outbreak - ✅✅ 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
3 ways food becomes contaminated- ✅✅ TTC, cross contamination, poor
personal hygiene
Time- temperature abuse - ✅✅ TCS foods are left in the danger zone for more
than 4 hours
Cross contamination - ✅✅ Contaminants cross to a food that is not going to be
cooked any further
Poor personal hygiene - ✅✅ Food handlers cause foodborne illness
When a person eats food containing pathogens they develop? - ✅✅ Foodborne
infections
Foodborne intoxications - ✅✅ Result when a person eats food containing
pathogens, which then grow in the intestines and cause illness
