NSC CPR SERV safe certification Verified Practice
Questions with A+ Answers | Final Exam Guide
FOR 2025/2026 (the most recent quizzes)
Foodborne Illness - A disease carried or transmitted to people by food
Foodborne Illness Outbreak - When two or more people experience the same illness
after eating the same food
High Risk Populations - Infants, preschool age children, pregnant women, the elderly,
people taking meds, people who are ill
Temperature Control for Safety - TCS
41-135 - Danger Zone
TCS Foods - 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 - 3 types of contamination
Biological contaminants - Bacteria, virus, parasites, fungi, natural toxins
Chemical contaminants - 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
TTC, cross contamination, poor personal hygiene - 3 ways food becomes contaminated
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
Foodborne infections - When a person eats food containing pathogens
Foodborne intoxications - Result when a person eats food containing pathogens, which
then grow in the intestines and cause illness
Bacteria - Found everywhere and under favorable conditions, can grow rapidly
Food, Acidity, Temperature, Time, Oxygen, Moisture - FATTOM
Viruses - Practicing good personal hygiene and minimizing bare hand contact with ready
to eat food can help defend against
Fish toxins - Scombroid and Ciguatera are
Approved supplier - All produce should be purchased from an
Allergic reaction - Itching, tightening of throat, wheezing, hives, swelling, diarrhea,
vomiting, cramps, and loss of consciousness are all signs of
Common food allergens - Milk, dairy, eggs, shellfish, fish, wheat, soy, peanuts, and tree
nuts are all
100F - When properly washing hands, water should be
4- Gloves must be changed every ___ hours or when starting a new task
Plain wedding band - The only jewelry allowed is a ___
Restricted - Employees with a sore throat with a fever should be ___ from working with
or around food
Excluded - Employees with active Jaundice, diarrhea or vomiting should be ___ from
working with or around food
Contact the health department - If employees are diagnosed with Salmonella, Shigella, E.
Coli, Hepatitis A, or Norovirus you should
Calibrated - Thermometers should be ____ before each shift to ensure accuracy
Questions with A+ Answers | Final Exam Guide
FOR 2025/2026 (the most recent quizzes)
Foodborne Illness - A disease carried or transmitted to people by food
Foodborne Illness Outbreak - When two or more people experience the same illness
after eating the same food
High Risk Populations - Infants, preschool age children, pregnant women, the elderly,
people taking meds, people who are ill
Temperature Control for Safety - TCS
41-135 - Danger Zone
TCS Foods - 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 - 3 types of contamination
Biological contaminants - Bacteria, virus, parasites, fungi, natural toxins
Chemical contaminants - 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
TTC, cross contamination, poor personal hygiene - 3 ways food becomes contaminated
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
Foodborne infections - When a person eats food containing pathogens
Foodborne intoxications - Result when a person eats food containing pathogens, which
then grow in the intestines and cause illness
Bacteria - Found everywhere and under favorable conditions, can grow rapidly
Food, Acidity, Temperature, Time, Oxygen, Moisture - FATTOM
Viruses - Practicing good personal hygiene and minimizing bare hand contact with ready
to eat food can help defend against
Fish toxins - Scombroid and Ciguatera are
Approved supplier - All produce should be purchased from an
Allergic reaction - Itching, tightening of throat, wheezing, hives, swelling, diarrhea,
vomiting, cramps, and loss of consciousness are all signs of
Common food allergens - Milk, dairy, eggs, shellfish, fish, wheat, soy, peanuts, and tree
nuts are all
100F - When properly washing hands, water should be
4- Gloves must be changed every ___ hours or when starting a new task
Plain wedding band - The only jewelry allowed is a ___
Restricted - Employees with a sore throat with a fever should be ___ from working with
or around food
Excluded - Employees with active Jaundice, diarrhea or vomiting should be ___ from
working with or around food
Contact the health department - If employees are diagnosed with Salmonella, Shigella, E.
Coli, Hepatitis A, or Norovirus you should
Calibrated - Thermometers should be ____ before each shift to ensure accuracy
