SERVSAFE FINAL EXAM QUESTIONS
AND CORRECT ANSWERS
Foodborne Illness - ans-A disease carried or transmitted to people by food rr rr rr rr rr rr rr rr rr rr rr
Foodborne Illness Outbreak - ans- rr rr rr rr
When two or more people experience the same illness after eating the same food
rr rr rr rr rr rr rr rr rr rr rr rr rr
High Risk Populations - ans-
rr rr rr rr
Infants, preschool age children, pregnant women, the elderly, people taking meds, people wh
rr rr rr rr rr rr rr rr rr rr rr rr
o are ill
rr rr
Temperature Control for Safety - ans-TCS rr rr rr rr rr
41-135 - ans-Danger Zone rr rr rr
TCS Foods - ans-rr rr rr
Milk, eggs, shellfish, fish, meats, meat alternatives, untreated garlic and oil mixtures, baked po
rr rr rr rr rr rr rr rr rr rr rr rr rr
tatoes, raw sprouts, cooked rice, cut tomatoes, and cut melos
rr rr rr rr rr rr rr rr rr
Biological, physical, chemical - ans-3 types of contamination rr rr rr rr rr rr rr
Biological contaminants - ans-Bacteria, virus, parasites, fungi, natural toxins rr rr rr rr rr rr rr rr
Chemical contaminants - ans- rr rr rr
Cleaners, sanitizers, toxic metal from Non Food Service Grade utensils and cookware, pestici
rr rr rr rr rr rr rr rr rr rr rr rr
des
Physical contaminants - ans-Foreign objects rr rr rr rr
Top reasons for outbreak - ans-1. Purchasing food from unsafe sources
rr rr rr rr rr rr rr rr rr rr
2. Failing to cook food adequately
rr rr rr rr rr
3. Holding food at incorrect temps
rr rr rr rr rr
4. Contaminated equipment
rr rr
5. Poor personal hygiene
rr rr rr
TTC, cross contamination, poor personal hygiene - ans-3 ways food becomes contaminated
rr rr rr rr rr rr rr rr rr rr rr
Time- temperature abuse - ans-TCS foods are left in the danger zone for more than 4 hours
rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr
, Cross contamination - ans- rr rr rr
Contaminants cross to a food that is not going to be cooked any further rr rr rr rr rr rr rr rr rr rr rr rr rr
Poor personal hygiene - ans-Food handlers cause foodborne illness
rr rr rr rr rr rr rr rr
Foodborne infections - ans-When a person eats food containing pathogens rr rr rr rr rr rr rr rr rr
Foodborne intoxications - ans- rr rr rr
Result when a person eats food containing pathogens, which then grow in the intestines and ca
rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr
use illness rr
Bacteria - ans-Found everywhere and under favorable conditions, can grow rapidly
rr rr rr rr rr rr rr rr rr rr
Food, Acidity, Temperature, Time, Oxygen, Moisture - ans-FATTOM
rr rr rr rr rr rr rr
Viruses - ans- rr rr
Practicing good personal hygiene and minimizing bare hand contact with ready to eat food can rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr
help defend against rr rr
Fish toxins - ans-Scombroid and Ciguatera are
rr rr rr rr rr rr
Approved supplier - ans-All produce should be purchased from an rr rr rr rr rr rr rr rr rr
Allergic reaction - ans- rr rr rr
Itching, tightening of throat, wheezing, hives, swelling, diarrhea, vomiting, cramps, and loss of
rr rr rr rr rr rr rr rr rr rr rr rr rr
consciousness are all signs of rr rr rr rr
Common food allergens - ans- rr rr rr rr
Milk, dairy, eggs, shellfish, fish, wheat, soy, peanuts, and tree nuts are all
rr rr rr rr rr rr rr rr rr rr rr rr
100F - ans-When properly washing hands, water should be
rr rr rr rr rr rr rr rr
4 - ans-Gloves must be changed every ___ hours or when starting a new task
rr rr rr rr rr rr rr rr rr rr rr rr rr rr
Plain wedding band - ans-The only jewelry allowed is a ___
rr rr rr rr rr rr rr rr rr rr
Restricted - ans- rr rr
Employees with a sore throat with a fever should be ___ from working with or around food rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr
Excluded - ans- rr rr
Employees with active Jaundice, diarrhea or vomiting should be ___ from working with or arou rr rr rr rr rr rr rr rr rr rr rr rr rr rr
nd food rr
AND CORRECT ANSWERS
Foodborne Illness - ans-A disease carried or transmitted to people by food rr rr rr rr rr rr rr rr rr rr rr
Foodborne Illness Outbreak - ans- rr rr rr rr
When two or more people experience the same illness after eating the same food
rr rr rr rr rr rr rr rr rr rr rr rr rr
High Risk Populations - ans-
rr rr rr rr
Infants, preschool age children, pregnant women, the elderly, people taking meds, people wh
rr rr rr rr rr rr rr rr rr rr rr rr
o are ill
rr rr
Temperature Control for Safety - ans-TCS rr rr rr rr rr
41-135 - ans-Danger Zone rr rr rr
TCS Foods - ans-rr rr rr
Milk, eggs, shellfish, fish, meats, meat alternatives, untreated garlic and oil mixtures, baked po
rr rr rr rr rr rr rr rr rr rr rr rr rr
tatoes, raw sprouts, cooked rice, cut tomatoes, and cut melos
rr rr rr rr rr rr rr rr rr
Biological, physical, chemical - ans-3 types of contamination rr rr rr rr rr rr rr
Biological contaminants - ans-Bacteria, virus, parasites, fungi, natural toxins rr rr rr rr rr rr rr rr
Chemical contaminants - ans- rr rr rr
Cleaners, sanitizers, toxic metal from Non Food Service Grade utensils and cookware, pestici
rr rr rr rr rr rr rr rr rr rr rr rr
des
Physical contaminants - ans-Foreign objects rr rr rr rr
Top reasons for outbreak - ans-1. Purchasing food from unsafe sources
rr rr rr rr rr rr rr rr rr rr
2. Failing to cook food adequately
rr rr rr rr rr
3. Holding food at incorrect temps
rr rr rr rr rr
4. Contaminated equipment
rr rr
5. Poor personal hygiene
rr rr rr
TTC, cross contamination, poor personal hygiene - ans-3 ways food becomes contaminated
rr rr rr rr rr rr rr rr rr rr rr
Time- temperature abuse - ans-TCS foods are left in the danger zone for more than 4 hours
rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr
, Cross contamination - ans- rr rr rr
Contaminants cross to a food that is not going to be cooked any further rr rr rr rr rr rr rr rr rr rr rr rr rr
Poor personal hygiene - ans-Food handlers cause foodborne illness
rr rr rr rr rr rr rr rr
Foodborne infections - ans-When a person eats food containing pathogens rr rr rr rr rr rr rr rr rr
Foodborne intoxications - ans- rr rr rr
Result when a person eats food containing pathogens, which then grow in the intestines and ca
rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr
use illness rr
Bacteria - ans-Found everywhere and under favorable conditions, can grow rapidly
rr rr rr rr rr rr rr rr rr rr
Food, Acidity, Temperature, Time, Oxygen, Moisture - ans-FATTOM
rr rr rr rr rr rr rr
Viruses - ans- rr rr
Practicing good personal hygiene and minimizing bare hand contact with ready to eat food can rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr
help defend against rr rr
Fish toxins - ans-Scombroid and Ciguatera are
rr rr rr rr rr rr
Approved supplier - ans-All produce should be purchased from an rr rr rr rr rr rr rr rr rr
Allergic reaction - ans- rr rr rr
Itching, tightening of throat, wheezing, hives, swelling, diarrhea, vomiting, cramps, and loss of
rr rr rr rr rr rr rr rr rr rr rr rr rr
consciousness are all signs of rr rr rr rr
Common food allergens - ans- rr rr rr rr
Milk, dairy, eggs, shellfish, fish, wheat, soy, peanuts, and tree nuts are all
rr rr rr rr rr rr rr rr rr rr rr rr
100F - ans-When properly washing hands, water should be
rr rr rr rr rr rr rr rr
4 - ans-Gloves must be changed every ___ hours or when starting a new task
rr rr rr rr rr rr rr rr rr rr rr rr rr rr
Plain wedding band - ans-The only jewelry allowed is a ___
rr rr rr rr rr rr rr rr rr rr
Restricted - ans- rr rr
Employees with a sore throat with a fever should be ___ from working with or around food rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr
Excluded - ans- rr rr
Employees with active Jaundice, diarrhea or vomiting should be ___ from working with or arou rr rr rr rr rr rr rr rr rr rr rr rr rr rr
nd food rr
