Servsafe Final Exam UPDATED
QUESTIONS AND CORRECT ANSWERS
To be considered an outbreak, a foodborne illness must
a. include at least six people.
b. involve more than one food.
c. be confirmed by laboratory analysis.
d.show different symptoms in different people. - CORRECT ANSWERS be confirmed by
laboratory analysis.
Two guests became ill after eating at a restaurant. They each ate different food items and suffered
different symptoms. Would the incident be considered a foodborne illness outbreak?
a. No, because they ate different foods.
b. No, because they ate different foods and had different symptoms.
c. Yes, because they ate different foods.
d. Yes, because they ate different foods and had different symptoms. - CORRECT
ANSWERS b. No, because they ate different foods and had different symptoms
What is a foodborne-illness outbreak?
a. When two or more food handlers contaminate multiple food items.
b. When an operation serves contaminated food to two or more people.
c. When two or more people report the same illness from eating the same food.
d. When the CDC receives information on two or more people with the same illness. -
CORRECT ANSWERS c. When two or more people report the same illness from eating
the same food.
In a situation that meets all other criteria, how many people must have the same symptoms for a
foodborne illness to be considered an "outbreak"?
a. 1
b. 2
,c. 3
d. 4 - CORRECT ANSWERS b. 2
Why do pathogens pose an increasing challenge to food safety in an operation?
a. Strains of pathogens are stronger than ever before.
b. They can no longer be eliminated from food products.
c. They are being found on food items once considered safe.
d. It is now harder to prevent them from causing foodborne illness. - CORRECT
ANSWERS c. They are being found on food items once considered safe.
Why do high-risk customers pose an increasing challenge to food safety in an operation?
a. Their numbers are on the rise.
b. They require extra safeguards.
c. Their immune systems are stronger.
d. Their risk for foodborne illness is less understood. - CORRECT ANSWERS a. Their
numbers are on the rise.
Which is a challenge to food safety in an operation?
a. The growing elderly population in the U.S.
b. A lack of opportunity to receive food safety training
c. The infrequency of health inspections in an operation
d.Too much focus on personal hygiene in the operation - CORRECT ANSWERS a. The
growing elderly population in the U.S.
What is a human cost to victims of foodborne illness?
a. Negative publicity
b. Long-term disability
c. Changes to the immune system
d. Decreased resistance to pathogens - CORRECT ANSWERS b. Long-term disability
,Which are the greatest threat to food safety?
a. Toxins
b. Allergens
c. Pathogens
d. Chemicals - CORRECT ANSWERS c. Pathogens
Which of the following is a physical contaminant?
a. Bone in a filet
b. Virus on a salad
c. Spray bottle of cleaner
d. Toxin in seafood - CORRECT ANSWERS a. Bone in a filet
How are chemicals most likely to get into food?
a. When they are used incorrectly
b. When they are stored in original containers
c. When they are purchased from unsafe sources
d.When they are kept past their expiration date - CORRECT ANSWERS a. When they are
used incorrectly
The three potential hazards to food are biological, physical, and
a. toxical.
b. chemical.
c. terminal.
d.procedural - CORRECT ANSWERS b. Chemical
Which is a biological contaminant?
a. Bones in a chicken filet
, b. Seafood toxin in a red snapper
c. Metal shavings in a can of peaches
d.Tomato juice served in a pewter pitcher - CORRECT ANSWERS b. Seafood toxin in a
red snapper
The most common mistakes that can cause foodborne illness include practicing poor personal
hygiene, using contaminated equipment, failing to cook and hold food correctly, and
a. thawing food incorrectly.
b. storing food without labels.
c. receiving food in dented cans.
d. purchasing food from unsafe sources. - CORRECT ANSWERS d. purchasing food from
unsafe sources
Which is a common food-handling mistake that can cause foodborne illness?
a. Failing to supervise food deliveries
b. Failing to exclude food handlers who are ill
c. Failing to calibrate thermometers regularly
d. Failing to prevent cross-contact from allergens - CORRECT ANSWERS b. Failing to
exclude food handlers who are ill
Food was left out on a prep table to cool for several hours. This is an example of
a. cross-contamination.
b. time-temperature abuse.
c. poor personal hygiene.
d. poor cleaning and sanitizing. - CORRECT ANSWERS b. time-temperature abuse.
The same cutting board is used to prep raw meat, then lettuce. This is an example of
a. cross-contamination.
b. time-temperature abuse.
QUESTIONS AND CORRECT ANSWERS
To be considered an outbreak, a foodborne illness must
a. include at least six people.
b. involve more than one food.
c. be confirmed by laboratory analysis.
d.show different symptoms in different people. - CORRECT ANSWERS be confirmed by
laboratory analysis.
Two guests became ill after eating at a restaurant. They each ate different food items and suffered
different symptoms. Would the incident be considered a foodborne illness outbreak?
a. No, because they ate different foods.
b. No, because they ate different foods and had different symptoms.
c. Yes, because they ate different foods.
d. Yes, because they ate different foods and had different symptoms. - CORRECT
ANSWERS b. No, because they ate different foods and had different symptoms
What is a foodborne-illness outbreak?
a. When two or more food handlers contaminate multiple food items.
b. When an operation serves contaminated food to two or more people.
c. When two or more people report the same illness from eating the same food.
d. When the CDC receives information on two or more people with the same illness. -
CORRECT ANSWERS c. When two or more people report the same illness from eating
the same food.
In a situation that meets all other criteria, how many people must have the same symptoms for a
foodborne illness to be considered an "outbreak"?
a. 1
b. 2
,c. 3
d. 4 - CORRECT ANSWERS b. 2
Why do pathogens pose an increasing challenge to food safety in an operation?
a. Strains of pathogens are stronger than ever before.
b. They can no longer be eliminated from food products.
c. They are being found on food items once considered safe.
d. It is now harder to prevent them from causing foodborne illness. - CORRECT
ANSWERS c. They are being found on food items once considered safe.
Why do high-risk customers pose an increasing challenge to food safety in an operation?
a. Their numbers are on the rise.
b. They require extra safeguards.
c. Their immune systems are stronger.
d. Their risk for foodborne illness is less understood. - CORRECT ANSWERS a. Their
numbers are on the rise.
Which is a challenge to food safety in an operation?
a. The growing elderly population in the U.S.
b. A lack of opportunity to receive food safety training
c. The infrequency of health inspections in an operation
d.Too much focus on personal hygiene in the operation - CORRECT ANSWERS a. The
growing elderly population in the U.S.
What is a human cost to victims of foodborne illness?
a. Negative publicity
b. Long-term disability
c. Changes to the immune system
d. Decreased resistance to pathogens - CORRECT ANSWERS b. Long-term disability
,Which are the greatest threat to food safety?
a. Toxins
b. Allergens
c. Pathogens
d. Chemicals - CORRECT ANSWERS c. Pathogens
Which of the following is a physical contaminant?
a. Bone in a filet
b. Virus on a salad
c. Spray bottle of cleaner
d. Toxin in seafood - CORRECT ANSWERS a. Bone in a filet
How are chemicals most likely to get into food?
a. When they are used incorrectly
b. When they are stored in original containers
c. When they are purchased from unsafe sources
d.When they are kept past their expiration date - CORRECT ANSWERS a. When they are
used incorrectly
The three potential hazards to food are biological, physical, and
a. toxical.
b. chemical.
c. terminal.
d.procedural - CORRECT ANSWERS b. Chemical
Which is a biological contaminant?
a. Bones in a chicken filet
, b. Seafood toxin in a red snapper
c. Metal shavings in a can of peaches
d.Tomato juice served in a pewter pitcher - CORRECT ANSWERS b. Seafood toxin in a
red snapper
The most common mistakes that can cause foodborne illness include practicing poor personal
hygiene, using contaminated equipment, failing to cook and hold food correctly, and
a. thawing food incorrectly.
b. storing food without labels.
c. receiving food in dented cans.
d. purchasing food from unsafe sources. - CORRECT ANSWERS d. purchasing food from
unsafe sources
Which is a common food-handling mistake that can cause foodborne illness?
a. Failing to supervise food deliveries
b. Failing to exclude food handlers who are ill
c. Failing to calibrate thermometers regularly
d. Failing to prevent cross-contact from allergens - CORRECT ANSWERS b. Failing to
exclude food handlers who are ill
Food was left out on a prep table to cool for several hours. This is an example of
a. cross-contamination.
b. time-temperature abuse.
c. poor personal hygiene.
d. poor cleaning and sanitizing. - CORRECT ANSWERS b. time-temperature abuse.
The same cutting board is used to prep raw meat, then lettuce. This is an example of
a. cross-contamination.
b. time-temperature abuse.
