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ServSafe Food handler FINAL EXAM 2024 Actual Questions with Verified Answers, 100% Guarantee Pass
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ServSafe Food handler FINAL EXAM 2024 Actual Questions with Verified Answers, 100% Guarantee Pass
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ServSafe food handle FINAL EXAM.pdf file:///C:/Users/HP/Desktop/SSSSSSS/ServSafe%20food%20handleSERVSAFE FOOD HANDLE FINAL EXAM
1. Why are preschool-age children at a higher risk for foodborne illnesses?
ANS -
They have not built up strong immune systems
2. Which is a TCS food?
ANS Sprouts
3. The 5 common mistakes that can lead to food borne illness are failing to cook food
adequately, holding food at incorrect temperatures, using contami-nated equipment,
practicing poor personal hygiene, and
ANS Purchasing food fromunsafe sources
4. What is an important measure for preventing foodborne illness?
ANS Controllingtime and temperature
5. Raw chicken breasts are left out at room temperature on a prep table.Whatis the main
risk that could cause a foodborne illness?
ANS time-temperature abuse
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6. A server cleans a dining table with a wiping cloth and then puts the wipingcloth in an
apron pocket. What is the risk that could cause a foodborne illness?
ANS poor cleaning and sanitizing
7. What are the most common symptoms of a foodborne illness?
ANS diarrhea,vomiting, fever, nausea, abdominal cramps, and jaundice
8. What is the most important way to prevent a foodborne illness from bacte-ria?
ANS control time & temperature
9. Enterohemoryhagic and shiga toxin-producing E. coli are commonly linkedwith what
type of food?
ANS raw ground beef
10. What is the most important way to prevent a foodborne illness from virus-es?
ANS practice good personal hygiene
11. A customer called an operation and told the manager about getting sickafter eating
there.The customer complained of vomiting and diarrhea a fewhours after eating the
raw oysters. What pathogen probably caused the ill- ness?
ANS Norovirus
12. Parasites are commonly linked with what type of food?
ANS seafood
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13. A customer had a reversal of hot and cold sensations after eating seafood.What most
likely caused the illness?
ANS toxin
14. Which pathogens are found in high numbers in an infected person's feces,are highly
infectious, and can cause severe illness?
ANS Hepatitis A, Norovirus, Salmonella Typhi, Shigella spp., and enterohemorrhagic and shiga
toxin-producing
E. coli
15. A food handler stored a sanitizer spray bottle on a shelf above the prep table that had
just been sanitized.Throughout the day, the food handler usedthe sanitizer on the prep
table, storing it in the same spot. What should the food handler have done differently?
ANS Stored the sanitizer bottle away from the prep area
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16. Eggs and peanuts are dangerous for people with which condition?
ANS Foodallergies
17. Wheezing and shortness of breath are symptoms of what?
ANS Allergic reaction
18. What should food handlers do to prevent food allergens from being trans-ferred to
food?
ANS Clean and sanitize utensils after use
19. To prevent the deliberate contamination of food, a manager should knowwho is in the
facility, monitor the security of products, keep information relatedto food security on file,
and know
ANS who to contact about suspicious activity
20. After which activity must food handlers wash their hands?
ANS cleaning tables
21. What should food handlers do after prepping food and before using therestroom?
ANS take off their aprons
22. Which piece of jewelry can be worn on a food handler's hand or arm?
ANS plainband ring
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