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ServSafe Exam 7th Edition Questions and Answers (2022/2023) (Verified Answers)
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ServSafe Exam 7th Edition Questions and Answers (2022/2023) (Verified Answers)
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ServSafe Exam 7th Edition Questions and Answers2022/2023
1. Define foodborne illness.: Answer- a disease transmitted to people by
food
2. When is a foodborne illness considered an outbreak?: Answer- when
2 or more people have the same symptoms after eating the same
food
3. What food saftey challenges do operations face?: Answer- time
pressure, potentially unsafe supplies, high risk populations, and staff
related challenges
4. What does a foodborne illness cost?: Answer- guests and operations
5. After a foodborne illness, what may an operation experience?: Answer-
negative publicity, decreased business, lawsuits, legal fees, increased
insurance premiums, and personnel issues
6. What are the types of contaminants that threaten food safety?: Answer-
biological, chemical, and physical
7. Which type of contaminant poses the greatest danger?: Answer-
biological contam- inants
8. What can happen if a food handler does not follow the correct
,proce- dures?: Answer- they can threaten the safety of food
9. How can a food handler threaten the safety of food?: Answer- by failing
to cook the food enough, holding food at incorrect temperatures,
contaminating equipment, and practicing poor personal hygiene
10.When has food been time temperature abused?: when it has stayed
too long at temperatures that are good for the growth of pathogens
11.How can pathogens be spread to food?: if equipment has not been
cleaned and sanitized correctly between uses
12.Define cross contamination.: when pathogens are transferred from
one sur- face or food to another
13.What find of food do pathogens grow well in?: TCS food
14.How can the growth of pathogens be prevented in food?: by giving the
food time and temperature control
15.What groups of people are considered high risk?: young children, the
elderly, people with cancer or on chemotherapy, people with HIV/AIDS,
transplant recipients, and people on certain medications
16.What are important prevention measures to keep food safe?:
controlling time and temperature, preventing cross contamination,
practicing good personal hygiene, purchasing from approved,
reputable suppliers, and cleaning and sanitiz- ing items correctly
, 17.What conditions do bacteria need to grow?: FAT TOM- food, acidity,
tem- perature, time, oxygen, and moisture
18.What temperatures are in the temperature danger zone?: 41 F to 135 F
19.What can some bacteria change into?: spores
20.Why do some bacteria change into spores?: to preserve themselves
when lacking nutrients
21.What can bacteria produce in food?: toxins that can make people sick
22.What is the leading cause of foodborne illnesses?: viruses
23.What cannot grow in food?: viruses
24.What can viruses survive?: refrigeration and freezing temperatures
25.What can help prevent the spread of viruses?: good personal hygiene
26.What do parasites need to survive?: to be in another animal
27.What can parasites contaminate?: food and water
28.What kind of water is often contaminated by parasites?: water used
to irrigate produce
29.How can foodborne illnesses caused by parasites be prevented?:
by purchasing products from approved, reputable suppliers
30.What are example of fungi?: mold and yeast
31.What does fungi do?: spoil food
32.What can some molds produce?: harmful toxins
33.What should be done with food that has mold?: it should be
discarded unless the mold is a natural part of the product
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