Servsafe Final Exam Questions With
Verified Answers
Foodborne Illness - answer✔✔A disease carried or transmitted to people by food
Foodborne Illness Outbreak - answer✔✔When two or more people experience the same illness
after eating the same food
High Risk Populations - answer✔✔Infants, preschool age children, pregnant women, the elderly,
people taking meds, people who are ill
Temperature Control for Safety - answer✔✔TCS
41-135 - answer✔✔Danger Zone
TCS Foods - answer✔✔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 - answer✔✔3 types of contamination
Biological contaminants - answer✔✔Bacteria, virus, parasites, fungi, natural toxins
Chemical contaminants - answer✔✔Cleaners, sanitizers, toxic metal from Non Food Service
Grade utensils and cookware, pesticides
Physical contaminants - answer✔✔Foreign objects
Top reasons for outbreak - answer✔✔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 - answer✔✔3 ways food becomes
contaminated
Time- temperature abuse - answer✔✔TCS foods are left in the danger zone for more than 4
hours
EXAM STUDY MATERIALS July 23, 2024 4:26 PM
, Cross contamination - answer✔✔Contaminants cross to a food that is not going to be cooked any
further
Poor personal hygiene - answer✔✔Food handlers cause foodborne illness
Foodborne infections - answer✔✔When a person eats food containing pathogens
Foodborne intoxications - answer✔✔Result when a person eats food containing pathogens,
which then grow in the intestines and cause illness
Bacteria - answer✔✔Found everywhere and under favorable conditions, can grow rapidly
Food, Acidity, Temperature, Time, Oxygen, Moisture - answer✔✔FATTOM
Viruses - answer✔✔Practicing good personal hygiene and minimizing bare hand contact with
ready to eat food can help defend against
Fish toxins - answer✔✔Scombroid and Ciguatera are
Approved supplier - answer✔✔All produce should be purchased from an
Allergic reaction - answer✔✔Itching, tightening of throat, wheezing, hives, swelling, diarrhea,
vomiting, cramps, and loss of consciousness are all signs of
Common food allergens - answer✔✔Milk, dairy, eggs, shellfish, fish, wheat, soy, peanuts, and
tree nuts are all
100F - answer✔✔When properly washing hands, water should be
4 - answer✔✔Gloves must be changed every ___ hours or when starting a new task
Plain wedding band - answer✔✔The only jewelry allowed is a ___
Restricted - answer✔✔Employees with a sore throat with a fever should be ___ from working
with or around food
Excluded - answer✔✔Employees with active Jaundice, diarrhea or vomiting should be ___ from
working with or around food
Contact the health department - answer✔✔If employees are diagnosed with Salmonella,
Shigella, E. Coli, Hepatitis A, or Norovirus you should
Calibrated - answer✔✔Thermometers should be ____ before each shift to ensure accuracy
Sensing area - answer✔✔A bimetallic stemmed thermometer should be immersed in the product
from the tip to the end of the
Internal - answer✔✔An infrared thermometer cannot be used to take the ___ temperature
EXAM STUDY MATERIALS July 23, 2024 4:26 PM
