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ServSafe Exam Review Questions and Answers Verified Solutions 2024/2025
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ServSafe Exam Review Questions and Answers Verified Solutions 2024/2025
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ServSafe Exam Review.pdf file:///C:/Users/HP/Desktop/New%20Conver/ServSafe%20Exam%20ServSafe Exam Review
1. foodborne illness
ANS an illness caused by eating contaminated food or beverage
2. foodborne-illness outbreak
ANS the occurence of 2 or more cases of a similarillness resulting fron eating a common
food
3. costs of a foodborne illness to an establishment
ANS lose customers & sales, loseprestige & reputation, lawsuits resulting in legal fees, increased
incurance premiums
4. populations at high risk for foodborne illness
ANS elderly, infants/pre-school agechildren, pregnant women, people taking certain
medications, perople who are seriously ill
5. biological, chemical, & physical
ANS 3 categories of potential hazards to food saftey(alphabetical order)
6. biological
ANS category of potential hazards to food safety (1 of the 3) that poses thegreatest threat
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7. cross-contamination; (poor) personal hygiene; time-temp. abuse
ANS 3 commonfactors that are responsible for foodborne illness (cpt)
8. time-temp. abuse
ANS any time food has been allowed to remian too long @ tempsfavorable to the growth of
foodborne microorganisms
9. cross-contamination
ANS occurs when microorganisms are transferred from onesurface or food to another
10. flow of food
ANS path food takes from purchasing to receiving all the way to serving
11. FDA Food code
ANS service based reference for retail food establishments or howto prevent foodborne illness
12. contamination
ANS prescence of harmful substances in food
13. pathogen
ANS illness-causing microorganism
14. bacteria
ANS single-celled living microorganisms that can spoil food & causefooborne illnesses
15. virus
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ANS the smallest of the microbial food contaminants
16. parasite
ANS microorganism that needs to live in a host organism to survive
17. fungi
ANS range in size, from microscopic, single-celled organisms to very large,multicellular
organisms
18. pH
ANS measure of a food's acidity or alkality
19. mold
ANS types of fungus that cause food spoilage
20. Food (Source)
ANS F in FAT TOM
21. Acidity (Level/ (Slightly acidic)
ANS A in FAT TOM
22. FAT TOM
ANS conditions favorable for bacteria to grow & reproduce
23. (Room) Temperature
ANS first T in FAT TOM
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