SERVSAFE FINAL EXAM 2023 WITH
COMPLETE ANSWERS GRADED A+
Foodborne Illness - CORRECT ANSWER A disease carried or transmitted to
people by food
Foodborne Illness Outbreak - CORRECT ANSWER When two or more people
experience the same illness after eating the same food
High Risk Populations - CORRECT ANSWER Infants, preschool age children,
pregnant women, the elderly, people taking meds, people who are ill
Temperature Control for Safety - CORRECT ANSWER TCS
41-135 - CORRECT ANSWER Danger Zone
TCS Foods - CORRECT 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 - CORRECT ANSWER 3 types of contamination
Biological contaminants - CORRECT ANSWER Bacteria, virus, parasites, fungi,
natural toxins
Chemical contaminants - CORRECT ANSWER Cleaners, sanitizers, toxic metal
from Non Food Service Grade utensils and cookware, pesticides
Physical contaminants - CORRECT ANSWER Foreign objects
Top reasons for outbreak - CORRECT 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
,SERVSAFE FINAL EXAM 2023 WITH
COMPLETE ANSWERS GRADED A+
TTC, cross contamination, poor personal hygiene - CORRECT ANSWER 3 ways
food becomes contaminated
Time- temperature abuse - CORRECT ANSWER TCS foods are left in the danger
zone for more than 4 hours
Cross contamination - CORRECT ANSWER Contaminants cross to a food that is
not going to be cooked any further
Poor personal hygiene - CORRECT ANSWER Food handlers cause foodborne
illness
Foodborne infections - CORRECT ANSWER When a person eats food containing
pathogens
Foodborne intoxications - CORRECT ANSWER Result when a person eats food
containing pathogens, which then grow in the intestines and cause illness
Bacteria - CORRECT ANSWER Found everywhere and under favorable
conditions, can grow rapidly
Food, Acidity, Temperature, Time, Oxygen, Moisture - CORRECT ANSWER
FATTOM
Viruses - CORRECT ANSWER Practicing good personal hygiene and minimizing
bare hand contact with ready to eat food can help defend against
Fish toxins - CORRECT ANSWER Scombroid and Ciguatera are
Approved supplier - CORRECT ANSWER All produce should be purchased from
an
Allergic reaction - CORRECT ANSWER Itching, tightening of throat, wheezing,
hives, swelling, diarrhea, vomiting, cramps, and loss of consciousness are all signs
of
, SERVSAFE FINAL EXAM 2023 WITH
COMPLETE ANSWERS GRADED A+
Common food allergens - CORRECT ANSWER Milk, dairy, eggs, shellfish, fish,
wheat, soy, peanuts, and tree nuts are all
100F - CORRECT ANSWER When properly washing hands, water should be
4- CORRECT ANSWER Gloves must be changed every ___ hours or when
starting a new task
Plain wedding band - CORRECT ANSWER The only jewelry allowed is a ___
Restricted - CORRECT ANSWER Employees with a sore throat with a fever
should be ___ from working with or around food
Excluded - CORRECT ANSWER Employees with active Jaundice, diarrhea or
vomiting should be ___ from working with or around food
Contact the health department - CORRECT ANSWER If employees are
diagnosed with Salmonella, Shigella, E. Coli, Hepatitis A, or Norovirus you should
Calibrated - CORRECT ANSWER Thermometers should be ____ before each
shift to ensure accuracy
Sensing area - CORRECT ANSWER A bimetallic stemmed thermometer should
be immersed in the product from the tip to the end of the
Internal - CORRECT ANSWER An infrared thermometer cannot be used to take
the ___ temperature
Penetration - CORRECT ANSWER ___ probe is used for internal temperature of
food
Immersion - CORRECT ANSWER ___ probe is used for liquids
Surface - CORRECT ANSWER ___ probe is used for surface
False - CORRECT ANSWER T or F: Glass thermometers can be used to
measure food temperatures
