- | Page
SERVSAFE FINAL ACTUAL EXAM
UPDATED ACTUAL EXAM WITH CORRECT
SOLUTIONS.
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 1 / 3
- | Page
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
- Failing to cook food adequately
- Holding food at incorrect temps
- Contaminated equipment
- Poor personal hygiene
- / 3
- | Page
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
- / 3