Servsafe Final Exam Questions Answers

Servsafe Final Exam Questions & Answers

2022/2023

1.Foodborne Illness: A disease carried or transmitted to people by food

2.Foodborne Illness Outbreak: When two or more people experience the

same illness after eating the same food

3.High Risk Populations: Infants, preschool age children, pregnant

women, the elderly, people taking meds, people who are ill

4.Temperature Control for Safety: TCS

5.41-135: Danger Zone

6.TCS Foods: Milk, eggs, shellfish, fish, meats, meat alternatives,

untreated garlic and oil mixtures, baked potatoes, raw sprouts, cooked rice, cut tomatoes, and cut melos

7.Biological, physical, chemical: 3 types of contamination

8.Biological contaminants: Bacteria, virus, parasites, fungi, natural

toxins

9.Chemical contaminants: Cleaners, sanitizers, toxic metal from Non

Food Ser- vice Grade utensils and cookware, pesticides

10.Physical contaminants: Foreign objects

11.Top reasons for outbreak: 1. Purchasing food from unsafe sources

2.Failing to cook food adequately 1 / 2

3.Holding food at incorrect temps 4.Contaminated equipment 5.Poor personal hygiene

12.TTC, cross contamination, poor personal hygiene: 3 ways food

becomes contaminated

13.Time- temperature abuse: TCS foods are left in the danger zone for

more than 4 hours

14.Cross contamination: Contaminants cross to a food that is not

going to be cooked any further

15.Poor personal hygiene: Food handlers cause foodborne illness

16.Foodborne infections: When a person eats food containing pathogens

17.Foodborne intoxications: Result when a person eats food

containing pathogens, which then grow in the intestines and cause illness

18.Bacteria: Found everywhere and under favorable conditions, can

grow rapidly 19.Food, Acidity, Temperature, Time, Oxygen, Moisture: FATTOM

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