ServSafe 7th Edition Exam | 70 Questions

ServSafe 7th Edition Exam | 70 Questions
List the groups that are included in the high risk population for contracting a foodborne illness? -
ANSWER - Elderly people
- Preschool-age children
- People w/ compromised immune systems (patients in hospitals, taking certain medications,
under-going cancer treatments, organ transplant recipients)
List the 13 potentially hazardous foods as discussed in the text. - ANSWER - Milk & dairy
products
- Shell eggs
- Meat: beef, pork & lamb
- Poultry
- Fish
- Shellfish & crustaceans
- Baked potatoes
- Heat-treated plant food (cooked rice, beans & vegetables)
- Soy proteins
- Sprouts & sprout seeds
- Sliced melons, tomatoes & leafy greens
- Untreated garlic & oil mixtures
Define and give an example of a biological contaminant? - ANSWER An illness causing
microorganisms that cause food borne illness. They include: viruses, parasites, fungi, mushroom,
sea-food toxins & bacteria
What Acronym reminds us of what is needed for the growth of micro-organisms and what does
each letter stand for? - ANSWER FATTOM
(Food, acidity, temperature, time, oxygen & moisture)

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