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ServSafe Final Exam Questions and Answers: Food Safety and Handling, Exams of Food Science and Technology

Atlantic Institute of Oriental Medicine (ATOM)Food Science and Technology

A comprehensive set of questions and answers covering key concepts in food safety and handling, as outlined by the servsafe program. It covers topics such as foodborne illness, temperature control, contamination, personal hygiene, food storage, and preparation techniques. Designed to help individuals prepare for the servsafe final exam, ensuring they understand essential food safety practices.

Typology: Exams

2024/2025

Available from 02/13/2025

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Servsafe final exam questions with solution
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
3.Holding food at incorrect temps
4.Contaminated equipment
5.Poor personal hygiene
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Download ServSafe Final Exam Questions and Answers: Food Safety and Handling and more Exams Food Science and Technology in PDF only on Docsity!

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Servsafe final exam questions with solution

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

3.Holding food at incorrect temps

4.Contaminated equipment

5.Poor personal hygiene

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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

20. Viruses: Practicing good personal hygiene and minimizing bare hand contact with ready to eat food can help

defend against

21. Fish toxins: Scombroid and Ciguatera are

22. Approved supplier: All produce should be purchased from an

23. Allergic reaction: Itching, tightening of throat, wheezing, hives, swelling, diar- rhea, vomiting, cramps, and loss

of consciousness are all signs of

24. Common food allergens: Milk, dairy, eggs, shellfish, fish, wheat, soy, peanuts, and tree nuts are all

25. 100F: When properly washing hands, water should be

26. 4: Gloves must be changed every hours or when starting a new task

27. Plain wedding band: The only jewelry allowed is a

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45. 70F: Cool food to before placing in refrigerator

46. Dry storage: areas should be kept at 50-70F with a relative humidity of 50-60%

47. 6: Food in dry storage should at least be inches off the ground

48. 41F or lower: Fresh meat, poultry, fish and dairy products should be stored at

49. 90 days: The shell stock identification tags must be kept for from the date the

last one was sold or served

50. washed, mold: should not be washed before storage because it increases chances of

51. 7: UHT items should be stored in the fridge at 41F or lower for a max of days

52. Thaw: frozen food in the refrigerator, under cool running water, in a microwave oven, or as

part as cooking process

53. Room temperature: Never thaw food at

54. 165F: Temp for chicken, stuffed meats, stuffed pasta, leftovers, food cooked in the microwave

55. 155F: Temp for ground meat, injected meat, eggs to be held

56. 145F: Temp for steak, chops, fish, roasts, eggs short order

57. 135F: Temp for vegetables, fruit, pasta, beans

58. 165: Leftover TCS foods must be reheated to an internal temp of within two

hours

59. 4: Check the internal temp of food being held at least every hours

60. 135 or higher: Hot holding should be held at

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61. 41 or lower: Cold holding should be held at

62. 4 hours: Hot food can be held for a max of

63. 6 hours: Cold food can be held at a max of

64. Unsafe sources, cooked improperly, improper temperatures, contaminated equipment, poor personal hygiene:

5 most common causes of foodborne illness

65. Hazard Analysis Critical Control Point (HACCP): Focuses on identifying spe- cific points where it is essential

to prevent, eliminate, or reduce biological, chemical, or physical hazards to a safe level

66. Coving: Curved, sealed edge placed between the floor and the wall to make cleaning easier

67. Restrooms: must have hot/cold water, soap, a means to dry hands, waste container, signage saying

employees must wash hands

68. True: True or False: Vacuum beakers and air gaps can be used to control backflow

69. Food prep area: 50 foot candles are used for

70. 20: foot candles are used for handwashing, buffet, restrooms, wait stations, and display areas

71. 10: foot candles are used inside walk-in refrigerators, dry storage areas, and dining rooms

72. Cleaning: The process of removing food and other types of soil from a surface

73. Sanitizing: The process of reducing the number of harmful microorganisms from a clean surface to safe levels

74. Wash, Rinse, Sanitize, Air-Dry: Food- contact surfaces 3 step process

75. Water temp, pressure, conveyor speed, and chemical concentration: Infor- mation should be posted on the

dishwashing machine regarding

76. MSDS: Keep for each chemical in a location to all employees on the job

7 / probably caused the illness?

94. Seafood: Parasites are commonly linked with what type of food?

95. Toxin: A customer had a reversal of hot and cold sensations after eating seafood. What probably caused

the illness?

96. Food allergies: Eggs and peanuts are dangerous for people with

97. Allergic reaction: Wheezing and shortness of breath are symptoms of

98. Frozen: Fish must be correctly before you receive it

99. Reconditioning: Cleaning the surface of some tomato sauce cans so they can be accepted is an example of

100. 7 days: How long can ready to eat TCS food that was prepped in house be stored if it was held at 41F or

lower?

101. In front: When storing food using the FIFO method, where should the food with the earliest use by dates be

stored?

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102. Cross contamination: What is the problem with storing raw ground beef above prepped salads?

103. Lettuce, Salmon, pork, chicken: Fresh pork roast, fresh salmon, lettuce, and chicken breasts should be

stored in what order

104. Cook it: What must food handlers do immediately after thawing food in the microwave?

105. Cross contamination: What can occur if prep tables are not sanitized between uses?

106. Time temp abuse: A food handler pulled a hotel pan of tuna salad from the cooler and used it to prepare

six tuna salad sandwiches. What is the problem with this situation?

107. 165F: What is the minimum internal cooking temperature for eggs, meat, poultry, and seafood

cooked in a microwave?

108. 155F: What is the minimum internal cooking temperature for eggs that will be hot held for service?

109. ice water: A food handler can cool a stockpot of clam chowder by placing it in

110. Top: Which part of the plate should food handlers avoid touching when serving customers?

111. 41F: At what maximum internal temperature should cold TCS food be held?

112. Nuts in the shell: Which food items can be displayed in a self-service area without the use of packaging,

sneeze guards, or a display case to protect them from contamination?

113. 14 inches: What is the max distance that sneeze guards can be located from the self-service counter to

protect food from contamination?

114. Monitoring: The temperature of a roast is checked to see if it has reached its critical limit of 145F for 4

minutes. This is an example of which HAACP principle?

115. Corrective action: The temp of a pot of beef stew is checked during holding. The stew hasn't met the

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128. Handles: should be up when cleaning and sanitizing flatware and utensils

129. Manager: Who is responsible for keeping food safe in an operation?

130. Guided discussion: In which training method does a trainer ask a series of questions to draw on the

knowledge and experience of the learners?