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SERVSAFE 7th Edition Exam Questions and Answers Verified Solutions 2024/2025
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SERVSAFE 7th Edition Exam Questions and Answers Verified Solutions 2024/2025
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7th Edition SERVSAFE Exam.pdf file:///C:/Users/HP/Desktop/New%20Conver/7th%20Edition%20SESERVSAFE 7th Edition Exam
1. Define foodborne illness.
ANS a disease transmitted to people by food
2. When is a foodborne illness considered an outbreak?
ANS when 2 or more people have the same symptoms after eating the same food
3. What food saftey challenges do operations face?
ANS time pressure, potentially unsafe supplies, high risk populations, and staff related
challenges
4. What does a foodborne illness cost?
ANS guests and operations
5. After a foodborne illness, what may an operation experience?
ANS negative publicity, decreased business, lawsuits, legal fees, increased insurance premiums,
and personnel issues
6. What are the types of contaminants that threaten food safety?
ANS biological, chemical, and physical
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,7th Edition SERVSAFE Exam.pdf file:///C:/Users/HP/Desktop/New%20Conver/7th%20Edition%20SE
7. Which type of contaminant poses the greatest danger?
ANS biological contami- nants
8. What can happen if a food handler does not follow the correct procedures?-
ANS they can threaten the safety of food
9. How can a food handler threaten the safety of food?
ANS by failing to cook the food enough, holding food at incorrect temperatures, contaminating
equipment, and practicing poor personal hygiene
10. When has food been time temperature abused?
ANS when it has stayed too long at temperatures that are good for the growth of pathogens
11. How can pathogens be spread to food?
ANS if equipment has not been cleaned and sanitized correctly between uses
12. Define cross contamination.
ANS when pathogens are transferred from one sur- face or food to another
13. What find of food do pathogens grow well in?
ANS TCS food
14. How can the growth of pathogens be prevented in food?
ANS by giving the food time and temperature control
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15. What groups of people are considered high risk?
ANS young children, the elderly, people with cancer or on chemotherapy, people with HIV/AIDS,
transplant recipients, and people on certain medications
16. What are important prevention measures to keep food safe?
ANS controlling time and temperature, preventing cross contamination, practicing good
personal hygiene, purchasing from approved, reputable suppliers, and cleaning and sanitizing
items correctly
17. What conditions do bacteria need to grow?
ANS FAT TOM- food, acidity, temper- ature, time, oxygen, and moisture
18. What temperatures are in the temperature danger zone?
ANS 41 F to 135 F
19. What can some bacteria change into?
ANS spores
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