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Exam (elaborations)

Servsafe final exam Questions and Answers | Latest Update

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Foodborne Illness A disease carried or transmitted to people by food Foodborne Illness Outbreak When two or more people experience the same illness after eating the same food High Risk Populations Infants, preschool age children, pregnant women, the elderly, people taking meds, people w...

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  • September 27, 2024
  • 24
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers
  • ServSafe
  • ServSafe
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2024/ 2025 | © copyright | This work may not be copied for profit gain Excel!

Servsafe final exam Questions and
Answers | Latest Update
Foodborne Illness


✓ A disease carried or transmitted to people by food




Foodborne Illness Outbreak


✓ When two or more people experience the same illness after eating the

same food




High Risk Populations


✓ Infants, preschool age children, pregnant women, the elderly, people

taking meds, people who are ill




Temperature Control for Safety


✓ TCS




41-135


✓ Danger Zone




1 | P a g e | G r a d e A + | 2 0 0 2 5

,2024/ 2025 | © copyright | This work may not be copied for profit gain Excel!
TCS Foods


✓ Milk, eggs, shellfish, fish, meats, meat a lternatives, untreated garlic and

oil mixtures, baked potatoes, raw sprouts, cooked rice, cut tomatoes,

and cut melos




Biological, physical, chemical


✓ 3 types of contamination




Biological contaminants


✓ Bacteria, virus, parasites, fungi, natural t oxins




Chemical contaminants


✓ Cleaners, sanitizers, toxic metal from Non Food Service Grade utensils

and cookware, pesticides




Physical contaminants


✓ Foreign objects




Top reasons for outbreak



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, 2024/ 2025 | © copyright | This work may not be copied for profit gain Excel!
✓ 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




TTC, cross contamination, poor personal hygiene


✓ 3 ways food becomes contaminated




Time- temperature abuse


✓ TCS foods are left in the danger zone for more than 4 hours




Cross contamination


✓ Contaminants cross to a food that is not going to be cooked any further




Poor personal hygiene


✓ Food handlers cause foodborne illness




1 | P a g e | G r a d e A + | 2 0 0 2 5

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