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Servsafe Exam Questions and Answers Verified Solutions 2024/2025
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Servsafe Exam Questions and Answers Verified Solutions 2024/2025
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Servsafe Exam.pdf file:///C:/Users/HP/Desktop/New%20Conver/Servsafe%20ExamSERVSAFE Exam Questions & Verified Answers
1. 1.1 What is a foodborne-illness outbreak?
A. When two or more food handlers contaminate multiple food items
B. When an operation serves contaminated food to two or more people
C. When two or more people report the same illness from eating the same food
D. When the CDC receives information on two or more people with the same illness
ANS C. When two or more people report the same illness from eating the same food
2. 1.2 Which is a ready to eat food?
A. Uncooked rice
B. Raw deboned chicken
C. Sea salt
D. Unwashed green beans
ANS C. Sea salt
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3. 1.3 Why are preschool-age children at a higher risk for foodborne illness?
A. They have not built up strong immune systems
B. They are more likely to spend time in a hospital
C. They are more likely to suffer allergic reactions
D. Their appetites have increased since birth
ANS A. They have not built up strong immune systems
4. 1.4 Which is a TCS food?
A. Bread
B. Flour
C. Sprouts
D. Strawberries
ANS C. Sprouts
5. The 5 common risk factors that can lead to foodborne illness are failing to cook food
adequately, holding food at incorrect temperatures, using contam- inated equipment,
practicing poor personal hygiene, and
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A. reheating leftover food
B. serving ready-to-eat food
C. using single-use, disposable gloves
D. purchasing food from unsafe sources
ANS D.purchasing food from unsafe sources
6. 1.6 Raw chicken breasts are left out at room temp on a prep table. What is the main
risk that could cause a foodborne illness?
A. Cross-contamination
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B. Poor personal hygiene
C. Time-termperature abuse
D. Poor cleaning and sanitizing
ANS C. Time-temperature abuse
7. 1.7 What is TCS food?
A. Food requiring thermometer checks for security
B. Food requiring trustworthy conditions for service
C. Food requiring training commitments for standards
D. Food requiring time and temperature control for safety
ANS D. Food requiring time and temperature control for safety
8. 1.8 A food handler left a pan of roasted turkey breasts to cool at room temperature
overnight. In addition to throwing away the turkey, what is an appropriate corrective
action?
A. Complete an incident report
B. Order additional turkey breasts
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