ServSafe Test Review

considered an outbreak when 2 or more people have the same symptoms after eating the same food

• food allergen
• food-borne illness
• virus
• parasite

pathogens
viruses
parasites
fungi

• biological contaminant
• chemical contaminant
• physical contaminant
• bacteria

1 high risk populations

• active people
• farmers
• elderly people
• healthy eaters

diarrhea,fever,jaundice,abdominal cramps, nausea, vomiting

• symptoms of heart failure
• symptoms of lung cancer
• symptoms of food-borne illness
• symptoms of blood loss

what FAT TOM conditions can a food service most likely be able to control

• time-temperature
• moisture
• acidity
• oxygen

What is the temperature danger zone?

• 40° F - 140° F

• 41° F - 135° F

• 70° F - 125° F

• 135° F - 165° F

Which item should not be served in a day care?

• Peanut butter and jelly sandwiches

• Medium-rare hamburgers

• Carrot sticks with ranch

• Canned beef stew

*What is FIFO used for?  

• Pest control
• Equipment storage
• Employee training
• Food inventory rotation

Which is the proper storage procedure for canned goods? 

• On the floor
• On a shelf at least 4 inches above the floor
• On a shelf at least 6 inches above the floor
• On a shelf above chemicals

What are three types of hazards that make food unsafe?

• Biological, environmental and chemical
• Biological, chemical and sanitary
• Chemical, physical, and environmental
• Chemical, physical and biological