ServSafe Certification Foodborne Illness Prevention 3

Question 1

Which practice BEST prevents the spread of Norovirus in a foodservice operation?

Accepted Answer

Excluding sick food handlers and enforcing handwashing

Answer

Norovirus spreads primarily through infected food handlers; excluding ill employees and rigorous handwashing are the most effective controls.

Question 2

What does the term 'TCS food' stand for in ServSafe?

Accepted Answer

Time/Temperature Control for Safety

Answer

TCS stands for Time/Temperature Control for Safety — foods that require strict temperature management to prevent pathogen growth.

Question 3

Which of the following is NOT considered a TCS food?

Accepted Answer

Dry crackers

Answer

Dry crackers have low water activity and do not support pathogen growth, so they are not TCS foods.

Question 4

A cook prepares a pot of soup and leaves it on the stove at 120°F for three hours. What is the primary concern?

Accepted Answer

Pathogens may grow to dangerous levels in the temperature danger zone

Answer

120°F falls within the temperature danger zone (41°F–135°F), allowing rapid bacterial growth over three hours.

Question 5

Which method is NOT an approved way to thaw frozen TCS food safely?

Accepted Answer

On the counter at room temperature

Answer

Thawing food at room temperature allows the outer layers to enter the danger zone while the center is still frozen, promoting bacterial growth.

ServSafe Practice Test