ServSafe Manager 7th Edition Study Guide
(2026/2027) 100% Correct & Verified Answers
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Terms in this set (76)
Define the requirements for the - Two+ people have the same symptoms after
designation "foodborne-illness eating the same food.
outbreak" - An investigation is conducted by state & local
regulatory authorities
- The outbreak is confirmed by a laboratory
analysis
2. List the groups that are included - Elderly people
in the high risk population for - Preschool-age children
contracting a foodborne illness? - People w/ compromised immune systems
(patients in hospitals, taking certain medications,
under-going cancer treatments, organ transplant
recipients)
, 3. List the 13 potentially hazardous - Milk & dairy products
foods as discussed in the text. - Shell eggs
- Meat: beef, pork & lamb
- Poultry
- Fish
- Shellfish & crustaceans
- Baked potatoes
- Heat-treated plant food (cooked rice, beans &
vegtables)
- Soy proteins
- Sprouts & sprout seeds
- Sliced melons, tomatoes & leafy greens
- Untreated garlic & oil mixtures
4. Define and give an example of a An illness causing microorganisims that cause
biological contaminant? food borne illness. They include: viruses,
parasites, fungi, mushroom, sea-food toxins &
bacteria.
5. What Acronym reminds us of FATTOM
what is needed for the growth of (Food, acidity, temperature, time, oxygen &
micro-organisms and what does moisture)
each letter stand for?
6. Define the requirements for the A person eats food containing pathogens, which
designation "foodborne infection" then grow in the
intestines and cause illness
7. Which microorganisms are likely Vibrio vulnificus,
to be found in raw oysters?
8. What are the requirements that FATTOM
are needed for bacteria to grow
and reproduce?
(2026/2027) 100% Correct & Verified Answers
Save
Terms in this set (76)
Define the requirements for the - Two+ people have the same symptoms after
designation "foodborne-illness eating the same food.
outbreak" - An investigation is conducted by state & local
regulatory authorities
- The outbreak is confirmed by a laboratory
analysis
2. List the groups that are included - Elderly people
in the high risk population for - Preschool-age children
contracting a foodborne illness? - People w/ compromised immune systems
(patients in hospitals, taking certain medications,
under-going cancer treatments, organ transplant
recipients)
, 3. List the 13 potentially hazardous - Milk & dairy products
foods as discussed in the text. - Shell eggs
- Meat: beef, pork & lamb
- Poultry
- Fish
- Shellfish & crustaceans
- Baked potatoes
- Heat-treated plant food (cooked rice, beans &
vegtables)
- Soy proteins
- Sprouts & sprout seeds
- Sliced melons, tomatoes & leafy greens
- Untreated garlic & oil mixtures
4. Define and give an example of a An illness causing microorganisims that cause
biological contaminant? food borne illness. They include: viruses,
parasites, fungi, mushroom, sea-food toxins &
bacteria.
5. What Acronym reminds us of FATTOM
what is needed for the growth of (Food, acidity, temperature, time, oxygen &
micro-organisms and what does moisture)
each letter stand for?
6. Define the requirements for the A person eats food containing pathogens, which
designation "foodborne infection" then grow in the
intestines and cause illness
7. Which microorganisms are likely Vibrio vulnificus,
to be found in raw oysters?
8. What are the requirements that FATTOM
are needed for bacteria to grow
and reproduce?
