SERVSAFE MANAGER CERTIFICATION EXAM
QUESTIONS WITH ANSWERS
groups of people most vulnerable to foodborne diseases - ✔senior citizens, pregnant
women, preschool age children, people who suffer from weakened immune systems
4 types of contamination - ✔biological, chemical, physical, cross contamination
types of chemical contamination - ✔cleaners, sanitizers, polishes
types of biological contamination - ✔harmful bacteria, viruses, fungi, parasites
types of physical contamination - ✔metal shavings, staples, bandages, glass, dirt,
natural objects such as bones
danger zone - ✔41º-135º bacteria will multiply in great numbers
max time food can be in danger zone - ✔four hours
conditions for bacteria growth (FAT TOM) - ✔Food (TCS foods especially, Acidity (little
to no acidity), Temperature (grows most rapidly between 41 and 135) growth limited
when held above or below, Time (more time in danger zone, greater change of growing
to unsafe levels), Oxygen (some need, some don't), Moisture (food with high levels of
moisture, aw=water activity; the amount of moisture available in food for bacterial
growth, scales from 0.0-1.0, water has 1.0)
TCS food - ✔milk and dairy products, meat (beef, pork, lamb), fish, baked potatoes,
tofu or other soy protein, synthetic ingredients (textured soy protein in meat
alternatives), sliced melons, cut tomatoes, cut leafy greens, shell eggs (except when
treated to eliminate salmonella), poultry, shellfish and crustaceans, heat treated plant
food (beans, rice, vegetables), sprouts and sprout seeds, untreated garlic and oil
mixtures
bacteria produced toxins - ✔toxins that are produced by bacteria cannot be killed by
heat or cold
spores - ✔created by bacteria, won't reproduce unless conditions are right, have a thick
shell
costs of foodborne illness to an operation - ✔loss of customers and sales, loss of
reputation, negative media exposure, lowered staff morale, lawsuits and legal fees, staff
missing work, increased insurance premiums, staff retraining
5 risk factors for foodborne illness - ✔1) purchasing food from unsafe sources 2) failing
to cook food correctly 3) holding food at incorrect temperatures 4) using contaminated
equipment 5) practicing poor personal hygiene
, SERVSAFE MANAGER CERTIFICATION EXAM
QUESTIONS WITH ANSWERS
how food becomes unsafe (four reason) - ✔1) time/temperature abuse 2) cross
contamination 3) poor personal hygiene 4) poor cleaning and sanitizing
time/temperature abuse - ✔when food has stayed too long at temperatures good for
pathogen growth; food has not been held or stored at correct temperature, it is not
cooked or reheated enough to kill pathogens, it is not cooled correctly
cross contamination - ✔when pathogens are transferred from one surface or food to
another; contaminated ingredients are added to food that receives no further cooking,
ready-to-eat food touches contaminated surfaces, a food handler touches contaminated
food and then touches ready to eat food, contaminated cleaning cloths touch food-
contact surfaces
poor personal hygiene can cause a foodborne illness when food handlers... - ✔fail to
wash their hands correctly after using the restroom, cough or sneeze on food, touch or
scratch wounds and then touch food, work while sick
poor cleaning and sanitizing - ✔equipment and utensils are not washed, rinsed, and
sanitized between uses, food-contact surfaces are wiped clean instead of being
washed, rinsed, and sanitized, wiping cloths are not stored in a sanitizer solution
between uses, sanitizers solution was not prepared correctly
ready-to-eat food is... - ✔food that can be eaten without further preparation, washing, or
cooking
ready to eat food includes - ✔cooked food, washed fruits and vegetables, deli meat,
baker items, sugar, spices, and seasonings
to keep food safe, focus on - ✔controlling time and temperature, preventing cross
contamination, practicing good personal hygiene, purchasing from approved, reputable
suppliers, cleaning and sanitizing
government agencies - ✔FDA, USDA, CDC, PHS, State and local regulatory authorities
FDA - ✔writes Food Code and regulates food transport across state lines, cannot
require food code, provides technical training and support for industry/regulatory
agencies
USDA - ✔regulates and inspects meat, poultry, eggs, and food that crosses state
borders/involves more than one state
CDC and PHS - ✔assist FDA/USDA/State and local authorities, conducts research into
causes of foodborne illnesses, assists in investigating outbreaks
QUESTIONS WITH ANSWERS
groups of people most vulnerable to foodborne diseases - ✔senior citizens, pregnant
women, preschool age children, people who suffer from weakened immune systems
4 types of contamination - ✔biological, chemical, physical, cross contamination
types of chemical contamination - ✔cleaners, sanitizers, polishes
types of biological contamination - ✔harmful bacteria, viruses, fungi, parasites
types of physical contamination - ✔metal shavings, staples, bandages, glass, dirt,
natural objects such as bones
danger zone - ✔41º-135º bacteria will multiply in great numbers
max time food can be in danger zone - ✔four hours
conditions for bacteria growth (FAT TOM) - ✔Food (TCS foods especially, Acidity (little
to no acidity), Temperature (grows most rapidly between 41 and 135) growth limited
when held above or below, Time (more time in danger zone, greater change of growing
to unsafe levels), Oxygen (some need, some don't), Moisture (food with high levels of
moisture, aw=water activity; the amount of moisture available in food for bacterial
growth, scales from 0.0-1.0, water has 1.0)
TCS food - ✔milk and dairy products, meat (beef, pork, lamb), fish, baked potatoes,
tofu or other soy protein, synthetic ingredients (textured soy protein in meat
alternatives), sliced melons, cut tomatoes, cut leafy greens, shell eggs (except when
treated to eliminate salmonella), poultry, shellfish and crustaceans, heat treated plant
food (beans, rice, vegetables), sprouts and sprout seeds, untreated garlic and oil
mixtures
bacteria produced toxins - ✔toxins that are produced by bacteria cannot be killed by
heat or cold
spores - ✔created by bacteria, won't reproduce unless conditions are right, have a thick
shell
costs of foodborne illness to an operation - ✔loss of customers and sales, loss of
reputation, negative media exposure, lowered staff morale, lawsuits and legal fees, staff
missing work, increased insurance premiums, staff retraining
5 risk factors for foodborne illness - ✔1) purchasing food from unsafe sources 2) failing
to cook food correctly 3) holding food at incorrect temperatures 4) using contaminated
equipment 5) practicing poor personal hygiene
, SERVSAFE MANAGER CERTIFICATION EXAM
QUESTIONS WITH ANSWERS
how food becomes unsafe (four reason) - ✔1) time/temperature abuse 2) cross
contamination 3) poor personal hygiene 4) poor cleaning and sanitizing
time/temperature abuse - ✔when food has stayed too long at temperatures good for
pathogen growth; food has not been held or stored at correct temperature, it is not
cooked or reheated enough to kill pathogens, it is not cooled correctly
cross contamination - ✔when pathogens are transferred from one surface or food to
another; contaminated ingredients are added to food that receives no further cooking,
ready-to-eat food touches contaminated surfaces, a food handler touches contaminated
food and then touches ready to eat food, contaminated cleaning cloths touch food-
contact surfaces
poor personal hygiene can cause a foodborne illness when food handlers... - ✔fail to
wash their hands correctly after using the restroom, cough or sneeze on food, touch or
scratch wounds and then touch food, work while sick
poor cleaning and sanitizing - ✔equipment and utensils are not washed, rinsed, and
sanitized between uses, food-contact surfaces are wiped clean instead of being
washed, rinsed, and sanitized, wiping cloths are not stored in a sanitizer solution
between uses, sanitizers solution was not prepared correctly
ready-to-eat food is... - ✔food that can be eaten without further preparation, washing, or
cooking
ready to eat food includes - ✔cooked food, washed fruits and vegetables, deli meat,
baker items, sugar, spices, and seasonings
to keep food safe, focus on - ✔controlling time and temperature, preventing cross
contamination, practicing good personal hygiene, purchasing from approved, reputable
suppliers, cleaning and sanitizing
government agencies - ✔FDA, USDA, CDC, PHS, State and local regulatory authorities
FDA - ✔writes Food Code and regulates food transport across state lines, cannot
require food code, provides technical training and support for industry/regulatory
agencies
USDA - ✔regulates and inspects meat, poultry, eggs, and food that crosses state
borders/involves more than one state
CDC and PHS - ✔assist FDA/USDA/State and local authorities, conducts research into
causes of foodborne illnesses, assists in investigating outbreaks
