ServSafe Food Safety Manager Exam:
7th Edition Complete
foodborne illness (fbi) Ans- a disease transmitted to people by food
foodborne illness outbreak Ans- when 2 or more people have the same symptoms after eating the
same food
TCS food Ans- food that needs time and temperature control for safety
ready to eat food Ans- food that can be eaten without further preparation, washing or cooking
EX deli-meats, washed fruits and veggies, bakery items, and sugar, spices, and seasonings
3 major contaminants Ans- biological, chemical, and physical
5 most common food handling mistakes Ans- purchasing food from unsafe sources, failing to
cook food correctly, holding food at incorrect temperatures, using contaminated equipment,
practicing poor personal hygiene
,Practices related to foodborne illness Ans- Time Temperature Abuse, Cross Contamination, poor
personal hygiene, and poor cleaning and sanitizing
time-temperature abuse Ans- when food stays too long at temperatures that are good for the
growth of pathogens
cross-contamination Ans- when pathogens are transferred from one surface or food to another
TCS Foods list Ans- *milk and dairy
* Meat- beef, pork, and lamb
* Shell eggs
*poultry- chicken, turkey, duck
*fish
*shellfish and crustaceans
*baked potato
* heat treated plant food - cooked rice, beans, and vegetables
*tofu and soy products
*sprouts and sprout seeds
*sliced melons, cut tomatoes, cut leafy greens
, *untreated garlic and oil mixtures
Populations at high risk for foodborne illnesses Ans- elderly people, pre-school aged children,
and people with compromised immune systems
State and local health departments Ans- writes the code that regulates retail and foodservice
operations
Center for Disease Control (CDC) and Public Health Service (PHS) Ans- Conduct research into
the cause of foodborne-illness outbreaks. Also, inspects retail and foodservice operations
United States Department of Agriculture (USDA) Ans- Inspects meat, poultry, and eggs
Food and Drug Administration (FDA) Ans- Writes the Food Code
Prevention measures for keeping food safe Ans- *controlling time and temperature
*preventing cross contamination
*practicing good personal hygiene
*purchasing from approved reputable suppliers
7th Edition Complete
foodborne illness (fbi) Ans- a disease transmitted to people by food
foodborne illness outbreak Ans- when 2 or more people have the same symptoms after eating the
same food
TCS food Ans- food that needs time and temperature control for safety
ready to eat food Ans- food that can be eaten without further preparation, washing or cooking
EX deli-meats, washed fruits and veggies, bakery items, and sugar, spices, and seasonings
3 major contaminants Ans- biological, chemical, and physical
5 most common food handling mistakes Ans- purchasing food from unsafe sources, failing to
cook food correctly, holding food at incorrect temperatures, using contaminated equipment,
practicing poor personal hygiene
,Practices related to foodborne illness Ans- Time Temperature Abuse, Cross Contamination, poor
personal hygiene, and poor cleaning and sanitizing
time-temperature abuse Ans- when food stays too long at temperatures that are good for the
growth of pathogens
cross-contamination Ans- when pathogens are transferred from one surface or food to another
TCS Foods list Ans- *milk and dairy
* Meat- beef, pork, and lamb
* Shell eggs
*poultry- chicken, turkey, duck
*fish
*shellfish and crustaceans
*baked potato
* heat treated plant food - cooked rice, beans, and vegetables
*tofu and soy products
*sprouts and sprout seeds
*sliced melons, cut tomatoes, cut leafy greens
, *untreated garlic and oil mixtures
Populations at high risk for foodborne illnesses Ans- elderly people, pre-school aged children,
and people with compromised immune systems
State and local health departments Ans- writes the code that regulates retail and foodservice
operations
Center for Disease Control (CDC) and Public Health Service (PHS) Ans- Conduct research into
the cause of foodborne-illness outbreaks. Also, inspects retail and foodservice operations
United States Department of Agriculture (USDA) Ans- Inspects meat, poultry, and eggs
Food and Drug Administration (FDA) Ans- Writes the Food Code
Prevention measures for keeping food safe Ans- *controlling time and temperature
*preventing cross contamination
*practicing good personal hygiene
*purchasing from approved reputable suppliers
