ServSafe Food Manager
Exam Review 100%
VERIFIED ANSWERS
2023/2024
Which of the following types of food carries the highest risk of causing a
foodborne illness?
Milk and dairy products
When two or more people display the same symptoms of illness after eating the
same food, it is considered to be a(n):
outbreak.
Language differences can create a conflict in maintaining food safety, as can
differences in an employee's:
culture.
Why does staff turnover challenge the ability to follow food safety rules?
More time has to be spent in job training, so there is less available for food safety.
Which of the following is one of the costs a foodborne illness brings to an
operation?
lawsuits and legal costs
What is one element that tends to increase for a business after a foodborne-
illness outbreak?
,insurance premiums
Which type of contaminant is responsible for the majority of foodborne illnesses?
biological
Which of the following is an example of a physical contaminant?
bandages
Almost all food-handling mistakes are related to time-temperature abuse, cross-
contamination, poor personal hygiene, or poor cleaning and sanitizing. Which of
the following mistakes is NOT related to these practices?
purchasing food from unsafe sources
When spoiled food drips onto cooked or ready-to-eat food, what is the common
result?
cross-contamination
Which statement is the most accurate about the list of high-risk TCS foods?
Virtually all types of meat and animal products are on the list.
What is the primary reason a food is on the high-risk list of TCS foods?
It is at risk for developing pathogens depending on its temperature.
Why are some populations at a higher risk for developing a foodborne illness?
They have compromised immune systems.
The best protection against foodborne illness is:
having a strong immune system.
,The manager of a foodservice operation is responsible for monitoring all of the
following:
staff hand washing practices
delivery of food after-hours.
inspection of deliveries from approved sources.
Food handlers are typically monitored by foodservice managers to ensure that
the handlers are:
ensuring that all types of TCS food are cooked to the required temperatures.
In the acronym, "Fat Tom", the "M" stands for:
moisture -- Food, Acidity, Time, Temperature, Oxygen and Moisture
The temperature danger zone refers to temperatures in which bacteria:
grows rapidly.
Which of the following elements play the largest role in TCS food safety?
time and temperature
One of the hallmark definitions of TCS food is that it is:
unusually vulnerable to the growth of various pathogens.
Bacillus cereus is a spore-forming bacteria that is found in:
dirt.
Which of the following illnesses has the ability to result in a miscarriage?
Listeriosis.
Which of the following diseases could be largely prevented by avoiding the use of
unpasteurized dairy products?
, listeriosis
Which of the following diseases is especially lethal to people with chronic
conditions such as diabetes or cirrhosis?
vibrio gastroenteritis
What word means the closest to toxin?
poison
What is one of the most common symptoms associated with the toxins from
seafood?
tingling in various parts of the body
If a customer has a cut in his mouth after eating something at your food service
operation, he most likely came into contact with what kind of contaminant?
physical
Which of the following is NOT a type of physical contaminant?
machine lubricants
Which of the following is the most accurate statement about deliberate food
contamination?
It can occur anywhere in the food supply chain.
In the A.L.E.R.T. program, what does the "R" refer to?
Report information in receiving logs, files, and other documentation. -- A=Assure,
L=Look, E=Employees, R=Reports, T=Threat
Which statement about allergy symptoms is the most accurate?
Symptoms vary from very mild to potentially life-threatening
Exam Review 100%
VERIFIED ANSWERS
2023/2024
Which of the following types of food carries the highest risk of causing a
foodborne illness?
Milk and dairy products
When two or more people display the same symptoms of illness after eating the
same food, it is considered to be a(n):
outbreak.
Language differences can create a conflict in maintaining food safety, as can
differences in an employee's:
culture.
Why does staff turnover challenge the ability to follow food safety rules?
More time has to be spent in job training, so there is less available for food safety.
Which of the following is one of the costs a foodborne illness brings to an
operation?
lawsuits and legal costs
What is one element that tends to increase for a business after a foodborne-
illness outbreak?
,insurance premiums
Which type of contaminant is responsible for the majority of foodborne illnesses?
biological
Which of the following is an example of a physical contaminant?
bandages
Almost all food-handling mistakes are related to time-temperature abuse, cross-
contamination, poor personal hygiene, or poor cleaning and sanitizing. Which of
the following mistakes is NOT related to these practices?
purchasing food from unsafe sources
When spoiled food drips onto cooked or ready-to-eat food, what is the common
result?
cross-contamination
Which statement is the most accurate about the list of high-risk TCS foods?
Virtually all types of meat and animal products are on the list.
What is the primary reason a food is on the high-risk list of TCS foods?
It is at risk for developing pathogens depending on its temperature.
Why are some populations at a higher risk for developing a foodborne illness?
They have compromised immune systems.
The best protection against foodborne illness is:
having a strong immune system.
,The manager of a foodservice operation is responsible for monitoring all of the
following:
staff hand washing practices
delivery of food after-hours.
inspection of deliveries from approved sources.
Food handlers are typically monitored by foodservice managers to ensure that
the handlers are:
ensuring that all types of TCS food are cooked to the required temperatures.
In the acronym, "Fat Tom", the "M" stands for:
moisture -- Food, Acidity, Time, Temperature, Oxygen and Moisture
The temperature danger zone refers to temperatures in which bacteria:
grows rapidly.
Which of the following elements play the largest role in TCS food safety?
time and temperature
One of the hallmark definitions of TCS food is that it is:
unusually vulnerable to the growth of various pathogens.
Bacillus cereus is a spore-forming bacteria that is found in:
dirt.
Which of the following illnesses has the ability to result in a miscarriage?
Listeriosis.
Which of the following diseases could be largely prevented by avoiding the use of
unpasteurized dairy products?
, listeriosis
Which of the following diseases is especially lethal to people with chronic
conditions such as diabetes or cirrhosis?
vibrio gastroenteritis
What word means the closest to toxin?
poison
What is one of the most common symptoms associated with the toxins from
seafood?
tingling in various parts of the body
If a customer has a cut in his mouth after eating something at your food service
operation, he most likely came into contact with what kind of contaminant?
physical
Which of the following is NOT a type of physical contaminant?
machine lubricants
Which of the following is the most accurate statement about deliberate food
contamination?
It can occur anywhere in the food supply chain.
In the A.L.E.R.T. program, what does the "R" refer to?
Report information in receiving logs, files, and other documentation. -- A=Assure,
L=Look, E=Employees, R=Reports, T=Threat
Which statement about allergy symptoms is the most accurate?
Symptoms vary from very mild to potentially life-threatening
