ServSafe Manager Exam Questions and Answers Updated
() (Verified Answers)
5 mistakes that are common risk factors for FBI:
1. Contaminated equipment
2. Incorrect holding temperature
3. Poor personal hygiene
4. Improper cooking
...
5. Purchasing from unsafe sources.
4 main factors for risk of FBI
Time-temp abuse
Cross contamination
Poor personal hygiene
Poor cleaning & sanitizing
Raw chicken is left out at room temp on prep table. What is the risk that could
cause a FBI?
Time-temp abuse
A waiter cleans a table with a cloth he puts back in his apron. What is the risk that
could cause FBI?
Poor cleaning and sanitizing
A measure to preventing FBI is controlling ______ and ______________.
time/temperature
Most important way to prevent a FBI outbreak d/t bacteria?
Control time and temperature.
Most important way to prevent FBI d/t virus?
Good personal hygiene.
Important way to prevent FBI d/t parasites, fungi, plant toxins, mushroom toxins,
or shellfish toxins?
,Purchase from reputable sources. (TOXINS CAN'T BE DESTROYED BY COOKING
OR FREEZING)
Parasites
Biological contaminant requiring a host to live & reproduce.
Associated w/ seafood, wild game, & processed food w/ contaminated water.
Fungi
Yeast, molds, mushrooms
Ciguatera toxin
Found in fish among the tropics & reefs (eg barracuda, snapper, groupers, amberjack.
shellfish) from eating algae w/ the toxin
Histamine
Pathogens on fish produce this toxin if fish time & temp abused (tuna, bonito, mahimahi)
YOPI are people higher at risk for FBI:
Young (preschool)
Old
Pregnant
Immune-compromised (AIDs, cancer, taking immune sys weakening drugs, transplant
recipients)
Why are preschool children at risk for FBI?
Immune systems not built up strong yet.
What are TCS foods?
Temperature Control for Safety foods are meant to be kept out of Danger Zone as they
pose most risk for FBI
Danger Zone (in general)
41-135*F (so TCS foods must be stored either below or above these two temps)
At what temps to FB pathogens grow most quickly?
70-125*F
Common TCS foods...
Dairy, shell eggs, meat, poultry, fish, shellfish, baked potatoes, heat-treated plant food
(rice, beans, pasta, veg), tofu and soy protein, sprouts & their seeds, sliced melons,
tomatoes, & leafy greens, and untreated garlic-oil mix
, Challenges you'll face as a manager that put operations @ risk for a FBI outbreak:
Time (rushes work = mistakes)
Language/culture (barrier & diff in handling food)
Literacy & edu (tough to teach all staff fairly)
Pathogens
Unapproved suppliers (not practicing food safety)
High risk customers (esp growing elderly pop)
Staff turnover (training new = less time for old)
Factors promoting bacterial growth...
Food
Acidity
Temp
Time
Oxygen (SOME GROW BEST WITH OR WITHOUT)
Moisture
Big 6 bacteria/virus by the FDA
1. Shigellla
2. Salmnomella
3. Nontyphoidal Salmonella
4. E. coli
5. Hep A
6. Norovirus
3 types of contaminants (think Hughes' apple reaction)...
Biological, chemical, & physical
The 1/3 contaminant that is the greatest threat to food safety?
biological (pathogens)
Types of pathogens
Bacteria, Virus, Parasite, Fungi/mold, & toxins.
Govt agency regulating food except meat, poultry, & eggs & recommends food
safety regulations (wrote the FOOD CODE)
FDA
() (Verified Answers)
5 mistakes that are common risk factors for FBI:
1. Contaminated equipment
2. Incorrect holding temperature
3. Poor personal hygiene
4. Improper cooking
...
5. Purchasing from unsafe sources.
4 main factors for risk of FBI
Time-temp abuse
Cross contamination
Poor personal hygiene
Poor cleaning & sanitizing
Raw chicken is left out at room temp on prep table. What is the risk that could
cause a FBI?
Time-temp abuse
A waiter cleans a table with a cloth he puts back in his apron. What is the risk that
could cause FBI?
Poor cleaning and sanitizing
A measure to preventing FBI is controlling ______ and ______________.
time/temperature
Most important way to prevent a FBI outbreak d/t bacteria?
Control time and temperature.
Most important way to prevent FBI d/t virus?
Good personal hygiene.
Important way to prevent FBI d/t parasites, fungi, plant toxins, mushroom toxins,
or shellfish toxins?
,Purchase from reputable sources. (TOXINS CAN'T BE DESTROYED BY COOKING
OR FREEZING)
Parasites
Biological contaminant requiring a host to live & reproduce.
Associated w/ seafood, wild game, & processed food w/ contaminated water.
Fungi
Yeast, molds, mushrooms
Ciguatera toxin
Found in fish among the tropics & reefs (eg barracuda, snapper, groupers, amberjack.
shellfish) from eating algae w/ the toxin
Histamine
Pathogens on fish produce this toxin if fish time & temp abused (tuna, bonito, mahimahi)
YOPI are people higher at risk for FBI:
Young (preschool)
Old
Pregnant
Immune-compromised (AIDs, cancer, taking immune sys weakening drugs, transplant
recipients)
Why are preschool children at risk for FBI?
Immune systems not built up strong yet.
What are TCS foods?
Temperature Control for Safety foods are meant to be kept out of Danger Zone as they
pose most risk for FBI
Danger Zone (in general)
41-135*F (so TCS foods must be stored either below or above these two temps)
At what temps to FB pathogens grow most quickly?
70-125*F
Common TCS foods...
Dairy, shell eggs, meat, poultry, fish, shellfish, baked potatoes, heat-treated plant food
(rice, beans, pasta, veg), tofu and soy protein, sprouts & their seeds, sliced melons,
tomatoes, & leafy greens, and untreated garlic-oil mix
, Challenges you'll face as a manager that put operations @ risk for a FBI outbreak:
Time (rushes work = mistakes)
Language/culture (barrier & diff in handling food)
Literacy & edu (tough to teach all staff fairly)
Pathogens
Unapproved suppliers (not practicing food safety)
High risk customers (esp growing elderly pop)
Staff turnover (training new = less time for old)
Factors promoting bacterial growth...
Food
Acidity
Temp
Time
Oxygen (SOME GROW BEST WITH OR WITHOUT)
Moisture
Big 6 bacteria/virus by the FDA
1. Shigellla
2. Salmnomella
3. Nontyphoidal Salmonella
4. E. coli
5. Hep A
6. Norovirus
3 types of contaminants (think Hughes' apple reaction)...
Biological, chemical, & physical
The 1/3 contaminant that is the greatest threat to food safety?
biological (pathogens)
Types of pathogens
Bacteria, Virus, Parasite, Fungi/mold, & toxins.
Govt agency regulating food except meat, poultry, & eggs & recommends food
safety regulations (wrote the FOOD CODE)
FDA
