SERVSAFE FOOD SAFETY MANAGER
EXAM: 7TH EDITION QUESTIONS AND
ANSWERS WITH VERIFIED SOLUTIONS
2024
foodborne illness (fbi) - ANSWER a disease transmitted to people by food
foodborne illness outbreak - ANSWER when 2 or more people have the same symptoms after eating the
same food
TCS food - ANSWER food that needs time and temperature control for safety
ready to eat food - ANSWER 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 - ANSWER biological, chemical, and physical
5 most common food handling mistakes - ANSWER 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 - ANSWER Time Temperature Abuse, Cross Contamination, poor
personal hygiene, and poor cleaning and sanitizing
time-temperature abuse - ANSWER when food stays too long at temperatures that are good for the
growth of pathogens
cross-contamination - ANSWER when pathogens are transferred from one surface or food to another
TCS Foods list - ANSWER *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 - ANSWER elderly people, pre-school aged children, and
people with compromised immune systems
State and local health departments - ANSWER writes the code that regulates retail and foodservice
operations
Center for Disease Control (CDC) and Public Health Service (PHS) - ANSWER Conduct research into the
cause of foodborne-illness outbreaks. Also, inspects retail and foodservice operations
United States Department of Agriculture (USDA) - ANSWER Inspects meat, poultry, and eggs
Food and Drug Administration (FDA) - ANSWER Writes the Food Code
Prevention measures for keeping food safe - ANSWER *controlling time and temperature
*preventing cross contamination
*practicing good personal hygiene
*purchasing from approved reputable suppliers
*cleaning and sanitizing items correctly
EXAM: 7TH EDITION QUESTIONS AND
ANSWERS WITH VERIFIED SOLUTIONS
2024
foodborne illness (fbi) - ANSWER a disease transmitted to people by food
foodborne illness outbreak - ANSWER when 2 or more people have the same symptoms after eating the
same food
TCS food - ANSWER food that needs time and temperature control for safety
ready to eat food - ANSWER 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 - ANSWER biological, chemical, and physical
5 most common food handling mistakes - ANSWER 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 - ANSWER Time Temperature Abuse, Cross Contamination, poor
personal hygiene, and poor cleaning and sanitizing
time-temperature abuse - ANSWER when food stays too long at temperatures that are good for the
growth of pathogens
cross-contamination - ANSWER when pathogens are transferred from one surface or food to another
TCS Foods list - ANSWER *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 - ANSWER elderly people, pre-school aged children, and
people with compromised immune systems
State and local health departments - ANSWER writes the code that regulates retail and foodservice
operations
Center for Disease Control (CDC) and Public Health Service (PHS) - ANSWER Conduct research into the
cause of foodborne-illness outbreaks. Also, inspects retail and foodservice operations
United States Department of Agriculture (USDA) - ANSWER Inspects meat, poultry, and eggs
Food and Drug Administration (FDA) - ANSWER Writes the Food Code
Prevention measures for keeping food safe - ANSWER *controlling time and temperature
*preventing cross contamination
*practicing good personal hygiene
*purchasing from approved reputable suppliers
*cleaning and sanitizing items correctly
