SERVSAFE FOOD MANAGER Exam (5 DIFFERENT
VERSIONS LATEST) EACH VERSION 75 QUESTIONS AND
CORRECT ANSWERS
Can toxins be killed by Conventional Cooking methods (heating/Cooling)? -
CORRECT ANSWER NO
BiologiCal Contamination (Can it be seen/what are the types)? - CORRECT
ANSWER Cannot be seen by naked eye
4 types:
Fungi
Parasites
Viruses
BaCteria
How long does it take for baCteria to double? - CORRECT ANSWER Twenty
minutes
Toxin - CORRECT ANSWER the waste/byproduCt of baCteria
Viruses vs baCteria - CORRECT ANSWER viruses need a HOST (Cannot multiply
on their own)
Can parasites be killed by heat/Cool? - CORRECT ANSWER Yes
,Fungi - CORRECT ANSWER molds/mold spores
Ciguatera - CORRECT ANSWER Ciguatera: seafood poisoning (Cause is what the
fish eats: algae Containing Cigua toxin)
blurred vision/vomit/numbness/dizziness/paralysis
SCombroid - CORRECT ANSWER SCombroid: most Common Cause of seafood
illness
histomine toxins require antihistomine treatment
mahi mahi/anChovies/yellow fin tuna spoilage from time/temp abuse
MM +TT (mahi mahi + time and temperature)
symptoms: tingling/burning, nausea/vomiting/diarrhea, neCk/Chest rash or
swelling, itChy skin
Where to store Cleaners - CORRECT ANSWER AWAY FROM FOOD
Can pestiCides be stored w/ other Cleaners? - CORRECT ANSWER NO
Copper/aluminum poisoning Come from ContaCt w/ what kind of food? -
CORRECT ANSWER ACidiC food (ex. lemons/limes)
aCidiC food breaks down the metal
,Cross-Contamination - CORRECT ANSWER transfer of hazardous substanCes
from an UNCLEAN to CLEAN sourCe
(Cut raw ChiCken then immediately Cut ready to eat veggies)
Fish assoCiated w/ Ciguatera? - CORRECT ANSWER Snapper
What material Can be used for aCidiC food? - CORRECT ANSWER Stainless steel
BiologiCal Hazards - CORRECT ANSWER
Greatest risk: 6 types - CORRECT ANSWER e Coli
salmonella
Clostridium botulinum
listeria
Shigella
StaphyloCoCCus Aureus
E Coli - CORRECT ANSWER Commonly found in ground beef/tainted produCe
(lettuCe/spinaCh)
small amt Causes fb illness
how to prevent: Cook beef to 155 F for 15 seConds
Insert tip of thermometer to thiCkest part
leafy greens: wash all produCe well
Salmonella - CORRECT ANSWER Found in poultry
, (+eggs, produCe, dairy)
Cook all poultry of 165 F for 15 seConds
Clostridium Botulinum - CORRECT ANSWER Can grow w/o oxygen (anaerobiC)
Causes "swollen Cans"
Listeria - CORRECT ANSWER Can grow at 37 F
Found in lunCh/deli meat (L&L)
Shigella - CORRECT ANSWER AssoCiated with feCal Contamination
to prevent: properly wash hands (food workers)
StapholoCoCCus Aureus - CORRECT ANSWER Found on people (saliva, skin
nose mouth)
50-70% of people Carry staff
Central prinCiple to prevent: time/temp
Danger zone - CORRECT ANSWER 41-135 F longer than 4 hours
FATTOM (Conditions for high baCterial growth) - CORRECT ANSWER Food that
is high in protein (meat, milk, eggs)
ACid (baCteria thrives in 4.6-7.5 ph: slightly aCidiC)
Temp range (41-135)
Time (food left out more than 4 hours)
Oxygen (anaerobiC baCteria need oxygen to grow)
VERSIONS LATEST) EACH VERSION 75 QUESTIONS AND
CORRECT ANSWERS
Can toxins be killed by Conventional Cooking methods (heating/Cooling)? -
CORRECT ANSWER NO
BiologiCal Contamination (Can it be seen/what are the types)? - CORRECT
ANSWER Cannot be seen by naked eye
4 types:
Fungi
Parasites
Viruses
BaCteria
How long does it take for baCteria to double? - CORRECT ANSWER Twenty
minutes
Toxin - CORRECT ANSWER the waste/byproduCt of baCteria
Viruses vs baCteria - CORRECT ANSWER viruses need a HOST (Cannot multiply
on their own)
Can parasites be killed by heat/Cool? - CORRECT ANSWER Yes
,Fungi - CORRECT ANSWER molds/mold spores
Ciguatera - CORRECT ANSWER Ciguatera: seafood poisoning (Cause is what the
fish eats: algae Containing Cigua toxin)
blurred vision/vomit/numbness/dizziness/paralysis
SCombroid - CORRECT ANSWER SCombroid: most Common Cause of seafood
illness
histomine toxins require antihistomine treatment
mahi mahi/anChovies/yellow fin tuna spoilage from time/temp abuse
MM +TT (mahi mahi + time and temperature)
symptoms: tingling/burning, nausea/vomiting/diarrhea, neCk/Chest rash or
swelling, itChy skin
Where to store Cleaners - CORRECT ANSWER AWAY FROM FOOD
Can pestiCides be stored w/ other Cleaners? - CORRECT ANSWER NO
Copper/aluminum poisoning Come from ContaCt w/ what kind of food? -
CORRECT ANSWER ACidiC food (ex. lemons/limes)
aCidiC food breaks down the metal
,Cross-Contamination - CORRECT ANSWER transfer of hazardous substanCes
from an UNCLEAN to CLEAN sourCe
(Cut raw ChiCken then immediately Cut ready to eat veggies)
Fish assoCiated w/ Ciguatera? - CORRECT ANSWER Snapper
What material Can be used for aCidiC food? - CORRECT ANSWER Stainless steel
BiologiCal Hazards - CORRECT ANSWER
Greatest risk: 6 types - CORRECT ANSWER e Coli
salmonella
Clostridium botulinum
listeria
Shigella
StaphyloCoCCus Aureus
E Coli - CORRECT ANSWER Commonly found in ground beef/tainted produCe
(lettuCe/spinaCh)
small amt Causes fb illness
how to prevent: Cook beef to 155 F for 15 seConds
Insert tip of thermometer to thiCkest part
leafy greens: wash all produCe well
Salmonella - CORRECT ANSWER Found in poultry
, (+eggs, produCe, dairy)
Cook all poultry of 165 F for 15 seConds
Clostridium Botulinum - CORRECT ANSWER Can grow w/o oxygen (anaerobiC)
Causes "swollen Cans"
Listeria - CORRECT ANSWER Can grow at 37 F
Found in lunCh/deli meat (L&L)
Shigella - CORRECT ANSWER AssoCiated with feCal Contamination
to prevent: properly wash hands (food workers)
StapholoCoCCus Aureus - CORRECT ANSWER Found on people (saliva, skin
nose mouth)
50-70% of people Carry staff
Central prinCiple to prevent: time/temp
Danger zone - CORRECT ANSWER 41-135 F longer than 4 hours
FATTOM (Conditions for high baCterial growth) - CORRECT ANSWER Food that
is high in protein (meat, milk, eggs)
ACid (baCteria thrives in 4.6-7.5 ph: slightly aCidiC)
Temp range (41-135)
Time (food left out more than 4 hours)
Oxygen (anaerobiC baCteria need oxygen to grow)
