ServSafe Food Safety Manager Exam: 7th Edition with
Correct Answers 100% Verified and Graded A+ 2024
foodborne illness (fbi) - Correct Answer a disease transmitted to people by food
foodborne illness outbreak - Correct Answer when 2 or more people have the same
symptoms after eating the same food
TCS food - Correct Answer food that needs time and temperature control for safety
ready to eat food - Correct 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 - Correct Answer biological, chemical, and physical
5 most common food handling mistakes - Correct 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 - Correct Answer Time Temperature Abuse, Cross
Contamination, poor personal hygiene, and poor cleaning and sanitizing
time-temperature abuse - Correct Answer when food stays too long at temperatures that
are good for the growth of pathogens
cross-contamination - Correct Answer when pathogens are transferred from one surface
or food to another
TCS Foods list - Correct 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 - Correct Answer elderly people, pre-
school aged children, and people with compromised immune systems
, State and local health departments - Correct Answer writes the code that regulates
retail and foodservice operations
Center for Disease Control (CDC) and Public Health Service (PHS) - Correct Answer
Conduct research into the cause of foodborne-illness outbreaks. Also, inspects retail
and foodservice operations
United States Department of Agriculture (USDA) - Correct Answer Inspects meat,
poultry, and eggs
Food and Drug Administration (FDA) - Correct Answer Writes the Food Code
Prevention measures for keeping food safe - Correct Answer *controlling time and
temperature
*preventing cross contamination
*practicing good personal hygiene
*purchasing from approved reputable suppliers
*cleaning and sanitizing items correctly
The Big Six - Correct Answer Shigella spp.
Salmonella Typhi
Nontyphoidal Salmonella (NTS)
Shiga tonxin-producing Escherichia coli (E. Coli)
Hepatitis A
Norovirus
Symptoms of foodborne illness - Correct Answer Diarrhea
Vomitting
Fever
Nausea
Abdominal Cramps
Jaundice
Jaundice - Correct Answer Yellowing of the skin and eyes
pathogens - Correct Answer harmful microorganisms (germs)
types of biological contamination - Correct Answer bacteria, viruses, parasites, and
fungi
FAT TOM - Correct Answer The conditions that bacteria need to grow. Controlling these
conditions control the growth of bacteria.
Food
Acidity
Temperature
Correct Answers 100% Verified and Graded A+ 2024
foodborne illness (fbi) - Correct Answer a disease transmitted to people by food
foodborne illness outbreak - Correct Answer when 2 or more people have the same
symptoms after eating the same food
TCS food - Correct Answer food that needs time and temperature control for safety
ready to eat food - Correct 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 - Correct Answer biological, chemical, and physical
5 most common food handling mistakes - Correct 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 - Correct Answer Time Temperature Abuse, Cross
Contamination, poor personal hygiene, and poor cleaning and sanitizing
time-temperature abuse - Correct Answer when food stays too long at temperatures that
are good for the growth of pathogens
cross-contamination - Correct Answer when pathogens are transferred from one surface
or food to another
TCS Foods list - Correct 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 - Correct Answer elderly people, pre-
school aged children, and people with compromised immune systems
, State and local health departments - Correct Answer writes the code that regulates
retail and foodservice operations
Center for Disease Control (CDC) and Public Health Service (PHS) - Correct Answer
Conduct research into the cause of foodborne-illness outbreaks. Also, inspects retail
and foodservice operations
United States Department of Agriculture (USDA) - Correct Answer Inspects meat,
poultry, and eggs
Food and Drug Administration (FDA) - Correct Answer Writes the Food Code
Prevention measures for keeping food safe - Correct Answer *controlling time and
temperature
*preventing cross contamination
*practicing good personal hygiene
*purchasing from approved reputable suppliers
*cleaning and sanitizing items correctly
The Big Six - Correct Answer Shigella spp.
Salmonella Typhi
Nontyphoidal Salmonella (NTS)
Shiga tonxin-producing Escherichia coli (E. Coli)
Hepatitis A
Norovirus
Symptoms of foodborne illness - Correct Answer Diarrhea
Vomitting
Fever
Nausea
Abdominal Cramps
Jaundice
Jaundice - Correct Answer Yellowing of the skin and eyes
pathogens - Correct Answer harmful microorganisms (germs)
types of biological contamination - Correct Answer bacteria, viruses, parasites, and
fungi
FAT TOM - Correct Answer The conditions that bacteria need to grow. Controlling these
conditions control the growth of bacteria.
Food
Acidity
Temperature
