ServSafe Manager Exam () With Correct Answers, Already Graded A.pdf

1t|tPt at gt e


SERVSAFE MANAGER EXAM / SERVSAFE MANAGE t t t t t



R PRACTICE EXAM MOST RECEBT AND COMPLETE
t t t t t t t



VERSION/ MUTIPLE QUESTIONS AND CORRECT AN t t t t t



SWERS/ BEST GRADED A+ t t t




What is foodbourne illness? - ANSWER: A disease transmitted to people by food.
t t t t t t t t t t t t




When is a foodbourne illness considered an outbreak? -
t t t t t t t t


ANSWER: When two or more people have the same symptoms after eating the same f
t t t t t t t t t t t t t t t


ood.


Which two types of food are the most at risk for contamination? -
t t t t t t t t t t t t


ANSWER: TCS and ready-to-eat food.
t t t t t




What does TCS food stand for? - ANSWER: Time and Temperature Control for Safety
t t t t t t t t t t t t t




What does the FDA do? - ANSWER: Inspects all food except meat, poultry, and eggs
t t t t t t t t t t t t t t




What does the USDA do? - ANSWER: Inspects meat, poultry, and eggs
t t t t t t t t t t t




What do state and local regulatory authorities do? -
t t t t t t t t


ANSWER: Write code that regulates retail and foodservice operations
t t t t t t t t t




Which is a TCS food?
t t t t




A. Bread
B. Flour
C. Sprouts

,2t|tPt at gt e


D. Strawberries - ANSWER: C. Sprouts t t t t




Name the Big 6 - ANSWER: 1. Shigella spp.
t t t t t t t t




2. salmonella Typhi t




3. Nontyphoidal salmonella t




4. E. coli
t




5. Hepatitis A t




6. Norovirus


Which of the Big 6 are bacteria? - ANSWER: 1. Shigella spp.
t t t t t t t t t t t




2. Salmonella Typhi t




3. Nontyphoidal Salmonella t




4. E. coli
t




What are the symptoms are foodborne illness? (6) - ANSWER: 1. Diarrhea
t t t t t t t t t t t




2. Vomiting
3. Jaundice
4. Abdominal pains t




5. Nausea
6. Fever


Bacteria grow best in ..... . - ANSWER: FAT TOM conditions
t t t t t t t t




What does the acronym "FAT TOM" stand for? -
t t t t t t t t



ANSWER: F: food A: Acidity
t t t t t

,3t|tPt at gt e


T: Temperature
t




T: Time O:
t t t




Oxygen
M: Moisture t




Salmonella Typhi: t




Name the Source, food linked with bacteria, Symptoms, and prevention measures.
t t t t t t t t t t


- ANSWER: Source: Humans
t t t




Food linked: RTE food & beverages
t t t t t




Symptoms: Bloody diarrhea, abdominal pain, Fever Preve
t t t t t t




ntion: Cook food to minimum internal temps
t t t t t t




Nontyphoidal Salmonella: t




Name the Source, food linked with bacteria, Symptoms, and prevention measures.
t t t t t t t t t t


- ANSWER: Source: Farm animals
t t t t




Food linked: poultry, eggs, meat, milk & dairy products, produce. Sympto
t t t t t t t t t t




ms: Diarrhea, cramps, vomiting, fever
t t t t



Prevention: Prevent cross-contamination between RTE food and poultry
t t t t t t t




Shigella Spp. t




Name the Source, food linked with bacteria, and prevention measures. -
t t t t t t t t t t


ANSWER: Source: feces in humans. when people eat/drink contaminated food or wate
t t t t t t t t t t t t


r.
Food linked: Food easily contaminated by hands, such as salads containing TCS foods
t t t t t t t t t t t t




Prevention: control flies in and out of operation. Wash hands
t t t t t t t t t

, 4t|tPt at gt e




E. Coli
Name the Source, food linked with bacteria, and prevention measures. -
t t t t t t t t t t


ANSWER: Source: Intestines of cattle and infected people
t t t t t t t t




Food linked: Ground beef (raw and undercooked) & contaminated produce
t t t t t t t t t




Prevention: Cook food to min internal temps & purchase from approved reputable suppliers
t t t t t t t t t t t t




Hepatitis A. t




Name the Source, food linked with bacteria, and prevention measures. -
t t t t t t t t t t


ANSWER: Source: Human Feces
t t t t




Food linked: RTE food & shellfish from contaminated water
t t t t t t t t




Prevention: Exclude food- t t


handlers who have had jaundice for 7 days or less & purchase shellfish from approved re
t t t t t t t t t t t t t t t


putable suppliers t




What 2 viruses has the FDA identified to be highly contagious and can cause severe illn
t t t t t t t t t t t t t t t


esses? - ANSWER: 1. Norovirus
t t t t




2. Hepatitis A.
t t




Norovirus
Name the Source, food linked with bacteria, and prevention measures. -
t t t t t t t t t t


ANSWER: Source: RTE food & Contaminated water
t t t t t t t




Food linked: RTE food & Shellfish from contaminated water
t t t t t t t t




Prevention: Purchase shellfish from approved reputable suppliers & wash hands
t t t t t t t t t




Parasites:
Name the Source and prevention measures. -
t t t t t t


ANSWER: Source: Seafood, wild game, food processed with contaminated water suc
t t t t t t t t t t t


h as produce
t t