ServSafe Manager 7th Edition - Study Guide
Exam Questions And Answers
Define the requirements for the designation "foodborne-illness
outbreak" - - -
correct answer ✅- Two+ people have the same symptoms after
eating the same food.
- An investigation is conducted by state & local regulatory
authorities
- The outbreak is confirmed by a laboratory analysis
2. List the groups that are included in the high risk population for
contracting a foodborne illness? - - -
correct answer ✅- Elderly people
- Preschool-age children
- People w/ compromised immune systems (patients in hospitals,
taking certain medications, under-going cancer treatments, organ
transplant recipients)
3. List the 13 potentially hazardous foods as discussed in the text. - -
-
correct answer ✅- Milk & dairy products
- Shell eggs
- Meat: beef, pork & lamb
- Poultry
,ServSafe Manager 7th Edition - Study Guide
Exam Questions And Answers
- Fish
- Shellfish & crustaceans
- Baked potatoes
- Heat-treated plant food (cooked rice, beans & vegtables)
- Soy proteins
- Sprouts & sprout seeds
- Sliced melons, tomatoes & leafy greens
- Untreated garlic & oil mixtures
4. Define and give an example of a biological contaminant? - - -
correct answer ✅An illness causing microorganisims that cause
food borne illness. They include: viruses, parasites, fungi,
mushroom, sea-food toxins & bacteria.
5. What Acronym reminds us of what is needed for the growth of
micro-organisms and what does each letter stand for? - - -
correct answer ✅FATTOM
(Food, acidity, temperature, time, oxygen & moisture)
6. Define the requirements for the designation "foodborne
infection" - - -
, ServSafe Manager 7th Edition - Study Guide
Exam Questions And Answers
correct answer ✅A person eats food containing pathogens, which
then grow in the
intestines and cause illness
7. Which microorganisms are likely to be found in raw oysters? - - -
correct answer ✅Vibrio vulnificus,
8. What are the requirements that are needed for bacteria to grow
and reproduce? - - -
correct answer ✅FATTOM
9. List 5 items that could lead to the contamination of food? - - -
correct answer ✅1. Purchasing food from unsafe sources
2. Failing to cook food adequately
3. Holding food at improper temperatures
4. Using contaminated equipment
5. Poor Personal Hygiene
6. Storing cleaning chemicals near food in the dry-storage area
10. Several customers were diagnosed with scombroid poisoning
after eating mackerel at a local seafood restaurant. What could
Exam Questions And Answers
Define the requirements for the designation "foodborne-illness
outbreak" - - -
correct answer ✅- Two+ people have the same symptoms after
eating the same food.
- An investigation is conducted by state & local regulatory
authorities
- The outbreak is confirmed by a laboratory analysis
2. List the groups that are included in the high risk population for
contracting a foodborne illness? - - -
correct answer ✅- Elderly people
- Preschool-age children
- People w/ compromised immune systems (patients in hospitals,
taking certain medications, under-going cancer treatments, organ
transplant recipients)
3. List the 13 potentially hazardous foods as discussed in the text. - -
-
correct answer ✅- Milk & dairy products
- Shell eggs
- Meat: beef, pork & lamb
- Poultry
,ServSafe Manager 7th Edition - Study Guide
Exam Questions And Answers
- Fish
- Shellfish & crustaceans
- Baked potatoes
- Heat-treated plant food (cooked rice, beans & vegtables)
- Soy proteins
- Sprouts & sprout seeds
- Sliced melons, tomatoes & leafy greens
- Untreated garlic & oil mixtures
4. Define and give an example of a biological contaminant? - - -
correct answer ✅An illness causing microorganisims that cause
food borne illness. They include: viruses, parasites, fungi,
mushroom, sea-food toxins & bacteria.
5. What Acronym reminds us of what is needed for the growth of
micro-organisms and what does each letter stand for? - - -
correct answer ✅FATTOM
(Food, acidity, temperature, time, oxygen & moisture)
6. Define the requirements for the designation "foodborne
infection" - - -
, ServSafe Manager 7th Edition - Study Guide
Exam Questions And Answers
correct answer ✅A person eats food containing pathogens, which
then grow in the
intestines and cause illness
7. Which microorganisms are likely to be found in raw oysters? - - -
correct answer ✅Vibrio vulnificus,
8. What are the requirements that are needed for bacteria to grow
and reproduce? - - -
correct answer ✅FATTOM
9. List 5 items that could lead to the contamination of food? - - -
correct answer ✅1. Purchasing food from unsafe sources
2. Failing to cook food adequately
3. Holding food at improper temperatures
4. Using contaminated equipment
5. Poor Personal Hygiene
6. Storing cleaning chemicals near food in the dry-storage area
10. Several customers were diagnosed with scombroid poisoning
after eating mackerel at a local seafood restaurant. What could
