ServSafe Food Safety Manager Exam: 7th Edition Questions With Verified
Answers2025 Latest Update
1. foodborne illness (fbi): a disease transmitted to people by food
2. foodborne illness outbreak: when 2 or more people have the same symptoms
after eating the same food
3. TCS food: food that needs time and temperature control for safety
4. ready to eat food: 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
5. 3 major contaminants: biological, chemical, and physical
6. 5 most common food handling mistakes: purchasing food from unsafe
sources, failing to cook food correctly, holding food at incorrect temperatures, using
contaminated equipment, practicing poor personal hygiene
7. Practices related to foodborne illness: Time Temperature Abuse, Cross Cont-
amination, poor personal hygiene, and poor cleaning and sanitizing
8. time-temperature abuse: when food stays too long at temperatures that are
good for the growth of pathogens
9. cross-contamination: when pathogens are transferred from one surface or food
to another
10. TCS Foods list: *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
11. Populations at high risk for foodborne illnesses: elderly people, pre-school
aged children, and people with compromised immune systems
12. State and local health departments: writes the code that regulates retail and
foodservice operations
13. Center for Disease Control (CDC) and Public Health Service (PHS): Conduct
research into the cause of foodborne-illness outbreaks. Also, inspects retail and
, foodservice operations
14. United States Department of Agriculture (USDA): Inspects meat, poultry, and
eggs
15. Food and Drug Administration (FDA): Writes the Food Code
Answers2025 Latest Update
1. foodborne illness (fbi): a disease transmitted to people by food
2. foodborne illness outbreak: when 2 or more people have the same symptoms
after eating the same food
3. TCS food: food that needs time and temperature control for safety
4. ready to eat food: 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
5. 3 major contaminants: biological, chemical, and physical
6. 5 most common food handling mistakes: purchasing food from unsafe
sources, failing to cook food correctly, holding food at incorrect temperatures, using
contaminated equipment, practicing poor personal hygiene
7. Practices related to foodborne illness: Time Temperature Abuse, Cross Cont-
amination, poor personal hygiene, and poor cleaning and sanitizing
8. time-temperature abuse: when food stays too long at temperatures that are
good for the growth of pathogens
9. cross-contamination: when pathogens are transferred from one surface or food
to another
10. TCS Foods list: *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
11. Populations at high risk for foodborne illnesses: elderly people, pre-school
aged children, and people with compromised immune systems
12. State and local health departments: writes the code that regulates retail and
foodservice operations
13. Center for Disease Control (CDC) and Public Health Service (PHS): Conduct
research into the cause of foodborne-illness outbreaks. Also, inspects retail and
, foodservice operations
14. United States Department of Agriculture (USDA): Inspects meat, poultry, and
eggs
15. Food and Drug Administration (FDA): Writes the Food Code
