ServSafe Food Safety Manager Exam: 7th Edition
questions with verified answers graded A+
updated
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
contami- nants biological, chemical, and physical
6. 5 most common
food handling purchasing food from unsafe sources, failing to cook food correctly,
mis- takes
holding food at incorrect temperatures, using contaminated
7. Practices related equipment, practicing poor personal hygiene
to foodborne
illness Time Temperature Abuse, Cross Contamination, poor personal
8. time- hygiene, and poor cleaning and sanitizing
temperature
abuse when food stays too long at temperatures that are good for the
growth of pathogens
9. cross-contamina-
tion
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
,ServSafe Food Safety Manager Exam: 7th Edition
questions with verified answers graded A+
updated *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 elderly people, pre-school aged children, and people with
high risk for compromised im- mune systems
foodborne
illnesses
12. State and lo- writes the code that regulates retail and foodservice operations
cal health
depart- ments
13. Center for
Disease Control Conduct research into the cause of foodborne-illness outbreaks. Also,
(CDC) and Public inspects retail and foodservice operations
Health Ser- vice
(PHS)
14. United States
De- partment of Inspects meat, poultry, and eggs
Agri- culture
(USDA)
15. Food and Drug
Ad- ministration Writes the Food Code
(FDA)
16. Prevention
mea- sures for *controlling time and temperature
keeping food *preventing cross contamination
safe
*practicing good personal hygiene
*purchasing from approved reputable suppliers
*cleaning and sanitizing items correctly
, ServSafe Food Safety Manager Exam: 7th Edition
questions with verified answers graded A+
updated
17. The Big Six Shigella spp.
Salmonella
Typhi
Nontyphoidal Salmonella (NTS)
Shiga tonxin-producing Escherichia coli (E.
Coli) Hepatitis A
Norovirus
18. Symptoms of
food- borne Diarrhea
illness Vomitting
Fever
Nausea
Abdominal Cramps
Jaundice
19. Jaundice Yellowing of the skin and eyes
20. pathogens harmful microorganisms (germs)
21. types of
biological bacteria, viruses, parasites, and fungi
contamination
22. FAT TOM The conditions that bacteria need to grow. Controlling these conditions
control
the growth of bacteria.
Food
Acidity
Temperature
Time
Oxygen
Moisture
23. Salmonella typhi
questions with verified answers graded A+
updated
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
contami- nants biological, chemical, and physical
6. 5 most common
food handling purchasing food from unsafe sources, failing to cook food correctly,
mis- takes
holding food at incorrect temperatures, using contaminated
7. Practices related equipment, practicing poor personal hygiene
to foodborne
illness Time Temperature Abuse, Cross Contamination, poor personal
8. time- hygiene, and poor cleaning and sanitizing
temperature
abuse when food stays too long at temperatures that are good for the
growth of pathogens
9. cross-contamina-
tion
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
,ServSafe Food Safety Manager Exam: 7th Edition
questions with verified answers graded A+
updated *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 elderly people, pre-school aged children, and people with
high risk for compromised im- mune systems
foodborne
illnesses
12. State and lo- writes the code that regulates retail and foodservice operations
cal health
depart- ments
13. Center for
Disease Control Conduct research into the cause of foodborne-illness outbreaks. Also,
(CDC) and Public inspects retail and foodservice operations
Health Ser- vice
(PHS)
14. United States
De- partment of Inspects meat, poultry, and eggs
Agri- culture
(USDA)
15. Food and Drug
Ad- ministration Writes the Food Code
(FDA)
16. Prevention
mea- sures for *controlling time and temperature
keeping food *preventing cross contamination
safe
*practicing good personal hygiene
*purchasing from approved reputable suppliers
*cleaning and sanitizing items correctly
, ServSafe Food Safety Manager Exam: 7th Edition
questions with verified answers graded A+
updated
17. The Big Six Shigella spp.
Salmonella
Typhi
Nontyphoidal Salmonella (NTS)
Shiga tonxin-producing Escherichia coli (E.
Coli) Hepatitis A
Norovirus
18. Symptoms of
food- borne Diarrhea
illness Vomitting
Fever
Nausea
Abdominal Cramps
Jaundice
19. Jaundice Yellowing of the skin and eyes
20. pathogens harmful microorganisms (germs)
21. types of
biological bacteria, viruses, parasites, and fungi
contamination
22. FAT TOM The conditions that bacteria need to grow. Controlling these conditions
control
the growth of bacteria.
Food
Acidity
Temperature
Time
Oxygen
Moisture
23. Salmonella typhi
