SERVSAFE MANAGER 7TH EDITION – STUDY
GUIDE ANSWERS LATEST EXAM 2025 WITH
MULTIPLE CHOICE OF QUESTIONS AND
DETAILED CORRECT ANSWERS ALREADY
GRADED A+ AND 100% GUARANTEE PASS
(JUST RELEASED!!!!!!)
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" - 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 have caused this and how could it have been
prevented? - CORRECT ANSWER-By purchasing the mackerel from a
reputable supplier who practices strict time temperature
control
11. An employee is preparing sandwiches in a deli. List some
ways he/she might contaminate food? - CORRECT ANSWER-- Not
sanitizing equipment
- Not practicing personal hygiene
- Not following safety standards
12. While chopping vegetables, a food handler cuts her finger.
What should she do? - CORRECT ANSWER-She should wash her
hands, cover the cut with a clean bandage or a finger cot, put a
single-use glove over it and return to work.
13. List the 5 proper procedures for washing hands in the
correct order. - CORRECT ANSWER-1. Wet hands & arms
, 2. Apply soap
3. Scrub hands and arms vigorously for 10-15 seconds
4. Rinse hands & arms thoroughly
5. Dry hands and arms with a single-use paper towel or a hand
dryer
14. An employee at a fine-dining Italian restaurant comes to
work with a sore throat and fever but still desires to work. What
should the manager have him do? - CORRECT ANSWER-Restrict the
food handler from the working with exposed food, utensils, and
equipment (host or hostess)
Exclude the food handler from the operation if you primarily
serve a high-risk population
The food handler can return to the operation and/or work with
or around food where he or she has a written release from a
medical practitioner
15. Make a list of employee behaviors that pose a hazard to the
safety of food? - CORRECT ANSWER-- Scratching the scalp
- Running fingers through the hair
- Wiping or touching the nose
- Rubbing an ear
- Touching a pimple or an infected wound/boil
- Wearing and touching a dirty uniform
- Coughing or sneezing into the hand
- Spitting in the operation
GUIDE ANSWERS LATEST EXAM 2025 WITH
MULTIPLE CHOICE OF QUESTIONS AND
DETAILED CORRECT ANSWERS ALREADY
GRADED A+ AND 100% GUARANTEE PASS
(JUST RELEASED!!!!!!)
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" - 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 have caused this and how could it have been
prevented? - CORRECT ANSWER-By purchasing the mackerel from a
reputable supplier who practices strict time temperature
control
11. An employee is preparing sandwiches in a deli. List some
ways he/she might contaminate food? - CORRECT ANSWER-- Not
sanitizing equipment
- Not practicing personal hygiene
- Not following safety standards
12. While chopping vegetables, a food handler cuts her finger.
What should she do? - CORRECT ANSWER-She should wash her
hands, cover the cut with a clean bandage or a finger cot, put a
single-use glove over it and return to work.
13. List the 5 proper procedures for washing hands in the
correct order. - CORRECT ANSWER-1. Wet hands & arms
, 2. Apply soap
3. Scrub hands and arms vigorously for 10-15 seconds
4. Rinse hands & arms thoroughly
5. Dry hands and arms with a single-use paper towel or a hand
dryer
14. An employee at a fine-dining Italian restaurant comes to
work with a sore throat and fever but still desires to work. What
should the manager have him do? - CORRECT ANSWER-Restrict the
food handler from the working with exposed food, utensils, and
equipment (host or hostess)
Exclude the food handler from the operation if you primarily
serve a high-risk population
The food handler can return to the operation and/or work with
or around food where he or she has a written release from a
medical practitioner
15. Make a list of employee behaviors that pose a hazard to the
safety of food? - CORRECT ANSWER-- Scratching the scalp
- Running fingers through the hair
- Wiping or touching the nose
- Rubbing an ear
- Touching a pimple or an infected wound/boil
- Wearing and touching a dirty uniform
- Coughing or sneezing into the hand
- Spitting in the operation
