SERVSAFE MANAGER 7TH EDITION STUDY
GUIDE 2026 EXAM QUESTIONS AND
VERIFIED ANSWERS GRADED A+
⩥ 2. List the groups that are included in the high risk population for
contracting a foodborne illness?. 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..
Answer: - Milk & dairy products
- Shell eggs
- Meat: beef, pork & lamb
- Poultry
- 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?. 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?. Answer:
FATTOM
(Food, acidity, temperature, time, oxygen & moisture)
⩥ 6. Define the requirements for the designation "foodborne infection".
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?.
Answer: Vibrio vulnificus,
⩥ 8. What are the requirements that are needed for bacteria to grow and
reproduce?. Answer: FATTOM
, ⩥ 9. List 5 items that could lead to the contamination of food?. 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?. 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?. 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?. Answer: She should wash her hands, cover the cut with
GUIDE 2026 EXAM QUESTIONS AND
VERIFIED ANSWERS GRADED A+
⩥ 2. List the groups that are included in the high risk population for
contracting a foodborne illness?. 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..
Answer: - Milk & dairy products
- Shell eggs
- Meat: beef, pork & lamb
- Poultry
- 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?. 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?. Answer:
FATTOM
(Food, acidity, temperature, time, oxygen & moisture)
⩥ 6. Define the requirements for the designation "foodborne infection".
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?.
Answer: Vibrio vulnificus,
⩥ 8. What are the requirements that are needed for bacteria to grow and
reproduce?. Answer: FATTOM
, ⩥ 9. List 5 items that could lead to the contamination of food?. 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?. 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?. 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?. Answer: She should wash her hands, cover the cut with
