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SERVSAFE MANAGER EXAM / SERVSAFE MANAGE t t t t t
R PRACTICE EXAM MOST RECEBT AND COMPLETE
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VERSION/ MUTIPLE QUESTIONS AND CORRECT AN t t t t t
SWERS/ BEST GRADED A+ t t t
What is foodbourne illness? - ANSWER: A disease transmitted to people by food.
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When is a foodbourne illness considered an outbreak? -
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ANSWER: When two or more people have the same symptoms after eating the same f
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ood.
Which two types of food are the most at risk for contamination? -
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ANSWER: TCS and ready-to-eat food.
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What does TCS food stand for? - ANSWER: Time and Temperature Control for Safety
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What does the FDA do? - ANSWER: Inspects all food except meat, poultry, and eggs
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What does the USDA do? - ANSWER: Inspects meat, poultry, and eggs
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What do state and local regulatory authorities do? -
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ANSWER: Write code that regulates retail and foodservice operations
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Which is a TCS food?
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A. Bread
B. Flour
C. Sprouts
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D. Strawberries - ANSWER: C. Sprouts t t t t
Name the Big 6 - ANSWER: 1. Shigella spp.
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2. salmonella Typhi t
3. Nontyphoidal salmonella t
4. E. coli
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5. Hepatitis A t
6. Norovirus
Which of the Big 6 are bacteria? - ANSWER: 1. Shigella spp.
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2. Salmonella Typhi t
3. Nontyphoidal Salmonella t
4. E. coli
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What are the symptoms are foodborne illness? (6) - ANSWER: 1. Diarrhea
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2. Vomiting
3. Jaundice
4. Abdominal pains t
5. Nausea
6. Fever
Bacteria grow best in ..... . - ANSWER: FAT TOM conditions
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What does the acronym "FAT TOM" stand for? -
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ANSWER: F: food A: Acidity
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T: Temperature
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T: Time O:
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Oxygen
M: Moisture t
Salmonella Typhi: t
Name the Source, food linked with bacteria, Symptoms, and prevention measures.
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- ANSWER: Source: Humans
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Food linked: RTE food & beverages
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Symptoms: Bloody diarrhea, abdominal pain, Fever Preve
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ntion: Cook food to minimum internal temps
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Nontyphoidal Salmonella: t
Name the Source, food linked with bacteria, Symptoms, and prevention measures.
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- ANSWER: Source: Farm animals
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Food linked: poultry, eggs, meat, milk & dairy products, produce. Sympto
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ms: Diarrhea, cramps, vomiting, fever
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Prevention: Prevent cross-contamination between RTE food and poultry
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Shigella Spp. t
Name the Source, food linked with bacteria, and prevention measures. -
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ANSWER: Source: feces in humans. when people eat/drink contaminated food or wate
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r.
Food linked: Food easily contaminated by hands, such as salads containing TCS foods
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Prevention: control flies in and out of operation. Wash hands
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E. Coli
Name the Source, food linked with bacteria, and prevention measures. -
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ANSWER: Source: Intestines of cattle and infected people
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Food linked: Ground beef (raw and undercooked) & contaminated produce
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Prevention: Cook food to min internal temps & purchase from approved reputable suppliers
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Hepatitis A. t
Name the Source, food linked with bacteria, and prevention measures. -
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ANSWER: Source: Human Feces
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Food linked: RTE food & shellfish from contaminated water
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Prevention: Exclude food- t t
handlers who have had jaundice for 7 days or less & purchase shellfish from approved re
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putable suppliers t
What 2 viruses has the FDA identified to be highly contagious and can cause severe illn
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esses? - ANSWER: 1. Norovirus
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2. Hepatitis A.
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Norovirus
Name the Source, food linked with bacteria, and prevention measures. -
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ANSWER: Source: RTE food & Contaminated water
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Food linked: RTE food & Shellfish from contaminated water
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Prevention: Purchase shellfish from approved reputable suppliers & wash hands
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Parasites:
Name the Source and prevention measures. -
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ANSWER: Source: Seafood, wild game, food processed with contaminated water suc
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h as produce
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SERVSAFE MANAGER EXAM / SERVSAFE MANAGE t t t t t
R PRACTICE EXAM MOST RECEBT AND COMPLETE
t t t t t t t
VERSION/ MUTIPLE QUESTIONS AND CORRECT AN t t t t t
SWERS/ BEST GRADED A+ t t t
What is foodbourne illness? - ANSWER: A disease transmitted to people by food.
t t t t t t t t t t t t
When is a foodbourne illness considered an outbreak? -
t t t t t t t t
ANSWER: When two or more people have the same symptoms after eating the same f
t t t t t t t t t t t t t t t
ood.
Which two types of food are the most at risk for contamination? -
t t t t t t t t t t t t
ANSWER: TCS and ready-to-eat food.
t t t t t
What does TCS food stand for? - ANSWER: Time and Temperature Control for Safety
t t t t t t t t t t t t t
What does the FDA do? - ANSWER: Inspects all food except meat, poultry, and eggs
t t t t t t t t t t t t t t
What does the USDA do? - ANSWER: Inspects meat, poultry, and eggs
t t t t t t t t t t t
What do state and local regulatory authorities do? -
t t t t t t t t
ANSWER: Write code that regulates retail and foodservice operations
t t t t t t t t t
Which is a TCS food?
t t t t
A. Bread
B. Flour
C. Sprouts
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D. Strawberries - ANSWER: C. Sprouts t t t t
Name the Big 6 - ANSWER: 1. Shigella spp.
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2. salmonella Typhi t
3. Nontyphoidal salmonella t
4. E. coli
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5. Hepatitis A t
6. Norovirus
Which of the Big 6 are bacteria? - ANSWER: 1. Shigella spp.
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2. Salmonella Typhi t
3. Nontyphoidal Salmonella t
4. E. coli
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What are the symptoms are foodborne illness? (6) - ANSWER: 1. Diarrhea
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2. Vomiting
3. Jaundice
4. Abdominal pains t
5. Nausea
6. Fever
Bacteria grow best in ..... . - ANSWER: FAT TOM conditions
t t t t t t t t
What does the acronym "FAT TOM" stand for? -
t t t t t t t t
ANSWER: F: food A: Acidity
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T: Temperature
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T: Time O:
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Oxygen
M: Moisture t
Salmonella Typhi: t
Name the Source, food linked with bacteria, Symptoms, and prevention measures.
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- ANSWER: Source: Humans
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Food linked: RTE food & beverages
t t t t t
Symptoms: Bloody diarrhea, abdominal pain, Fever Preve
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ntion: Cook food to minimum internal temps
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Nontyphoidal Salmonella: t
Name the Source, food linked with bacteria, Symptoms, and prevention measures.
t t t t t t t t t t
- ANSWER: Source: Farm animals
t t t t
Food linked: poultry, eggs, meat, milk & dairy products, produce. Sympto
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ms: Diarrhea, cramps, vomiting, fever
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Prevention: Prevent cross-contamination between RTE food and poultry
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Shigella Spp. t
Name the Source, food linked with bacteria, and prevention measures. -
t t t t t t t t t t
ANSWER: Source: feces in humans. when people eat/drink contaminated food or wate
t t t t t t t t t t t t
r.
Food linked: Food easily contaminated by hands, such as salads containing TCS foods
t t t t t t t t t t t t
Prevention: control flies in and out of operation. Wash hands
t t t t t t t t t
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E. Coli
Name the Source, food linked with bacteria, and prevention measures. -
t t t t t t t t t t
ANSWER: Source: Intestines of cattle and infected people
t t t t t t t t
Food linked: Ground beef (raw and undercooked) & contaminated produce
t t t t t t t t t
Prevention: Cook food to min internal temps & purchase from approved reputable suppliers
t t t t t t t t t t t t
Hepatitis A. t
Name the Source, food linked with bacteria, and prevention measures. -
t t t t t t t t t t
ANSWER: Source: Human Feces
t t t t
Food linked: RTE food & shellfish from contaminated water
t t t t t t t t
Prevention: Exclude food- t t
handlers who have had jaundice for 7 days or less & purchase shellfish from approved re
t t t t t t t t t t t t t t t
putable suppliers t
What 2 viruses has the FDA identified to be highly contagious and can cause severe illn
t t t t t t t t t t t t t t t
esses? - ANSWER: 1. Norovirus
t t t t
2. Hepatitis A.
t t
Norovirus
Name the Source, food linked with bacteria, and prevention measures. -
t t t t t t t t t t
ANSWER: Source: RTE food & Contaminated water
t t t t t t t
Food linked: RTE food & Shellfish from contaminated water
t t t t t t t t
Prevention: Purchase shellfish from approved reputable suppliers & wash hands
t t t t t t t t t
Parasites:
Name the Source and prevention measures. -
t t t t t t
ANSWER: Source: Seafood, wild game, food processed with contaminated water suc
t t t t t t t t t t t
h as produce
t t
