ServSafe Manager Exam Latest
Update Questions and 100% Verified
Answers
• Biological contaminant . Answer: Pathogens are the greatest threat to
food safety
Examples: Viruses, parasites, fungi, and bacteria
Some plants, mushrooms, and seafood that carry harmful toxins/poisons
are also included in this group
• Chemical Contaminant . Answer: Foodservice chemicals can
contaminate food if they are used incorrectly
Examples: Cleaners, sanitizers, and polishes
• Physical Contaminant . Answer: Foreign objects such as metal
shavings, staples, bandages, glass, dirt, and bag ties
Also naturally occurring objects like bones
• Biological contaminants . Answer: Which contaminant is most
responsible for most food borne illnesses?
• Purchasing food from unsafe sources
Failing to cook food correctly
Holding food at incorrect temperatures
,Using contaminated equipment
Practicing poor personal hygiene . Answer: What are the five most
common food-handling mistakes or risk factors that cause food borne
illnesses?
• Time-temperature abuse . Answer: Food has stayed too long at
temperatures that are good for the growth of pathogens
• Food is not held or stored at the correct temperature
Food is not cooked or reheated enough to kill pathogens
Food is not cooled correctly . Answer: Examples of how food borne
illnesses can occur from Time-temp abuse?
• Cross-contamination . Answer: Pathogens can be transferred from one
surface or food to another
• Fail to wash their hands correctly after using the restrooms
Cough or sneeze on food
Touch or scratch wounds and then touch food
Work while sick . Answer: Poor personal hygiene can cause food borne
illness if food handler do any of what actions?
• Equipment and utensils are not washed, rinsed, and sanitized after use
Food-contact surfaces are wiped clean rather than being washed, rinsed,
and sanitized
, Wiping cloths are not stored in a sanitizer solution between uses
Sanitizing solutions are not at the required levels to sanitize objects .
Answer: What are some example of how pathogens can spread to food if
poor cleaning and sanitizing is at hand?
• Temperature control for food safety . Answer: What does TCS Foods
mean?
• Milk and dairy products
shell eggs
Meat, beef, pork, and lamb
Poultry
Baked potatoes
Fish
Shellfish and crustaceans
Heat-treated plant food, like cooked rice, beans, and veggies
Tofu and other soy proteins
Meat Alternatives
Sprouts and sprout seeds
Sliced melons, cut tomatoes, cut leafy greens
Untreated garlic and oil mixtures . Answer: What are the most common
TCS Foods?
• Ready-to-eat food . Answer: Food that can be eaten without further
preparation, washing, or cooking
Update Questions and 100% Verified
Answers
• Biological contaminant . Answer: Pathogens are the greatest threat to
food safety
Examples: Viruses, parasites, fungi, and bacteria
Some plants, mushrooms, and seafood that carry harmful toxins/poisons
are also included in this group
• Chemical Contaminant . Answer: Foodservice chemicals can
contaminate food if they are used incorrectly
Examples: Cleaners, sanitizers, and polishes
• Physical Contaminant . Answer: Foreign objects such as metal
shavings, staples, bandages, glass, dirt, and bag ties
Also naturally occurring objects like bones
• Biological contaminants . Answer: Which contaminant is most
responsible for most food borne illnesses?
• Purchasing food from unsafe sources
Failing to cook food correctly
Holding food at incorrect temperatures
,Using contaminated equipment
Practicing poor personal hygiene . Answer: What are the five most
common food-handling mistakes or risk factors that cause food borne
illnesses?
• Time-temperature abuse . Answer: Food has stayed too long at
temperatures that are good for the growth of pathogens
• Food is not held or stored at the correct temperature
Food is not cooked or reheated enough to kill pathogens
Food is not cooled correctly . Answer: Examples of how food borne
illnesses can occur from Time-temp abuse?
• Cross-contamination . Answer: Pathogens can be transferred from one
surface or food to another
• Fail to wash their hands correctly after using the restrooms
Cough or sneeze on food
Touch or scratch wounds and then touch food
Work while sick . Answer: Poor personal hygiene can cause food borne
illness if food handler do any of what actions?
• Equipment and utensils are not washed, rinsed, and sanitized after use
Food-contact surfaces are wiped clean rather than being washed, rinsed,
and sanitized
, Wiping cloths are not stored in a sanitizer solution between uses
Sanitizing solutions are not at the required levels to sanitize objects .
Answer: What are some example of how pathogens can spread to food if
poor cleaning and sanitizing is at hand?
• Temperature control for food safety . Answer: What does TCS Foods
mean?
• Milk and dairy products
shell eggs
Meat, beef, pork, and lamb
Poultry
Baked potatoes
Fish
Shellfish and crustaceans
Heat-treated plant food, like cooked rice, beans, and veggies
Tofu and other soy proteins
Meat Alternatives
Sprouts and sprout seeds
Sliced melons, cut tomatoes, cut leafy greens
Untreated garlic and oil mixtures . Answer: What are the most common
TCS Foods?
• Ready-to-eat food . Answer: Food that can be eaten without further
preparation, washing, or cooking
