ServSafe Manager Exam Complete Study
Guide and 100% Verified Answers
• 4 main factors for risk of FBI Answer: Time-temp abuse
Cross contamination
Poor personal hygiene
Poor cleaning & sanitizing
• Raw chicken is left out at room temp on prep table. What is the risk
that could cause a FBI? Answer: Time-temp abuse
• A waiter cleans a table with a cloth he puts back in his apron. What is
the risk that could cause FBI? Answer: Poor cleaning and sanitizing
• A measure to preventing FBI is controlling ______ and
______________. Answer: time/temperature
• Most important way to prevent a FBI outbreak d/t bacteria? Answer:
Control time and temperature.
• Most important way to prevent FBI d/t virus? Answer: Good personal
hygiene.
,• Important way to prevent FBI d/t parasites, fungi, plant toxins,
mushroom toxins, or shellfish toxins? Answer: Purchase from reputable
sources. (TOXINS CAN'T BE DESTROYED BY COOKING OR
FREEZING)
• Parasites Answer: Biological contaminant requiring a host to live &
reproduce.
Associated w/ seafood, wild game, & processed food w/ contaminated
water.
• Fungi Answer: Yeast, molds, mushrooms
• Ciguatera toxin Answer: Found in fish among the tropics & reefs (eg
barracuda, snapper, groupers, amberjack. shellfish) from eating algae w/
the toxin
• Histamine Answer: Pathogens on fish produce this toxin if fish time &
temp abused (tuna, bonito, mahimahi)
• YOPI are people higher at risk for FBI: Answer: Young (preschool)
Old
Pregnant
Immune-compromised (AIDs, cancer, taking immune sys weakening
drugs, transplant recipients)
, • Why are preschool children at risk for FBI? Answer: Immune systems
not built up strong yet.
• What are TCS foods? Answer: Temperature Control for Safety foods
are meant to be kept out of Danger Zone as they pose most risk for FBI
• Danger Zone (in general) Answer: 41-135*F (so TCS foods must be
stored either below or above these two temps)
• At what temps to FB pathogens grow most quickly? Answer: 70-125*F
• Common TCS foods... Answer: Dairy, shell eggs, meat, poultry, fish,
shellfish, baked potatoes, heat-treated plant food (rice, beans, pasta,
veg), tofu and soy protein, sprouts & their seeds, sliced melons,
tomatoes, & leafy greens, and untreated garlic-oil mix
• Challenges you'll face as a manager that put operations @ risk for a
FBI outbreak: Answer: Time (rushes work = mistakes)
Language/culture (barrier & diff in handling food)
Literacy & edu (tough to teach all staff fairly)
Pathogens
Unapproved suppliers (not practicing food safety)
High risk customers (esp growing elderly pop)
Staff turnover (training new = less time for old)
Guide and 100% Verified Answers
• 4 main factors for risk of FBI Answer: Time-temp abuse
Cross contamination
Poor personal hygiene
Poor cleaning & sanitizing
• Raw chicken is left out at room temp on prep table. What is the risk
that could cause a FBI? Answer: Time-temp abuse
• A waiter cleans a table with a cloth he puts back in his apron. What is
the risk that could cause FBI? Answer: Poor cleaning and sanitizing
• A measure to preventing FBI is controlling ______ and
______________. Answer: time/temperature
• Most important way to prevent a FBI outbreak d/t bacteria? Answer:
Control time and temperature.
• Most important way to prevent FBI d/t virus? Answer: Good personal
hygiene.
,• Important way to prevent FBI d/t parasites, fungi, plant toxins,
mushroom toxins, or shellfish toxins? Answer: Purchase from reputable
sources. (TOXINS CAN'T BE DESTROYED BY COOKING OR
FREEZING)
• Parasites Answer: Biological contaminant requiring a host to live &
reproduce.
Associated w/ seafood, wild game, & processed food w/ contaminated
water.
• Fungi Answer: Yeast, molds, mushrooms
• Ciguatera toxin Answer: Found in fish among the tropics & reefs (eg
barracuda, snapper, groupers, amberjack. shellfish) from eating algae w/
the toxin
• Histamine Answer: Pathogens on fish produce this toxin if fish time &
temp abused (tuna, bonito, mahimahi)
• YOPI are people higher at risk for FBI: Answer: Young (preschool)
Old
Pregnant
Immune-compromised (AIDs, cancer, taking immune sys weakening
drugs, transplant recipients)
, • Why are preschool children at risk for FBI? Answer: Immune systems
not built up strong yet.
• What are TCS foods? Answer: Temperature Control for Safety foods
are meant to be kept out of Danger Zone as they pose most risk for FBI
• Danger Zone (in general) Answer: 41-135*F (so TCS foods must be
stored either below or above these two temps)
• At what temps to FB pathogens grow most quickly? Answer: 70-125*F
• Common TCS foods... Answer: Dairy, shell eggs, meat, poultry, fish,
shellfish, baked potatoes, heat-treated plant food (rice, beans, pasta,
veg), tofu and soy protein, sprouts & their seeds, sliced melons,
tomatoes, & leafy greens, and untreated garlic-oil mix
• Challenges you'll face as a manager that put operations @ risk for a
FBI outbreak: Answer: Time (rushes work = mistakes)
Language/culture (barrier & diff in handling food)
Literacy & edu (tough to teach all staff fairly)
Pathogens
Unapproved suppliers (not practicing food safety)
High risk customers (esp growing elderly pop)
Staff turnover (training new = less time for old)
