SERVSAFE Manager Test Updated QUESTIONS
& ANSWERS
foodborne illness
Disease transmitted to people by food
foodborne illness outbreak
when two or more people have the same symptoms requires investigation
contamination
presence of harmful substance in food
time temp. abuse
food out to long in temperature that promotes growth
cross contamination
pathogens transferred from one surface to another
TCS food
food requiring time and temp. control for safety
high risk population
pregnant
elderly
infants
compromised immune systems
,Biological contamination
bacteria, virus, fungi, parasite
Chemical contamination
cleaners, sanitizers, polishes
Physical contamination
staples, bandages, glass, dirt, bones
risk factors for foodborne illness
purchasing from unsafe sources
failing to cook food correctly
holding food at incorect temp
contaminated equipment
poor hygiene
unsafe practices
time temp abuse
poor hygiene
cross contamination
poor cleaning/sanitizing
safe practice
train staff properly
ongoing training
, general food safety knowledge
job specific training
retrain regularly
monitor staff
document training
foodborne illness symptoms
diarrhea, vomiting, fever, nausea, abdominal cramps jaundice
FATTOM
Food, Acidity, Temperature, Time, Oxygen, Moisture
Bacteria grow best in what pH?
neutral slightly acidic, pH 7.5-4.6
Temperature danger zone
41 degrees- 135 degrees 70-125 degrees(ACCELERATED)
Biological toxins
naturally occurring in plants mushrooms, and seafood
seafood toxins
Tuna, bonito, mahimahi
The Big Six-BACTERIA that cause foodborne illness
shigella, E.coli, salmonella, salmonella Tyhi.
& ANSWERS
foodborne illness
Disease transmitted to people by food
foodborne illness outbreak
when two or more people have the same symptoms requires investigation
contamination
presence of harmful substance in food
time temp. abuse
food out to long in temperature that promotes growth
cross contamination
pathogens transferred from one surface to another
TCS food
food requiring time and temp. control for safety
high risk population
pregnant
elderly
infants
compromised immune systems
,Biological contamination
bacteria, virus, fungi, parasite
Chemical contamination
cleaners, sanitizers, polishes
Physical contamination
staples, bandages, glass, dirt, bones
risk factors for foodborne illness
purchasing from unsafe sources
failing to cook food correctly
holding food at incorect temp
contaminated equipment
poor hygiene
unsafe practices
time temp abuse
poor hygiene
cross contamination
poor cleaning/sanitizing
safe practice
train staff properly
ongoing training
, general food safety knowledge
job specific training
retrain regularly
monitor staff
document training
foodborne illness symptoms
diarrhea, vomiting, fever, nausea, abdominal cramps jaundice
FATTOM
Food, Acidity, Temperature, Time, Oxygen, Moisture
Bacteria grow best in what pH?
neutral slightly acidic, pH 7.5-4.6
Temperature danger zone
41 degrees- 135 degrees 70-125 degrees(ACCELERATED)
Biological toxins
naturally occurring in plants mushrooms, and seafood
seafood toxins
Tuna, bonito, mahimahi
The Big Six-BACTERIA that cause foodborne illness
shigella, E.coli, salmonella, salmonella Tyhi.
