ServSafe Manager Course
Exam Flashcards
2025-2026
Final Exam Questions with
Verified Answers | Grade A+ |
New Version
,An illness is considered an outbreak when: (3) 1) 2 or more people have the same symptoms after eating the same food, 2) An
investigation is conducted by state and local regulatory authorities, 3) the outbreak
is confirmed by lab analysis
7 Major Challenges to Food Safety 1) Time constraints for training and food prep, 2) language and culture differences,
3) literacy and education levels, 4) microorganisms, 5) unapproved suppliers not
practicing food safety, 6) high -risk customers, 7) staff turnover
7 Costs of Foodborne Illness Outbreaks 1) loss of sales and customers, 2) negative media exposure, 3) lawsuits, 4)
increasing insurance premiums, 5) loss of reputation, 6) staff retraining or turnover,
7) Victims' loss of work, medical costs, long-term disabilities, and even death
3 Types of Contaminants to Food 1) Biological (greatest threat), 2) Chemical, 3) Physical
Biological contaminants Pathogens, harmful microorganisms, pose the greatest threat to food safety. Ex:
viruses, parasites, fungi, bacteria
Chemical contaminants Ex: cleaners, polishes, sanitizers, etc.
Physical contaminants Foreign objects that can get into food. Ex: metal shavings, jewelry, fish bones
5 Most Common Food-Handling Mistakes 1) Unsafe sources (ex. unapproved suppliers), 2) Cooking food incorrectly, 3)
incorrect temperatures, 4) contaminated equipment, 5) poor personal hygiene
Time-temperature abuse Food is not held or stored at correct temp, or not reheated or cooled correctly
Cross-contamination contaminated ingredients added to food that receives no further cooking. Ex: raw
chicken touching salad ingredients
TCS Food Food that contains moisture and protein and has a neutral or slightly acidic pH.
Such food requires time-temperature control to prevent the growth of
microorganisms and the production of toxins. Ex: raw meat, fish, vegetables, etc.
Ready-to-eat food food that can be eaten without further preparation, washing, or cooking. Ex: cooked
food, washed fruit and vegetables (whole and cut), deli meat, bakery items, etc.)
High-risk populations Older people (weakened immune system), preschool-age children or younger (don't
have strong immune systems yet), sick patients with compromised immune
symptoms (those with cancer, HIV, transplants, etc.)
5 Measures to Keep Food Safe 1) Control time and temperature, 2) Preventing cross contamination, 3) Practicing
personal hygiene, 4) Purchasing from approved, reputable suppliers, 5) cleaning
and sanitizing
5 Types of Government Agencies that Prevent Foodborne 1) FDA (Food and Drug Administration), 2) USDA (US Department of Agriculture), 3)
Illnesses CDC (Center for Disease Control), 4) PHS (Public Health Service), 5) State and
local regulatory authorities
,FDA the Food and Drug Administration regulates all food except meat, poultry, and eggs.
Issues Food Code (recommendations for food safety), and regulates food
transported across state lines, provides support and training to industry and
agencies
USDA The US Department of Agriculture inspects meat, poultry, and eggs. Also regulates
food that crosses state lines.
CDC and PHS Center for Disease Control and Public Health Service assist the FDA and USDA,
and conduct research into the causes of foodborne illness outbreaks
State and local regulatory authorities write or adopt code that regulates food industries
6 Responsibilities of Regulatory Authorities 1) inspecting operations, 2) enforcing regulations, 3) investigating complaints and
illnesses, 4) Approving construction, 5) Reviewing and approving HACCP plans
4 Types of Pathogens that Can Cause Foodborne 1) virus, 2) bacteria, 3) parasites, 4) fungi
Illnesses
The Big Six (Foodborne-causing Pathogens) 1) Shigella spp. - bacteria, 2) Salmonella Typhi - bacteria, 3) Nontyphoidal
salmonella - bacteria, 4) Shiga toxin-producing Escherichia coli (E. Coli) - bacteria,
5) Hepatitis A - virus, 6) Norovirus - virus
6 Common Symptoms of Foodborne Illnesses 1) Diarrhea, 2) Vomiting, 3) Fever, 4) Nausea, 5) Abdominal cramps, 6) Jaundice
(yellowing of skin and eyes). These symptoms have onset times that range from 30
min to 6 weeks, and range in severity from mild illness to death.
Bacteria Microorganisms found almost everywhere. Some can cause illnesses. Bacteria
cannot be seen, smelled, or tasted. They can grow quickly under FAT TOM
conditions.
FAT TOM The conditions that promote rapid growth of bacteria:
Food - need nutrients to survive, like the ones in TCS food
Acidity - prefer foods with little or no acid (Ph of 7 or below)
Temperature - grows fastest in temperature danger zone between 41 degrees F and
135 degrees F (most rapidly above 70 degrees)
Time - the more time in the danger zone, the more growth of bacteria to unsafe
levels
Oxygen - some bacteria grows well in food with high levels of moisture. This means
food with higher AW (water activity levels).
We can decrease potential for bacteria growth by controlling temperature of food,
and time of food in temperature danger zone.
4 Major Bacteria That Cause Foodborne Illnesses 1) Salmonella Typhi, 2) Non-Typhoidal Salmonella, 3) Shigella, 4) E. Coli
Eating a small amount is harmful, and the bacteria stays in feces long after
symptoms have ended. Food handlers with these illnesses can NEVER work in a
food service operation while they are sick, since they are severe and highly
contagious.
, Salmonella Typhi Bacteria
Illness: typhoid fever
Source: lives only in humans. People with typhoid fever carry the bacteria in their
blood and intestinal tract (feces).
Symptoms: fever, weakness, abdominal pain, headache, loss of appetite, rash
Food linked: ready-to-eat food, beverages
Prevention: Exclude infected food handlers, wash hands, cook food with correct
temperatures, prevent cross-contamination
Non-Typhoidal Salmonella Bacteria
Illness: salmonellosis
Source: farm animals
Food linked: poultry and eggs, meat, milk and dairy, produce (such as tomatoes,
peppers, cantaloupes, etc.)
Symptoms: diarrhea, cramps, vomiting, fever
Prevention: Cook poultry and eggs to correct temps, prevent cross-contamination
between poultry and ready-to-eat food, exclude infected food handlers
Shigella spp. Bacteria:
Illness: shegellosis
Source: feces of humans with the illness, and contaminated flies
Food linked: Food that is easily contaminated by hands, food that has made contact
with contaminated water (such as produce)
Symptoms: bloody diarrhea, abdominal pain and cramps, fever
Prevention: Exclude infected food handlers, wash hands, control flies in and
outside, practice personal hygiene
Shiga toxin-producing Eschericia coli (E. Coli) Source: intestines of cattle, and in infected people. Once eaten, it produces toxins
in the intestines, which causes the illness
Illness: hemorrhagic colitis
Food linked: Ground beef (raw and undercooked), contaminated produce
Symptoms: diarrhea, cramps, kidney failure (if severe)
Prevention: Cook food (especially ground beef) to correct temps, purchase produce
from approved suppliers, prevent contamination between raw meat and ready-to-eat
food, exclude staff with diarrhea, control time and temp
Viruses Carriers: Humans, animals (requires living hosts). Can be transferred through food
Sources: Food, water, any contaminated surface, fecal-oral routes, vomit (norovirus
particles)
Prevention: Good personal hygiene, quick removal and cleanup of vomit. They are
NOT destroyed by temperatures.
Two Viruses that are highly contagious and cause severe 1) Hepatitis A, 2) Norovirus
illness:
Exam Flashcards
2025-2026
Final Exam Questions with
Verified Answers | Grade A+ |
New Version
,An illness is considered an outbreak when: (3) 1) 2 or more people have the same symptoms after eating the same food, 2) An
investigation is conducted by state and local regulatory authorities, 3) the outbreak
is confirmed by lab analysis
7 Major Challenges to Food Safety 1) Time constraints for training and food prep, 2) language and culture differences,
3) literacy and education levels, 4) microorganisms, 5) unapproved suppliers not
practicing food safety, 6) high -risk customers, 7) staff turnover
7 Costs of Foodborne Illness Outbreaks 1) loss of sales and customers, 2) negative media exposure, 3) lawsuits, 4)
increasing insurance premiums, 5) loss of reputation, 6) staff retraining or turnover,
7) Victims' loss of work, medical costs, long-term disabilities, and even death
3 Types of Contaminants to Food 1) Biological (greatest threat), 2) Chemical, 3) Physical
Biological contaminants Pathogens, harmful microorganisms, pose the greatest threat to food safety. Ex:
viruses, parasites, fungi, bacteria
Chemical contaminants Ex: cleaners, polishes, sanitizers, etc.
Physical contaminants Foreign objects that can get into food. Ex: metal shavings, jewelry, fish bones
5 Most Common Food-Handling Mistakes 1) Unsafe sources (ex. unapproved suppliers), 2) Cooking food incorrectly, 3)
incorrect temperatures, 4) contaminated equipment, 5) poor personal hygiene
Time-temperature abuse Food is not held or stored at correct temp, or not reheated or cooled correctly
Cross-contamination contaminated ingredients added to food that receives no further cooking. Ex: raw
chicken touching salad ingredients
TCS Food Food that contains moisture and protein and has a neutral or slightly acidic pH.
Such food requires time-temperature control to prevent the growth of
microorganisms and the production of toxins. Ex: raw meat, fish, vegetables, etc.
Ready-to-eat food food that can be eaten without further preparation, washing, or cooking. Ex: cooked
food, washed fruit and vegetables (whole and cut), deli meat, bakery items, etc.)
High-risk populations Older people (weakened immune system), preschool-age children or younger (don't
have strong immune systems yet), sick patients with compromised immune
symptoms (those with cancer, HIV, transplants, etc.)
5 Measures to Keep Food Safe 1) Control time and temperature, 2) Preventing cross contamination, 3) Practicing
personal hygiene, 4) Purchasing from approved, reputable suppliers, 5) cleaning
and sanitizing
5 Types of Government Agencies that Prevent Foodborne 1) FDA (Food and Drug Administration), 2) USDA (US Department of Agriculture), 3)
Illnesses CDC (Center for Disease Control), 4) PHS (Public Health Service), 5) State and
local regulatory authorities
,FDA the Food and Drug Administration regulates all food except meat, poultry, and eggs.
Issues Food Code (recommendations for food safety), and regulates food
transported across state lines, provides support and training to industry and
agencies
USDA The US Department of Agriculture inspects meat, poultry, and eggs. Also regulates
food that crosses state lines.
CDC and PHS Center for Disease Control and Public Health Service assist the FDA and USDA,
and conduct research into the causes of foodborne illness outbreaks
State and local regulatory authorities write or adopt code that regulates food industries
6 Responsibilities of Regulatory Authorities 1) inspecting operations, 2) enforcing regulations, 3) investigating complaints and
illnesses, 4) Approving construction, 5) Reviewing and approving HACCP plans
4 Types of Pathogens that Can Cause Foodborne 1) virus, 2) bacteria, 3) parasites, 4) fungi
Illnesses
The Big Six (Foodborne-causing Pathogens) 1) Shigella spp. - bacteria, 2) Salmonella Typhi - bacteria, 3) Nontyphoidal
salmonella - bacteria, 4) Shiga toxin-producing Escherichia coli (E. Coli) - bacteria,
5) Hepatitis A - virus, 6) Norovirus - virus
6 Common Symptoms of Foodborne Illnesses 1) Diarrhea, 2) Vomiting, 3) Fever, 4) Nausea, 5) Abdominal cramps, 6) Jaundice
(yellowing of skin and eyes). These symptoms have onset times that range from 30
min to 6 weeks, and range in severity from mild illness to death.
Bacteria Microorganisms found almost everywhere. Some can cause illnesses. Bacteria
cannot be seen, smelled, or tasted. They can grow quickly under FAT TOM
conditions.
FAT TOM The conditions that promote rapid growth of bacteria:
Food - need nutrients to survive, like the ones in TCS food
Acidity - prefer foods with little or no acid (Ph of 7 or below)
Temperature - grows fastest in temperature danger zone between 41 degrees F and
135 degrees F (most rapidly above 70 degrees)
Time - the more time in the danger zone, the more growth of bacteria to unsafe
levels
Oxygen - some bacteria grows well in food with high levels of moisture. This means
food with higher AW (water activity levels).
We can decrease potential for bacteria growth by controlling temperature of food,
and time of food in temperature danger zone.
4 Major Bacteria That Cause Foodborne Illnesses 1) Salmonella Typhi, 2) Non-Typhoidal Salmonella, 3) Shigella, 4) E. Coli
Eating a small amount is harmful, and the bacteria stays in feces long after
symptoms have ended. Food handlers with these illnesses can NEVER work in a
food service operation while they are sick, since they are severe and highly
contagious.
, Salmonella Typhi Bacteria
Illness: typhoid fever
Source: lives only in humans. People with typhoid fever carry the bacteria in their
blood and intestinal tract (feces).
Symptoms: fever, weakness, abdominal pain, headache, loss of appetite, rash
Food linked: ready-to-eat food, beverages
Prevention: Exclude infected food handlers, wash hands, cook food with correct
temperatures, prevent cross-contamination
Non-Typhoidal Salmonella Bacteria
Illness: salmonellosis
Source: farm animals
Food linked: poultry and eggs, meat, milk and dairy, produce (such as tomatoes,
peppers, cantaloupes, etc.)
Symptoms: diarrhea, cramps, vomiting, fever
Prevention: Cook poultry and eggs to correct temps, prevent cross-contamination
between poultry and ready-to-eat food, exclude infected food handlers
Shigella spp. Bacteria:
Illness: shegellosis
Source: feces of humans with the illness, and contaminated flies
Food linked: Food that is easily contaminated by hands, food that has made contact
with contaminated water (such as produce)
Symptoms: bloody diarrhea, abdominal pain and cramps, fever
Prevention: Exclude infected food handlers, wash hands, control flies in and
outside, practice personal hygiene
Shiga toxin-producing Eschericia coli (E. Coli) Source: intestines of cattle, and in infected people. Once eaten, it produces toxins
in the intestines, which causes the illness
Illness: hemorrhagic colitis
Food linked: Ground beef (raw and undercooked), contaminated produce
Symptoms: diarrhea, cramps, kidney failure (if severe)
Prevention: Cook food (especially ground beef) to correct temps, purchase produce
from approved suppliers, prevent contamination between raw meat and ready-to-eat
food, exclude staff with diarrhea, control time and temp
Viruses Carriers: Humans, animals (requires living hosts). Can be transferred through food
Sources: Food, water, any contaminated surface, fecal-oral routes, vomit (norovirus
particles)
Prevention: Good personal hygiene, quick removal and cleanup of vomit. They are
NOT destroyed by temperatures.
Two Viruses that are highly contagious and cause severe 1) Hepatitis A, 2) Norovirus
illness:
