Servsafe Manager Certification tests 2026 answered solution guides Questions and Answers 100 Pass
Servsafe Manager Certification Answer Key Guides 2026 | Premium Study Solutions 5 mistakes that are common risk factors for FBI: 1. Contaminated equipment 2. Incorrect holding temperature 3. Poor personal hygiene 4. Improper cooking ... - answer - 5. Purchasing from unsafe sources. 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) Factors promoting bacterial growth... - answer - Food Acidity Temp Time Oxygen (SOME GROW BEST WITH OR WITHOUT) Moisture Big 6 bacteria/virus by the FDA - answer - 1. Shigellla 2. Salmnomella 3. Nontyphoidal Salmonella 4. E. coli 5. Hep A 6. Norovirus 3 types of contaminants (think Hughes' apple reaction)... - answer - Biological, chemical, & physical The 1/3 contaminant that is the greatest threat to food safety? - answer - biological (pathogens) Types of pathogens - answer - Bacteria, Virus, Parasite, Fungi/mold, & toxins. Govt agency regulating food except meat, poultry, & eggs & recommends food safety regulations (wrote the FOOD CODE) - answer - FDA Govt agency regulating meat, poultry, eggs.. - answer - USDA Conducts investigative research into that causes of an FBI outbreak... - answer - CDC & PHS Write codes that regulate retail and foodservice operations, and inspects operations - answer - State and local authorities What criteria describes an illness as a FBI outbreak? - answer - 1. 1 person have same symptoms fr eating
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