Servsafe Manager Exam 2024, With
Complete Solution
What is a foodborne illness?
A disease transmitted to people by food.
When is a foodborne illness considered an outbreak?
Two or more people have the same symptoms after eating the same food. An
investigation is conducted by state and local regulatory authorities. The outbreak is
confirmed by a laboratory analysis.
How is time a challenge to food safety?
Pressure to work quickly can make it hard to take the time to follow food safety
practices.
How is language and culture a challenge to food safety?
Your staff may speak a different language than you do. This can make it difficult to
communicate. Cultural differences can also influence how food handlers view food
saftey.
How is literacy and education a challenge to food safety?
Staff often have different levels of education. This makes it more challenging to teach
them food saftey.
How are pathogens a challenge to food safety?
Illness-causing microorganisms are more frequently found on types of food that once
were considered safe.
How are unapproved suppliers a challenge to food safety?
Food that is received from suppliers that are not practicing food safety can cause a
foodborne-illness outbreak.
How are high-risk customers a challenge to food safety?
The number of customers at high risk for getting a foodborne illness is increasing. An
example of this is the growing elderly population.
How is staff turnover a challenge to food safety?
Training new staff leaves less time for food safety training.
What are the costs of a foodborne illness to an operation?
Loss of customers and sales, loss of reputation, negative media exposure, lowered staff
morale, lawsuits and legal fees, staff missing work, increased insurance premiums, and
staff retraining.
What are the costs of a foodborne illness on the victims?
lost work, medical costs, long-term disabilities, and death.
What are the three types of contaminants?
Biological, chemical, physical
What are biological contaminants?
Viruses, parasites, fungi, and bacteria.
What are chemical contaminants?
Food Service chemicals like cleaners, sanitizers, and polishes. that can contaminate
food is they are used incorrectly
What are physical contaminants?
, Foreign objects such as metal shavings, staples, bandages, glass, dirt, and fish bones
that can get into food.
What are the 5 most common food-handling mistakes?
1. purchasing food from an unsafe source
2. failing to cook food correctly
3. holding food at incorrect temperature
4. using contaminated equipment
5. practicing poor personal hygiene
What are the four main practices related to foodborne illnesses?
1. time temperature abuse
2. cross-contamination
3. poor personal hygiene
4. poor cleaning and sanitizing
What causes time temperature abuse?
Food is not held or stored at the correct temperature, food is not cooked or reheated
enough to kill pathogens, or food is not cooled correctly.
What causes cross contamination?
Contaminated ingredients are added to food that receives no further cooking, ready to
eat food touches contaminated surfaces, contaminated food touches or drips fluids onto
cooked or ready to eat food, a food handler touches contaminated foods then ready to
eat foods, or contaminated wiping clothes touch food-contact surfaces.
What causes poor personal hygine?
Failure to wash hands correctly after using the restroom, coughing or sneezing onto
food, touching or scratching wounds then touching food, and working while sick.
What causes poor cleaning and sanitizing?
Equipment and utensils aren't washed and sanitized between uses, food contact
surfaces are wiped rather than washed, rinsed, and sanitized, wiping cloths are not
stored in sanitizing solution between uses, and sanitizing solutions are not at the
required level to sanitize an object.
What are TCS foods?
Dairy, eggs, meat, poultry, fish, shellfish, baked potatoes, soy proteins, heat treated
plant foods, sprouts, sliced melon, cut tomatoes, and cut leafy greens, and untreated
garlic-and-oil mixtures.
What are ready to eat foods?
Cooked foods, washed fruits and vegetables, deli meats, and bakery items.
What groups are at high risk of foodborne illness?
Elderly people, preschool-age children, and people with compromised immune systems
What are ways to make sure food is safe?
Purchasing from approved, reputable suppliers, controlling time and temperature,
preventing cross-contamination, practicing personal hygiene, and cleaning and
sanitizing.
What is the FDA?
Food and Drug Administration.
What foods do the FDA regulate?
All foods except meat, poultry, and eggs.
What is the USDA?
Complete Solution
What is a foodborne illness?
A disease transmitted to people by food.
When is a foodborne illness considered an outbreak?
Two or more people have the same symptoms after eating the same food. An
investigation is conducted by state and local regulatory authorities. The outbreak is
confirmed by a laboratory analysis.
How is time a challenge to food safety?
Pressure to work quickly can make it hard to take the time to follow food safety
practices.
How is language and culture a challenge to food safety?
Your staff may speak a different language than you do. This can make it difficult to
communicate. Cultural differences can also influence how food handlers view food
saftey.
How is literacy and education a challenge to food safety?
Staff often have different levels of education. This makes it more challenging to teach
them food saftey.
How are pathogens a challenge to food safety?
Illness-causing microorganisms are more frequently found on types of food that once
were considered safe.
How are unapproved suppliers a challenge to food safety?
Food that is received from suppliers that are not practicing food safety can cause a
foodborne-illness outbreak.
How are high-risk customers a challenge to food safety?
The number of customers at high risk for getting a foodborne illness is increasing. An
example of this is the growing elderly population.
How is staff turnover a challenge to food safety?
Training new staff leaves less time for food safety training.
What are the costs of a foodborne illness to an operation?
Loss of customers and sales, loss of reputation, negative media exposure, lowered staff
morale, lawsuits and legal fees, staff missing work, increased insurance premiums, and
staff retraining.
What are the costs of a foodborne illness on the victims?
lost work, medical costs, long-term disabilities, and death.
What are the three types of contaminants?
Biological, chemical, physical
What are biological contaminants?
Viruses, parasites, fungi, and bacteria.
What are chemical contaminants?
Food Service chemicals like cleaners, sanitizers, and polishes. that can contaminate
food is they are used incorrectly
What are physical contaminants?
, Foreign objects such as metal shavings, staples, bandages, glass, dirt, and fish bones
that can get into food.
What are the 5 most common food-handling mistakes?
1. purchasing food from an unsafe source
2. failing to cook food correctly
3. holding food at incorrect temperature
4. using contaminated equipment
5. practicing poor personal hygiene
What are the four main practices related to foodborne illnesses?
1. time temperature abuse
2. cross-contamination
3. poor personal hygiene
4. poor cleaning and sanitizing
What causes time temperature abuse?
Food is not held or stored at the correct temperature, food is not cooked or reheated
enough to kill pathogens, or food is not cooled correctly.
What causes cross contamination?
Contaminated ingredients are added to food that receives no further cooking, ready to
eat food touches contaminated surfaces, contaminated food touches or drips fluids onto
cooked or ready to eat food, a food handler touches contaminated foods then ready to
eat foods, or contaminated wiping clothes touch food-contact surfaces.
What causes poor personal hygine?
Failure to wash hands correctly after using the restroom, coughing or sneezing onto
food, touching or scratching wounds then touching food, and working while sick.
What causes poor cleaning and sanitizing?
Equipment and utensils aren't washed and sanitized between uses, food contact
surfaces are wiped rather than washed, rinsed, and sanitized, wiping cloths are not
stored in sanitizing solution between uses, and sanitizing solutions are not at the
required level to sanitize an object.
What are TCS foods?
Dairy, eggs, meat, poultry, fish, shellfish, baked potatoes, soy proteins, heat treated
plant foods, sprouts, sliced melon, cut tomatoes, and cut leafy greens, and untreated
garlic-and-oil mixtures.
What are ready to eat foods?
Cooked foods, washed fruits and vegetables, deli meats, and bakery items.
What groups are at high risk of foodborne illness?
Elderly people, preschool-age children, and people with compromised immune systems
What are ways to make sure food is safe?
Purchasing from approved, reputable suppliers, controlling time and temperature,
preventing cross-contamination, practicing personal hygiene, and cleaning and
sanitizing.
What is the FDA?
Food and Drug Administration.
What foods do the FDA regulate?
All foods except meat, poultry, and eggs.
What is the USDA?
