ServSafe Food Manager Exam Review
Which of the following types of food carries the highest risk of causing a foodborne
illness? - Answer-Milk and dairy products
/.When two or more people display the same symptoms of illness after eating the same
food, it is considered to be a(n): - Answer-outbreak.
/.Language differences can create a conflict in maintaining food safety, as can
differences in an employee's: - Answer-culture.
/.Why does staff turnover challenge the ability to follow food safety rules? - Answer-
More time has to be spent in job training, so there is less available for food safety.
/.Which of the following is one of the costs a foodborne illness brings to an operation? -
Answer-lawsuits and legal costs
/.What is one element that tends to increase for a business after a foodborne-illness
outbreak? - Answer-insurance premiums
/.Which type of contaminant is responsible for the majority of foodborne illnesses? -
Answer-biological
/.Which of the following is an example of a physical contaminant? - Answer-bandages
/.Almost all food-handling mistakes are related to time-temperature abuse, cross-
contamination, poor personal hygiene, or poor cleaning and sanitizing. Which of the
following mistakes is NOT related to these practices? - Answer-purchasing food from
unsafe sources
/.When spoiled food drips onto cooked or ready-to-eat food, what is the common result?
- Answer-cross-contamination
/.Which statement is the most accurate about the list of high-risk TCS foods? - Answer-
Virtually all types of meat and animal products are on the list.
/.What is the primary reason a food is on the high-risk list of TCS foods? - Answer-It is
at risk for developing pathogens depending on its temperature.
/.Why are some populations at a higher risk for developing a foodborne illness? -
Answer-They have compromised immune systems.
/.The best protection against foodborne illness is: - Answer-having a strong immune
system.
,/.The manager of a foodservice operation is responsible for monitoring all of the
following: - Answer-staff hand washing practices
delivery of food after-hours.
inspection of deliveries from approved sources.
/.Food handlers are typically monitored by foodservice managers to ensure that the
handlers are: - Answer-ensuring that all types of TCS food are cooked to the required
temperatures.
/.In the acronym, "Fat Tom", the "M" stands for: - Answer-moisture -- Food, Acidity,
Time, Temperature, Oxygen and Moisture
/.The temperature danger zone refers to temperatures in which bacteria: - Answer-
grows rapidly.
/.Which of the following elements play the largest role in TCS food safety? - Answer-
time and temperature
/.One of the hallmark definitions of TCS food is that it is: - Answer-unusually vulnerable
to the growth of various pathogens.
/.Bacillus cereus is a spore-forming bacteria that is found in: - Answer-dirt.
/.Which of the following illnesses has the ability to result in a miscarriage? - Answer-
Listeriosis.
/.Which of the following diseases could be largely prevented by avoiding the use of
unpasteurized dairy products? - Answer-listeriosis
/.Which of the following diseases is especially lethal to people with chronic conditions
such as diabetes or cirrhosis? - Answer-vibrio gastroenteritis
/.What word means the closest to toxin? - Answer-poison
/.What is one of the most common symptoms associated with the toxins from seafood? -
Answer-tingling in various parts of the body
/.If a customer has a cut in his mouth after eating something at your food service
operation, he most likely came into contact with what kind of contaminant? - Answer-
physical
/.Which of the following is NOT a type of physical contaminant? - Answer-machine
lubricants
,/.Which of the following is the most accurate statement about deliberate food
contamination? - Answer-It can occur anywhere in the food supply chain.
/.In the A.L.E.R.T. program, what does the "R" refer to? - Answer-Report information in
receiving logs, files, and other documentation. -- A=Assure, L=Look, E=Employees,
R=Reports, T=Threat
/.Which statement about allergy symptoms is the most accurate? - Answer-Symptoms
vary from very mild to potentially life-threatening
/.Which of the following foods is least likely to cause an allergic reaction?
apples
milk
peanuts
wheat - Answer-apples (vs milk, peanuts, wheat)
/.What role does the kitchen staff have in preventing allergic reactions? - Answer-
making sure that there is no cross-contamination of allergens
/.When a customer asks about what is in the "secret" ingredient of a dish, how should
service staff respond? - Answer-"I will go to the kitchen and get a complete list of
ingredients for you."
/.A carrier is someone who is: - Answer-infected with a pathogen but does not manifest
any symptoms.
/.A risk of contamination exists if a food handler has any of the following EXCEPT:
pain
fever
jaundice
a wound) - Answer-pain. (vs fever, jaundice, a wound)
/.What percentage of the time spent washing hands should be spent in scrubbing the
hands and arms? - Answer-at least 50 percent
/.What is the last step in the proper handwashing process? - Answer-using a paper
towel to turn off the faucet and open the restroom door
/.What should food handlers do before they start to work their shift? - Answer-Wash
their hands properly.
/.What should food handlers do immediately after leaving and returning to the
kitchen/prep area? - Answer-Wash their hands.
/.Why should food handlers wait until antiseptics have dried before touching food or
equipment? - Answer-The antiseptic could get on the food and leave a residue.
, /.Hand antiseptics must be in compliance with the Code of Federal Regulations and the:
- Answer-Food and Drug Administration.
/.What is the primary reason that nail polish should be avoided in the kitchen? - Answer-
Nail polish can disguise dirt hiding under the fingernails.
/.Nail polish is allowed by some regulatory agencies as long as the handler: - Answer-
wears single use gloves.
/.Which type of wound requires an impermeable bandage and a protective covering? -
Answer-one on the hand or wrist
/.All wounds must be: - Answer-completely covered.
/.Food handlers should be especially careful about avoiding bare-hand contact with
ready-to-eat food when serving: - Answer-high-risk populations.
/.If a jurisdiction does allow bare-hand contact with ready-to-eat food, they should have:
- Answer-specific policies in place about staff health.
/.Food handlers must change their gloves at all of the following times: - Answer-as soon
as either one of the gloves becomes dirty or torn for any reason,
after handling raw meat, seafood, or poultry,
after any type of interruption, such as a telephone call
/.Which of the following techniques should NOT be used when putting on gloves? -
Answer-rolling them to make it easier to put them on
/.Which of the following should NOT be done with an apron? - Answer-wiping your
messy hands on the apron
/.What is the primary safety problem if food handlers wear dirty clothes? - Answer-
carrying pathogens that can contaminate the food
/.What determines what jewelry can be worn in a kitchen? - Answer-the company policy
/.Which of the following types of jewelry would be permitted in the majority of kitchens? -
Answer-simple wedding bands
/.If food needs to be tested during prepping, it should be placed in a: - Answer-separate
dish to be tasted with a clean utensil.
/.Designated areas for eating, drinking and smoking are also commonly used for: -
Answer-chewing gum and/or tobacco.
Which of the following types of food carries the highest risk of causing a foodborne
illness? - Answer-Milk and dairy products
/.When two or more people display the same symptoms of illness after eating the same
food, it is considered to be a(n): - Answer-outbreak.
/.Language differences can create a conflict in maintaining food safety, as can
differences in an employee's: - Answer-culture.
/.Why does staff turnover challenge the ability to follow food safety rules? - Answer-
More time has to be spent in job training, so there is less available for food safety.
/.Which of the following is one of the costs a foodborne illness brings to an operation? -
Answer-lawsuits and legal costs
/.What is one element that tends to increase for a business after a foodborne-illness
outbreak? - Answer-insurance premiums
/.Which type of contaminant is responsible for the majority of foodborne illnesses? -
Answer-biological
/.Which of the following is an example of a physical contaminant? - Answer-bandages
/.Almost all food-handling mistakes are related to time-temperature abuse, cross-
contamination, poor personal hygiene, or poor cleaning and sanitizing. Which of the
following mistakes is NOT related to these practices? - Answer-purchasing food from
unsafe sources
/.When spoiled food drips onto cooked or ready-to-eat food, what is the common result?
- Answer-cross-contamination
/.Which statement is the most accurate about the list of high-risk TCS foods? - Answer-
Virtually all types of meat and animal products are on the list.
/.What is the primary reason a food is on the high-risk list of TCS foods? - Answer-It is
at risk for developing pathogens depending on its temperature.
/.Why are some populations at a higher risk for developing a foodborne illness? -
Answer-They have compromised immune systems.
/.The best protection against foodborne illness is: - Answer-having a strong immune
system.
,/.The manager of a foodservice operation is responsible for monitoring all of the
following: - Answer-staff hand washing practices
delivery of food after-hours.
inspection of deliveries from approved sources.
/.Food handlers are typically monitored by foodservice managers to ensure that the
handlers are: - Answer-ensuring that all types of TCS food are cooked to the required
temperatures.
/.In the acronym, "Fat Tom", the "M" stands for: - Answer-moisture -- Food, Acidity,
Time, Temperature, Oxygen and Moisture
/.The temperature danger zone refers to temperatures in which bacteria: - Answer-
grows rapidly.
/.Which of the following elements play the largest role in TCS food safety? - Answer-
time and temperature
/.One of the hallmark definitions of TCS food is that it is: - Answer-unusually vulnerable
to the growth of various pathogens.
/.Bacillus cereus is a spore-forming bacteria that is found in: - Answer-dirt.
/.Which of the following illnesses has the ability to result in a miscarriage? - Answer-
Listeriosis.
/.Which of the following diseases could be largely prevented by avoiding the use of
unpasteurized dairy products? - Answer-listeriosis
/.Which of the following diseases is especially lethal to people with chronic conditions
such as diabetes or cirrhosis? - Answer-vibrio gastroenteritis
/.What word means the closest to toxin? - Answer-poison
/.What is one of the most common symptoms associated with the toxins from seafood? -
Answer-tingling in various parts of the body
/.If a customer has a cut in his mouth after eating something at your food service
operation, he most likely came into contact with what kind of contaminant? - Answer-
physical
/.Which of the following is NOT a type of physical contaminant? - Answer-machine
lubricants
,/.Which of the following is the most accurate statement about deliberate food
contamination? - Answer-It can occur anywhere in the food supply chain.
/.In the A.L.E.R.T. program, what does the "R" refer to? - Answer-Report information in
receiving logs, files, and other documentation. -- A=Assure, L=Look, E=Employees,
R=Reports, T=Threat
/.Which statement about allergy symptoms is the most accurate? - Answer-Symptoms
vary from very mild to potentially life-threatening
/.Which of the following foods is least likely to cause an allergic reaction?
apples
milk
peanuts
wheat - Answer-apples (vs milk, peanuts, wheat)
/.What role does the kitchen staff have in preventing allergic reactions? - Answer-
making sure that there is no cross-contamination of allergens
/.When a customer asks about what is in the "secret" ingredient of a dish, how should
service staff respond? - Answer-"I will go to the kitchen and get a complete list of
ingredients for you."
/.A carrier is someone who is: - Answer-infected with a pathogen but does not manifest
any symptoms.
/.A risk of contamination exists if a food handler has any of the following EXCEPT:
pain
fever
jaundice
a wound) - Answer-pain. (vs fever, jaundice, a wound)
/.What percentage of the time spent washing hands should be spent in scrubbing the
hands and arms? - Answer-at least 50 percent
/.What is the last step in the proper handwashing process? - Answer-using a paper
towel to turn off the faucet and open the restroom door
/.What should food handlers do before they start to work their shift? - Answer-Wash
their hands properly.
/.What should food handlers do immediately after leaving and returning to the
kitchen/prep area? - Answer-Wash their hands.
/.Why should food handlers wait until antiseptics have dried before touching food or
equipment? - Answer-The antiseptic could get on the food and leave a residue.
, /.Hand antiseptics must be in compliance with the Code of Federal Regulations and the:
- Answer-Food and Drug Administration.
/.What is the primary reason that nail polish should be avoided in the kitchen? - Answer-
Nail polish can disguise dirt hiding under the fingernails.
/.Nail polish is allowed by some regulatory agencies as long as the handler: - Answer-
wears single use gloves.
/.Which type of wound requires an impermeable bandage and a protective covering? -
Answer-one on the hand or wrist
/.All wounds must be: - Answer-completely covered.
/.Food handlers should be especially careful about avoiding bare-hand contact with
ready-to-eat food when serving: - Answer-high-risk populations.
/.If a jurisdiction does allow bare-hand contact with ready-to-eat food, they should have:
- Answer-specific policies in place about staff health.
/.Food handlers must change their gloves at all of the following times: - Answer-as soon
as either one of the gloves becomes dirty or torn for any reason,
after handling raw meat, seafood, or poultry,
after any type of interruption, such as a telephone call
/.Which of the following techniques should NOT be used when putting on gloves? -
Answer-rolling them to make it easier to put them on
/.Which of the following should NOT be done with an apron? - Answer-wiping your
messy hands on the apron
/.What is the primary safety problem if food handlers wear dirty clothes? - Answer-
carrying pathogens that can contaminate the food
/.What determines what jewelry can be worn in a kitchen? - Answer-the company policy
/.Which of the following types of jewelry would be permitted in the majority of kitchens? -
Answer-simple wedding bands
/.If food needs to be tested during prepping, it should be placed in a: - Answer-separate
dish to be tasted with a clean utensil.
/.Designated areas for eating, drinking and smoking are also commonly used for: -
Answer-chewing gum and/or tobacco.
