NEWEST SERVSAFE MANAGER FINAL EXAM LATEST 2025 ACTUAL EXAM COMPLETE QUESTIONS AND CORRECT DETAILED ANSWERS (CORRECT VERIFIED SOLUTIONS)

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SERVSAFE MANAGER EXAM / SERVSAFE MANAG b b b b b



ER PRACTICE EXAM MOST RECEBT AND COMPLET
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E VERSION/ MUTIPLE QUESTIONS AND CORRECT A
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NSWERS/ BEST GRADED A+ b b b




What is foodbourne illness? - ANSWER: A disease transmitted to people by food.
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When is a foodbourne illness considered an outbreak? -
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ANSWER: When two or more people have the same symptoms after eating the sam
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e food.
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Which two types of food are the most at risk for contamination? -
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ANSWER: TCS and ready-to-eat food.
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What does TCS food stand for? -
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ANSWER: Time and Temperature Control for Safety
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What does the FDA do? -
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ANSWER: Inspects all food except meat, poultry, and eggs
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What does the USDA do? - ANSWER: Inspects meat, poultry, and eggs
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What do state and local regulatory authorities do? -
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ANSWER: Write code that regulates retail and foodservice operations
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Which is a TCS food? b b b b




A. Bread
B. Flour
C. Sprouts

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D. Strawberries - ANSWER: C. Sprouts b b b b




Name the Big 6 - ANSWER: 1. Shigella spp.
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2. salmonella Typhi b




3. Nontyphoidal salmonella b




4. E. coli
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5. Hepatitis A b




6. Norovirus


Which of the Big 6 are bacteria? - ANSWER: 1. Shigella spp.
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2. Salmonella Typhi b




3. Nontyphoidal Salmonella b




4. E. coli
b




What are the symptoms are foodborne illness? (6) - ANSWER: 1. Diarrhea
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2. Vomiting
3. Jaundice
4. Abdominal pains b




5. Nausea
6. Fever


Bacteria grow best in .... . - ANSWER: FAT TOM conditions
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What does the acronym "FAT TOM" stand for? -
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ANSWER: F: food A: Acidity
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T: Temperature
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T: Time O
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: Oxygen
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M: Moisture b




Salmonella Typhi: b




Name the Source, food linked with bacteria, Symptoms, and prevention measures.
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- ANSWER: Source: Humans
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Food linked: RTE food & beverages
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Symptoms: Bloody diarrhea, abdominal pain, Fever Prev
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ention: Cook food to minimum internal temps
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Nontyphoidal Salmonella: b




Name the Source, food linked with bacteria, Symptoms, and prevention measures.
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- ANSWER: Source: Farm animals
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Food linked: poultry, eggs, meat, milk & dairy products, produce. Sympt
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oms: Diarrhea, cramps, vomiting, fever
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Prevention: Prevent cross-contamination between RTE food and poultry
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Shigella Spp. b




Name the Source, food linked with bacteria, and prevention measures. -
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ANSWER: Source: feces in humans. when people eat/drink contaminated food or w
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ater.
Food linked: Food easily contaminated by hands, such as salads containing TCS food
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s
Prevention: control flies in and out of operation. Wash hands
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E. Coli
Name the Source, food linked with bacteria, and prevention measures. -
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ANSWER: Source: Intestines of cattle and infected people
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Food linked: Ground beef (raw and undercooked) & contaminated produce
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Prevention: Cook food to min internal temps & purchase from approved reputable suppli
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ers


Hepatitis A. b




Name the Source, food linked with bacteria, and prevention measures. -
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ANSWER: Source: Human Feces
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Food linked: RTE food & shellfish from contaminated water
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Prevention: Exclude food- b b


handlers who have had jaundice for 7 days or less & purchase shellfish from approve
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d reputable suppliers
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What 2 viruses has the FDA identified to be highly contagious and can cause severe i
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llnesses? - ANSWER: 1. Norovirus
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2. Hepatitis A.
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Norovirus
Name the Source, food linked with bacteria, and prevention measures. -
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ANSWER: Source: RTE food & Contaminated water
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Food linked: RTE food & Shellfish from contaminated water
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Prevention: Purchase shellfish from approved reputable suppliers & wash hands
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Parasites:
Name the Source and prevention measures. -
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ANSWER: Source: Seafood, wild game, food processed with contaminated water s
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uch as produce
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