SERVSAFE MANAGER EXAM (2024/2025) 100% CORRECT
& VERIFIED ANSWERS
Botulism - ANSWER-Clostridium botulinum forms spores that are often found in water and dirt.
Spores can contaminate almost any food. The bacteria does not grow well in refrigerated or
highly acidic food. However, the bacteria grows without oxygen and can produce a lethal toxin
when food is time-temperature abused.
Food Commonly :Linked with the Bacteria Botulism - ANSWER-Incorrectly canned food
Reduced-Oxygen packaged food (ROP)
Temperature-abused vegetables such as baked potatoes
Untreated garlic-and-oil mixtures
Most Common Symptoms of Botulism - ANSWER-Initially - Nausea and vomiting
Later - Weakness, Double Vision, Difficulty in speaking and swallowing
Prevention Measures for Botulism - ANSWER-Hold, cool and reheat food correctly
Inspect canned food for damage
Control time and temperature
Campylobacteriosis - ANSWER-Commonly associated with poultry and ready to eat food
Often occurs when poultry is incorrectly cooked and has even allowed to cross-contaminate
other food and food contact surfaces.
Food Commonly Linked with the Bacteria Campylobacteriosis - ANSWER-Poultry
Water contaminated with the bacteria
Meats
Stews/gravies
,Most Common Symptoms of Campylobacteriosis - ANSWER-Diarrhea (may be watery or bloody)
Abdominal cramps
Fever
Vomiting
Headaches
Prevention Measures for Campylobacteriosis - ANSWER-Cook poultry to required minimum
internal temps
Prevent cross-contamination between raw poultry and ready-to-eat food
Salmonella - ANSWER-Many farm animals carry Salmonella naturally. Eating only a small amount
of these bacteria can make a person sick. The severity of the symptoms depends on the health
of the person and the amount of bacteria eaten. The bacteria are often in a person's feeds for
weeks after symptoms have ended.
Food Commonly Linked with the Bacteria Salmonella - ANSWER-Poultry and eggs
Dairy products
Produce
Most Common Symptoms of Salmonella - ANSWER-Diarrhea
Abdominal Cramps
Vomiting
Fever
Prevention Measures for Salmonella - ANSWER-Cook Poultry and eggs to minimum internal
temps.
,Prevent cross-contamination between poultry and ready-to-eat food.
Keep food handlers who have been diagnosed with salmonellosis out of the operation.
Salmonella Typhi - Typhoid Fever - ANSWER-Found in the fences of human with the illness. Most
illnesses occur when people eat her drink contaminated food or water. Flies can also transfer
the bacteria from feces to food. Eating only a small amount of these bacteria can make a person
sick.
Food Commonly linked with the bacteria Salmonella Typhi - Typhoid Fever - ANSWER-Ready-to-
eat food
Beverages
Most Common Symptoms for Salmonella Typhi - Typhoid Fever - ANSWER-High Fever
Weakness
Abdominal pain
Headache
Loss of appetite
Rash
Prevention Measures for Salmonella Typhi - Typhoid Fever - ANSWER-Exclude food handlers
who have been diagnosed with an illness caused by Salmonella Typhi from the operation.
Wash hands
Cook food to minimum internal temps
prevent cross-contamination
Shigellosis - ANSWER-Found in the feces of humans with the illness. Most illness occur when
people eat or drink contaminated food or water. Flies can also transfer the bacteria from feces
to food.
, Food Commonly Linked with the Bacteria Shigellosis - ANSWER-Food that is easily contaminated
by hands, such as salads containing TCDS food, (potato,tuna,shrimp,macaroni, and chicken)
Food that has made contact with contaminated water, such as produce
Most Common Symptoms of Shigellosis - ANSWER-Bloody Diarrhea
Abdominal pain and cramps
Fever (occasionally)
Prevention Measures for Shigellosis - ANSWER-Exclude food handlers who have been diagnosed
with an illness caused by Shigella from the operation
Exclude food handlers who have diarrhea from the operation
wash hands
control flies inside and outside the operation
practice personal hygiene
Staphylococcal gastroenteritis - ANSWER-Can be found in humans-particularly in the hair, nose,
and throat, and in infected cuts. It is often transferred to food when people touch these areas
on their bodies and then handle food without washing their hands. Cooking cannot destroy
these toxins, so preventing bacterial growth is critical.
Food commonly linked with the bacteria Staphylococcal gastroenteritis - ANSWER-Food that
requires handling during prepping
Salads continuing TCS food (egg, tuna, chicken and macaroni)
Deli meat
Most Common Symptoms of Staphylococcal gastroenteritis - ANSWER-Nausea
Vomiting and retching
& VERIFIED ANSWERS
Botulism - ANSWER-Clostridium botulinum forms spores that are often found in water and dirt.
Spores can contaminate almost any food. The bacteria does not grow well in refrigerated or
highly acidic food. However, the bacteria grows without oxygen and can produce a lethal toxin
when food is time-temperature abused.
Food Commonly :Linked with the Bacteria Botulism - ANSWER-Incorrectly canned food
Reduced-Oxygen packaged food (ROP)
Temperature-abused vegetables such as baked potatoes
Untreated garlic-and-oil mixtures
Most Common Symptoms of Botulism - ANSWER-Initially - Nausea and vomiting
Later - Weakness, Double Vision, Difficulty in speaking and swallowing
Prevention Measures for Botulism - ANSWER-Hold, cool and reheat food correctly
Inspect canned food for damage
Control time and temperature
Campylobacteriosis - ANSWER-Commonly associated with poultry and ready to eat food
Often occurs when poultry is incorrectly cooked and has even allowed to cross-contaminate
other food and food contact surfaces.
Food Commonly Linked with the Bacteria Campylobacteriosis - ANSWER-Poultry
Water contaminated with the bacteria
Meats
Stews/gravies
,Most Common Symptoms of Campylobacteriosis - ANSWER-Diarrhea (may be watery or bloody)
Abdominal cramps
Fever
Vomiting
Headaches
Prevention Measures for Campylobacteriosis - ANSWER-Cook poultry to required minimum
internal temps
Prevent cross-contamination between raw poultry and ready-to-eat food
Salmonella - ANSWER-Many farm animals carry Salmonella naturally. Eating only a small amount
of these bacteria can make a person sick. The severity of the symptoms depends on the health
of the person and the amount of bacteria eaten. The bacteria are often in a person's feeds for
weeks after symptoms have ended.
Food Commonly Linked with the Bacteria Salmonella - ANSWER-Poultry and eggs
Dairy products
Produce
Most Common Symptoms of Salmonella - ANSWER-Diarrhea
Abdominal Cramps
Vomiting
Fever
Prevention Measures for Salmonella - ANSWER-Cook Poultry and eggs to minimum internal
temps.
,Prevent cross-contamination between poultry and ready-to-eat food.
Keep food handlers who have been diagnosed with salmonellosis out of the operation.
Salmonella Typhi - Typhoid Fever - ANSWER-Found in the fences of human with the illness. Most
illnesses occur when people eat her drink contaminated food or water. Flies can also transfer
the bacteria from feces to food. Eating only a small amount of these bacteria can make a person
sick.
Food Commonly linked with the bacteria Salmonella Typhi - Typhoid Fever - ANSWER-Ready-to-
eat food
Beverages
Most Common Symptoms for Salmonella Typhi - Typhoid Fever - ANSWER-High Fever
Weakness
Abdominal pain
Headache
Loss of appetite
Rash
Prevention Measures for Salmonella Typhi - Typhoid Fever - ANSWER-Exclude food handlers
who have been diagnosed with an illness caused by Salmonella Typhi from the operation.
Wash hands
Cook food to minimum internal temps
prevent cross-contamination
Shigellosis - ANSWER-Found in the feces of humans with the illness. Most illness occur when
people eat or drink contaminated food or water. Flies can also transfer the bacteria from feces
to food.
, Food Commonly Linked with the Bacteria Shigellosis - ANSWER-Food that is easily contaminated
by hands, such as salads containing TCDS food, (potato,tuna,shrimp,macaroni, and chicken)
Food that has made contact with contaminated water, such as produce
Most Common Symptoms of Shigellosis - ANSWER-Bloody Diarrhea
Abdominal pain and cramps
Fever (occasionally)
Prevention Measures for Shigellosis - ANSWER-Exclude food handlers who have been diagnosed
with an illness caused by Shigella from the operation
Exclude food handlers who have diarrhea from the operation
wash hands
control flies inside and outside the operation
practice personal hygiene
Staphylococcal gastroenteritis - ANSWER-Can be found in humans-particularly in the hair, nose,
and throat, and in infected cuts. It is often transferred to food when people touch these areas
on their bodies and then handle food without washing their hands. Cooking cannot destroy
these toxins, so preventing bacterial growth is critical.
Food commonly linked with the bacteria Staphylococcal gastroenteritis - ANSWER-Food that
requires handling during prepping
Salads continuing TCS food (egg, tuna, chicken and macaroni)
Deli meat
Most Common Symptoms of Staphylococcal gastroenteritis - ANSWER-Nausea
Vomiting and retching
