ServSafe Mangers Test UPDATED ACTUAL
Exam Questions and CORRECT Answers
Food born Illness - CORRECT ANSWER - Illness caused by pathogenic microorganisms
consumed through food or beverages
time-temperature abuse - CORRECT ANSWER - Any time it has been allowed to remain too
long at temperatures that favors growth of food borne microorganisms
TCS food - CORRECT ANSWER - Food that requires time and temperature control for
safety.
High-risk populations - CORRECT ANSWER - Young children, the elderly, people with
compromised immune systems
Pathogens - CORRECT ANSWER - Microorganisms that make you sick when you eat them.
Food defense - CORRECT ANSWER - A program addressing the points in your optation
where food it as risk.
Most common symptoms of food borne illness - CORRECT ANSWER - Diarrhea, Fever,
Vomiting, Nausea, Jaundice
FAT TOM - CORRECT ANSWER - F-Food, A-Acidity, T-Time, T-Temperature, O-Oxygen
M-Moisture
Hepatitis A - CORRECT ANSWER - Virus, commonly linked with ready-to-eat food. Found
in the feces of infected people. Exclude staff with jaundice can stop spread.
,Enterohemorrhagic and shiga toxin-producing E. coli - CORRECT ANSWER - Bacteria
found in the intestines of cattle, produces toxins in a person's intestines. Excluding staff with
diarrhea, can stop infections. Cooking ground beef correctly can stop infection.
Food borne Illness - CORRECT ANSWER - an illness that results from consuming a food or
drink that contains either a poison or a disease-causing microorganism
Microorganisms - CORRECT ANSWER - Living creatures that are too small to see with the
naked eye
Pathogens - CORRECT ANSWER - disease producing microorganisms
Toxins - CORRECT ANSWER - Any of various poisonous substances produced by
microorganisms.
Virus - CORRECT ANSWER - an extremely small organism which causes disease in
humans, animals and plants
Bacteria - CORRECT ANSWER - a large group of one-celled organisms that sometimes
cause disease
Time Temperature Abuse - CORRECT ANSWER - Any time a food has been allowed to
remain too long at temperatures that favor growth of microorganisms
Personal Hygiene - CORRECT ANSWER - Keeping the body clean and fresh
The Food and Drug Administration (FDA) - CORRECT ANSWER - Test and make sure that
food and drugs are able to be sold
Sanitizing - CORRECT ANSWER - Process of reducing the number of microorganisms on a
clean surface to safe levels
,Warranty of Sale - CORRECT ANSWER - rules for how the food must be handled
Food borne illness "outbreak" - CORRECT ANSWER - two or more infected people
What are the three groups of potential hazards to food safety? - CORRECT ANSWER -
Biological, Chemical, and Physical
5 most common risk factors that cause food borne illness - CORRECT ANSWER -
Purchasing from unsafe sources-failing to cook adequately-holding at incorrect temperatures-
using contaminated equipment-poor personal hygiene
Danger zone - CORRECT ANSWER - Tempature where bacteria and viruses grow rapidly 41
- 135 F
TCS - CORRECT ANSWER - Time - Temperature Control for Safety
Likely to be infected with Hepatitis A - CORRECT ANSWER - Ready to eat foods and
shellfish
Likely to be infected with Listeria - CORRECT ANSWER - Raw meat - unpasteurized dairy
products - deli meats, soft cheeses - hot dogs
Likely to be infected with Shiga Toxin - CORRECT ANSWER - Raw or undercooked ground
beef - contaminated produce
Likely to be infected with Botulism - CORRECT ANSWER - Improperly canned foods -
reduced oxygen packaged (ROP) foods - time/temp abused veggies - untreated infused oils
ROP - CORRECT ANSWER - Reduced oxygen packaged
, Likely to be infected with Salmonella - CORRECT ANSWER - Poultry and eggs - dairy -
produce
3 metals that can cause toxic-metal poisoning if contaminated with acidic foods - CORRECT
ANSWER - Lead -copper - zinc
Examples of physical contaminants - CORRECT ANSWER - Metal shavings from cans -
staples from cartons - glass - dirt - fingernails - bandaids
6 most common food allergens - CORRECT ANSWER - Milk and dairy products - eggs -
fish/shellfish - wheat -soy - tree nuts
Temperature for reheating foods - CORRECT ANSWER - 165* F for 15 sec
4 safe methods of thawing - CORRECT ANSWER - In the refrigerator - under cool running
potable water - part of the cooking process - microwave as long as it will be cooked immediately
Two stage cooling method - CORRECT ANSWER - The first step is to reduce the
temperature from 135F to 70F within two of preparation and from 70F to 41F or colder within an
additional four-hour period -Total cooling time should never exceed six hours.
Single stage cooling method - CORRECT ANSWER - cool from 135* to 41* in 4 hours
Potable Water - CORRECT ANSWER - Water safe for drinking and cooking
Ph range of 4.6-7.5 - CORRECT ANSWER - Pathogens grow rapidly
Water activity of 0.85-1.0 - CORRECT ANSWER - Pathogens grow rapidly
Exam Questions and CORRECT Answers
Food born Illness - CORRECT ANSWER - Illness caused by pathogenic microorganisms
consumed through food or beverages
time-temperature abuse - CORRECT ANSWER - Any time it has been allowed to remain too
long at temperatures that favors growth of food borne microorganisms
TCS food - CORRECT ANSWER - Food that requires time and temperature control for
safety.
High-risk populations - CORRECT ANSWER - Young children, the elderly, people with
compromised immune systems
Pathogens - CORRECT ANSWER - Microorganisms that make you sick when you eat them.
Food defense - CORRECT ANSWER - A program addressing the points in your optation
where food it as risk.
Most common symptoms of food borne illness - CORRECT ANSWER - Diarrhea, Fever,
Vomiting, Nausea, Jaundice
FAT TOM - CORRECT ANSWER - F-Food, A-Acidity, T-Time, T-Temperature, O-Oxygen
M-Moisture
Hepatitis A - CORRECT ANSWER - Virus, commonly linked with ready-to-eat food. Found
in the feces of infected people. Exclude staff with jaundice can stop spread.
,Enterohemorrhagic and shiga toxin-producing E. coli - CORRECT ANSWER - Bacteria
found in the intestines of cattle, produces toxins in a person's intestines. Excluding staff with
diarrhea, can stop infections. Cooking ground beef correctly can stop infection.
Food borne Illness - CORRECT ANSWER - an illness that results from consuming a food or
drink that contains either a poison or a disease-causing microorganism
Microorganisms - CORRECT ANSWER - Living creatures that are too small to see with the
naked eye
Pathogens - CORRECT ANSWER - disease producing microorganisms
Toxins - CORRECT ANSWER - Any of various poisonous substances produced by
microorganisms.
Virus - CORRECT ANSWER - an extremely small organism which causes disease in
humans, animals and plants
Bacteria - CORRECT ANSWER - a large group of one-celled organisms that sometimes
cause disease
Time Temperature Abuse - CORRECT ANSWER - Any time a food has been allowed to
remain too long at temperatures that favor growth of microorganisms
Personal Hygiene - CORRECT ANSWER - Keeping the body clean and fresh
The Food and Drug Administration (FDA) - CORRECT ANSWER - Test and make sure that
food and drugs are able to be sold
Sanitizing - CORRECT ANSWER - Process of reducing the number of microorganisms on a
clean surface to safe levels
,Warranty of Sale - CORRECT ANSWER - rules for how the food must be handled
Food borne illness "outbreak" - CORRECT ANSWER - two or more infected people
What are the three groups of potential hazards to food safety? - CORRECT ANSWER -
Biological, Chemical, and Physical
5 most common risk factors that cause food borne illness - CORRECT ANSWER -
Purchasing from unsafe sources-failing to cook adequately-holding at incorrect temperatures-
using contaminated equipment-poor personal hygiene
Danger zone - CORRECT ANSWER - Tempature where bacteria and viruses grow rapidly 41
- 135 F
TCS - CORRECT ANSWER - Time - Temperature Control for Safety
Likely to be infected with Hepatitis A - CORRECT ANSWER - Ready to eat foods and
shellfish
Likely to be infected with Listeria - CORRECT ANSWER - Raw meat - unpasteurized dairy
products - deli meats, soft cheeses - hot dogs
Likely to be infected with Shiga Toxin - CORRECT ANSWER - Raw or undercooked ground
beef - contaminated produce
Likely to be infected with Botulism - CORRECT ANSWER - Improperly canned foods -
reduced oxygen packaged (ROP) foods - time/temp abused veggies - untreated infused oils
ROP - CORRECT ANSWER - Reduced oxygen packaged
, Likely to be infected with Salmonella - CORRECT ANSWER - Poultry and eggs - dairy -
produce
3 metals that can cause toxic-metal poisoning if contaminated with acidic foods - CORRECT
ANSWER - Lead -copper - zinc
Examples of physical contaminants - CORRECT ANSWER - Metal shavings from cans -
staples from cartons - glass - dirt - fingernails - bandaids
6 most common food allergens - CORRECT ANSWER - Milk and dairy products - eggs -
fish/shellfish - wheat -soy - tree nuts
Temperature for reheating foods - CORRECT ANSWER - 165* F for 15 sec
4 safe methods of thawing - CORRECT ANSWER - In the refrigerator - under cool running
potable water - part of the cooking process - microwave as long as it will be cooked immediately
Two stage cooling method - CORRECT ANSWER - The first step is to reduce the
temperature from 135F to 70F within two of preparation and from 70F to 41F or colder within an
additional four-hour period -Total cooling time should never exceed six hours.
Single stage cooling method - CORRECT ANSWER - cool from 135* to 41* in 4 hours
Potable Water - CORRECT ANSWER - Water safe for drinking and cooking
Ph range of 4.6-7.5 - CORRECT ANSWER - Pathogens grow rapidly
Water activity of 0.85-1.0 - CORRECT ANSWER - Pathogens grow rapidly
