SERUSAFE MANAGER EXAM QUESTIONS AND CORRECT
ANSWERS| ACCURATE REAL EXAM WITH FREQUENTLY
TESTED QUESTIONS AND RATIONALE|ALREADY A
GRADED|GUARANTEED PASS|LATEST UPDATE 2025.
What is the second of the four main factors that 4 of the 5 risk factors or mistakes are related to?
- CORRECT ANSWER Cross-Contamination ( This is when pathogens can be transferred from
one surface to another. It can cause a foodborne illness in many ways such as:
• contaminated ingredients are added to food that recieves 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 food and then touches ready-to-eat food
•contaminated cleaning cloths touch food-contact surfaces)
What is the third of the 4 main factors that 4 of the 5 risk factors or mistakes are related to? -
CORRECT ANSWER Poor Personal Hygiene ( Actions that food handlers do that cause
foodborne illnesses include:
• fail to wash their hands correctly after using the restroom
•cough or sneeze on food
•touch or scratch wounds and then touch food
•work while sick)
What is the fourth of the 4 main factors that 4 of the 5 risk factors or mistakes are related to? -
CORRECT ANSWER Poor cleaning and sanitizing (pathogens can be spread to food if
equipment has not been cleaned and sanitized correctly between uses. This can happen in the
following way:
•equipment and utensils are not washed, rinsed, and sanitized between uses
•Food-contact surfaces are wiped clean rather than being washed, rinsed, and sanitized
•Wiping cloths are not stored in a sanitizer solution between uses
•Sanitizing solutions are not at the required level to sanitize objects
What is TCS food? - CORRECT ANSWER food requiring time and temperature control to limit
growth of pathogens
What foods are categorized as TCS food? - CORRECT ANSWER •milk and dairy products
•shell eggs (except those treated to eliminate nontyphoidal Salmonella)
•Meat: beaf, pork, and lamb
•poultry
•fish
•shellfish and crustaceans
•baked potatoes
•heat-treated plant food, such as cooked rice, beans, and vegetables
•tofu or other soy protein
•synthetic ingredients, such as textured soy protein in meat alternatives
•sprouts and sprout seeds
,•sliced melons
•cut tomatoes
•cut leafy greans
•untreated garlic-and-oil mixtures
What food also needs careful handling to prevent contamination? - CORRECT ANSWER
Ready-to-eat food (food that can be eaten without further preparation, washing, or cooking.
Including cooked food, washed fruit/ vegetables (whole and cut), deli meat, bakery items, sugar,
spices, and seasonings.
What is the first group of
people that have a high risk of getting a foodborne illness? - CORRECT ANSWER Elderly
people (People's immune systems weaken with age.)
What is the second group of people that have a high risk of getting a foodborne illness? -
CORRECT ANSWER Preschool-age children (Very young children have not built up strong
immune systems)
What is the third group of people that have a high risk of getting a foodborne illness? -
CORRECT ANSWER People with compromised immune systems
(•People with cancer or on chemotherapy)
•People with HIV/AIDS
•Transplant recipients
•People taking certain medications
Training and Monitoring - CORRECT ANSWER Staff should be trained when they are first
hired and on an ongoing basis. Your entire staff needs general food safety knowledge and
knowledge on specific tasks performed on the job. Staff need to be retrained in food safety
regularly, and document when a food handler completes this training. Once staff are trained,
monitor them.
Government agencies helping - CORRECT ANSWER The Food and Drug Administration
(FDA) and the U.S Department of Agriculture (USDA) inspect food and perform other critical
duties. State and local regulatory authorities create regulations and inspect operations. Agencies
such as the Centers for Disease Control and Prevention (CDC) and the US Public Health Service
(PHS) help as well.
FDA Role - CORRECT ANSWER •inspects all food except meat, poultry, and eggs
•regulates food transported across state lines
•issues a Food Code (provides recommendations for food safety regulations/ created for city,
country, state, and tribal agencies (regulate foodservice for:
•restaurants and retail food stores
•vending operations
•schools and day care centers
•hospitals and nursing homes)
•provide technical support and training for industry and regulatory industries
,USDA role - CORRECT ANSWER •regulates and inspects meat, poultry, and eggs
• regulates food that crosses state boundaries or involves more than one state
CDC and PHS role - CORRECT ANSWER •assist FDA, USDA, and state and local health
departments
•conduct research into the causes of foodborne-illness outbreaks
•assist in investigating outbreaks
state and local regulatory authorities - CORRECT ANSWER •write or adopt code that regulates
retail and foodservice operations (may differ from Food Code because these agencies aren't
required to adopt it)
Regulatory authorities responsibilities:
•inspecting operations
•enforcing regulations
•investigating complaints and illnesses
•issuing licenses and permits
•approving construction
•reviewing and approving HACCP plans
What is a contaminate? - CORRECT ANSWER •the presence of harmful substances in food
•can be biological, chemical, or physical
•most cause foodborne illnesses while the others result in physical injury
Where do contaminates come from? - CORRECT ANSWER •many are found in the animals we
use for food
•air, contaminated water, and dirt
• some occur naturally in food (bones in fish).
How does food become contaminated? - CORRECT ANSWER Usually it's contaminated
accidentally because most
contaminants get into food and onto food-contact surfaces because of the way
people handle it.
What is the fecal-oral route of contamimation? - CORRECT ANSWER When food handlers
(who don't wash their hands after using the restroom) contaminate food and surfaces with feces
from their fingers. Once the contaminated food is eaten, a foodborne illness may result
How do food handlers pass on contaminants when they are in contact with a person who is ill? -
CORRECT ANSWER •From person to person
•Through sneezing or vomiting onto
food or food-contact surfaces
•From touching dirty food-contact surfaces and equipment, and then touching food
, How can simple mistakes result on contamination? - CORRECT ANSWER •allowing ready-to-
eat food to touch surfaces that have come in contact with raw meat, seafood, and poultry can lead
to contamination
•storing food incorrectly or cleaning produce incorrectly can lead to contamination
•failure to spot signs of pests in the establishment, because pests are a major source of disease
What are microorganisms? - CORRECT ANSWER small, living organisms that can be seen
only through a microscope
What are pathogens? - CORRECT ANSWER Harmful microorganisms that make you sick
when you eat them or produce poisons (or toxins) that make you sick
What is the first step to preventing foodborne-illness outbreaks? - CORRECT ANSWER
understanding biological contaminants
What are the four types of pathogens? - CORRECT ANSWER bacteria, viruses, parasites, and
fungi (includes mold and yeast)
How many pathogens can cause a foodborne illness? - CORRECT ANSWER Over 40 different
kinds of bacteria, viruses, parasites, and molds can occur in food and cause a foodborne illness
What is the Big Six? - CORRECT ANSWER The 6 pathogens that have been singled out by the
FDA for being highly contagious and can cause severe illness
Which 6 pathogens are in the Big Six? - CORRECT ANSWER •Shigella spp.
•Salmonella Typhi
•Nontyphoidal Salmonella (NTS)
•Shiga toxin-producing Escherichia coli (STEC) (E. Coli)
•Hepatitis A
•Norovirus
2 Toxins from Fish - CORRECT ANSWER Ciguatoxin: Grouper, Barracuda, Amberjack,
Snapper
Histamine: Tuna, Bonito, Makerel, Mahimahi
Symtoms of toxins - CORRECT ANSWER Immediate reaction: Reversal of hot and cold
sensations, reddening of face and neck, sweating, headache, burning sensation in mouth, nausea,
vomiting, tingling, joint and muscle pain.
Parasite: Giardia duodenalis - CORRECT ANSWER Parasite found in the feces of infected
people. Incorrectly treated water, and produce are commonly linked foods.
Symptoms: Fever, Diarrhea, Abdominal cramps, Nausea
What are the common symptoms for a foodborne illness? - CORRECT ANSWER •Diarrhea
•Vomiting
•Fever Dizziness
ANSWERS| ACCURATE REAL EXAM WITH FREQUENTLY
TESTED QUESTIONS AND RATIONALE|ALREADY A
GRADED|GUARANTEED PASS|LATEST UPDATE 2025.
What is the second of the four main factors that 4 of the 5 risk factors or mistakes are related to?
- CORRECT ANSWER Cross-Contamination ( This is when pathogens can be transferred from
one surface to another. It can cause a foodborne illness in many ways such as:
• contaminated ingredients are added to food that recieves 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 food and then touches ready-to-eat food
•contaminated cleaning cloths touch food-contact surfaces)
What is the third of the 4 main factors that 4 of the 5 risk factors or mistakes are related to? -
CORRECT ANSWER Poor Personal Hygiene ( Actions that food handlers do that cause
foodborne illnesses include:
• fail to wash their hands correctly after using the restroom
•cough or sneeze on food
•touch or scratch wounds and then touch food
•work while sick)
What is the fourth of the 4 main factors that 4 of the 5 risk factors or mistakes are related to? -
CORRECT ANSWER Poor cleaning and sanitizing (pathogens can be spread to food if
equipment has not been cleaned and sanitized correctly between uses. This can happen in the
following way:
•equipment and utensils are not washed, rinsed, and sanitized between uses
•Food-contact surfaces are wiped clean rather than being washed, rinsed, and sanitized
•Wiping cloths are not stored in a sanitizer solution between uses
•Sanitizing solutions are not at the required level to sanitize objects
What is TCS food? - CORRECT ANSWER food requiring time and temperature control to limit
growth of pathogens
What foods are categorized as TCS food? - CORRECT ANSWER •milk and dairy products
•shell eggs (except those treated to eliminate nontyphoidal Salmonella)
•Meat: beaf, pork, and lamb
•poultry
•fish
•shellfish and crustaceans
•baked potatoes
•heat-treated plant food, such as cooked rice, beans, and vegetables
•tofu or other soy protein
•synthetic ingredients, such as textured soy protein in meat alternatives
•sprouts and sprout seeds
,•sliced melons
•cut tomatoes
•cut leafy greans
•untreated garlic-and-oil mixtures
What food also needs careful handling to prevent contamination? - CORRECT ANSWER
Ready-to-eat food (food that can be eaten without further preparation, washing, or cooking.
Including cooked food, washed fruit/ vegetables (whole and cut), deli meat, bakery items, sugar,
spices, and seasonings.
What is the first group of
people that have a high risk of getting a foodborne illness? - CORRECT ANSWER Elderly
people (People's immune systems weaken with age.)
What is the second group of people that have a high risk of getting a foodborne illness? -
CORRECT ANSWER Preschool-age children (Very young children have not built up strong
immune systems)
What is the third group of people that have a high risk of getting a foodborne illness? -
CORRECT ANSWER People with compromised immune systems
(•People with cancer or on chemotherapy)
•People with HIV/AIDS
•Transplant recipients
•People taking certain medications
Training and Monitoring - CORRECT ANSWER Staff should be trained when they are first
hired and on an ongoing basis. Your entire staff needs general food safety knowledge and
knowledge on specific tasks performed on the job. Staff need to be retrained in food safety
regularly, and document when a food handler completes this training. Once staff are trained,
monitor them.
Government agencies helping - CORRECT ANSWER The Food and Drug Administration
(FDA) and the U.S Department of Agriculture (USDA) inspect food and perform other critical
duties. State and local regulatory authorities create regulations and inspect operations. Agencies
such as the Centers for Disease Control and Prevention (CDC) and the US Public Health Service
(PHS) help as well.
FDA Role - CORRECT ANSWER •inspects all food except meat, poultry, and eggs
•regulates food transported across state lines
•issues a Food Code (provides recommendations for food safety regulations/ created for city,
country, state, and tribal agencies (regulate foodservice for:
•restaurants and retail food stores
•vending operations
•schools and day care centers
•hospitals and nursing homes)
•provide technical support and training for industry and regulatory industries
,USDA role - CORRECT ANSWER •regulates and inspects meat, poultry, and eggs
• regulates food that crosses state boundaries or involves more than one state
CDC and PHS role - CORRECT ANSWER •assist FDA, USDA, and state and local health
departments
•conduct research into the causes of foodborne-illness outbreaks
•assist in investigating outbreaks
state and local regulatory authorities - CORRECT ANSWER •write or adopt code that regulates
retail and foodservice operations (may differ from Food Code because these agencies aren't
required to adopt it)
Regulatory authorities responsibilities:
•inspecting operations
•enforcing regulations
•investigating complaints and illnesses
•issuing licenses and permits
•approving construction
•reviewing and approving HACCP plans
What is a contaminate? - CORRECT ANSWER •the presence of harmful substances in food
•can be biological, chemical, or physical
•most cause foodborne illnesses while the others result in physical injury
Where do contaminates come from? - CORRECT ANSWER •many are found in the animals we
use for food
•air, contaminated water, and dirt
• some occur naturally in food (bones in fish).
How does food become contaminated? - CORRECT ANSWER Usually it's contaminated
accidentally because most
contaminants get into food and onto food-contact surfaces because of the way
people handle it.
What is the fecal-oral route of contamimation? - CORRECT ANSWER When food handlers
(who don't wash their hands after using the restroom) contaminate food and surfaces with feces
from their fingers. Once the contaminated food is eaten, a foodborne illness may result
How do food handlers pass on contaminants when they are in contact with a person who is ill? -
CORRECT ANSWER •From person to person
•Through sneezing or vomiting onto
food or food-contact surfaces
•From touching dirty food-contact surfaces and equipment, and then touching food
, How can simple mistakes result on contamination? - CORRECT ANSWER •allowing ready-to-
eat food to touch surfaces that have come in contact with raw meat, seafood, and poultry can lead
to contamination
•storing food incorrectly or cleaning produce incorrectly can lead to contamination
•failure to spot signs of pests in the establishment, because pests are a major source of disease
What are microorganisms? - CORRECT ANSWER small, living organisms that can be seen
only through a microscope
What are pathogens? - CORRECT ANSWER Harmful microorganisms that make you sick
when you eat them or produce poisons (or toxins) that make you sick
What is the first step to preventing foodborne-illness outbreaks? - CORRECT ANSWER
understanding biological contaminants
What are the four types of pathogens? - CORRECT ANSWER bacteria, viruses, parasites, and
fungi (includes mold and yeast)
How many pathogens can cause a foodborne illness? - CORRECT ANSWER Over 40 different
kinds of bacteria, viruses, parasites, and molds can occur in food and cause a foodborne illness
What is the Big Six? - CORRECT ANSWER The 6 pathogens that have been singled out by the
FDA for being highly contagious and can cause severe illness
Which 6 pathogens are in the Big Six? - CORRECT ANSWER •Shigella spp.
•Salmonella Typhi
•Nontyphoidal Salmonella (NTS)
•Shiga toxin-producing Escherichia coli (STEC) (E. Coli)
•Hepatitis A
•Norovirus
2 Toxins from Fish - CORRECT ANSWER Ciguatoxin: Grouper, Barracuda, Amberjack,
Snapper
Histamine: Tuna, Bonito, Makerel, Mahimahi
Symtoms of toxins - CORRECT ANSWER Immediate reaction: Reversal of hot and cold
sensations, reddening of face and neck, sweating, headache, burning sensation in mouth, nausea,
vomiting, tingling, joint and muscle pain.
Parasite: Giardia duodenalis - CORRECT ANSWER Parasite found in the feces of infected
people. Incorrectly treated water, and produce are commonly linked foods.
Symptoms: Fever, Diarrhea, Abdominal cramps, Nausea
What are the common symptoms for a foodborne illness? - CORRECT ANSWER •Diarrhea
•Vomiting
•Fever Dizziness
