SERUSAFE MANAGER EXAM 2025 WITH
ACTUAL CORRECT QUESTIONS AND
VERIFIED DETAILED ANSWERS
|FREQUENTLY TESTED QUESTIONS ANMD
SOLUTIONS |ALREADY GRADED
A+|NEWEST|LATEST UPDATE |GUARANTEED
PASS
What is a contaminate?
•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?
•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?
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?
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?
•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
Page 1 of 56
,How can simple mistakes result on contamination?
•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?
small, living organisms that can be seen
only through a microscope
What are pathogens?
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?
understanding biological contaminants
What are the four types of pathogens?
bacteria, viruses, parasites, and fungi (includes mold and yeast)
How many pathogens can cause a foodborne illness?
Over 40 different kinds of bacteria, viruses, parasites, and molds can occur in food and cause a
foodborne illness
What is the Big Six?
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?
•Shigella spp.
•Salmonella Typhi
•Nontyphoidal Salmonella (NTS)
•Shiga toxin-producing Escherichia coli (STEC) (E. Coli)
•Hepatitis A
•Norovirus
Page 2 of 56
,2 Toxins from Fish
Ciguatoxin: Grouper, Barracuda, Amberjack, Snapper
Histamine: Tuna, Bonito, Makerel, Mahimahi
Symtoms of toxins
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
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?
•Diarrhea
•Vomiting
•Fever Dizziness
•Nausea
•Abdominal cramps
•Jaundice (a yellowing of the skin and eyes)
What is the onset time of the illness?
•how quickly foodborne-illness symptoms appear in a person
•depends on the type of foodborne illness
• can range from 30 min. to six weeks
•how severe the illness is can range from mild diarreah to death
What are the basic characteristics of Bacteria that cause foodborne illnesses?
• Location (found almost everywhere including our bodies)
• Detection (can't be seen, smelled, or tasted)
•Growth ( if FAT TOM conditions are right, bacteria will grow in rapid numbers)
•Prevention (control time and temperature)
What is FAT TOM?
It stands for all the conditions Bacteria needs to grow
What does the F in FAT TOM stand for?
Page 3 of 56
, Food (most bacteria need nutrients to survive, and TCS food supports the growth of bacteria
better than other types of food)
What does the A in FAT TOM stand for?
Acidity (Bacteria grow best in food that contains little or no acid as in food that is neutral or
slightly acidic (14 is highly alkaline)
What does the first T in FAT TOM stand for?
Temperature (Bacteria grows rapidly in the temperature range of 41 degrees farenheit (5
degrees Celcius)- 135 degrees farenheit (57 degrees Celcius) and more rapidly between 70
degrees Farenheit (21 degrees Celcius) and 125 degrees Farenheit (52 degrees Celcius). Bacteria
growth is limited when food is held above or below temperature danger zone.
What does the O in FAT TOM stand for?
Oxygen (Some bacteria need oxygen to grow while other grow when oxygen isn't there)
What does the M in FAT TOM stand for?
Moisture ( Bacteria grows well in food with high levels of moisture. The water activity scale
ranges from 0.0-1.0. The higher the value, the more avaible moisture in the food.)
What is the temperature danger zone
The temperature range of 41oF (5oC) to 135oF (57oC) where bacteria rapidly grow
What is water activity
the amount of moisture available in food for bacteria growth (aw)
Which four bacteria has the FDA identified as highly contagious and can cause severe illness
•Salmonella Typhi
•Nontyphoidal Salmonella (NTS)
•Shigella spp.
•Shiga toxin-producing E.coli (STEC)
Food handlers with illnesses from these bacteria may NEVER work while they are sick
Salmonella Typhi Source
Page 4 of 56
ACTUAL CORRECT QUESTIONS AND
VERIFIED DETAILED ANSWERS
|FREQUENTLY TESTED QUESTIONS ANMD
SOLUTIONS |ALREADY GRADED
A+|NEWEST|LATEST UPDATE |GUARANTEED
PASS
What is a contaminate?
•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?
•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?
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?
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?
•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
Page 1 of 56
,How can simple mistakes result on contamination?
•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?
small, living organisms that can be seen
only through a microscope
What are pathogens?
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?
understanding biological contaminants
What are the four types of pathogens?
bacteria, viruses, parasites, and fungi (includes mold and yeast)
How many pathogens can cause a foodborne illness?
Over 40 different kinds of bacteria, viruses, parasites, and molds can occur in food and cause a
foodborne illness
What is the Big Six?
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?
•Shigella spp.
•Salmonella Typhi
•Nontyphoidal Salmonella (NTS)
•Shiga toxin-producing Escherichia coli (STEC) (E. Coli)
•Hepatitis A
•Norovirus
Page 2 of 56
,2 Toxins from Fish
Ciguatoxin: Grouper, Barracuda, Amberjack, Snapper
Histamine: Tuna, Bonito, Makerel, Mahimahi
Symtoms of toxins
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
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?
•Diarrhea
•Vomiting
•Fever Dizziness
•Nausea
•Abdominal cramps
•Jaundice (a yellowing of the skin and eyes)
What is the onset time of the illness?
•how quickly foodborne-illness symptoms appear in a person
•depends on the type of foodborne illness
• can range from 30 min. to six weeks
•how severe the illness is can range from mild diarreah to death
What are the basic characteristics of Bacteria that cause foodborne illnesses?
• Location (found almost everywhere including our bodies)
• Detection (can't be seen, smelled, or tasted)
•Growth ( if FAT TOM conditions are right, bacteria will grow in rapid numbers)
•Prevention (control time and temperature)
What is FAT TOM?
It stands for all the conditions Bacteria needs to grow
What does the F in FAT TOM stand for?
Page 3 of 56
, Food (most bacteria need nutrients to survive, and TCS food supports the growth of bacteria
better than other types of food)
What does the A in FAT TOM stand for?
Acidity (Bacteria grow best in food that contains little or no acid as in food that is neutral or
slightly acidic (14 is highly alkaline)
What does the first T in FAT TOM stand for?
Temperature (Bacteria grows rapidly in the temperature range of 41 degrees farenheit (5
degrees Celcius)- 135 degrees farenheit (57 degrees Celcius) and more rapidly between 70
degrees Farenheit (21 degrees Celcius) and 125 degrees Farenheit (52 degrees Celcius). Bacteria
growth is limited when food is held above or below temperature danger zone.
What does the O in FAT TOM stand for?
Oxygen (Some bacteria need oxygen to grow while other grow when oxygen isn't there)
What does the M in FAT TOM stand for?
Moisture ( Bacteria grows well in food with high levels of moisture. The water activity scale
ranges from 0.0-1.0. The higher the value, the more avaible moisture in the food.)
What is the temperature danger zone
The temperature range of 41oF (5oC) to 135oF (57oC) where bacteria rapidly grow
What is water activity
the amount of moisture available in food for bacteria growth (aw)
Which four bacteria has the FDA identified as highly contagious and can cause severe illness
•Salmonella Typhi
•Nontyphoidal Salmonella (NTS)
•Shigella spp.
•Shiga toxin-producing E.coli (STEC)
Food handlers with illnesses from these bacteria may NEVER work while they are sick
Salmonella Typhi Source
Page 4 of 56
