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ServSafe Manager 7th Edition |
Exam Questions with Verified
Solutions 100% Correct Graded
A+
What is a foodborne illness outbreak? Ans: When two or more people report
the same illness from eating the same food
Which is a ready-to-eat food? Ans: Sea salt
Why are preschool-age children at a higher risk for foodborne illnesses? Ans:
They have not built up strong immune systems.
Which is a TCS food? Ans: Sprouts
The 5 common risk factors that can lead to foodborne illness are failing to
cook food adequately, holding food at incorrect temperatures, using
contaminated equipment, practicing poor personal hygiene, and Ans:
Purchasing food from unsafe sources.
Raw chicken breasts are left out at room temp on a prep table. What is the
main risk that could cause a foodborne illness? Ans: Time-temperature abuse
What is TCS food? Ans: Food requiring time and temperature control for
safety
A food handler left a pan of roasted turkey breasts to cool at room
temperature overnight. In addition to throwing away the turkey, what is an
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appropriate corrective action? Ans: Make sure the food handler understands
safe cooling practices.
What is an important measure for preventing foodborne illness? Ans:
Preventing cross-contamination
What is one possible function of a government agency that is responsible for
food safety? Ans: Approving a construction project
What are the most common symptoms of a foodborne illness? Ans: Diarrhea,
vomiting, fever, nausea, abdominal cramps, and jaundice.
How does most contamination of food happen? Ans: When people cause the
contamination
What is the most important way to prevent a foodborne illness from bacteria?
Ans: Control time and temperature
What is the most important way to prevent a foodborne illness from viruses?
Ans: Practice good personal hygiene
Parasites are commonly linked with what type of food? Ans: Seafood
A guest had a reversal of hot and cold sensations after eating seafood. What
most likely caused the illness? Ans: Biological toxins
A prep cook stores a bottle of sanitizer on a shelf above a prep table. To
prevent chemical contamination, what should be done differently? Ans: Store
sanitizer bottle away from the prep area.
To prevent the deliberate contamination of food, a manager should know who
is in the facility, monitor the security of products, keep information related to
ServSafe Manager 7th Edition |
Exam Questions with Verified
Solutions 100% Correct Graded
A+
What is a foodborne illness outbreak? Ans: When two or more people report
the same illness from eating the same food
Which is a ready-to-eat food? Ans: Sea salt
Why are preschool-age children at a higher risk for foodborne illnesses? Ans:
They have not built up strong immune systems.
Which is a TCS food? Ans: Sprouts
The 5 common risk factors that can lead to foodborne illness are failing to
cook food adequately, holding food at incorrect temperatures, using
contaminated equipment, practicing poor personal hygiene, and Ans:
Purchasing food from unsafe sources.
Raw chicken breasts are left out at room temp on a prep table. What is the
main risk that could cause a foodborne illness? Ans: Time-temperature abuse
What is TCS food? Ans: Food requiring time and temperature control for
safety
A food handler left a pan of roasted turkey breasts to cool at room
temperature overnight. In addition to throwing away the turkey, what is an
, 2|Page
appropriate corrective action? Ans: Make sure the food handler understands
safe cooling practices.
What is an important measure for preventing foodborne illness? Ans:
Preventing cross-contamination
What is one possible function of a government agency that is responsible for
food safety? Ans: Approving a construction project
What are the most common symptoms of a foodborne illness? Ans: Diarrhea,
vomiting, fever, nausea, abdominal cramps, and jaundice.
How does most contamination of food happen? Ans: When people cause the
contamination
What is the most important way to prevent a foodborne illness from bacteria?
Ans: Control time and temperature
What is the most important way to prevent a foodborne illness from viruses?
Ans: Practice good personal hygiene
Parasites are commonly linked with what type of food? Ans: Seafood
A guest had a reversal of hot and cold sensations after eating seafood. What
most likely caused the illness? Ans: Biological toxins
A prep cook stores a bottle of sanitizer on a shelf above a prep table. To
prevent chemical contamination, what should be done differently? Ans: Store
sanitizer bottle away from the prep area.
To prevent the deliberate contamination of food, a manager should know who
is in the facility, monitor the security of products, keep information related to
