SERVSAFE MANAGER FINAL EXAM AND
PRACTICE EXAM QUESTIONS CURRENTLY
TESTING COMPLETE ACCURATE EXAM
QUESTIONS WITH DETAILED VERIFIED
ANSWERS ALREADY GRADED A+ BRAND NEW
◉When is a foodbourne illness considered an outbreak? Answer: When
two or more people have the same symptoms after eating the same food.
◉Which two types of food are the most at risk for contamination?
Answer: TCS and ready-to-eat food.
◉What does TCS food stand for? Answer: Time and Temperature
Control for Safety
◉What does ready-to-eat mean? Answer: Food that can be eaten with
no further preparation, washing, or cooking.
◉What are the five common risk factors that can cause food related
illness? Answer: 1. Purchasing food from unsafe sources.
2. Failing to cook food correctly.
, 3. Holding food at incorrect temperatures.
4. Using contaminated equipment.
5. Practicing poor personal hygiene.
◉What unsafe practices are related to the five common risk factors of
food related illness? Answer: Time-temperature abuse, cross-
contamination, poor personal hygiene, and poor cleaning and sanitizing.
◉Who is the most at risk for food related illness? Answer: Preschool
age children, elderly people, and people with compromised immune
systems.
◉What medical conditions can affect a person's immune system?
Answer: Cancer, chemotherapy, HIV/AIDS, and transplants.
◉What are the important measures for keeping food safe? Answer: 1.
Controlling time and temperature.
2. Preventing cross-contamination.
3. Practicing good personal hygiene.
4. Purchasing from approved, reputable suppliers.
5. Cleaning and sanitizing items correctly.
◉Who issues the food code? Answer: FDA
PRACTICE EXAM QUESTIONS CURRENTLY
TESTING COMPLETE ACCURATE EXAM
QUESTIONS WITH DETAILED VERIFIED
ANSWERS ALREADY GRADED A+ BRAND NEW
◉When is a foodbourne illness considered an outbreak? Answer: When
two or more people have the same symptoms after eating the same food.
◉Which two types of food are the most at risk for contamination?
Answer: TCS and ready-to-eat food.
◉What does TCS food stand for? Answer: Time and Temperature
Control for Safety
◉What does ready-to-eat mean? Answer: Food that can be eaten with
no further preparation, washing, or cooking.
◉What are the five common risk factors that can cause food related
illness? Answer: 1. Purchasing food from unsafe sources.
2. Failing to cook food correctly.
, 3. Holding food at incorrect temperatures.
4. Using contaminated equipment.
5. Practicing poor personal hygiene.
◉What unsafe practices are related to the five common risk factors of
food related illness? Answer: Time-temperature abuse, cross-
contamination, poor personal hygiene, and poor cleaning and sanitizing.
◉Who is the most at risk for food related illness? Answer: Preschool
age children, elderly people, and people with compromised immune
systems.
◉What medical conditions can affect a person's immune system?
Answer: Cancer, chemotherapy, HIV/AIDS, and transplants.
◉What are the important measures for keeping food safe? Answer: 1.
Controlling time and temperature.
2. Preventing cross-contamination.
3. Practicing good personal hygiene.
4. Purchasing from approved, reputable suppliers.
5. Cleaning and sanitizing items correctly.
◉Who issues the food code? Answer: FDA
