ServSafe Manager Exam Questions &
Answers Latest Update 100% Verified.
Raw chicken is left out at room temp on prep table. What is the risk that could cause a
FBI? - ANSWER-Time-temp abuse
A waiter cleans a table with a cloth he puts back in his apron. What is the risk that could
cause FBI? - ANSWER-Poor cleaning and sanitizing
A measure to preventing FBI is controlling ______ and ______________. - ANSWER-
time/temperature
Most important way to prevent a FBI outbreak d/t bacteria? - ANSWER-Control time and
temperature.
Most important way to prevent FBI d/t virus? - ANSWER-Good personal hygiene.
Important way to prevent FBI d/t parasites, fungi, plant toxins, mushroom toxins, or
shellfish toxins? - ANSWER-Purchase from reputable sources. (TOXINS CAN'T BE
DESTROYED BY COOKING OR FREEZING)
Parasites - ANSWER-Biological contaminant requiring a host to live & reproduce.
Associated w/ seafood, wild game, & processed food w/ contaminated water.
Fungi - ANSWER-Yeast, molds, mushrooms
Ciguatera toxin - ANSWER-Found in fish among the tropics & reefs (eg barracuda,
snapper, groupers, amberjack. shellfish) from eating algae w/ the toxin
5 mistakes that are common risk factors for FBI:
1. Contaminated equipment
2. Incorrect holding temperature
3. Poor personal hygiene
4. Improper cooking
... - ANSWER-5. Purchasing from unsafe sources.
4 main factors for risk of FBI - ANSWER-Time-temp abuse
Cross contamination
Poor personal hygiene
Poor cleaning & sanitizing
Histamine - ANSWER-Pathogens on fish produce this toxin if fish time & temp abused
(tuna, bonito, mahimahi)
, YOPI are people higher at risk for FBI: - ANSWER-Young (preschool)
Old
Pregnant
Immune-compromised (AIDs, cancer, taking immune sys weakening drugs, transplant
recipients)
Why are preschool children at risk for FBI? - ANSWER-Immune systems not built up
strong yet.
What are TCS foods? - ANSWER-Temperature Control for Safety foods are meant to
be kept out of Danger Zone as they pose most risk for FBI
Danger Zone (in general) - ANSWER-41-135*F (so TCS foods must be stored either
below or above these two temps)
At what temps to FB pathogens grow most quickly? - ANSWER-70-125*F
Common TCS foods... - ANSWER-Dairy, shell eggs, meat, poultry, fish, shellfish, baked
potatoes, heat-treated plant food (rice, beans, pasta, veg), tofu and soy protein, sprouts
& their seeds, sliced melons, tomatoes, & leafy greens, and untreated garlic-oil mix
Challenges you'll face as a manager that put operations @ risk for a FBI outbreak: -
ANSWER-Time (rushes work = mistakes)
Language/culture (barrier & diff in handling food)
Literacy & edu (tough to teach all staff fairly)
Pathogens
Unapproved suppliers (not practicing food safety)
High risk customers (esp growing elderly pop)
Staff turnover (training new = less time for old)
Factors promoting bacterial growth... - ANSWER-Food
Acidity
Temp
Time
Oxygen (SOME GROW BEST WITH OR WITHOUT)
Moisture
Big 6 bacteria/virus by the FDA - ANSWER-1. Shigellla
2. Salmnomella
3. Nontyphoidal Salmonella
4. E. coli
5. Hep A
6. Norovirus
3 types of contaminants (think Hughes' apple reaction)... - ANSWER-Biological,
chemical, & physical
Answers Latest Update 100% Verified.
Raw chicken is left out at room temp on prep table. What is the risk that could cause a
FBI? - ANSWER-Time-temp abuse
A waiter cleans a table with a cloth he puts back in his apron. What is the risk that could
cause FBI? - ANSWER-Poor cleaning and sanitizing
A measure to preventing FBI is controlling ______ and ______________. - ANSWER-
time/temperature
Most important way to prevent a FBI outbreak d/t bacteria? - ANSWER-Control time and
temperature.
Most important way to prevent FBI d/t virus? - ANSWER-Good personal hygiene.
Important way to prevent FBI d/t parasites, fungi, plant toxins, mushroom toxins, or
shellfish toxins? - ANSWER-Purchase from reputable sources. (TOXINS CAN'T BE
DESTROYED BY COOKING OR FREEZING)
Parasites - ANSWER-Biological contaminant requiring a host to live & reproduce.
Associated w/ seafood, wild game, & processed food w/ contaminated water.
Fungi - ANSWER-Yeast, molds, mushrooms
Ciguatera toxin - ANSWER-Found in fish among the tropics & reefs (eg barracuda,
snapper, groupers, amberjack. shellfish) from eating algae w/ the toxin
5 mistakes that are common risk factors for FBI:
1. Contaminated equipment
2. Incorrect holding temperature
3. Poor personal hygiene
4. Improper cooking
... - ANSWER-5. Purchasing from unsafe sources.
4 main factors for risk of FBI - ANSWER-Time-temp abuse
Cross contamination
Poor personal hygiene
Poor cleaning & sanitizing
Histamine - ANSWER-Pathogens on fish produce this toxin if fish time & temp abused
(tuna, bonito, mahimahi)
, YOPI are people higher at risk for FBI: - ANSWER-Young (preschool)
Old
Pregnant
Immune-compromised (AIDs, cancer, taking immune sys weakening drugs, transplant
recipients)
Why are preschool children at risk for FBI? - ANSWER-Immune systems not built up
strong yet.
What are TCS foods? - ANSWER-Temperature Control for Safety foods are meant to
be kept out of Danger Zone as they pose most risk for FBI
Danger Zone (in general) - ANSWER-41-135*F (so TCS foods must be stored either
below or above these two temps)
At what temps to FB pathogens grow most quickly? - ANSWER-70-125*F
Common TCS foods... - ANSWER-Dairy, shell eggs, meat, poultry, fish, shellfish, baked
potatoes, heat-treated plant food (rice, beans, pasta, veg), tofu and soy protein, sprouts
& their seeds, sliced melons, tomatoes, & leafy greens, and untreated garlic-oil mix
Challenges you'll face as a manager that put operations @ risk for a FBI outbreak: -
ANSWER-Time (rushes work = mistakes)
Language/culture (barrier & diff in handling food)
Literacy & edu (tough to teach all staff fairly)
Pathogens
Unapproved suppliers (not practicing food safety)
High risk customers (esp growing elderly pop)
Staff turnover (training new = less time for old)
Factors promoting bacterial growth... - ANSWER-Food
Acidity
Temp
Time
Oxygen (SOME GROW BEST WITH OR WITHOUT)
Moisture
Big 6 bacteria/virus by the FDA - ANSWER-1. Shigellla
2. Salmnomella
3. Nontyphoidal Salmonella
4. E. coli
5. Hep A
6. Norovirus
3 types of contaminants (think Hughes' apple reaction)... - ANSWER-Biological,
chemical, & physical
