SERVSAFE FOOD MANAGER EXAM WITH
CORRECT ACTUAL QUESTIONS AND
CORRECTLY WELL DEFINED ANSWERS
LATEST ALREADY GRADED A+
bacteria - ANSWERS-single celled microorganism, can spoil
food & cause foodborne illness, multiply if improperly
cooked, cooled, held, reheated
symptoms of biological toxins - ANSWERS-can occur w/in
mins, diarrhea, tingling hot/cold, flushing, difficulty
breathing, burning, heart palpitations (can't be destroyed by
cooking or freezing)
chemical contamination - ANSWERS-food service chemicals,
cleaning supplies, sanitizers, & polishes (if used wrong can
contaminate food); Ex: beauty products
,physical contamination - ANSWERS-foreign objects;
naturally occurring objects in food; Ex: Fish bones, broken
lightbulb
ALERT - ANSWERS-Assure, Look, Employee's, Report, Threat
(for contaminants)
food allergen symptoms - ANSWERS-nausea, hives, swelling,
ab pain, shortness of breath, vomiting, death (from
anaphylaxis)
big eight food allergens - ANSWERS-Milk, eggs, fish
(crustacean/shellfish)- require tags, keep for 90 days, wheat,
soy, peanuts & tree nut
food allergens - ANSWERS-allergens are transferred from
one food containing surface with an allergen to food served
to customers with allergies; by untensils
avoid cross contact by - ANSWERS-wash, rinse, & sanitize all
food contact surfaces, label food prepared onsite, wash
hands
, food handlers can contaminate food by - ANSWERS-food
borne illness, wounds with pathogens, when
sneezing/coughing, contact w/sick person
scrub hand for - ANSWERS-Scrub hands for 10-15 secs, 20
seconds total to wash hands
sanitizer - ANSWERS-decreases the amount of pathogens
(never use in place of hand washing)
sore throat - ANSWERS-restrict access to food; exclude if
serving high risk population w/foodborne illness
vomiting - ANSWERS-exclude from operation
jaundice - ANSWERS-no food prep for 7 days or more
cross contamination is prevented by - ANSWERS-keeping
raw & ready to eat food separate
CORRECT ACTUAL QUESTIONS AND
CORRECTLY WELL DEFINED ANSWERS
LATEST ALREADY GRADED A+
bacteria - ANSWERS-single celled microorganism, can spoil
food & cause foodborne illness, multiply if improperly
cooked, cooled, held, reheated
symptoms of biological toxins - ANSWERS-can occur w/in
mins, diarrhea, tingling hot/cold, flushing, difficulty
breathing, burning, heart palpitations (can't be destroyed by
cooking or freezing)
chemical contamination - ANSWERS-food service chemicals,
cleaning supplies, sanitizers, & polishes (if used wrong can
contaminate food); Ex: beauty products
,physical contamination - ANSWERS-foreign objects;
naturally occurring objects in food; Ex: Fish bones, broken
lightbulb
ALERT - ANSWERS-Assure, Look, Employee's, Report, Threat
(for contaminants)
food allergen symptoms - ANSWERS-nausea, hives, swelling,
ab pain, shortness of breath, vomiting, death (from
anaphylaxis)
big eight food allergens - ANSWERS-Milk, eggs, fish
(crustacean/shellfish)- require tags, keep for 90 days, wheat,
soy, peanuts & tree nut
food allergens - ANSWERS-allergens are transferred from
one food containing surface with an allergen to food served
to customers with allergies; by untensils
avoid cross contact by - ANSWERS-wash, rinse, & sanitize all
food contact surfaces, label food prepared onsite, wash
hands
, food handlers can contaminate food by - ANSWERS-food
borne illness, wounds with pathogens, when
sneezing/coughing, contact w/sick person
scrub hand for - ANSWERS-Scrub hands for 10-15 secs, 20
seconds total to wash hands
sanitizer - ANSWERS-decreases the amount of pathogens
(never use in place of hand washing)
sore throat - ANSWERS-restrict access to food; exclude if
serving high risk population w/foodborne illness
vomiting - ANSWERS-exclude from operation
jaundice - ANSWERS-no food prep for 7 days or more
cross contamination is prevented by - ANSWERS-keeping
raw & ready to eat food separate
