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SERVSAFE MANAGER EXAM / SERVSAFE
MANAGER PRACTICE EXAM MOST RECEBT AND
COMPLETE VERSION/ MUTIPLE QUESTIONS AND
CORRECT ANSWERS/ BEST GRADED A+
What is foodbourne illness? - ANSWER: A disease transmitted to people by food.
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 the FDA do? - ANSWER: Inspects all food except meat, poultry, and
eggs
What does the USDA do? - ANSWER: Inspects meat, poultry, and eggs
What do state and local regulatory authorities do? - ANSWER: Write code that
regulates retail and foodservice operations
Which is a TCS food?
A. Bread
B. Flour
C. Sprouts
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Servsafe manager
manager
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D. Strawberries - ANSWER: C. Sprouts
Name the Big 6 - ANSWER: 1. Shigella spp.
2. salmonella Typhi
3. Nontyphoidal salmonella
4. E. coli
5. Hepatitis A
6. Norovirus
Which of the Big 6 are bacteria? - ANSWER: 1. Shigella spp.
2. Salmonella Typhi
3. Nontyphoidal Salmonella
4. E. coli
What are the symptoms are foodborne illness? (6) - ANSWER: 1. Diarrhea
2. Vomiting
3. Jaundice
4. Abdominal pains
5. Nausea
6. Fever
Bacteria grow best in..... - ANSWER: FAT TOM conditions
What does the acronym "FAT TOM" stand for? - ANSWER: F: food
A: Acidity
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T: Temperature
T: Time
O: Oxygen
M: Moisture
Salmonella Typhi:
Name the Source, food linked with bacteria, Symptoms, and prevention measures.
- ANSWER: Source: Humans
Food linked: RTE food & beverages
Symptoms: Bloody diarrhea, abdominal pain, Fever
Prevention: Cook food to minimum internal temps
Nontyphoidal Salmonella:
Name the Source, food linked with bacteria, Symptoms, and prevention measures.
- ANSWER: Source: Farm animals
Food linked: poultry, eggs, meat, milk & dairy products, produce.
Symptoms: Diarrhea, cramps, vomiting, fever
Prevention: Prevent cross-contamination between RTE food and poultry
Shigella Spp.
Name the Source, food linked with bacteria, and prevention measures. -
ANSWER: Source: feces in humans. when people eat/drink contaminated food or
water.
Food linked: Food easily contaminated by hands, such as salads containing TCS
foods
Prevention: control flies in and out of operation. Wash hands
Servsafe manager exam.pdfServsafe
Servsafe manager
manager
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E. Coli
Name the Source, food linked with bacteria, and prevention measures. -
ANSWER: Source: Intestines of cattle and infected people
Food linked: Ground beef (raw and undercooked) & contaminated produce
Prevention: Cook food to min internal temps & purchase from approved reputable
suppliers
Hepatitis A.
Name the Source, food linked with bacteria, and prevention measures. -
ANSWER: Source: Human Feces
Food linked: RTE food & shellfish from contaminated water
Prevention: Exclude food-handlers who have had jaundice for 7 days or less &
purchase shellfish from approved reputable suppliers
What 2 viruses has the FDA identified to be highly contagious and can cause
severe illnesses? - ANSWER: 1. Norovirus
2. Hepatitis A.
Norovirus
Name the Source, food linked with bacteria, and prevention measures. -
ANSWER: Source: RTE food & Contaminated water
Food linked: RTE food & Shellfish from contaminated water
Prevention: Purchase shellfish from approved reputable suppliers & wash hands
Parasites:
Name the Source and prevention measures. - ANSWER: Source: Seafood, wild
game, food processed with contaminated water such as produce
Servsafe manager exam.pdfServsafe
Servsafe manager
manager
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1|Pag e
SERVSAFE MANAGER EXAM / SERVSAFE
MANAGER PRACTICE EXAM MOST RECEBT AND
COMPLETE VERSION/ MUTIPLE QUESTIONS AND
CORRECT ANSWERS/ BEST GRADED A+
What is foodbourne illness? - ANSWER: A disease transmitted to people by food.
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 the FDA do? - ANSWER: Inspects all food except meat, poultry, and
eggs
What does the USDA do? - ANSWER: Inspects meat, poultry, and eggs
What do state and local regulatory authorities do? - ANSWER: Write code that
regulates retail and foodservice operations
Which is a TCS food?
A. Bread
B. Flour
C. Sprouts
Servsafe manager exam.pdfServsafe
Servsafe manager
manager
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2|Pag e
D. Strawberries - ANSWER: C. Sprouts
Name the Big 6 - ANSWER: 1. Shigella spp.
2. salmonella Typhi
3. Nontyphoidal salmonella
4. E. coli
5. Hepatitis A
6. Norovirus
Which of the Big 6 are bacteria? - ANSWER: 1. Shigella spp.
2. Salmonella Typhi
3. Nontyphoidal Salmonella
4. E. coli
What are the symptoms are foodborne illness? (6) - ANSWER: 1. Diarrhea
2. Vomiting
3. Jaundice
4. Abdominal pains
5. Nausea
6. Fever
Bacteria grow best in..... - ANSWER: FAT TOM conditions
What does the acronym "FAT TOM" stand for? - ANSWER: F: food
A: Acidity
Servsafe manager exam.pdfServsafe
Servsafe manager
manager
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3|Pag e
T: Temperature
T: Time
O: Oxygen
M: Moisture
Salmonella Typhi:
Name the Source, food linked with bacteria, Symptoms, and prevention measures.
- ANSWER: Source: Humans
Food linked: RTE food & beverages
Symptoms: Bloody diarrhea, abdominal pain, Fever
Prevention: Cook food to minimum internal temps
Nontyphoidal Salmonella:
Name the Source, food linked with bacteria, Symptoms, and prevention measures.
- ANSWER: Source: Farm animals
Food linked: poultry, eggs, meat, milk & dairy products, produce.
Symptoms: Diarrhea, cramps, vomiting, fever
Prevention: Prevent cross-contamination between RTE food and poultry
Shigella Spp.
Name the Source, food linked with bacteria, and prevention measures. -
ANSWER: Source: feces in humans. when people eat/drink contaminated food or
water.
Food linked: Food easily contaminated by hands, such as salads containing TCS
foods
Prevention: control flies in and out of operation. Wash hands
Servsafe manager exam.pdfServsafe
Servsafe manager
manager
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4|Pag e
E. Coli
Name the Source, food linked with bacteria, and prevention measures. -
ANSWER: Source: Intestines of cattle and infected people
Food linked: Ground beef (raw and undercooked) & contaminated produce
Prevention: Cook food to min internal temps & purchase from approved reputable
suppliers
Hepatitis A.
Name the Source, food linked with bacteria, and prevention measures. -
ANSWER: Source: Human Feces
Food linked: RTE food & shellfish from contaminated water
Prevention: Exclude food-handlers who have had jaundice for 7 days or less &
purchase shellfish from approved reputable suppliers
What 2 viruses has the FDA identified to be highly contagious and can cause
severe illnesses? - ANSWER: 1. Norovirus
2. Hepatitis A.
Norovirus
Name the Source, food linked with bacteria, and prevention measures. -
ANSWER: Source: RTE food & Contaminated water
Food linked: RTE food & Shellfish from contaminated water
Prevention: Purchase shellfish from approved reputable suppliers & wash hands
Parasites:
Name the Source and prevention measures. - ANSWER: Source: Seafood, wild
game, food processed with contaminated water such as produce
Servsafe manager exam.pdfServsafe
Servsafe manager
manager
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