Servsafe Manager UPDATED Exam
Questions and CORRECT Answers
foodborne illness - CORRECT ANSWER- a disease transmitted to people by food
An illness is considered an outbreak when... - CORRECT ANSWER- • atleast 2 people have
the same symptoms after eating the same food
• an investigation is conducted by state and local regulatory authorities
• outbreak is confirmed by a labratory analysis
how many people get sick from unsafe foods a year - CORRECT ANSWER- millions
What is the first challenge operations have when it
comes to food safety and why? - CORRECT ANSWER- • Time (pressure to work quicky can
make it hard to take the time to follow food safety practices)
What is the second challenge operations have when it comes to food safety and why? -
CORRECT ANSWER- Language and Culture (Your staff may speak a different language
than you do. This can make it difficult to communicate. Cultural differences can also
influence how food handlers view food safety.
What is the third challenge operations have when it
comes to food safety and why? - CORRECT ANSWER- Literacy and Education (Staff often
have different levels of education. This makes it more challenging to teach them food safety.
What is the fourth challenge operations have when it comes to food safety and why? -
CORRECT ANSWER- Pathogens (Illness-causing microorganisms are more frequently
found on types of food that once were considered safe.)
What is the fifth challenge operations have when it comes to food safety and why? -
CORRECT ANSWER- Unapproved suppliers ( Food that is recieved from suppliers that are
not practicing food safety can cause a foodborne-illness outbreak.)
,What is the sixth challenge operations have when it comes to food safety? - CORRECT
ANSWER- High-risk customers (the number of customers at high risk for getting a
foodborne illness is increasing. An example of this is the growing elderly population.)
What is the seventh challenge operations have when it comes to food safety? - CORRECT
ANSWER- Staff turnover (training new staff leaves less time for food safety training)
What is the cost of foodborne illnesses? - CORRECT ANSWER- One outbreak can cost an
operation thousands of dollars, and it can result in closure.
What are the costs of foodborne illnesses to an operation? - CORRECT ANSWER- •loss of
customers and sales
•loss of reputation
•negative media exposure
•lowered staff morale
•lawsuits and legal fees
•staff missing work
•increased insurance premiums
•staff retraining
What are the cost of foodborne illnesses to the victim? - CORRECT ANSWER- •lost work
•medical costs and long-term disablity
•death
What is unsafe food usually the result of? - CORRECT ANSWER- contamination (the
presence of harmful substances in food)
what is a way to prevent foodborne illnesses? - CORRECT ANSWER- recognize the
contaminants that can make food unsafe (pathogens, chemicals, physical objects, and certain
unsafe practices in your operation)
How many categories are contaminants divided into? - CORRECT ANSWER- 3
,What is the first category of contaminants - CORRECT ANSWER- Biological (Pathogens are
the greatest threat to food safety. They include certain viruses, parasites, fungi, and bacteria.
Some plants, mushrooms, and seafood that carry harmful toxins (poisons) are also included
im this group.) This category is responsible for most foodborne illnesses.
What is the second category of contaminants? - CORRECT ANSWER- Chemical
(Foodservice chemicals can contaminate food if they are used incorrectly. Chemical
contaminates may include cleaners, sanitizers, and polishes.)
What is the third category of contaminants? - CORRECT ANSWER- Physical (Foreign
objects such as metal shavings, staples, and bandages can get into the food. So can glass, dirt,
and even bag ties. Naturally occuring objects, such as fish bones in fillets, are another
example.)
What are the five most commom food-handling mistakes, or risk factors, that can cause a
foodborne illness? - CORRECT ANSWER- •Purchasing food from unsafe sources
•Failing to cook food correctly
•Holding food at incorrect temperatures
•Using contaminated equipment
•Practicing poor personal hygiene
What is the first of the four main factors that 4 of the 5 risk factors or mistakes are related to?
- CORRECT ANSWER- Time-temperature abuse (Food has been time-temperature abused
when it has stayed too long at temperatures that are good for the growth of pathogens which
can result in foodborne illnesses. This an happen in many ways such as:
• food is not held or stored at the correct temperatures
• food is not cooked or reheated enough to kill pathogens
•food is not cooled correctly)
What is the second of the four main factors that 4 of the 5 risk factors or mistakes are related
to? - CORRECT ANSWER- Cross-Contamination ( This is when pathogens can be
transferred from one surface to another. It can cause a foodborne illness in many ways such
as:
• contaminated ingredients are added to food that recieves no further cooking
•Ready-to-eat food touches contaminated surfaces
•Contaminated food touches or drips fluids onto cooked or ready-to-eat food
, •A food handler touches contaminated food and then touches ready-to-eat food
•contaminated cleaning cloths touch food-contact surfaces)
What is the third of the 4 main factors that 4 of the 5 risk factors or mistakes are related to? -
CORRECT ANSWER- Poor Personal Hygiene ( Actions that food handlers do that cause
foodborne illnesses include:
• fail to wash their hands correctly after using the restroom
•cough or sneeze on food
•touch or scratch wounds and then touch food
•work while sick)
What is the fourth of the 4 main factors that 4 of the 5 risk factors or mistakes are related to?
- CORRECT ANSWER- Poor cleaning and sanitizing (pathogens can be spread to food if
equipment has not been cleaned and sanitized correctly between uses. This can happen in the
following way:
•equipment and utensils are not washed, rinsed, and sanitized between uses
•Food-contact surfaces are wiped clean rather than being washed, rinsed, and sanitized
•Wiping cloths are not stored in a sanitizer solution between uses
•Sanitizing solutions are not at the required level to sanitize objects
What is TCS food? - CORRECT ANSWER- food requiring time and temperature control to
limit growth of pathogens
What foods are categorized as TCS food? - CORRECT ANSWER- •milk and dairy products
•shell eggs (except those treated to eliminate nontyphoidal Salmonella)
•Meat: beaf, pork, and lamb
•poultry
•fish
•shellfish and crustaceans
•baked potatoes
•heat-treated plant food, such as cooked rice, beans, and vegetables
•tofu or other soy protein
Questions and CORRECT Answers
foodborne illness - CORRECT ANSWER- a disease transmitted to people by food
An illness is considered an outbreak when... - CORRECT ANSWER- • atleast 2 people have
the same symptoms after eating the same food
• an investigation is conducted by state and local regulatory authorities
• outbreak is confirmed by a labratory analysis
how many people get sick from unsafe foods a year - CORRECT ANSWER- millions
What is the first challenge operations have when it
comes to food safety and why? - CORRECT ANSWER- • Time (pressure to work quicky can
make it hard to take the time to follow food safety practices)
What is the second challenge operations have when it comes to food safety and why? -
CORRECT ANSWER- Language and Culture (Your staff may speak a different language
than you do. This can make it difficult to communicate. Cultural differences can also
influence how food handlers view food safety.
What is the third challenge operations have when it
comes to food safety and why? - CORRECT ANSWER- Literacy and Education (Staff often
have different levels of education. This makes it more challenging to teach them food safety.
What is the fourth challenge operations have when it comes to food safety and why? -
CORRECT ANSWER- Pathogens (Illness-causing microorganisms are more frequently
found on types of food that once were considered safe.)
What is the fifth challenge operations have when it comes to food safety and why? -
CORRECT ANSWER- Unapproved suppliers ( Food that is recieved from suppliers that are
not practicing food safety can cause a foodborne-illness outbreak.)
,What is the sixth challenge operations have when it comes to food safety? - CORRECT
ANSWER- High-risk customers (the number of customers at high risk for getting a
foodborne illness is increasing. An example of this is the growing elderly population.)
What is the seventh challenge operations have when it comes to food safety? - CORRECT
ANSWER- Staff turnover (training new staff leaves less time for food safety training)
What is the cost of foodborne illnesses? - CORRECT ANSWER- One outbreak can cost an
operation thousands of dollars, and it can result in closure.
What are the costs of foodborne illnesses to an operation? - CORRECT ANSWER- •loss of
customers and sales
•loss of reputation
•negative media exposure
•lowered staff morale
•lawsuits and legal fees
•staff missing work
•increased insurance premiums
•staff retraining
What are the cost of foodborne illnesses to the victim? - CORRECT ANSWER- •lost work
•medical costs and long-term disablity
•death
What is unsafe food usually the result of? - CORRECT ANSWER- contamination (the
presence of harmful substances in food)
what is a way to prevent foodborne illnesses? - CORRECT ANSWER- recognize the
contaminants that can make food unsafe (pathogens, chemicals, physical objects, and certain
unsafe practices in your operation)
How many categories are contaminants divided into? - CORRECT ANSWER- 3
,What is the first category of contaminants - CORRECT ANSWER- Biological (Pathogens are
the greatest threat to food safety. They include certain viruses, parasites, fungi, and bacteria.
Some plants, mushrooms, and seafood that carry harmful toxins (poisons) are also included
im this group.) This category is responsible for most foodborne illnesses.
What is the second category of contaminants? - CORRECT ANSWER- Chemical
(Foodservice chemicals can contaminate food if they are used incorrectly. Chemical
contaminates may include cleaners, sanitizers, and polishes.)
What is the third category of contaminants? - CORRECT ANSWER- Physical (Foreign
objects such as metal shavings, staples, and bandages can get into the food. So can glass, dirt,
and even bag ties. Naturally occuring objects, such as fish bones in fillets, are another
example.)
What are the five most commom food-handling mistakes, or risk factors, that can cause a
foodborne illness? - CORRECT ANSWER- •Purchasing food from unsafe sources
•Failing to cook food correctly
•Holding food at incorrect temperatures
•Using contaminated equipment
•Practicing poor personal hygiene
What is the first of the four main factors that 4 of the 5 risk factors or mistakes are related to?
- CORRECT ANSWER- Time-temperature abuse (Food has been time-temperature abused
when it has stayed too long at temperatures that are good for the growth of pathogens which
can result in foodborne illnesses. This an happen in many ways such as:
• food is not held or stored at the correct temperatures
• food is not cooked or reheated enough to kill pathogens
•food is not cooled correctly)
What is the second of the four main factors that 4 of the 5 risk factors or mistakes are related
to? - CORRECT ANSWER- Cross-Contamination ( This is when pathogens can be
transferred from one surface to another. It can cause a foodborne illness in many ways such
as:
• contaminated ingredients are added to food that recieves no further cooking
•Ready-to-eat food touches contaminated surfaces
•Contaminated food touches or drips fluids onto cooked or ready-to-eat food
, •A food handler touches contaminated food and then touches ready-to-eat food
•contaminated cleaning cloths touch food-contact surfaces)
What is the third of the 4 main factors that 4 of the 5 risk factors or mistakes are related to? -
CORRECT ANSWER- Poor Personal Hygiene ( Actions that food handlers do that cause
foodborne illnesses include:
• fail to wash their hands correctly after using the restroom
•cough or sneeze on food
•touch or scratch wounds and then touch food
•work while sick)
What is the fourth of the 4 main factors that 4 of the 5 risk factors or mistakes are related to?
- CORRECT ANSWER- Poor cleaning and sanitizing (pathogens can be spread to food if
equipment has not been cleaned and sanitized correctly between uses. This can happen in the
following way:
•equipment and utensils are not washed, rinsed, and sanitized between uses
•Food-contact surfaces are wiped clean rather than being washed, rinsed, and sanitized
•Wiping cloths are not stored in a sanitizer solution between uses
•Sanitizing solutions are not at the required level to sanitize objects
What is TCS food? - CORRECT ANSWER- food requiring time and temperature control to
limit growth of pathogens
What foods are categorized as TCS food? - CORRECT ANSWER- •milk and dairy products
•shell eggs (except those treated to eliminate nontyphoidal Salmonella)
•Meat: beaf, pork, and lamb
•poultry
•fish
•shellfish and crustaceans
•baked potatoes
•heat-treated plant food, such as cooked rice, beans, and vegetables
•tofu or other soy protein
