Servsafe Food Manager Exam Questions and Correct Answers (Rated A+)
FATTOM - Answers food, acidity, time, temp, oxygen, moisture; conditions that should be controlled for
safety
foodborne illness - Answers disease transmitted by food to people becomes outbreak when 2 or more
people have same symptoms after eating the same food
foodborne illness outbreak costs - Answers loss of sales, neg media, lawsuits, increase in insurance, staff
returning, loss of reputation, lowered staff morale, staff missing work
five most common food handling mistakes - Answers Purchasing from an unsafe source, Failing to cook
food correctly, Holding food at correct temp, Using contaminated equipment, & Poor personal hygiene
cross contamination - Answers transfer of pathogens from one surface to another; Ex: Raw meat to
produce
TCS vs ready to eat food - Answers TCS food- requires time & temp control for safety vs Ready to eat
food- no prep required but gloves or tongs must be used
FDA - Answers regulates all food except meat, poultry & eggs; transport across state lines; Issues food
code
USDA - Answers inspects meat, poultry, & eggs transported across state lines
types of contamination - Answers biological, chemical & physical
biological contamination - Answers harmful microorganisms make people sick such as pathogens:
viruses, toxins, in plants/animals, most foodborne illness; Big 6
Shigella spp - Answers infected feces, wash hands, control flies/water, potatoes
Samonella typh - Answers poultry & eggs; cook food thoroughly, beverages, wash hands
Nonthypoidal samonella (NTS) - Answers human feces, farm animals, cook food thoroughly, eggs,
poultry, meat, cantaloupe
Shiga-toxin producing Ecoli - Answers intestines of cattle (ground bf) & produce; vomit/diarrhea = no
work, cross contact
Hepatitis A - Answers human feces, no symptoms for weeks (no work), ready to eat food; jaundice,
shellfish, wash hands & use gloves, contaminated water
norovirus - Answers very contagious (no work), ready to eat food (wear gloves), wash hands & use
gloves, airborne vomit particles, raw oysters
parasite - Answers host, avoid cross contamination
, Giardia- feces, water, produce, tingling
Cryptosporidum- waterborne, produce
Anisakasis- raw fish, cod, herring, pacific saukon
fungi - Answers yeast (bubbles), mold, & mushroom make toxins
virus - Answers simplest contaminant, need host, poor personal hygiene, survives freezing & cooking
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
FATTOM - Answers food, acidity, time, temp, oxygen, moisture; conditions that should be controlled for
safety
foodborne illness - Answers disease transmitted by food to people becomes outbreak when 2 or more
people have same symptoms after eating the same food
foodborne illness outbreak costs - Answers loss of sales, neg media, lawsuits, increase in insurance, staff
returning, loss of reputation, lowered staff morale, staff missing work
five most common food handling mistakes - Answers Purchasing from an unsafe source, Failing to cook
food correctly, Holding food at correct temp, Using contaminated equipment, & Poor personal hygiene
cross contamination - Answers transfer of pathogens from one surface to another; Ex: Raw meat to
produce
TCS vs ready to eat food - Answers TCS food- requires time & temp control for safety vs Ready to eat
food- no prep required but gloves or tongs must be used
FDA - Answers regulates all food except meat, poultry & eggs; transport across state lines; Issues food
code
USDA - Answers inspects meat, poultry, & eggs transported across state lines
types of contamination - Answers biological, chemical & physical
biological contamination - Answers harmful microorganisms make people sick such as pathogens:
viruses, toxins, in plants/animals, most foodborne illness; Big 6
Shigella spp - Answers infected feces, wash hands, control flies/water, potatoes
Samonella typh - Answers poultry & eggs; cook food thoroughly, beverages, wash hands
Nonthypoidal samonella (NTS) - Answers human feces, farm animals, cook food thoroughly, eggs,
poultry, meat, cantaloupe
Shiga-toxin producing Ecoli - Answers intestines of cattle (ground bf) & produce; vomit/diarrhea = no
work, cross contact
Hepatitis A - Answers human feces, no symptoms for weeks (no work), ready to eat food; jaundice,
shellfish, wash hands & use gloves, contaminated water
norovirus - Answers very contagious (no work), ready to eat food (wear gloves), wash hands & use
gloves, airborne vomit particles, raw oysters
parasite - Answers host, avoid cross contamination
, Giardia- feces, water, produce, tingling
Cryptosporidum- waterborne, produce
Anisakasis- raw fish, cod, herring, pacific saukon
fungi - Answers yeast (bubbles), mold, & mushroom make toxins
virus - Answers simplest contaminant, need host, poor personal hygiene, survives freezing & cooking
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
