ServSafe Food Safety Manager Exam 7th
Edition Questions with Complete Solutions
Major bacteria that cause foodborne illness - Answer-Salmonella typhi
nontyphoidal salmonella
Shigella
Shiga toxin- producing E. Coli
Salmonella Typhi - Answer-Foods - Ready to eat foods and beverages
Need to know- bacteria lives in human intestinal tract and bloodstream
Nontyphoidal Salmonella - Answer-Foods-poultry and eggs, meat, milk and dairy
products, produce (tomatoes, peppers, and cantaloupes)
Need to know- farm animals such as chickens carry the disease. Prevent by cooking
eggs and poultry to minimum internal temperature
Shigella - Answer-Foods-food easily contaminated by hands such as salads with
TCS foods (potato, tuna , shrimp, macaroni, and chicken) and food that has made
contact with contaminated water
Need to know- Control flies. Flies transfer bacteria from feces to food
E. coli - Answer-Foods- ground beef and contaminated produce
Need to know- cook ground beef to minimum internal temperature. Purchase
produce from approved reputable suppliers
Viruses - Answer-Require a living host to grow. Foodborne illnesses from viruses
typically occur through the fecal oral route. Viruses are NOT destroyed by the normal
cooking process
Hepatitis A - Answer-Foods- Ready to eat food and shellfish from contaminated
water
Need to know- exclude food handler who has been diagnosed with illness. People
who carry the disease have jaundice. Avoid bare-hand contact with ready to eat food
Norovirus - Answer-Foods- Ready to eat food and shellfish from contaminated water
Need to know- exclude food handler who has been diagnosed with illness. Avoid
bare-hand contact with ready to eat food
fecal-oral route - Answer-when food become contaminated with feces from food
handlers who have not washed their hands properly
Parasites - Answer-require a living host to live and reproduce and are associated
with seafood, wild game, and food processes with contaminated water
Fungi - Answer-yeasts, molds, and mushrooms
, histamine - Answer-occur when fish is time temperature abused. Most often
associated with tuna, bonito, mackerel, and mahimahi
ciguatera toxin - Answer-Fish become contaminated when eating smaller fish
contaminated with the toxin. Associated with barracuda, snapper, grouper, and
amberjack.
Deliberate Contamination of food - Answer-when people actually try to contaminate
food
ALERT - Answer-A food defense system created by the FDA
Assure
Look
Employees
Reports
Threat
Responding to a Foodborne Illness Outbreak - Answer-Gathering Information
Notifying Authorities
Segregating Products
Documenting Information
Identifying Staff
Cooperating with authorities
Reviewing Procedures
Food allergens - Answer-a protein in a food or ingredient that some people are
sensitive too.
Food allergy reaction - Answer-when the immune system mistakenly considers the
allergen to be harmful and attacks the food
Allergy symptoms - Answer-Nausea, wheezing or shortness of breath, hives or itchy
rashes, swelling of various parts of the body, vomitting and/or diarrhea, abdominal
pain, itchy throat
Big Eight Allergens - Answer-Milk
Eggs
Fish- bass, flounder, cod, etc
Peanuts
Soy
Wheat
Crustaceans- crab, lobster, and shrimp
Tree nuts- walnuts and pecans
Preventing allergic reactions - Answer-service staff must be able t tell customers
about menu items that contain potential allergens. Kitchen staff must make sure that
allergens are not transferred from food containing an allergen to the food served to
the customer with allergies
Edition Questions with Complete Solutions
Major bacteria that cause foodborne illness - Answer-Salmonella typhi
nontyphoidal salmonella
Shigella
Shiga toxin- producing E. Coli
Salmonella Typhi - Answer-Foods - Ready to eat foods and beverages
Need to know- bacteria lives in human intestinal tract and bloodstream
Nontyphoidal Salmonella - Answer-Foods-poultry and eggs, meat, milk and dairy
products, produce (tomatoes, peppers, and cantaloupes)
Need to know- farm animals such as chickens carry the disease. Prevent by cooking
eggs and poultry to minimum internal temperature
Shigella - Answer-Foods-food easily contaminated by hands such as salads with
TCS foods (potato, tuna , shrimp, macaroni, and chicken) and food that has made
contact with contaminated water
Need to know- Control flies. Flies transfer bacteria from feces to food
E. coli - Answer-Foods- ground beef and contaminated produce
Need to know- cook ground beef to minimum internal temperature. Purchase
produce from approved reputable suppliers
Viruses - Answer-Require a living host to grow. Foodborne illnesses from viruses
typically occur through the fecal oral route. Viruses are NOT destroyed by the normal
cooking process
Hepatitis A - Answer-Foods- Ready to eat food and shellfish from contaminated
water
Need to know- exclude food handler who has been diagnosed with illness. People
who carry the disease have jaundice. Avoid bare-hand contact with ready to eat food
Norovirus - Answer-Foods- Ready to eat food and shellfish from contaminated water
Need to know- exclude food handler who has been diagnosed with illness. Avoid
bare-hand contact with ready to eat food
fecal-oral route - Answer-when food become contaminated with feces from food
handlers who have not washed their hands properly
Parasites - Answer-require a living host to live and reproduce and are associated
with seafood, wild game, and food processes with contaminated water
Fungi - Answer-yeasts, molds, and mushrooms
, histamine - Answer-occur when fish is time temperature abused. Most often
associated with tuna, bonito, mackerel, and mahimahi
ciguatera toxin - Answer-Fish become contaminated when eating smaller fish
contaminated with the toxin. Associated with barracuda, snapper, grouper, and
amberjack.
Deliberate Contamination of food - Answer-when people actually try to contaminate
food
ALERT - Answer-A food defense system created by the FDA
Assure
Look
Employees
Reports
Threat
Responding to a Foodborne Illness Outbreak - Answer-Gathering Information
Notifying Authorities
Segregating Products
Documenting Information
Identifying Staff
Cooperating with authorities
Reviewing Procedures
Food allergens - Answer-a protein in a food or ingredient that some people are
sensitive too.
Food allergy reaction - Answer-when the immune system mistakenly considers the
allergen to be harmful and attacks the food
Allergy symptoms - Answer-Nausea, wheezing or shortness of breath, hives or itchy
rashes, swelling of various parts of the body, vomitting and/or diarrhea, abdominal
pain, itchy throat
Big Eight Allergens - Answer-Milk
Eggs
Fish- bass, flounder, cod, etc
Peanuts
Soy
Wheat
Crustaceans- crab, lobster, and shrimp
Tree nuts- walnuts and pecans
Preventing allergic reactions - Answer-service staff must be able t tell customers
about menu items that contain potential allergens. Kitchen staff must make sure that
allergens are not transferred from food containing an allergen to the food served to
the customer with allergies
