SERVSAFE FOOD SAFETY MANAGER
EXAM 7TH EDITION QUESTIONS WITH
COMPLETE SOLUTIONS
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
cross-contact - Answer-when allergens are transferred from food or food contact
surfaces containing allergen to the food served to the customer
EX: cooking different types of food in the same fryer oil
Actions that can contaminate food - Answer-Scratching the scalp
Running fingers through the hair
Wiping or touching the nose
Rubbing and ear
Touching a pimple or an infected wound/boil
Wearing and touching a dirty uniform
coughing or sneezing into the hand
Spitting in the operation
How to wash hands - Answer-1. Wet hands and arms
2. Apply soap
3. Scrub hands and arms vigorously for 10 to 15 seconds
4. Rinse hands and arms thoroughly
5. Dry hands and arms
, Where to wash hands - Answer-* ONLY wash hands in hand washing sink
* NEVER wash hands in a sink designated for food prep
When to wash hands - Answer-*When using the restroom
*Touching the body or clothing
*Coughing, sneezing, blowing nose, or using a handkerchief or tissue
*Eating, drinking, smoking, chewing gum, or tobacco
*Handling soiled items
*Handling raw meat, seafood, or poultry
*Taking out the garbage
*Handling animals
*Handling chemicals
*Changing tasks
*Handling money
Hand antiseptics - Answer-*Also known as hand sanitizers
*Liquids or gels that are used to lower the number of pathogens on the skin
*NEVER to be used in place of hand-washing
*ONLY to be used after hand-washing
Hand Care Guidelines - Answer-*Keep fingernails sort and clean
*NO false fingernails unless you wear single use gloves
*NO nail polish unless you wear single use gloves
Infected wounds - Answer-*cover wound with an impermeable (so liquid cannot pass
through the cover) bandage
*Cover with a bandage
Single Use Gloves - Answer-*gloves used for ONE task and must be thrown away
after each use.
*Must NEVER be used in place of hand-washing
Glove Use Guidelines - Answer-*Wash hands before putting on gloves
*Select the correct glove size
*Hold gloves by the edge when putting them on
*Look for rips or tears
*NEVER blow into gloves
*NEVER roll gloves to make them easier to put on
*NEVER wash and reuse gloves
When to change gloves - Answer-*AS soon as the gloves become dirty or torn
*Before beginning a different task
*After an interruption, such as taking a phone call
*After handling raw meat, seafood, or poultry, and before handling ready-to-eat food
*After four hours of continuous use
Bare-hand contact with food - Answer-*do NOT handle ready-to-eat food with bare
hands
*with high risk populations, NEVER handle ready-to-eat food with bare hands
EXAM 7TH EDITION QUESTIONS WITH
COMPLETE SOLUTIONS
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
cross-contact - Answer-when allergens are transferred from food or food contact
surfaces containing allergen to the food served to the customer
EX: cooking different types of food in the same fryer oil
Actions that can contaminate food - Answer-Scratching the scalp
Running fingers through the hair
Wiping or touching the nose
Rubbing and ear
Touching a pimple or an infected wound/boil
Wearing and touching a dirty uniform
coughing or sneezing into the hand
Spitting in the operation
How to wash hands - Answer-1. Wet hands and arms
2. Apply soap
3. Scrub hands and arms vigorously for 10 to 15 seconds
4. Rinse hands and arms thoroughly
5. Dry hands and arms
, Where to wash hands - Answer-* ONLY wash hands in hand washing sink
* NEVER wash hands in a sink designated for food prep
When to wash hands - Answer-*When using the restroom
*Touching the body or clothing
*Coughing, sneezing, blowing nose, or using a handkerchief or tissue
*Eating, drinking, smoking, chewing gum, or tobacco
*Handling soiled items
*Handling raw meat, seafood, or poultry
*Taking out the garbage
*Handling animals
*Handling chemicals
*Changing tasks
*Handling money
Hand antiseptics - Answer-*Also known as hand sanitizers
*Liquids or gels that are used to lower the number of pathogens on the skin
*NEVER to be used in place of hand-washing
*ONLY to be used after hand-washing
Hand Care Guidelines - Answer-*Keep fingernails sort and clean
*NO false fingernails unless you wear single use gloves
*NO nail polish unless you wear single use gloves
Infected wounds - Answer-*cover wound with an impermeable (so liquid cannot pass
through the cover) bandage
*Cover with a bandage
Single Use Gloves - Answer-*gloves used for ONE task and must be thrown away
after each use.
*Must NEVER be used in place of hand-washing
Glove Use Guidelines - Answer-*Wash hands before putting on gloves
*Select the correct glove size
*Hold gloves by the edge when putting them on
*Look for rips or tears
*NEVER blow into gloves
*NEVER roll gloves to make them easier to put on
*NEVER wash and reuse gloves
When to change gloves - Answer-*AS soon as the gloves become dirty or torn
*Before beginning a different task
*After an interruption, such as taking a phone call
*After handling raw meat, seafood, or poultry, and before handling ready-to-eat food
*After four hours of continuous use
Bare-hand contact with food - Answer-*do NOT handle ready-to-eat food with bare
hands
*with high risk populations, NEVER handle ready-to-eat food with bare hands
