ServSafe Manager 7th Edition - Study Guide Answers
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1. Define the requirements for the designation "foodborne-illness outbreak":
- Two+ people have the same symptoms after eating the same food.
- An investigation is conducted by state & local regulatory authorities
- The outbreak is confirmed by a laboratory analysis
2. 2. List the groups that are included in the high risk population for
contracting a foodborne illness?:
- Elderly people
- Preschool-age children
- People w/ compromised immune systems (patients in hospitals, taking certain
medications, under-going cancer treatments, organ transplant recipients)
3. 3. List the 13 potentially hazardous foods as discussed in the text.:
- Milk & dairy products
- Shell eggs
- Meat: beef, pork & lamb
- Poultry
- Fish
- Shellfish & crustaceans
- Baked potatoes
- Heat-treated plant food (cooked rice, beans & vegtables)
- Soy proteins
- Sprouts & sprout seeds
- Sliced melons, tomatoes & leafy greens
- Untreated garlic & oil mixtures
, ServSafe Manager 7th Edition - Study Guide Answers
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4. 4. Define and give an example of a biological contaminant?: An illness
causing microorganisims that cause food borne illness. They include: viruses,
parasites, fungi, mushroom, sea-food toxins & bacteria.
5. 5. What Acronym reminds us of what is needed for the growth of micro-
organisms and what does each letter stand for?: FATTOM
(Food, acidity, temperature, time, oxygen & moisture)
6. 6. Define the requirements for the designation "foodborne infection": A
person eats food containing pathogens, which then grow in the intestines and
cause illness
7. 7. Which microorganisms are likely to be found in raw oysters?: Vibrio
vulnificus,
8. 8. What are the requirements that are needed for bacteria to grow and
reproduce?: FATTOM
9. List 5 items that could lead to the contamination of food?:
1. Purchasing food from unsafe sources
2. Failing to cook food adequately
3. Holding food at improper temperatures
4. Using contaminated equipment
5. Poor Personal Hygiene
6. Storing cleaning chemicals near food in the dry-storage area
10. 10. Several customers were diagnosed with scombroid poisoning after
eating mackerel at a local seafood restaurant. What could have caused this
and how could it have been prevented?: By purchasing the mackerel from a
reputable supplier who practices strict time temperature control
11. 11. An employee is preparing sandwiches in a deli. List some ways
he/she might contaminate food?: - Not sanitizing equipment
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1. Define the requirements for the designation "foodborne-illness outbreak":
- Two+ people have the same symptoms after eating the same food.
- An investigation is conducted by state & local regulatory authorities
- The outbreak is confirmed by a laboratory analysis
2. 2. List the groups that are included in the high risk population for
contracting a foodborne illness?:
- Elderly people
- Preschool-age children
- People w/ compromised immune systems (patients in hospitals, taking certain
medications, under-going cancer treatments, organ transplant recipients)
3. 3. List the 13 potentially hazardous foods as discussed in the text.:
- Milk & dairy products
- Shell eggs
- Meat: beef, pork & lamb
- Poultry
- Fish
- Shellfish & crustaceans
- Baked potatoes
- Heat-treated plant food (cooked rice, beans & vegtables)
- Soy proteins
- Sprouts & sprout seeds
- Sliced melons, tomatoes & leafy greens
- Untreated garlic & oil mixtures
, ServSafe Manager 7th Edition - Study Guide Answers
success
4. 4. Define and give an example of a biological contaminant?: An illness
causing microorganisims that cause food borne illness. They include: viruses,
parasites, fungi, mushroom, sea-food toxins & bacteria.
5. 5. What Acronym reminds us of what is needed for the growth of micro-
organisms and what does each letter stand for?: FATTOM
(Food, acidity, temperature, time, oxygen & moisture)
6. 6. Define the requirements for the designation "foodborne infection": A
person eats food containing pathogens, which then grow in the intestines and
cause illness
7. 7. Which microorganisms are likely to be found in raw oysters?: Vibrio
vulnificus,
8. 8. What are the requirements that are needed for bacteria to grow and
reproduce?: FATTOM
9. List 5 items that could lead to the contamination of food?:
1. Purchasing food from unsafe sources
2. Failing to cook food adequately
3. Holding food at improper temperatures
4. Using contaminated equipment
5. Poor Personal Hygiene
6. Storing cleaning chemicals near food in the dry-storage area
10. 10. Several customers were diagnosed with scombroid poisoning after
eating mackerel at a local seafood restaurant. What could have caused this
and how could it have been prevented?: By purchasing the mackerel from a
reputable supplier who practices strict time temperature control
11. 11. An employee is preparing sandwiches in a deli. List some ways
he/she might contaminate food?: - Not sanitizing equipment
