ServSafe Food Safety Manager Exam:
7th Edition
1. foodborne illness (fbi): a disease transmitted to people by food
2. foodborne illness outbreak: when 2 or more people have the same
symptoms after eating the same food
3. TCS food: food that needs time and temperature control for safety
4. ready to eat food: food that can be eaten without further preparation, washing
or cooking EX deli-meats, washed fruits and veggies, bakery items, and sugar,
spices, and seasonings
5. 3 major contaminants: biological, chemical, and physical
6. 5 most common food handling mistakes: purchasing food from unsafe
sources, failing to cook food correctly, holding food at incorrect temperatures,
using contaminated equipment, practicing poor personal hygiene
7. Practices related to foodborne illness: Time Temperature Abuse, Cross
Contamination, poor personal hygiene, and poor cleaning and sanitizing
8. time-temperature abuse: when food stays too long at temperatures that are
good for the growth of pathogens
9. cross-contamination: when pathogens are transferred from one surface or
food to another
10. TCS Foods list:
*milk and dairy
* Meat- beef, pork, and lamb
* Shell eggs
*poultry- chicken, turkey, duck
, ServSafe Food Safety Manager Exam:
7th Edition
*fish
*shellfish and crustaceans
*baked potato
* heat treated plant food - cooked rice, beans, and vegetables
*tofu and soy products
*sprouts and sprout seeds
*sliced melons, cut tomatoes, cut leafy greens
*untreated garlic and oil mixtures
11. Populations at high risk for foodborne illnesses: elderly people, pre-school
aged children, and people with compromised immune systems
12. State and local health departments: writes the code that regulates retail and
foodservice operations
13. Center for Disease Control (CDC) and Public Health Service (PHS):
Conduct research into the cause of foodborne-illness outbreaks. Also, inspects
retail and foodservice operations
14. United States Department of Agriculture (USDA): Inspects meat, poultry,
and eggs
15. Food and Drug Administration (FDA): Writes the Food Code
16. Prevention measures for keeping food safe: *controlling time and
temperature
*preventing cross contamination
*practicing good personal hygiene
7th Edition
1. foodborne illness (fbi): a disease transmitted to people by food
2. foodborne illness outbreak: when 2 or more people have the same
symptoms after eating the same food
3. TCS food: food that needs time and temperature control for safety
4. ready to eat food: food that can be eaten without further preparation, washing
or cooking EX deli-meats, washed fruits and veggies, bakery items, and sugar,
spices, and seasonings
5. 3 major contaminants: biological, chemical, and physical
6. 5 most common food handling mistakes: purchasing food from unsafe
sources, failing to cook food correctly, holding food at incorrect temperatures,
using contaminated equipment, practicing poor personal hygiene
7. Practices related to foodborne illness: Time Temperature Abuse, Cross
Contamination, poor personal hygiene, and poor cleaning and sanitizing
8. time-temperature abuse: when food stays too long at temperatures that are
good for the growth of pathogens
9. cross-contamination: when pathogens are transferred from one surface or
food to another
10. TCS Foods list:
*milk and dairy
* Meat- beef, pork, and lamb
* Shell eggs
*poultry- chicken, turkey, duck
, ServSafe Food Safety Manager Exam:
7th Edition
*fish
*shellfish and crustaceans
*baked potato
* heat treated plant food - cooked rice, beans, and vegetables
*tofu and soy products
*sprouts and sprout seeds
*sliced melons, cut tomatoes, cut leafy greens
*untreated garlic and oil mixtures
11. Populations at high risk for foodborne illnesses: elderly people, pre-school
aged children, and people with compromised immune systems
12. State and local health departments: writes the code that regulates retail and
foodservice operations
13. Center for Disease Control (CDC) and Public Health Service (PHS):
Conduct research into the cause of foodborne-illness outbreaks. Also, inspects
retail and foodservice operations
14. United States Department of Agriculture (USDA): Inspects meat, poultry,
and eggs
15. Food and Drug Administration (FDA): Writes the Food Code
16. Prevention measures for keeping food safe: *controlling time and
temperature
*preventing cross contamination
*practicing good personal hygiene
