SERVSAFE MANAGER EXAM QUESTION BANK / TEST BANK -
LATEST
Water contaminated with the bacteria
Meats
Stews/gravies
(CTT)
Clostridium perfringens - ANSWER-Meat
Poultry
Dishes made with meat and poultry, such as stews and gravies
(CTT)
Clostridium botulinum - ANSWER-Incorrectly canned food
Reduced-oxygen packaged (ROP) food
Temperature-abused vegetables, such as baked potatoes
Untreated garlic-and-oil mixtures
,(CTT)
Nontyphoidal Samonella - ANSWER-Poultry and eggs
Meat
Milk and dairy products
Produce, such as tomatoes, peppers, and cantaloupes
(PC-C)
Salmonella Typhi - ANSWER-Ready-to-eat food
Beverages
(PC-C)
Shiga spp. - ANSWER-Food that is easily contaminated by hands, such as salads containing TCS
food (potato, tuna, shrimp, macaroni, and chicken)
Food that has made contact with contaminated water, such as produce
(flies) (personal hygiene)
Staphylococcus aureus - ANSWER-Food that requires handling during prepping
, * Salads containing TCS food (egg, tuna, chicken, and macaroni)
* Deli meat
(personal hygiene)
Vibrio vulnificus and Vibrio parahaemlyticus - ANSWER-Oysters from contaminated water
(purchasing from Approved, Reputable Suppliers)
Viruses - ANSWER-Smallest of the microbial food contaminants.
Carried by human beings and animals
Require a living host to grow
Do not grow in food
Can be transferred through food and remain infectious in food
Viruses transfer: - ANSWER-Person to person
People to food
People to food-contact surfaces
LATEST
Water contaminated with the bacteria
Meats
Stews/gravies
(CTT)
Clostridium perfringens - ANSWER-Meat
Poultry
Dishes made with meat and poultry, such as stews and gravies
(CTT)
Clostridium botulinum - ANSWER-Incorrectly canned food
Reduced-oxygen packaged (ROP) food
Temperature-abused vegetables, such as baked potatoes
Untreated garlic-and-oil mixtures
,(CTT)
Nontyphoidal Samonella - ANSWER-Poultry and eggs
Meat
Milk and dairy products
Produce, such as tomatoes, peppers, and cantaloupes
(PC-C)
Salmonella Typhi - ANSWER-Ready-to-eat food
Beverages
(PC-C)
Shiga spp. - ANSWER-Food that is easily contaminated by hands, such as salads containing TCS
food (potato, tuna, shrimp, macaroni, and chicken)
Food that has made contact with contaminated water, such as produce
(flies) (personal hygiene)
Staphylococcus aureus - ANSWER-Food that requires handling during prepping
, * Salads containing TCS food (egg, tuna, chicken, and macaroni)
* Deli meat
(personal hygiene)
Vibrio vulnificus and Vibrio parahaemlyticus - ANSWER-Oysters from contaminated water
(purchasing from Approved, Reputable Suppliers)
Viruses - ANSWER-Smallest of the microbial food contaminants.
Carried by human beings and animals
Require a living host to grow
Do not grow in food
Can be transferred through food and remain infectious in food
Viruses transfer: - ANSWER-Person to person
People to food
People to food-contact surfaces
