SERVSAFE MANAGER EXAM STUDY
GUIDE ANSWERS 100% VERIFIED.
Define the requirements for the designation "foodborne-illness outbreak" - ANS - 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. List the groups that are included in the high risk population for contracting a foodborne
illness? - ANS - Elderly people
- Preschool-age children
- People w/ compromised immune systems (patients in hospitals, taking certain medications,
under-going cancer treatments, organ transplant recipients)
3. List the 13 potentially hazardous foods as discussed in the text. - ANS - 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
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, - Sliced melons, tomatoes & leafy greens
- Untreated garlic & oil mixtures
4. Define and give an example of a biological contaminant? - ANS An illness causing
microorganisims that cause food borne illness. They include: viruses, parasites, fungi,
mushroom, sea-food toxins & bacteria.
5. What Acronym reminds us of what is needed for the growth of micro-organisms and what
does each letter stand for? - ANS FATTOM
(Food, acidity, temperature, time, oxygen & moisture)
6. Define the requirements for the designation "foodborne infection" - ANS A person eats
food containing pathogens, which then grow in the
intestines and cause illness
7. Which microorganisms are likely to be found in raw oysters? - ANS Vibrio vulnificus,
8. What are the requirements that are needed for bacteria to grow and reproduce? -
ANS FATTOM
9. List 5 items that could lead to the contamination of food? - ANS 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
2 Copyright ©2025 THESTAR ALL RIGHTS RESERVED
GUIDE ANSWERS 100% VERIFIED.
Define the requirements for the designation "foodborne-illness outbreak" - ANS - 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. List the groups that are included in the high risk population for contracting a foodborne
illness? - ANS - Elderly people
- Preschool-age children
- People w/ compromised immune systems (patients in hospitals, taking certain medications,
under-going cancer treatments, organ transplant recipients)
3. List the 13 potentially hazardous foods as discussed in the text. - ANS - 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
1 Copyright ©2025 THESTAR ALL RIGHTS RESERVED
, - Sliced melons, tomatoes & leafy greens
- Untreated garlic & oil mixtures
4. Define and give an example of a biological contaminant? - ANS An illness causing
microorganisims that cause food borne illness. They include: viruses, parasites, fungi,
mushroom, sea-food toxins & bacteria.
5. What Acronym reminds us of what is needed for the growth of micro-organisms and what
does each letter stand for? - ANS FATTOM
(Food, acidity, temperature, time, oxygen & moisture)
6. Define the requirements for the designation "foodborne infection" - ANS A person eats
food containing pathogens, which then grow in the
intestines and cause illness
7. Which microorganisms are likely to be found in raw oysters? - ANS Vibrio vulnificus,
8. What are the requirements that are needed for bacteria to grow and reproduce? -
ANS FATTOM
9. List 5 items that could lead to the contamination of food? - ANS 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
2 Copyright ©2025 THESTAR ALL RIGHTS RESERVED
