SERVSAFE MANAGER EXAM PRACTISE
An illness is considered an outbreak when: (3) -correct answer-1) 2 or more people have the
same symptoms after eating the same food, 2) An investigation is conducted by state and
local regulatory authorities, 3) the outbreak is confirmed by lab analysis
7 Major Challenges to Food Safety -correct answer-1) Time constraints for training and food
prep, 2) language and culture differences, 3) literacy and education levels, 4)
microorganisms, 5) unapproved suppliers not practicing food safety, 6) high -risk customers,
7) staff turnover
7 Costs of Foodborne Illness Outbreaks -correct answer-1) loss of sales and customers, 2)
negative media exposure, 3) lawsuits, 4) increasing insurance premiums, 5) loss of
reputation, 6) staff retraining or turnover, 7) Victims' loss of work, medical costs, long-term
disabilities, and even death
3 Types of Contaminants to Food -correct answer-1) Biological (greatest threat), 2) Chemical,
3) Physical
Biological contaminants -correct answer-Pathogens, harmful microorganisms, pose the
greatest threat to food safety. Ex: viruses, parasites, fungi, bacteria
Chemical contaminants -correct answer-Ex: cleaners, polishes, sanitizers, etc.
Physical contaminants -correct answer-Foreign objects that can get into food. Ex: metal
shavings, jewelry, fish bones
5 Most Common Food-Handling Mistakes -correct answer-1) Unsafe sources (ex. unapproved
suppliers), 2) Cooking food incorrectly, 3) incorrect temperatures, 4) contaminated
equipment, 5) poor personal hygiene
Time-temperature abuse -correct answer-Food is not held or stored at correct temp, or not
reheated or cooled correctly
Cross-contamination -correct answer-contaminated ingredients added to food that receives
no further cooking. Ex: raw chicken touching salad ingredients
TCS Food -correct answer-Food that contains moisture and protein and has a neutral or
slightly acidic pH. Such food requires time-temperature control to prevent the growth of
microorganisms and the production of toxins. Ex: raw meat, fish, vegetables, etc.
Ready-to-eat food -correct answer-food that can be eaten without further preparation,
washing, or cooking. Ex: cooked food, washed fruit and vegetables (whole and cut), deli
meat, bakery items, etc.)
High-risk populations -correct answer-Older people (weakened immune system), preschool-
age children or younger (don't have strong immune systems yet), sick patients with
compromised immune symptoms (those with cancer, HIV, transplants, etc.)
,5 Measures to Keep Food Safe -correct answer-1) Control time and temperature, 2)
Preventing cross contamination, 3) Practicing personal hygiene, 4) Purchasing from
approved, reputable suppliers, 5) cleaning and sanitizing
5 Types of Government Agencies that Prevent Foodborne Illnesses -correct answer-1) FDA
(Food and Drug Administration), 2) USDA (US Department of Agriculture), 3) CDC (Center for
Disease Control), 4) PHS (Public Health Service), 5) State and local regulatory authorities
FDA -correct answer-the Food and Drug Administration regulates all food except meat,
poultry, and eggs. Issues Food Code (recommendations for food safety), and regulates food
transported across state lines, provides support and training to industry and agencies
USDA -correct answer-The US Department of Agriculture inspects meat, poultry, and eggs.
Also regulates food that crosses state lines.
CDC and PHS -correct answer-Center for Disease Control and Public Health Service assist the
FDA and USDA, and conduct research into the causes of foodborne illness outbreaks
State and local regulatory authorities -correct answer-write or adopt code that regulates
food industries
6 Responsibilities of Regulatory Authorities -correct answer-1) inspecting operations, 2)
enforcing regulations, 3) investigating complaints and illnesses, 4) Approving construction, 5)
Reviewing and approving HACCP plans
4 Types of Pathogens that Can Cause Foodborne Illnesses -correct answer-1) virus, 2)
bacteria, 3) parasites, 4) fungi
The Big Six (Foodborne-causing Pathogens) -correct answer-1) Shigella spp. - bacteria, 2)
Salmonella Typhi - bacteria, 3) Nontyphoidal salmonella - bacteria, 4) Shiga toxin-producing
Escherichia coli (E. Coli) - bacteria, 5) Hepatitis A - virus, 6) Norovirus - virus
6 Common Symptoms of Foodborne Illnesses -correct answer-1) Diarrhea, 2) Vomiting, 3)
Fever, 4) Nausea, 5) Abdominal cramps, 6) Jaundice (yellowing of skin and eyes). These
symptoms have onset times that range from 30 min to 6 weeks, and range in severity from
mild illness to death.
Bacteria -correct answer-Microorganisms found almost everywhere. Some can cause
illnesses. Bacteria cannot be seen, smelled, or tasted. They can grow quickly under FAT TOM
conditions.
FAT TOM -correct answer-The conditions that promote rapid growth of bacteria:
Food - need nutrients to survive, like the ones in TCS food
Acidity - prefer foods with little or no acid (Ph of 7 or below)
,Temperature - grows fastest in temperature danger zone between 41 degrees F and 135
degrees F (most rapidly above 70 degrees)
Time - the more time in the danger zone, the more growth of bacteria to unsafe levels
Oxygen - some bacteria grows well in food with high levels of moisture. This means food
with higher AW (water activity levels).
We can decrease potential for bacteria growth by controlling temperature of food, and time
of food in temperature danger zone.
4 Major Bacteria That Cause Foodborne Illnesses -correct answer-1) Salmonella Typhi, 2)
Non-Typhoidal Salmonella, 3) Shigella, 4) E. Coli
Eating a small amount is harmful, and the bacteria stays in feces long after symptoms have
ended. Food handlers with these illnesses can NEVER work in a food service operation while
they are sick, since they are severe and highly contagious.
Salmonella Typhi -correct answer-Bacteria
Illness: typhoid fever
Source: lives only in humans. People with typhoid fever carry the bacteria in their blood and
intestinal tract (feces).
Symptoms: fever, weakness, abdominal pain, headache, loss of appetite, rash
Food linked: ready-to-eat food, beverages
Prevention: Exclude infected food handlers, wash hands, cook food with correct
temperatures, prevent cross-contamination
Non-Typhoidal Salmonella -correct answer-Bacteria
Illness: salmonellosis
, Source: farm animals
Food linked: poultry and eggs, meat, milk and dairy, produce (such as tomatoes, peppers,
cantaloupes, etc.)
Symptoms: diarrhea, cramps, vomiting, fever
Prevention: Cook poultry and eggs to correct temps, prevent cross-contamination between
poultry and ready-to-eat food, exclude infected food handlers
Shigella spp. -correct answer-Bacteria:
Illness: shegellosis
Source: feces of humans with the illness, and contaminated flies
Food linked: Food that is easily contaminated by hands, food that has made contact with
contaminated water (such as produce)
Symptoms: bloody diarrhea, abdominal pain and cramps, fever
Prevention: Exclude infected food handlers, wash hands, control flies in and outside, practice
personal hygiene
Shiga toxin-producing Eschericia coli (E. Coli) -correct answer-Source: intestines of cattle, and
in infected people. Once eaten, it produces toxins in the intestines, which causes the illness
Illness: hemorrhagic colitis
Food linked: Ground beef (raw and undercooked), contaminated produce
An illness is considered an outbreak when: (3) -correct answer-1) 2 or more people have the
same symptoms after eating the same food, 2) An investigation is conducted by state and
local regulatory authorities, 3) the outbreak is confirmed by lab analysis
7 Major Challenges to Food Safety -correct answer-1) Time constraints for training and food
prep, 2) language and culture differences, 3) literacy and education levels, 4)
microorganisms, 5) unapproved suppliers not practicing food safety, 6) high -risk customers,
7) staff turnover
7 Costs of Foodborne Illness Outbreaks -correct answer-1) loss of sales and customers, 2)
negative media exposure, 3) lawsuits, 4) increasing insurance premiums, 5) loss of
reputation, 6) staff retraining or turnover, 7) Victims' loss of work, medical costs, long-term
disabilities, and even death
3 Types of Contaminants to Food -correct answer-1) Biological (greatest threat), 2) Chemical,
3) Physical
Biological contaminants -correct answer-Pathogens, harmful microorganisms, pose the
greatest threat to food safety. Ex: viruses, parasites, fungi, bacteria
Chemical contaminants -correct answer-Ex: cleaners, polishes, sanitizers, etc.
Physical contaminants -correct answer-Foreign objects that can get into food. Ex: metal
shavings, jewelry, fish bones
5 Most Common Food-Handling Mistakes -correct answer-1) Unsafe sources (ex. unapproved
suppliers), 2) Cooking food incorrectly, 3) incorrect temperatures, 4) contaminated
equipment, 5) poor personal hygiene
Time-temperature abuse -correct answer-Food is not held or stored at correct temp, or not
reheated or cooled correctly
Cross-contamination -correct answer-contaminated ingredients added to food that receives
no further cooking. Ex: raw chicken touching salad ingredients
TCS Food -correct answer-Food that contains moisture and protein and has a neutral or
slightly acidic pH. Such food requires time-temperature control to prevent the growth of
microorganisms and the production of toxins. Ex: raw meat, fish, vegetables, etc.
Ready-to-eat food -correct answer-food that can be eaten without further preparation,
washing, or cooking. Ex: cooked food, washed fruit and vegetables (whole and cut), deli
meat, bakery items, etc.)
High-risk populations -correct answer-Older people (weakened immune system), preschool-
age children or younger (don't have strong immune systems yet), sick patients with
compromised immune symptoms (those with cancer, HIV, transplants, etc.)
,5 Measures to Keep Food Safe -correct answer-1) Control time and temperature, 2)
Preventing cross contamination, 3) Practicing personal hygiene, 4) Purchasing from
approved, reputable suppliers, 5) cleaning and sanitizing
5 Types of Government Agencies that Prevent Foodborne Illnesses -correct answer-1) FDA
(Food and Drug Administration), 2) USDA (US Department of Agriculture), 3) CDC (Center for
Disease Control), 4) PHS (Public Health Service), 5) State and local regulatory authorities
FDA -correct answer-the Food and Drug Administration regulates all food except meat,
poultry, and eggs. Issues Food Code (recommendations for food safety), and regulates food
transported across state lines, provides support and training to industry and agencies
USDA -correct answer-The US Department of Agriculture inspects meat, poultry, and eggs.
Also regulates food that crosses state lines.
CDC and PHS -correct answer-Center for Disease Control and Public Health Service assist the
FDA and USDA, and conduct research into the causes of foodborne illness outbreaks
State and local regulatory authorities -correct answer-write or adopt code that regulates
food industries
6 Responsibilities of Regulatory Authorities -correct answer-1) inspecting operations, 2)
enforcing regulations, 3) investigating complaints and illnesses, 4) Approving construction, 5)
Reviewing and approving HACCP plans
4 Types of Pathogens that Can Cause Foodborne Illnesses -correct answer-1) virus, 2)
bacteria, 3) parasites, 4) fungi
The Big Six (Foodborne-causing Pathogens) -correct answer-1) Shigella spp. - bacteria, 2)
Salmonella Typhi - bacteria, 3) Nontyphoidal salmonella - bacteria, 4) Shiga toxin-producing
Escherichia coli (E. Coli) - bacteria, 5) Hepatitis A - virus, 6) Norovirus - virus
6 Common Symptoms of Foodborne Illnesses -correct answer-1) Diarrhea, 2) Vomiting, 3)
Fever, 4) Nausea, 5) Abdominal cramps, 6) Jaundice (yellowing of skin and eyes). These
symptoms have onset times that range from 30 min to 6 weeks, and range in severity from
mild illness to death.
Bacteria -correct answer-Microorganisms found almost everywhere. Some can cause
illnesses. Bacteria cannot be seen, smelled, or tasted. They can grow quickly under FAT TOM
conditions.
FAT TOM -correct answer-The conditions that promote rapid growth of bacteria:
Food - need nutrients to survive, like the ones in TCS food
Acidity - prefer foods with little or no acid (Ph of 7 or below)
,Temperature - grows fastest in temperature danger zone between 41 degrees F and 135
degrees F (most rapidly above 70 degrees)
Time - the more time in the danger zone, the more growth of bacteria to unsafe levels
Oxygen - some bacteria grows well in food with high levels of moisture. This means food
with higher AW (water activity levels).
We can decrease potential for bacteria growth by controlling temperature of food, and time
of food in temperature danger zone.
4 Major Bacteria That Cause Foodborne Illnesses -correct answer-1) Salmonella Typhi, 2)
Non-Typhoidal Salmonella, 3) Shigella, 4) E. Coli
Eating a small amount is harmful, and the bacteria stays in feces long after symptoms have
ended. Food handlers with these illnesses can NEVER work in a food service operation while
they are sick, since they are severe and highly contagious.
Salmonella Typhi -correct answer-Bacteria
Illness: typhoid fever
Source: lives only in humans. People with typhoid fever carry the bacteria in their blood and
intestinal tract (feces).
Symptoms: fever, weakness, abdominal pain, headache, loss of appetite, rash
Food linked: ready-to-eat food, beverages
Prevention: Exclude infected food handlers, wash hands, cook food with correct
temperatures, prevent cross-contamination
Non-Typhoidal Salmonella -correct answer-Bacteria
Illness: salmonellosis
, Source: farm animals
Food linked: poultry and eggs, meat, milk and dairy, produce (such as tomatoes, peppers,
cantaloupes, etc.)
Symptoms: diarrhea, cramps, vomiting, fever
Prevention: Cook poultry and eggs to correct temps, prevent cross-contamination between
poultry and ready-to-eat food, exclude infected food handlers
Shigella spp. -correct answer-Bacteria:
Illness: shegellosis
Source: feces of humans with the illness, and contaminated flies
Food linked: Food that is easily contaminated by hands, food that has made contact with
contaminated water (such as produce)
Symptoms: bloody diarrhea, abdominal pain and cramps, fever
Prevention: Exclude infected food handlers, wash hands, control flies in and outside, practice
personal hygiene
Shiga toxin-producing Eschericia coli (E. Coli) -correct answer-Source: intestines of cattle, and
in infected people. Once eaten, it produces toxins in the intestines, which causes the illness
Illness: hemorrhagic colitis
Food linked: Ground beef (raw and undercooked), contaminated produce
