ServSafe Food Safety Manager Exam:
7th Edition Questions and Answers
foodborne illness (fbi) - ANSWER-a disease transmitted to people by food
foodborne illness outbreak - ANSWER-when 2 or more people have the same
symptoms after eating the same food
TCS food - ANSWER-food that needs time and temperature control for safety
ready to eat food - ANSWER-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
3 major contaminants - ANSWER-biological, chemical, and physical
5 most common food handling mistakes - ANSWER-purchasing food from unsafe
sources, failing to cook food correctly, holding food at incorrect temperatures, using
contaminated equipment, practicing poor personal hygiene
Practices related to foodborne illness - ANSWER-Time Temperature Abuse, Cross
Contamination, poor personal hygiene, and poor cleaning and sanitizing
time-temperature abuse - ANSWER-when food stays too long at temperatures that are
good for the growth of pathogens
cross-contamination - ANSWER-when pathogens are transferred from one surface or
food to another
TCS Foods list - ANSWER-*milk and dairy
* Meat- beef, pork, and lamb
* Shell eggs
, *poultry- chicken, turkey, duck
*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
Populations at high risk for foodborne illnesses - ANSWER-elderly people, pre-school
aged children, and people with compromised immune systems
State and local health departments - ANSWER-writes the code that regulates retail and
foodservice operations
Center for Disease Control (CDC) and Public Health Service (PHS) - ANSWER-
Conduct research into the cause of foodborne-illness outbreaks. Also, inspects retail
and foodservice operations
United States Department of Agriculture (USDA) - ANSWER-Inspects meat, poultry,
and eggs
Food and Drug Administration (FDA) - ANSWER-Writes the Food Code
Prevention measures for keeping food safe - ANSWER-*controlling time and
temperature
*preventing cross contamination
*practicing good personal hygiene
*purchasing from approved reputable suppliers
*cleaning and sanitizing items correctly
7th Edition Questions and Answers
foodborne illness (fbi) - ANSWER-a disease transmitted to people by food
foodborne illness outbreak - ANSWER-when 2 or more people have the same
symptoms after eating the same food
TCS food - ANSWER-food that needs time and temperature control for safety
ready to eat food - ANSWER-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
3 major contaminants - ANSWER-biological, chemical, and physical
5 most common food handling mistakes - ANSWER-purchasing food from unsafe
sources, failing to cook food correctly, holding food at incorrect temperatures, using
contaminated equipment, practicing poor personal hygiene
Practices related to foodborne illness - ANSWER-Time Temperature Abuse, Cross
Contamination, poor personal hygiene, and poor cleaning and sanitizing
time-temperature abuse - ANSWER-when food stays too long at temperatures that are
good for the growth of pathogens
cross-contamination - ANSWER-when pathogens are transferred from one surface or
food to another
TCS Foods list - ANSWER-*milk and dairy
* Meat- beef, pork, and lamb
* Shell eggs
, *poultry- chicken, turkey, duck
*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
Populations at high risk for foodborne illnesses - ANSWER-elderly people, pre-school
aged children, and people with compromised immune systems
State and local health departments - ANSWER-writes the code that regulates retail and
foodservice operations
Center for Disease Control (CDC) and Public Health Service (PHS) - ANSWER-
Conduct research into the cause of foodborne-illness outbreaks. Also, inspects retail
and foodservice operations
United States Department of Agriculture (USDA) - ANSWER-Inspects meat, poultry,
and eggs
Food and Drug Administration (FDA) - ANSWER-Writes the Food Code
Prevention measures for keeping food safe - ANSWER-*controlling time and
temperature
*preventing cross contamination
*practicing good personal hygiene
*purchasing from approved reputable suppliers
*cleaning and sanitizing items correctly
