ServSafe Manager Exam 2023/2024
Exam Questions and Answers 100%
SOLVED
Foodborne illness - ANSWER-Illness carried or transmitted to people by food.
Foodborne-illness outbreak - ANSWER-An incident in which two or more people
experience the same illness symptoms after eating the same food. An investigation is
conducted by the state and local regulatory authorities, and the outbreak is confirmed
by a laboratory analysis.
Contamination - ANSWER-Presence of harmful substances in food. Some food safety
hazards occur naturally, while others are introduced by humans or the environment.
Time-temperature abuse: - ANSWER-When food has stayed too long at temperatures
that are good for the growth of pathogens; for example, when food is not held or stored
correctly, not cooked or reheated correctly, or not cooled correctly.
Cross-contamination: - ANSWER-The transfer of pathogens from one surface of food to
another.
TCS food: - ANSWER-Food that requires time and temperature control to limit the
growth of pathogens. TCS stands for time and temperature control for safety.
Ready-to-eat food: - ANSWER-Any food that can be eaten without further preparation,
washing, or cooking; for example, cooked food, washed fruits and vegetables (whole
and cut), and deli meats. Bakery items, sugars, spices, and seasonings are also
considered ready to eat.
High-risk populations: - ANSWER-People susceptible to foodborne illness due to the
effects of age or health on their immune systems, including preschool-age children,
older adults, and people with compromised immune systems.
Exam Questions and Answers 100%
SOLVED
Foodborne illness - ANSWER-Illness carried or transmitted to people by food.
Foodborne-illness outbreak - ANSWER-An incident in which two or more people
experience the same illness symptoms after eating the same food. An investigation is
conducted by the state and local regulatory authorities, and the outbreak is confirmed
by a laboratory analysis.
Contamination - ANSWER-Presence of harmful substances in food. Some food safety
hazards occur naturally, while others are introduced by humans or the environment.
Time-temperature abuse: - ANSWER-When food has stayed too long at temperatures
that are good for the growth of pathogens; for example, when food is not held or stored
correctly, not cooked or reheated correctly, or not cooled correctly.
Cross-contamination: - ANSWER-The transfer of pathogens from one surface of food to
another.
TCS food: - ANSWER-Food that requires time and temperature control to limit the
growth of pathogens. TCS stands for time and temperature control for safety.
Ready-to-eat food: - ANSWER-Any food that can be eaten without further preparation,
washing, or cooking; for example, cooked food, washed fruits and vegetables (whole
and cut), and deli meats. Bakery items, sugars, spices, and seasonings are also
considered ready to eat.
High-risk populations: - ANSWER-People susceptible to foodborne illness due to the
effects of age or health on their immune systems, including preschool-age children,
older adults, and people with compromised immune systems.
