SERVSAFE MANAGER EXAM 2024 NEWEST VERSION !!! ACTUAL
COMPLETE QUESTIONS AND CORRECT DETAILED ANSWERS
|VERIFIED ANSWERS |ALREADY GRADED A+.
Costs of a Foodborne Illness to an Operation - ANSWER -Loss of
customers, sales and reputation, negative media exposure, lowered
staff morale, lawsuits and legal fees, staff missing work, increased
insurance premiums, staff retraining
Contaminants - ANSWER -Biological (pathogens like viruses, fungi)
Chemical (chemicals to clean contaminate food)
Physical (metal shaving, bandages, staples, fish bones)
How food becomes Unsafe? - ANSWER -Purchasing food from unsafe
sources, failing to cook food correctly, holding food at incorrect temp,
using contaminated equipment, practicing poor personal hygiene
Foods most likely to become unsafe (TCS food- food requiring time
and temp control for safety) - ANSWER -milk and dairy, eggs (expect
those treated), meat, poultry, fish, shellfish, baked potatoes,
heattreated plant food like cooked rice, beans, vegetables, tofu or soy
protein, sprouts, sliced melons, cut tomatoes or leafy green and
untreated garlic and oil mixtures
Who is at high risk food borne illnesses? - ANSWER -Elderly,
preschool-age children, people with compromised immune system
,(HIV/AIDS, cancer, certain meds)
Keeping food Safe - ANSWER -Controlling time and temp, preventing
cross-contamination, practicing personal hygiene, purchasing from
approved, reputable suppliers, cleaning and sanitizing
The role of the FDA - ANSWER -Inspects all food except meat, poultry,
and eggs. Regulates food transported across state lines. Regulate
foodservice for: restaurants and retail food stores, vending
operations, school and day care centers, hospitals and nursing
homes
Other Agencies - ANSWER -USDA- dep. of agriculture; inspects meat,
poultry, eggs
CDC and PHS- assist FDA, USDA, and local health dep., conduct
research and assist in investigating
Where do contamination come from? - ANSWER -Many are found in
animals; other comes from air, contaminated water and dirt; some
occur naturally in food like bones in fish
How contamination passed along? - ANSWER -From person to
person, through sneezing or vomiting onto food or food-contact
surfaces, from touching dirty food-contact surfaces and equipment
and then touching food
, Biological contamination - ANSWER -Many microorganisms are
harmless, but some can cause illness; harmful microorganisms are
called pathogens.
FDA says there are over 40 different kinds of bacteria, virus,
parasites, and mold. Out of these the Big Six include:
Shigella spp., Salmonella, Nontyphoidal salmonella (NTS), Shiga toxin
producing E. coil, Hep A, Norovirus
Signs of food borne illness - ANSWER -Diarrhea, vomiting, fever,
nausea, abdominal cramps, jaundice
Bacteria - ANSWER -Can cause food borne illness; Location: found
almost anywhere, Growth: If FAT TOM conditions are correct it will
grow rapidly, Prevention: control time and temp
What Bacteria needs to grow? - ANSWER -1. Food: need nutrients to
survive, TCS food support growth better than other types of food 2.
Acidity: grow best in food with little/no acid (7-14 on pH)
3.Temp: grow rapidly btw 41-135 F (this is danger zone); grow more
rapidly btw 70 to 125 F
4. Time: need time to grow; more time in danger zone more
opportunity they have to grow
5. Oxygen: some bacteria need O to grow; others don't
6. Moisture: grow more in high levels of moisture; amount of moisture
is called water activity (scale ranges 0.0 to 10.00)
COMPLETE QUESTIONS AND CORRECT DETAILED ANSWERS
|VERIFIED ANSWERS |ALREADY GRADED A+.
Costs of a Foodborne Illness to an Operation - ANSWER -Loss of
customers, sales and reputation, negative media exposure, lowered
staff morale, lawsuits and legal fees, staff missing work, increased
insurance premiums, staff retraining
Contaminants - ANSWER -Biological (pathogens like viruses, fungi)
Chemical (chemicals to clean contaminate food)
Physical (metal shaving, bandages, staples, fish bones)
How food becomes Unsafe? - ANSWER -Purchasing food from unsafe
sources, failing to cook food correctly, holding food at incorrect temp,
using contaminated equipment, practicing poor personal hygiene
Foods most likely to become unsafe (TCS food- food requiring time
and temp control for safety) - ANSWER -milk and dairy, eggs (expect
those treated), meat, poultry, fish, shellfish, baked potatoes,
heattreated plant food like cooked rice, beans, vegetables, tofu or soy
protein, sprouts, sliced melons, cut tomatoes or leafy green and
untreated garlic and oil mixtures
Who is at high risk food borne illnesses? - ANSWER -Elderly,
preschool-age children, people with compromised immune system
,(HIV/AIDS, cancer, certain meds)
Keeping food Safe - ANSWER -Controlling time and temp, preventing
cross-contamination, practicing personal hygiene, purchasing from
approved, reputable suppliers, cleaning and sanitizing
The role of the FDA - ANSWER -Inspects all food except meat, poultry,
and eggs. Regulates food transported across state lines. Regulate
foodservice for: restaurants and retail food stores, vending
operations, school and day care centers, hospitals and nursing
homes
Other Agencies - ANSWER -USDA- dep. of agriculture; inspects meat,
poultry, eggs
CDC and PHS- assist FDA, USDA, and local health dep., conduct
research and assist in investigating
Where do contamination come from? - ANSWER -Many are found in
animals; other comes from air, contaminated water and dirt; some
occur naturally in food like bones in fish
How contamination passed along? - ANSWER -From person to
person, through sneezing or vomiting onto food or food-contact
surfaces, from touching dirty food-contact surfaces and equipment
and then touching food
, Biological contamination - ANSWER -Many microorganisms are
harmless, but some can cause illness; harmful microorganisms are
called pathogens.
FDA says there are over 40 different kinds of bacteria, virus,
parasites, and mold. Out of these the Big Six include:
Shigella spp., Salmonella, Nontyphoidal salmonella (NTS), Shiga toxin
producing E. coil, Hep A, Norovirus
Signs of food borne illness - ANSWER -Diarrhea, vomiting, fever,
nausea, abdominal cramps, jaundice
Bacteria - ANSWER -Can cause food borne illness; Location: found
almost anywhere, Growth: If FAT TOM conditions are correct it will
grow rapidly, Prevention: control time and temp
What Bacteria needs to grow? - ANSWER -1. Food: need nutrients to
survive, TCS food support growth better than other types of food 2.
Acidity: grow best in food with little/no acid (7-14 on pH)
3.Temp: grow rapidly btw 41-135 F (this is danger zone); grow more
rapidly btw 70 to 125 F
4. Time: need time to grow; more time in danger zone more
opportunity they have to grow
5. Oxygen: some bacteria need O to grow; others don't
6. Moisture: grow more in high levels of moisture; amount of moisture
is called water activity (scale ranges 0.0 to 10.00)
