SERVSAFE MANAGER EXAM LATEST (4 DIFFERENT VERSIONS EACH WITH 100 QS
AND ANS ) /SERVSAFE MANAGER EXAM | COMPLETE STUDY GUIDE GRADED A
What food also needs careful handling to prevent contamination? - ANSWER-Ready-to-eat food
(food that can be eaten without further preparation, washing, or cooking. Including cooked
food, washed fruit/ vegetables (whole and cut), deli meat, bakery items, sugar, spices, and
seasonings.
What is the first group of
people that have a high risk of getting a foodborne illness? - ANSWER-Elderly people (People's
immune systems weaken with age.)
What is the second group of people that have a high risk of getting a foodborne illness? -
ANSWER-Preschool-age children (Very young children have not built up strong immune systems)
What is the third group of people that have a high risk of getting a foodborne illness? -
ANSWER-People with compromised immune systems
(•People with cancer or on chemotherapy)
•People with HIV/AIDS
•Transplant recipients
•People taking certain medications
Training and Monitoring - ANSWER-Staff should be trained when they are first hired and on an
ongoing basis. Your entire staff needs general food safety knowledge and knowledge on specific
tasks performed on the job. Staff need to be retrained in food safety regularly, and document
when a food handler completes this training. Once staff are trained, monitor them.
Government agencies helping - ANSWER-The Food and Drug Administration (FDA) and the U.S
Department of Agriculture (USDA) inspect food and perform other critical duties. State and local
,regulatory authorities create regulations and inspect operations. Agencies such as the Centers
for Disease Control and Prevention (CDC) and the US Public Health Service (PHS) help as well.
FDA Role - ANSWER-•inspects all food except meat, poultry, and eggs
•regulates food transported across state lines
•issues a Food Code (provides recommendations for food safety regulations/ created for city,
country, state, and tribal agencies (regulate foodservice for:
•restaurants and retail food stores
•vending operations
•schools and day care centers
•hospitals and nursing homes)
•provide technical support and training for industry and regulatory industries
USDA role - ANSWER-•regulates and inspects meat, poultry, and eggs
• regulates food that crosses state boundaries or involves more than one state
CDC and PHS role - ANSWER-•assist FDA, USDA, and state and local health departments
•conduct research into the causes of foodborne-illness outbreaks
•assist in investigating outbreaks
state and local regulatory authorities - ANSWER-•write or adopt code that regulates retail and
foodservice operations (may differ from Food Code because these agencies aren't required to
adopt it)
Regulatory authorities responsibilities:
•inspecting operations
•enforcing regulations
•investigating complaints and illnesses
,•issuing licenses and permits
•approving construction
•reviewing and approving HACCP plans
What is a contaminate? - ANSWER-•the presence of harmful substances in food
•can be biological, chemical, or physical
•most cause foodborne illnesses while the others result in physical injury
Where do contaminates come from? - ANSWER-•many are found in the animals we use for food
•air, contaminated water, and dirt
• some occur naturally in food (bones in fish)
How does food become contaminated? - ANSWER-Usually it's contaminated accidentally
because most
contaminants get into food and onto food-contact surfaces because of the way
people handle it.
What is the fecal-oral route of contamimation? - ANSWER-When food handlers (who don't wash
their hands after using the restroom) contaminate food and surfaces with feces from their
fingers. Once the contaminated food is eaten, a foodborne illness may result
How do food handlers pass on contaminants when they are in contact with a person who is ill? -
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
, How can simple mistakes result on contamination? - ANSWER-•allowing ready-to-eat food to
touch surfaces that have come in contact with raw meat, seafood, and poultry can lead to
contamination
•storing food incorrectly or cleaning produce incorrectly can lead to contamination
•failure to spot signs of pests in the establishment, because pests are a major source of disease
What are microorganisms? - ANSWER-small, living organisms that can be seen
only through a microscope
What are pathogens? - ANSWER-Harmful microorganisms that make you sick when you eat
them or produce poisons (or toxins) that make you sick
What is the first step to preventing foodborne-illness outbreaks? - ANSWER-understanding
biological contaminants
What are the four types of pathogens? - ANSWER-bacteria, viruses, parasites, and fungi
(includes mold and yeast)
How many pathogens can cause a foodborne illness? - ANSWER-Over 40 different kinds of
bacteria, viruses, parasites, and molds can occur in food and cause a foodborne illness
What is the Big Six? - ANSWER-The 6 pathogens that have been singled out by the FDA for being
highly contagious and can cause severe illness
Which 6 pathogens are in the Big Six? - ANSWER-•Shigella spp.
•Salmonella Typhi
•Nontyphoidal Salmonella (NTS)
•Shiga toxin-producing Escherichia coli (STEC) (E. Coli)
AND ANS ) /SERVSAFE MANAGER EXAM | COMPLETE STUDY GUIDE GRADED A
What food also needs careful handling to prevent contamination? - ANSWER-Ready-to-eat food
(food that can be eaten without further preparation, washing, or cooking. Including cooked
food, washed fruit/ vegetables (whole and cut), deli meat, bakery items, sugar, spices, and
seasonings.
What is the first group of
people that have a high risk of getting a foodborne illness? - ANSWER-Elderly people (People's
immune systems weaken with age.)
What is the second group of people that have a high risk of getting a foodborne illness? -
ANSWER-Preschool-age children (Very young children have not built up strong immune systems)
What is the third group of people that have a high risk of getting a foodborne illness? -
ANSWER-People with compromised immune systems
(•People with cancer or on chemotherapy)
•People with HIV/AIDS
•Transplant recipients
•People taking certain medications
Training and Monitoring - ANSWER-Staff should be trained when they are first hired and on an
ongoing basis. Your entire staff needs general food safety knowledge and knowledge on specific
tasks performed on the job. Staff need to be retrained in food safety regularly, and document
when a food handler completes this training. Once staff are trained, monitor them.
Government agencies helping - ANSWER-The Food and Drug Administration (FDA) and the U.S
Department of Agriculture (USDA) inspect food and perform other critical duties. State and local
,regulatory authorities create regulations and inspect operations. Agencies such as the Centers
for Disease Control and Prevention (CDC) and the US Public Health Service (PHS) help as well.
FDA Role - ANSWER-•inspects all food except meat, poultry, and eggs
•regulates food transported across state lines
•issues a Food Code (provides recommendations for food safety regulations/ created for city,
country, state, and tribal agencies (regulate foodservice for:
•restaurants and retail food stores
•vending operations
•schools and day care centers
•hospitals and nursing homes)
•provide technical support and training for industry and regulatory industries
USDA role - ANSWER-•regulates and inspects meat, poultry, and eggs
• regulates food that crosses state boundaries or involves more than one state
CDC and PHS role - ANSWER-•assist FDA, USDA, and state and local health departments
•conduct research into the causes of foodborne-illness outbreaks
•assist in investigating outbreaks
state and local regulatory authorities - ANSWER-•write or adopt code that regulates retail and
foodservice operations (may differ from Food Code because these agencies aren't required to
adopt it)
Regulatory authorities responsibilities:
•inspecting operations
•enforcing regulations
•investigating complaints and illnesses
,•issuing licenses and permits
•approving construction
•reviewing and approving HACCP plans
What is a contaminate? - ANSWER-•the presence of harmful substances in food
•can be biological, chemical, or physical
•most cause foodborne illnesses while the others result in physical injury
Where do contaminates come from? - ANSWER-•many are found in the animals we use for food
•air, contaminated water, and dirt
• some occur naturally in food (bones in fish)
How does food become contaminated? - ANSWER-Usually it's contaminated accidentally
because most
contaminants get into food and onto food-contact surfaces because of the way
people handle it.
What is the fecal-oral route of contamimation? - ANSWER-When food handlers (who don't wash
their hands after using the restroom) contaminate food and surfaces with feces from their
fingers. Once the contaminated food is eaten, a foodborne illness may result
How do food handlers pass on contaminants when they are in contact with a person who is ill? -
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
, How can simple mistakes result on contamination? - ANSWER-•allowing ready-to-eat food to
touch surfaces that have come in contact with raw meat, seafood, and poultry can lead to
contamination
•storing food incorrectly or cleaning produce incorrectly can lead to contamination
•failure to spot signs of pests in the establishment, because pests are a major source of disease
What are microorganisms? - ANSWER-small, living organisms that can be seen
only through a microscope
What are pathogens? - ANSWER-Harmful microorganisms that make you sick when you eat
them or produce poisons (or toxins) that make you sick
What is the first step to preventing foodborne-illness outbreaks? - ANSWER-understanding
biological contaminants
What are the four types of pathogens? - ANSWER-bacteria, viruses, parasites, and fungi
(includes mold and yeast)
How many pathogens can cause a foodborne illness? - ANSWER-Over 40 different kinds of
bacteria, viruses, parasites, and molds can occur in food and cause a foodborne illness
What is the Big Six? - ANSWER-The 6 pathogens that have been singled out by the FDA for being
highly contagious and can cause severe illness
Which 6 pathogens are in the Big Six? - ANSWER-•Shigella spp.
•Salmonella Typhi
•Nontyphoidal Salmonella (NTS)
•Shiga toxin-producing Escherichia coli (STEC) (E. Coli)
