Servsafe Manager 2025 COMPREHENSIVE EXAM
QUESTIONS WITH DETAILED VERIFIED AND 100%
CORRECT ANSWERS BRAND NEW EXAM ALREADY
GRADED A+!!
foodborne illness - (ANSWER)a disease transmitted to people by food
An illness is considered an outbreak when... - (ANSWER)• atleast 2 people have
the same symptoms after eating the same food
• an investigation is conducted by state and local regulatory authorities
• outbreak is confirmed by a labratory analysis
how many people get sick from unsafe foods a year - (ANSWER)millions
What is the first challenge operations have when it
comes to food safety and why? - (ANSWER)• Time (pressure to work quicky can
make it hard to take the time to follow food safety practices)
What is the second challenge operations have when it comes to food safety and
why? - (ANSWER)Language and Culture (Your staff may speak a different
language than you do. This can make it difficult to communicate. Cultural
differences can also influence how food handlers view food safety.
What is the third challenge operations have when it
,comes to food safety and why? - (ANSWER)Literacy and Education (Staff often
have different levels of education. This makes it more challenging to teach them
food safety.
What is the fourth challenge operations have when it comes to food safety and
why? - (ANSWER)Pathogens (Illness-causing microorganisms are more frequently
found on types of food that once were considered safe.)
What is the fifth challenge operations have when it comes to food safety and
why? - (ANSWER)Unapproved suppliers ( Food that is recieved from suppliers
that are not practicing food safety can cause a foodborne-illness outbreak.)
What is the sixth challenge operations have when it comes to food safety? -
(ANSWER)High-risk customers (the number of customers at high risk for getting a
foodborne illness is increasing. An example of this is the growing elderly
population.)
What is the seventh challenge operations have when it comes to food safety? -
(ANSWER)Staff turnover (training new staff leaves less time for food safety
training)
What is the cost of foodborne illnesses? - (ANSWER)One outbreak can cost an
operation thousands of dollars, and it can result in closure.
What are the costs of foodborne illnesses to an operation? - (ANSWER)•loss of
customers and sales
,•loss of reputation
•negative media exposure
•lowered staff morale
•lawsuits and legal fees
•staff missing work
•increased insurance premiums
•staff retraining
What are the cost of foodborne illnesses to the victim? - (ANSWER)•lost work
•medical costs and long-term disablity
•death
What is unsafe food usually the result of? - (ANSWER)contamination (the
presence of harmful substances in food)
what is a way to prevent foodborne illnesses? - (ANSWER)recognize the
contaminants that can make food unsafe (pathogens, chemicals, physical objects,
and certain unsafe practices in your operation)
How many categories are contaminants divided into? - (ANSWER)3
What is the first category of contaminants - (ANSWER)Biological (Pathogens are
the greatest threat to food safety. They include certain viruses, parasites, fungi,
, and bacteria. Some plants, mushrooms, and seafood that carry harmful toxins
(poisons) are also included im this group.) This category is responsible for most
foodborne illnesses.
What is the second category of contaminants? - (ANSWER)Chemical (Foodservice
chemicals can contaminate food if they are used incorrectly. Chemical
contaminates may include cleaners, sanitizers, and polishes.)
What is the third category of contaminants? - (ANSWER)Physical (Foreign objects
such as metal shavings, staples, and bandages can get into the food. So can glass,
dirt, and even bag ties. Naturally occuring objects, such as fish bones in fillets, are
another example.)
What are the five most commom food-handling mistakes, or risk factors, that can
cause a foodborne illness? - (ANSWER)•Purchasing food from unsafe sources
•Failing to cook food correctly
•Holding food at incorrect temperatures
•Using contaminated equipment
•Practicing poor personal hygiene
What is the first of the four main factors that 4 of the 5 risk factors or mistakes
are related to? - (ANSWER)Time-temperature abuse (Food has been time-
temperature abused when it has stayed too long at temperatures that are good
for the growth of pathogens which can result in foodborne illnesses. This an
happen in many ways such as:
• food is not held or stored at the correct temperatures
QUESTIONS WITH DETAILED VERIFIED AND 100%
CORRECT ANSWERS BRAND NEW EXAM ALREADY
GRADED A+!!
foodborne illness - (ANSWER)a disease transmitted to people by food
An illness is considered an outbreak when... - (ANSWER)• atleast 2 people have
the same symptoms after eating the same food
• an investigation is conducted by state and local regulatory authorities
• outbreak is confirmed by a labratory analysis
how many people get sick from unsafe foods a year - (ANSWER)millions
What is the first challenge operations have when it
comes to food safety and why? - (ANSWER)• Time (pressure to work quicky can
make it hard to take the time to follow food safety practices)
What is the second challenge operations have when it comes to food safety and
why? - (ANSWER)Language and Culture (Your staff may speak a different
language than you do. This can make it difficult to communicate. Cultural
differences can also influence how food handlers view food safety.
What is the third challenge operations have when it
,comes to food safety and why? - (ANSWER)Literacy and Education (Staff often
have different levels of education. This makes it more challenging to teach them
food safety.
What is the fourth challenge operations have when it comes to food safety and
why? - (ANSWER)Pathogens (Illness-causing microorganisms are more frequently
found on types of food that once were considered safe.)
What is the fifth challenge operations have when it comes to food safety and
why? - (ANSWER)Unapproved suppliers ( Food that is recieved from suppliers
that are not practicing food safety can cause a foodborne-illness outbreak.)
What is the sixth challenge operations have when it comes to food safety? -
(ANSWER)High-risk customers (the number of customers at high risk for getting a
foodborne illness is increasing. An example of this is the growing elderly
population.)
What is the seventh challenge operations have when it comes to food safety? -
(ANSWER)Staff turnover (training new staff leaves less time for food safety
training)
What is the cost of foodborne illnesses? - (ANSWER)One outbreak can cost an
operation thousands of dollars, and it can result in closure.
What are the costs of foodborne illnesses to an operation? - (ANSWER)•loss of
customers and sales
,•loss of reputation
•negative media exposure
•lowered staff morale
•lawsuits and legal fees
•staff missing work
•increased insurance premiums
•staff retraining
What are the cost of foodborne illnesses to the victim? - (ANSWER)•lost work
•medical costs and long-term disablity
•death
What is unsafe food usually the result of? - (ANSWER)contamination (the
presence of harmful substances in food)
what is a way to prevent foodborne illnesses? - (ANSWER)recognize the
contaminants that can make food unsafe (pathogens, chemicals, physical objects,
and certain unsafe practices in your operation)
How many categories are contaminants divided into? - (ANSWER)3
What is the first category of contaminants - (ANSWER)Biological (Pathogens are
the greatest threat to food safety. They include certain viruses, parasites, fungi,
, and bacteria. Some plants, mushrooms, and seafood that carry harmful toxins
(poisons) are also included im this group.) This category is responsible for most
foodborne illnesses.
What is the second category of contaminants? - (ANSWER)Chemical (Foodservice
chemicals can contaminate food if they are used incorrectly. Chemical
contaminates may include cleaners, sanitizers, and polishes.)
What is the third category of contaminants? - (ANSWER)Physical (Foreign objects
such as metal shavings, staples, and bandages can get into the food. So can glass,
dirt, and even bag ties. Naturally occuring objects, such as fish bones in fillets, are
another example.)
What are the five most commom food-handling mistakes, or risk factors, that can
cause a foodborne illness? - (ANSWER)•Purchasing food from unsafe sources
•Failing to cook food correctly
•Holding food at incorrect temperatures
•Using contaminated equipment
•Practicing poor personal hygiene
What is the first of the four main factors that 4 of the 5 risk factors or mistakes
are related to? - (ANSWER)Time-temperature abuse (Food has been time-
temperature abused when it has stayed too long at temperatures that are good
for the growth of pathogens which can result in foodborne illnesses. This an
happen in many ways such as:
• food is not held or stored at the correct temperatures
