ServSafe Food Protection Manager Study Guide
Study online at https://quizlet.com/_hxa0te
1. Define foodborne illness: a disease carried or transmitted to people by food
2. Define food-borne illness outbreak: when 2 or more people experience the same illness after
eating the same food
3. Who are the higher risk populations? (There are 6): infants, preschool age children,
pregnant women, the elderly, people taking medications, and seriously ill people
4. What are the 3 types of contamination?: biological, chemical, and physical
5. What are the top 5 documented reasons for outbreaks?: purchasing food from unsafe
sources, failing to cook food adequately, holding food at incorrect temperatures, contaminated equipment, and poor
personal hygiene
6. What are the 3 ways food becomes contaminated?: time-temperature control, cross
contamination, and poor personal hygiene
7. What does FATTOM stand for?: Food Acidity Temperature Time Oxygen and Moisture
8. What are the 2 easiest things for us to control? (FATTOM): time and temperature
9. What are the 4 things from the microworld that cause infections?: bacteria, viruses,
parasites, and fungi
10. Examples of biological contamination: bacteria, viruses, fungi, parasites, and natural toxins
11. Examples of chemical contamination: cleaners, sanitizers, and pesitcides
12. Examples of physical contamination: foreign objects such as hair, fingernails, wood or metal
shavings, glass, band-aids, etc
13. When should gloves be changed?: Every 4 hours, when they become soiled, torn, or when
begining a new task
14. What is the only jewelry an employee preparing food with gloves can wear?-
: only a plain wedding band
15. What are the 4 steps to proper cleaning and sanitizing?: wash, rinse, sanitize, and air
dry
16. How should you measure the internal temperature of food?: thermometer probe
should be inserted into the thickest part of the product
17. What are infrared thermometers used for?: measuring surface temperatures
18. What is the ICE POINT method?: when the thermometer is submerged in ice water and adjusted
to 32 degrees F
19. What 3 things should you look for when receiving food products?: packaging
should be clean and undamaged, use-by dates are current, and shows no signs of mishandling
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Study online at https://quizlet.com/_hxa0te
1. Define foodborne illness: a disease carried or transmitted to people by food
2. Define food-borne illness outbreak: when 2 or more people experience the same illness after
eating the same food
3. Who are the higher risk populations? (There are 6): infants, preschool age children,
pregnant women, the elderly, people taking medications, and seriously ill people
4. What are the 3 types of contamination?: biological, chemical, and physical
5. What are the top 5 documented reasons for outbreaks?: purchasing food from unsafe
sources, failing to cook food adequately, holding food at incorrect temperatures, contaminated equipment, and poor
personal hygiene
6. What are the 3 ways food becomes contaminated?: time-temperature control, cross
contamination, and poor personal hygiene
7. What does FATTOM stand for?: Food Acidity Temperature Time Oxygen and Moisture
8. What are the 2 easiest things for us to control? (FATTOM): time and temperature
9. What are the 4 things from the microworld that cause infections?: bacteria, viruses,
parasites, and fungi
10. Examples of biological contamination: bacteria, viruses, fungi, parasites, and natural toxins
11. Examples of chemical contamination: cleaners, sanitizers, and pesitcides
12. Examples of physical contamination: foreign objects such as hair, fingernails, wood or metal
shavings, glass, band-aids, etc
13. When should gloves be changed?: Every 4 hours, when they become soiled, torn, or when
begining a new task
14. What is the only jewelry an employee preparing food with gloves can wear?-
: only a plain wedding band
15. What are the 4 steps to proper cleaning and sanitizing?: wash, rinse, sanitize, and air
dry
16. How should you measure the internal temperature of food?: thermometer probe
should be inserted into the thickest part of the product
17. What are infrared thermometers used for?: measuring surface temperatures
18. What is the ICE POINT method?: when the thermometer is submerged in ice water and adjusted
to 32 degrees F
19. What 3 things should you look for when receiving food products?: packaging
should be clean and undamaged, use-by dates are current, and shows no signs of mishandling
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