Servsafe Manager exam
Study online at https://quizlet.com/_gst9r2
1. What does the FDA do? Inspects all food except meat, poultry, and eggs
2. What does the USDA do? Inspects meat, poultry, and eggs
3. What do state and local regulatory Write code that regulates retail and foodservice op-
authorities do? erations
4. Which is a TCS food? C. Sprouts
A. Bread
B. Flour
C. Sprouts
D. Strawberries
5. Name the Big 6 1. Shigella spp.
2. salmonella Typhi
3. Nontyphoidal salmonella
4. E. coli
5. Hepatitis A
6. Norovirus
6. Which of the Big 6 are bacteria? 1. Shigella spp.
2. Salmonella Typhi
3. Nontyphoidal Salmonella
4. E. coli
7. What are the symptoms are food- 1. Diarrhea
borne illness? (6) 2. Vomiting
3. Jaundice
4. Abdominal pains
5. Nausea
6. Fever
8. Bacteria grow best in..... FAT TOM conditions
, Servsafe Manager exam
Study online at https://quizlet.com/_gst9r2
9. What does the acronym "FAT TOM" F: food
stand for? A: Acidity
T: Temperature
T: Time
O: Oxygen
M: Moisture
10. Salmonella Typhi: Source: Humans
Name the Source, food linked with Food linked: RTE food & beverages
bacteria, Symptoms, and prevention Symptoms: Bloody diarrhea, abdominal pain, Fever
measures. Prevention: Cook food to minimum internal temps
11. Nontyphoidal Salmonella: Source: Farm animals
Name the Source, food linked with Food linked: poultry, eggs, meat, milk & dairy prod-
bacteria, Symptoms, and prevention ucts, produce.
measures. Symptoms: Diarrhea, cramps, vomiting, fever
Prevention: Prevent cross-contamination between
RTE food and poultry
12. Shigella Spp. Source: feces in humans. when people eat/drink
Name the Source, food linked with contaminated food or water.
bacteria, and prevention measures. Food linked: Food easily contaminated by hands,
such as salads containing TCS foods
Prevention: control flies in and out of operation.
Wash hands
13. E. Coli Source: Intestines of cattle and infected people
Name the Source, food linked with Food linked: Ground beef (raw and undercooked) &
bacteria, and prevention measures. contaminated produce
Prevention: Cook food to min internal temps & pur-
chase from approved reputable suppliers
, Servsafe Manager exam
Study online at https://quizlet.com/_gst9r2
14. Hepatitis A. Source: Human Feces
Name the Source, food linked with Food linked: RTE food & shellfish from contaminated
bacteria, and prevention measures. water
Prevention: Exclude food-handlers who have had
jaundice for 7 days or less & purchase shellfish from
approved reputable suppliers
15. What 2 viruses has the FDA identi- 1. Norovirus
fied to be highly contagious and can 2. Hepatitis A.
cause severe illnesses?
16. Norovirus Source: RTE food & Contaminated water
Name the Source, food linked with Food linked: RTE food & Shellfish from contaminated
bacteria, and prevention measures. water
Prevention: Purchase shellfish from approved rep-
utable suppliers & wash hands
17. Parasites: Source: Seafood, wild game, food processed with
Name the Source and prevention contaminated water such as produce
measures. Prevention: Make sure fish that will be served raw
or undercooked has been correctly frozen by the
manufacturer
18. Biological Toxins: Origin: Certain plants. mushrooms, and seafood
Origin, Symptoms, & Prevention Symptoms: Occur within minutes. Diarrhea, vomit-
ing, hot & cold sensations
Prevention: TCS when handling fish. Purchase from
approved suppliers
19. Chemical Contaminants: Sources: Chemicals that are stored incorrectly
Sources, Symptoms, & Prevention Symptoms: Occur within minutes. Vomiting & Diar-
rhea. If illness is suspected, call the emergency # in
your area & the poison control #.
Study online at https://quizlet.com/_gst9r2
1. What does the FDA do? Inspects all food except meat, poultry, and eggs
2. What does the USDA do? Inspects meat, poultry, and eggs
3. What do state and local regulatory Write code that regulates retail and foodservice op-
authorities do? erations
4. Which is a TCS food? C. Sprouts
A. Bread
B. Flour
C. Sprouts
D. Strawberries
5. Name the Big 6 1. Shigella spp.
2. salmonella Typhi
3. Nontyphoidal salmonella
4. E. coli
5. Hepatitis A
6. Norovirus
6. Which of the Big 6 are bacteria? 1. Shigella spp.
2. Salmonella Typhi
3. Nontyphoidal Salmonella
4. E. coli
7. What are the symptoms are food- 1. Diarrhea
borne illness? (6) 2. Vomiting
3. Jaundice
4. Abdominal pains
5. Nausea
6. Fever
8. Bacteria grow best in..... FAT TOM conditions
, Servsafe Manager exam
Study online at https://quizlet.com/_gst9r2
9. What does the acronym "FAT TOM" F: food
stand for? A: Acidity
T: Temperature
T: Time
O: Oxygen
M: Moisture
10. Salmonella Typhi: Source: Humans
Name the Source, food linked with Food linked: RTE food & beverages
bacteria, Symptoms, and prevention Symptoms: Bloody diarrhea, abdominal pain, Fever
measures. Prevention: Cook food to minimum internal temps
11. Nontyphoidal Salmonella: Source: Farm animals
Name the Source, food linked with Food linked: poultry, eggs, meat, milk & dairy prod-
bacteria, Symptoms, and prevention ucts, produce.
measures. Symptoms: Diarrhea, cramps, vomiting, fever
Prevention: Prevent cross-contamination between
RTE food and poultry
12. Shigella Spp. Source: feces in humans. when people eat/drink
Name the Source, food linked with contaminated food or water.
bacteria, and prevention measures. Food linked: Food easily contaminated by hands,
such as salads containing TCS foods
Prevention: control flies in and out of operation.
Wash hands
13. E. Coli Source: Intestines of cattle and infected people
Name the Source, food linked with Food linked: Ground beef (raw and undercooked) &
bacteria, and prevention measures. contaminated produce
Prevention: Cook food to min internal temps & pur-
chase from approved reputable suppliers
, Servsafe Manager exam
Study online at https://quizlet.com/_gst9r2
14. Hepatitis A. Source: Human Feces
Name the Source, food linked with Food linked: RTE food & shellfish from contaminated
bacteria, and prevention measures. water
Prevention: Exclude food-handlers who have had
jaundice for 7 days or less & purchase shellfish from
approved reputable suppliers
15. What 2 viruses has the FDA identi- 1. Norovirus
fied to be highly contagious and can 2. Hepatitis A.
cause severe illnesses?
16. Norovirus Source: RTE food & Contaminated water
Name the Source, food linked with Food linked: RTE food & Shellfish from contaminated
bacteria, and prevention measures. water
Prevention: Purchase shellfish from approved rep-
utable suppliers & wash hands
17. Parasites: Source: Seafood, wild game, food processed with
Name the Source and prevention contaminated water such as produce
measures. Prevention: Make sure fish that will be served raw
or undercooked has been correctly frozen by the
manufacturer
18. Biological Toxins: Origin: Certain plants. mushrooms, and seafood
Origin, Symptoms, & Prevention Symptoms: Occur within minutes. Diarrhea, vomit-
ing, hot & cold sensations
Prevention: TCS when handling fish. Purchase from
approved suppliers
19. Chemical Contaminants: Sources: Chemicals that are stored incorrectly
Sources, Symptoms, & Prevention Symptoms: Occur within minutes. Vomiting & Diar-
rhea. If illness is suspected, call the emergency # in
your area & the poison control #.
