Servsafe Manager EXAM TEST BANK 100% VERIFIED
ANSWERS 2025 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.)
The Danger Food Zone - Answer- 41-135 Degrees Fahrenheit
Cold Food - Answer- Must be held at at 41 Degrees Fahrenheit and below
Hot Food - Answer- must be held at 135 Degrees Fahrenheit or above
What are the 3 hazards to food? - Answer- Biological (Microbial)
Chemical (Cleansers)
Physical (Hair)
Min Internal Temp beef, pork, fish, and shellfish - Answer- 145 internal temp
Min Internal Temp ground meats - Answer- 160 internal temp
Min Internal Temp ground & all poultry - Answer- 165 internal temp
A in alert - Answer- Assure
L in alert - Answer- look
E in alert - Answer- employees
R in alert - Answer- reports
, T in alert - Answer- threat
Handwashing sinks must only be used for... - Answer- Handwashing!
What is the correct temperature for a hand washing sink? - Answer- 100 Degrees Fahrenheit
How long should you wash your hands? - Answer- 20 seconds and 10-15 seconds for lathering
What are the 5 essential parts to a Handwashing Sink? - Answer- Hot and Cold Water
Soap
Paper Towels
Handwashing Sign
Garbage Receptacle
When can Hand Antiseptics be used? - Answer- After proper hand washing
Air-Gap - Answer- An effective way to prevent backflow and back-siphonage
What accuracy must a thermometer have? - Answer- +/- 2F accuracy to assure a correct reading
What are some Time Temperature Control Safety (TCS) foods? - Answer- Heavy Cream
Meat
Sliced Fruits
What must beverages have in order to maintain food hygiene? - Answer- Beverages must have a closed
top container with a straw to maintain hand hygiene
How often must food contact surfaces be cleaned? - Answer- After EACH different food OR every 4
hours in continuous use
ANSWERS 2025 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.)
The Danger Food Zone - Answer- 41-135 Degrees Fahrenheit
Cold Food - Answer- Must be held at at 41 Degrees Fahrenheit and below
Hot Food - Answer- must be held at 135 Degrees Fahrenheit or above
What are the 3 hazards to food? - Answer- Biological (Microbial)
Chemical (Cleansers)
Physical (Hair)
Min Internal Temp beef, pork, fish, and shellfish - Answer- 145 internal temp
Min Internal Temp ground meats - Answer- 160 internal temp
Min Internal Temp ground & all poultry - Answer- 165 internal temp
A in alert - Answer- Assure
L in alert - Answer- look
E in alert - Answer- employees
R in alert - Answer- reports
, T in alert - Answer- threat
Handwashing sinks must only be used for... - Answer- Handwashing!
What is the correct temperature for a hand washing sink? - Answer- 100 Degrees Fahrenheit
How long should you wash your hands? - Answer- 20 seconds and 10-15 seconds for lathering
What are the 5 essential parts to a Handwashing Sink? - Answer- Hot and Cold Water
Soap
Paper Towels
Handwashing Sign
Garbage Receptacle
When can Hand Antiseptics be used? - Answer- After proper hand washing
Air-Gap - Answer- An effective way to prevent backflow and back-siphonage
What accuracy must a thermometer have? - Answer- +/- 2F accuracy to assure a correct reading
What are some Time Temperature Control Safety (TCS) foods? - Answer- Heavy Cream
Meat
Sliced Fruits
What must beverages have in order to maintain food hygiene? - Answer- Beverages must have a closed
top container with a straw to maintain hand hygiene
How often must food contact surfaces be cleaned? - Answer- After EACH different food OR every 4
hours in continuous use
