Exam (elaborations)
ServSafe Manager Exam
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ServSafe Manager Exam
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FoodborneIllness
-
ANS-A
disease
transmitted
to
people
by
food
Two
or
more
people
have
the
same
symptoms
after
eating
the
same
food
An
investigation
is
conducted
by
state
and
local
regulatory
authorities
The
outbreak
is
confirmed
by
a
laboratory
analysis
-
ANS-A
foodborne
illness
is
considered
an
outbreak
when?
Biological
Chemical
Physical
-
ANS-What
are
the
three
types
of
contaminants?
Biological
contaminant
-
ANS-Pathogens
are
the
greatest
threat
to
food
safety
Examples:
Viruses,
parasites,
fungi,
and
bacteria
Some
plants,
mushrooms,
and
seafood
that
carry
harmful
toxins/poisons
are
also
included
in
this
group
Chemical
Contaminant
-
ANS-Foodservice
chemicals
can
contaminate
food
if
they
are
used
incorrectly
Examples:
Cleaners,
sanitizers,
and
polishes
Physical
Contaminant
-
ANS-Foreign
objects
such
as
metal
shavings,
staples,
bandages,
glass,
dirt,
and
bag
ties
Also
naturally
occurring
objects
like
bones
Biological
contaminants
-
ANS-Which
contaminant
is
most
responsible
for
most
food
borne
illnesses?
Purchasing
food
from
unsafe
sources
Failing
to
cook
food
correctly
Holding
food
at
incorrect
temperatures
Using
contaminated
equipment
Practicing
poor
personal
hygiene
-
ANS-What
are
the
five
most
common
food-handling
mistakes
or
risk
factors
that
cause
food
borne
illnesses?
Time-temperature
abuse
-
ANS-Food
has
stayed
too
long
at
temperatures
that
are
good
for
the
growth
of
pathogens
Food
is
not
held
or
stored
at
the
correct
temperature
Food
is
not
cooked
or
reheated
enough
to
kill
pathogens
Food
is
not
cooled
correctly
-
ANS-Examples
of
how
food
borne
illnesses
can
occur
from
Time-temp
abuse?
Cross-contamination
-
ANS-Pathogens
can
be
transferred
from
one
surface
or
food
to
another ServSafe
Manager
Exam
Fail
to
wash
their
hands
correctly
after
using
the
restrooms
Cough
or
sneeze
on
food
Touch
or
scratch
wounds
and
then
touch
food
Work
while
sick
-
ANS-Poor
personal
hygiene
can
cause
food
borne
illness
if
food
handler
do
any
of
what
actions?
Equipment
and
utensils
are
not
washed,
rinsed,
and
sanitized
after
use
Food-contact
surfaces
are
wiped
clean
rather
than
being
washed,
rinsed,
and
sanitized
Wiping
cloths
are
not
stored
in
a
sanitizer
solution
between
uses
Sanitizing
solutions
are
not
at
the
required
levels
to
sanitize
objects
-
ANS-What
are
some
example
of
how
pathogens
can
spread
to
food
if
poor
cleaning
and
sanitizing
is
at
hand?
Temperature
control
for
food
safety
-
ANS-What
does
TCS
Foods
mean?
Milk
and
dairy
products
shell
eggs
Meat,
beef,
pork,
and
lamb
Poultry
Baked
potatoes
Fish
Shellfish
and
crustaceans
Heat-treated
plant
food,
like
cooked
rice,
beans,
and
veggies
Tofu
and
other
soy
proteins
Meat
Alternatives
Sprouts
and
sprout
seeds
Sliced
melons,
cut
tomatoes,
cut
leafy
greens
Untreated
garlic
and
oil
mixtures
-
ANS-What
are
the
most
common
TCS
Foods?
Ready-to-eat
food
-
ANS-Food
that
can
be
eaten
without
further
preparation,
washing,
or
cooking
Cooked
food
Washed
fruit
and
vegetables
Deli
meat
-
ANS-Examples
of
Ready-to-eat
foods?
Elderly
people
Preschool-age
children
People
with
compromised
immune
systems
-
ANS-What
populations
are
at
high-risk
for
food
borne
illnesses?
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