ServSafe Manager Exam Questions and Answers Updated (2024 / 2025) (Verified Answers)
Costs of a Foodborne Illness to an Operation
Loss of customers, sales and reputation, negative media exposure, lowered staff morale, lawsuits and legal fees, staff missing work, increased insurance premiums, ...
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ServSafe Manager Exam Questions and Answers Updated
() (Verified Answers)
Costs of a Foodborne Illness to an Operation
Loss of customers, sales and reputation, negative media exposure, lowered staff
morale, lawsuits and legal fees, staff missing work, increased insurance premiums, staff
retraining
Contaminants
Biological (pathogens like viruses, fungi)
Chemical (chemicals to clean contaminate food)
Physical (metal shaving, bandages, staples, fish bones)
How food becomes Unsafe?
Purchasing food from unsafe sources, failing to cook food correctly, holding food at
incorrect temp, using contaminated equipment, practicing poor personal hygiene
Foods most likely to become unsafe (TCS food- food requiring time and temp
control for safety)
milk and dairy, eggs (expect those treated), meat, poultry, fish, shellfish, baked
potatoes, heat-treated plant food like cooked rice, beans, vegetables, tofu or soy
protein, sprouts, sliced melons, cut tomatoes or leafy green and untreated garlic and oil
mixtures
Who is at high risk food borne illnesses?
Elderly, preschool-age children, people with compromised immune system (HIV/AIDS,
cancer, certain meds)
Keeping food Safe
Controlling time and temp, preventing cross-contamination, practicing personal hygiene,
purchasing from approved, reputable suppliers, cleaning and sanitizing
The role of the FDA
Inspects all food except meat, poultry, and eggs. Regulates food transported across
state lines. Regulate foodservice for: restaurants and retail food stores, vending
operations, school and day care centers, hospitals and nursing homes
,Other Agencies
USDA- dep. of agriculture; inspects meat, poultry, eggs
CDC and PHS- assist FDA, USDA, and local health dep., conduct research and assist
in investigating
Where do contamination come from?
Many are found in animals; other comes from air, contaminated water and dirt; some
occur naturally in food like bones in fish
How contamination passed along?
From person to person, through sneezing or vomiting onto food or food-contact
surfaces, from touching dirty food-contact surfaces and equipment and then touching
food
Biological contamination
Many microorganisms are harmless, but some can cause illness; harmful
microorganisms are called pathogens.
FDA says there are over 40 different kinds of bacteria, virus, parasites, and mold. Out of
these the Big Six include:
Shigella spp., Salmonella, Nontyphoidal salmonella (NTS), Shiga toxin producing E.
coil, Hep A, Norovirus
Signs of food borne illness
Diarrhea, vomiting, fever, nausea, abdominal cramps, jaundice
Bacteria
Can cause food borne illness; Location: found almost anywhere, Growth: If FAT TOM
conditions are correct it will grow rapidly, Prevention: control time and temp
What Bacteria needs to grow?
1. Food: need nutrients to survive, TCS food support growth better than other types of
food
2. Acidity: grow best in food with little/no acid (7-14 on pH)
3.Temp: grow rapidly btw 41-135 F (this is danger zone); grow more rapidly btw 70 to
125 F
4. Time: need time to grow; more time in danger zone more opportunity they have to
grow
, 5. Oxygen: some bacteria need O to grow; others don't
6. Moisture: grow more in high levels of moisture; amount of moisture is called water
activity (scale ranges 0.0 to 10.00)
Major Bacteria that Cause Food borne Illness
Four in particular that are highly contagious:
Salmonella Typhi, Nontyphoidal salmonella (NTS), Shigella spp. and Shiga toxin
producing E. coli
Salmonella Typhi
Bacteria; Carried in bloodstream and intestinal tract of humans; comes from ready to
eat foods and beverages; Prevent: wash hands, cook find to minimum internal temp,
don't allow servers/chef to work with this illness
Nontyphoidal Salmonella
Bacteria; many farm animals carry this naturally; comes from poultry, eggs, meat, milk,
dairy, produce like tomatoes, peppers and cantaloupes; Prevent: cook to min. internal
temp., prevent cross-contamination, don't allow servers/chefs who are vomiting or
diarrhea
Shigella spp.
Bacteria; found in feces; flies can spread this; comes from food that is easily
contaminated like TCS food, and food that has made contact with contaminated water
like produce
Prevent: wash hands, control flies, don't allow servers/chefs who have diarrhea
E. coli
Bacteria; found in the intestines of cattle; produce toxins in a person's intestines;comes
from ground beef (raw and undercooked), contaminated produce; Prevent: cook
completely, get from approved suppliers, prevent cross-contamination
Viruses
Location: carried by humans and animals cause they required living host and don't grow
in food but can be transferred through food; Sources: from food, water or any
contaminated surface; Destruction: not destroyed by normal cooking temp
Major viruses: Hep A and Norovirus
Hepatitis A
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