ServSafe Manager 7th Edition Study questions with Correct Answers 100% Verified and Graded A+ 2024
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ServSafe Manager 7th Edition
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ServSafe Manager 7th Edition
ServSafe Manager 7th Edition Study questions with Correct Answers 100% Verified and Graded A+ 2024
Foodborne illness - Correct Answer a disease transmitted to people through food
Outbreak - Correct Answer -2 or more people have to have same symptoms after eating same food
-investigation conduc...
ServSafe Manager 7th Edition Study questions with Correct
Answers 100% Verified and Graded A+ 2024
Foodborne illness - Correct Answer a disease transmitted to people through food
Outbreak - Correct Answer -2 or more people have to have same symptoms after eating
same food
-investigation conducted by state/local authorities
-outbreak confirmed by lab
Types of contaminants - Correct Answer biological, chemical, physical
Chemical contaminant - Correct Answer cleaners, sanitizer, polishes
Physical contamenant - Correct Answer glass, bones, metal shavings, staples,
bandages, etc.
How does food become unsafe? - Correct Answer -purchasing food from unsafe
sources
-failing to cook food correctly
-holding food at wrong temps.
-using contaminated equipments
-poor personal hygiene
4 main factors of unsafe food - Correct Answer -time-temp. abuse
-cross contamination
-poor personal hygiene
-poor cleaning and sanitizing
TCS food: Time and temp. control for safety - Correct Answer pathogens grow on...
-milk/dairy products
-poultry/beef/pork/fish/lamb
-shell eggs (egg)
-heated treated plant based food (rice, beans, veggies)
-baked potato
-tofu/soy products
-cut veggies/fruits
-cut leafy greens
-sprouts/sprout seeds
-untreated olive oil mixtures
time-temp abuse - Correct Answer -food stays too long at temps. good for pathogen
growth
,-food has not been held or stored at correct temp.
-not cooked or reheated enough to kill pathogens
-not cooled correctly
Cross contamination - Correct Answer -pathogens are transferred from one surface or
food to another
-contaminated ingredients are added to food that receives no further cooking
-ready-to-eat food touches contaminated surfaces
-a food handler touches contaminated food and then touches ready to eat food
-contaminated cleaning cloths touch food-contact surfaces
Poor personal hygiene - Correct Answer -fail to wash their hands correctly after using
the restroom
-cough or sneeze on food
-touch or scratch wounds and then touch food
-work while sick
Poor cleaning and sanatizing - Correct Answer -equipment and utensils are not washed,
rinsed, and sanitized between uses
-food-contact surfaces are wiped clean instead of being washed, rinsed, and sanitized
-wiping cloths are not stored in a sanitizer solution between uses
-sanitizers solution was not prepared correctly
High risk populations - Correct Answer -elderly
-preschool age children
-People with compromised immune systems (cancer/HIV)
FDA - Correct Answer -inspects all food except meat,poultry and eggs
-Issues a Model Food Code (recommendations for food safety regulations)
USDA - Correct Answer -Inspects meat, poultry, and eggs
-regulates food that crosses state boundaries or involves more than one state.
CDC and PHS - Correct Answer -assist FDA/USDA/State and local authorities
-conducts research into causes of foodborne illnesses
-assists in investigating outbreaks
State and local authorities - Correct Answer -write or adopt code which regulates retail
and food service operations
-responsibilities include: inspecting and enforcing regulations
-investigating complaints and illnesses
-issuing licenses and permits
-approving construction
-reviewing and approving HACCP plans
Where do contaminants come from? - Correct Answer -animals we use for food
, -air contaminated water, and dirt
-people (deliberately and accidentally)
Contaminants come from - Correct Answer -Presence of harmful substances in food
-many found in the animal we get the food from
-Passed from person-to-person
-through sneezing or vomiting
-from touching dirty food-contact surfaces, equipment then touching food.
Microorganism - Correct Answer small, living organism that can be seen only with a
microscope
Pathogens - Correct Answer harmful microorganism, makes people sick when eaten or
produces toxins that cause illness
toxin - Correct Answer poison
Common symptoms of foodborne illness - Correct Answer -diarrhea
-vomiting
-fever
-nausea
-abdominal cramps
-jaundice
onset times for foodborne illnesses - Correct Answer depends on the type of illness, can
range from 30 minutes to 6 weeks
Bacteria - Correct Answer -found almost everywhere
- cannot be seen, smelled or tasted,
-will grow rapidly if FAT TOM conditions are correct
-to prevent control time and temperature
FAT TOM - Correct Answer -Food:
-Acidity: low acid or none (7 orvless)
-Temp: danger zone 41-135*
-Time: how long in temp danger zone
-Oxygen: bacteria needs it
-Moisture: grows well with moisture
temp. danger zone - Correct Answer 41-135 degrees
(grows more rapidly btwn 70-125)
4 types of bacteria that cause severe illness and are highly contagious - Correct Answer
-salmonella typhi
-nontyphoidal salmonella (NTS)
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