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SERV Safe Food Manager Exam Review Questions and Answers 2024
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SERV Safe Food Manager Exam Review
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SERV Safe Food Manager Exam ReviewWhich of the following types of food carries the highest risk of causing a foodborne
illness? - answerMilk and dairy products
When two or more people display the same symptoms of illness after eating the same
food, it is considered to be a(n): - answeroutbreak.
Language differences can create a conflict in maintaining food safety, as can
differences in an employee's: - answerculture.
Why does staff turnover challenge the ability to follow food safety rules? - answerMore
time has to be spent in job training, so there is less available for food safety.
Which of the following is one of the costs a foodborne illness brings to an operation? -
answerlawsuits and legal costs
What is one element that tends to increase for a business after a foodborne-illness
outbreak? - answerinsurance premiums
Which type of contaminant is responsible for the majority of foodborne illnesses? -
answerbiological
Which of the following is an example of a physical contaminant? - answerbandages
Almost all food-handling mistakes are related to time-temperature abuse, cross-
contamination, poor personal hygiene, or poor cleaning and sanitizing. Which of the
following mistakes is NOT related to these practices? - answerpurchasing food from
unsafe sources
When spoiled food drips onto cooked or ready-to-eat food, what is the common result? -
answercross-contamination
Which statement is the most accurate about the list of high-risk TCS foods? -
answerVirtually all types of meat and animal products are on the list.
What is the primary reason a food is on the high-risk list of TCS foods? - answerIt is at
risk for developing pathogens depending on its temperature.
Why are some populations at a higher risk for developing a foodborne illness? -
answerThey have compromised immune systems.
,The best protection against foodborne illness is: - answerhaving a strong immune
system.
The manager of a foodservice operation is responsible for monitoring all of the
following: - answerstaff hand washing practices
delivery of food after-hours.
inspection of deliveries from approved sources.
Food handlers are typically monitored by foodservice managers to ensure that the
handlers are: - answerensuring that all types of TCS food are cooked to the required
temperatures.
In the acronym, "Fat Tom", the "M" stands for: - answermoisture -- Food, Acidity, Time,
Temperature, Oxygen and Moisture
The temperature danger zone refers to temperatures in which bacteria: - answergrows
rapidly.
Which of the following elements play the largest role in TCS food safety? - answertime
and temperature
One of the hallmark definitions of TCS food is that it is: - answerunusually vulnerable to
the growth of various pathogens.
Bacillus cereus is a spore-forming bacteria that is found in: - answerdirt.
Which of the following illnesses has the ability to result in a miscarriage? -
answerListeriosis.
Which of the following diseases could be largely prevented by avoiding the use of
unpasteurized dairy products? - answerlisteriosis
Which of the following diseases is especially lethal to people with chronic conditions
such as diabetes or cirrhosis? - answervibrio gastroenteritis
What word means the closest to toxin? - answerpoison
What is one of the most common symptoms associated with the toxins from seafood? -
answertingling in various parts of the body
If a customer has a cut in his mouth after eating something at your food service
operation, he most likely came into contact with what kind of contaminant? -
answerphysical
Which of the following is NOT a type of physical contaminant? - answermachine
lubricants
,Which of the following is the most accurate statement about deliberate food
contamination? - answerIt can occur anywhere in the food supply chain.
In the A.L.E.R.T. program, what does the "R" refer to? - answerReport information in
receiving logs, files, and other documentation. -- A=Assure, L=Look, E=Employees,
R=Reports, T=Threat
Which statement about allergy symptoms is the most accurate? - answerSymptoms
vary from very mild to potentially life-threatening
Which of the following foods is least likely to cause an allergic reaction?
apples
milk
peanuts
wheat - answerapples (vs milk, peanuts, wheat)
What role does the kitchen staff have in preventing allergic reactions? - answermaking
sure that there is no cross-contamination of allergens
When a customer asks about what is in the "secret" ingredient of a dish, how should
service staff respond? - answer"I will go to the kitchen and get a complete list of
ingredients for you."
A carrier is someone who is: - answerinfected with a pathogen but does not manifest
any symptoms.
A risk of contamination exists if a food handler has any of the following EXCEPT:
pain
fever
jaundice
a wound) - answerpain. (vs fever, jaundice, a wound)
What percentage of the time spent washing hands should be spent in scrubbing the
hands and arms? - answerat least 50 percent
What is the last step in the proper handwashing process? - answerusing a paper towel
to turn off the faucet and open the restroom door
What should food handlers do before they start to work their shift? - answerWash their
hands properly.
What should food handlers do immediately after leaving and returning to the
kitchen/prep area? - answerWash their hands.
, Why should food handlers wait until antiseptics have dried before touching food or
equipment? - answerThe antiseptic could get on the food and leave a residue.
Hand antiseptics must be in compliance with the Code of Federal Regulations and the: -
answerFood and Drug Administration.
What is the primary reason that nail polish should be avoided in the kitchen? -
answerNail polish can disguise dirt hiding under the fingernails.
Nail polish is allowed by some regulatory agencies as long as the handler: -
answerwears single use gloves.
Which type of wound requires an impermeable bandage and a protective covering? -
answerone on the hand or wrist
All wounds must be: - answercompletely covered.
Food handlers should be especially careful about avoiding bare-hand contact with
ready-to-eat food when serving: - answerhigh-risk populations.
If a jurisdiction does allow bare-hand contact with ready-to-eat food, they should have: -
answerspecific policies in place about staff health.
Food handlers must change their gloves at all of the following times: - answeras soon
as either one of the gloves becomes dirty or torn for any reason,
after handling raw meat, seafood, or poultry,
after any type of interruption, such as a telephone call
Which of the following techniques should NOT be used when putting on gloves? -
answerrolling them to make it easier to put them on
Which of the following should NOT be done with an apron? - answerwiping your messy
hands on the apron
What is the primary safety problem if food handlers wear dirty clothes? - answercarrying
pathogens that can contaminate the food
What determines what jewelry can be worn in a kitchen? - answerthe company policy
Which of the following types of jewelry would be permitted in the majority of kitchens? -
answersimple wedding bands
If food needs to be tested during prepping, it should be placed in a: - answerseparate
dish to be tasted with a clean utensil.
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