SERVSAFE MANAGER FINAL EXAM NEWEST 2024- 2025 ACTUAL EXA
COMPLETE 318 QUESTIONS AND CORRECT DETAILED ANSWERS (V
IFIED ANSWERS)
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1. foodborne ill- a disease transmitted to people by food
ness
2. An illness is con- • atleast 2 people have the same symptoms after eating
sidered an out- the same food
break when... • an investigation is conducted by state and local regula-
tory authorities
• outbreak is confirmed by a labratory analysis
3. how many peo- millions
ple get sick from
unsafe foods a
year
4. What is the first • Time (pressure to work quicky can make it hard to take
challenge opera- the time to follow food safety practices)
tions have when
it
comes to food
safety and why?
5. What is the sec- Language and Culture (Your staff may speak a different
ond challenge language than you do. This can make it difficult to commu-
operations have nicate. Cultural differences can also influence how food
when it comes to handlers view food safety.
food safety and
why?
6. What is the third Literacy and Education (Staff often have different levels of
challenge opera- education. This makes it more challenging to teach them
tions have when food safety.
it
comes to food
safety and why?
7. What is the Pathogens (Illness-causing microorganisms are more fre-
fourth challenge quently found on types of food that once were considered
operations have safe.)
, SERVSAFE MANAGER FINAL EXAM NEWEST 2024- 2025 ACTUAL EXA
COMPLETE 318 QUESTIONS AND CORRECT DETAILED ANSWERS (V
IFIED ANSWERS)
Study online at https://quizlet.com/_fpz669
when it comes to
food safety and
why?
8. What is the fifth Unapproved suppliers ( Food that is recieved from sup-
challenge opera- pliers that are not practicing food safety can cause a
tions have when foodborne-illness outbreak.)
it comes to food
safety and why?
9. What is the sixth High-risk customers (the number of customers at high risk
challenge opera- for getting a foodborne illness is increasing. An example
tions have when of this is the growing elderly population.)
it comes to food
safety?
10. What is the sev- Staff turnover (training new staff leaves less time for food
enth challenge safety training)
operations have
when it comes to
food safety?
11. What is the cost One outbreak can cost an operation thousands of dollars,
of foodborne ill- and it can result in closure.
nesses?
12. What are the •loss of customers and sales
costs of food- •loss of reputation
borne illnesses •negative media exposure
to an operation? •lowered staff morale
•lawsuits and legal fees
•staff missing work
•increased insurance premiums
•staff retraining
13. What are the cost •lost work
of foodborne ill- •medical costs and long-term disablity
•death
, SERVSAFE MANAGER FINAL EXAM NEWEST 2024- 2025 ACTUAL EXA
COMPLETE 318 QUESTIONS AND CORRECT DETAILED ANSWERS (V
IFIED ANSWERS)
Study online at https://quizlet.com/_fpz669
nesses to the vic-
tim?
14. What is unsafe contamination (the presence of harmful substances in
food usually the food)
result of?
15. what is a way recognize the contaminants that can make food unsafe
to prevent food- (pathogens, chemicals, physical objects, and certain un-
borne illnesses? safe practices in your operation)
16. How many cate- 3
gories are cont-
aminants divided
into?
17. What is the first Biological (Pathogens are the greatest threat to food safe-
category of cont- ty. They include certain viruses, parasites, fungi, and bac-
aminants teria. Some plants, mushrooms, and seafood that carry
harmful toxins (poisons) are also included im this group.)
This category is responsible for most foodborne illnesses.
18. What is the sec- Chemical (Foodservice chemicals can contaminate food
ond category of if they are used incorrectly. Chemical contaminates may
contaminants? include cleaners, sanitizers, and polishes.)
19. What is the third Physical (Foreign objects such as metal shavings, sta-
category of cont- ples, and bandages can get into the food. So can glass,
aminants? dirt, and even bag ties. Naturally occuring objects, such
as fish bones in fillets, are another example.)
20. What are the •Purchasing food from unsafe sources
five most com- •Failing to cook food correctly
mom food-han- •Holding food at incorrect temperatures
dling mistakes, •Using contaminated equipment
or risk factors, •Practicing poor personal hygiene
that can cause
, SERVSAFE MANAGER FINAL EXAM NEWEST 2024- 2025 ACTUAL EXA
COMPLETE 318 QUESTIONS AND CORRECT DETAILED ANSWERS (V
IFIED ANSWERS)
Study online at https://quizlet.com/_fpz669
a foodborne ill-
ness?
21. What is the first Time-temperature abuse (Food has been time-tempera-
of the four main ture abused when it has stayed too long at temperatures
factors that 4 of that are good for the growth of pathogens which can result
the 5 risk factors in foodborne illnesses. This an happen in many ways such
or mistakes are as:
related to? • food is not held or stored at the correct temperatures
• food is not cooked or reheated enough to kill pathogens
•food is not cooled correctly)
22. What is the sec- Cross-Contamination ( This is when pathogens can be
ond of the four transferred from one surface to another. It can cause a
main factors that foodborne illness in many ways such as:
4 of the 5 risk fac- • contaminated ingredients are added to food that re-
tors or mistakes cieves no further cooking
are related to? •Ready-to-eat food touches contaminated surfaces
•Contaminated food touches or drips fluids onto cooked
or ready-to-eat food
•A food handler touches contaminated food and then
touches ready-to-eat food
•contaminated cleaning cloths touch food-contact sur-
faces)
23. What is the third Poor Personal Hygiene ( Actions that food handlers do
of the 4 main fac- that cause foodborne illnesses include:
tors that 4 of the • fail to wash their hands correctly after using the restroom
5 risk factors or •cough or sneeze on food
mistakes are re- •touch or scratch wounds and then touch food
lated to? •work while sick)
24. What is the Poor cleaning and sanitizing (pathogens can be spread
fourth of the 4 to food if equipment has not been cleaned and sanitized
main factors that correctly between uses. This can happen in the following
4 of the 5 risk fac- way:
tors or mistakes •equipment and utensils are not washed, rinsed, and
are related to? sanitized between uses
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