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Servsafe Manager exam (Answered) 155 Questions and Correct Answers, 100% Correct.
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Servsafe Manager exam (Answered) 155 Questions and Correct Answers, 100% Correct.
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Servsafe Manager exam (Answered)155 Questions and Correct Answers,
100% Correct.
What does the FDA do?
Inspects all food except meat, poultry, and eggs
What does the USDA do?
Inspects meat, poultry, and eggs
What do state and local regulatory authorities do?
Write code that regulates retail and foodservice operations
Which is a TCS food?
A. Bread
B. Flour
C. Sprouts
D. Strawberries
C. Sprouts
Name the Big 6
1. Shigella spp.
2. salmonella Typhi
3. Nontyphoidal salmonella
4. E. coli
5. Hepatitis A
6. Norovirus
Which of the Big 6 are bacteria?
1. Shigella spp.
2. Salmonella Typhi
3. Nontyphoidal Salmonella
4. E. coli
What are the symptoms are foodborne illness? (6)
1. Diarrhea
2. Vomiting
3. Jaundice
4. Abdominal pains
5. Nausea
6. Fever
Bacteria grow best in.....
,FAT TOM conditions
What does the acronym "FAT TOM" stand for?
F: food
A: Acidity
T: Temperature
T: Time
O: Oxygen
M: Moisture
Salmonella Typhi:
Name the Source, food linked with bacteria, Symptoms, and prevention measures.
Source: Humans
Food linked: RTE food & beverages
Symptoms: Bloody diarrhea, abdominal pain, Fever
Prevention: Cook food to minimum internal temps
Nontyphoidal Salmonella:
Name the Source, food linked with bacteria, Symptoms, and prevention measures.
Source: Farm animals
Food linked: poultry, eggs, meat, milk & dairy products, produce.
Symptoms: Diarrhea, cramps, vomiting, fever
Prevention: Prevent cross-contamination between RTE food and poultry
Shigella Spp.
Name the Source, food linked with bacteria, and prevention measures.
Source: feces in humans. when people eat/drink contaminated food or water.
Food linked: Food easily contaminated by hands, such as salads containing TCS foods
Prevention: control flies in and out of operation. Wash hands
E. Coli
Name the Source, food linked with bacteria, and prevention measures.
Source: Intestines of cattle and infected people
Food linked: Ground beef (raw and undercooked) & contaminated produce
Prevention: Cook food to min internal temps & purchase from approved reputable suppliers
Hepatitis A.
Name the Source, food linked with bacteria, and prevention measures.
Source: Human Feces
Food linked: RTE food & shellfish from contaminated water
Prevention: Exclude food-handlers who have had jaundice for 7 days or less & purchase shellfish
from approved reputable suppliers
What 2 viruses has the FDA identified to be highly contagious and can cause severe illnesses?
1. Norovirus
2. Hepatitis A.
, Norovirus
Name the Source, food linked with bacteria, and prevention measures.
Source: RTE food & Contaminated water
Food linked: RTE food & Shellfish from contaminated water
Prevention: Purchase shellfish from approved reputable suppliers & wash hands
Parasites:
Name the Source and prevention measures.
Source: Seafood, wild game, food processed with contaminated water such as produce
Prevention: Make sure fish that will be served raw or undercooked has been correctly frozen by the
manufacturer
Biological Toxins:
Origin, Symptoms, & Prevention
Origin: Certain plants. mushrooms, and seafood
Symptoms: Occur within minutes. Diarrhea, vomiting, hot & cold sensations
Prevention: TCS when handling fish. Purchase from approved suppliers
Chemical Contaminants:
Sources, Symptoms, & Prevention
Sources: Chemicals that are stored incorrectly
Symptoms: Occur within minutes. Vomiting & Diarrhea. If illness is suspected, call the emergency #
in your area & the poison control #.
Prevention: Store chemicals away from food. Store below food/food- contact surfaces.
Physical Contaminants:
Sources, Symptoms, & Prevention
Sources: Metal shavings from cans
Symptoms: Mild to fatal injuries
Prevention: Closely inspect food you receive Practice good personal hygiene
Fungi
Include Yeasts, Molds, and Mushrooms
Some molds & mushrooms produce toxins that cause food borne illnesses
Prevention: Purchase from approved reputable suppliers
What is the Acronym the FDA has created as a food defense program?
A.L.E.R.T
What does A.L.E.R.T stand for?
A: Assure the products you receive are from approved suppliers
L: Look. Monitor the security of products in the facility
E: Employees. Know who is in the facility
R: Reports. Keep info related to food defense accessible
T: Threat. Identify what you will do & who you will contact if there is suspicious activity or a threat at
your operation
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