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SERVSAFE MANAGER FINAL EXAM
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SERVSAFE MANAGER FINAL EXAM
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SERVSAFE MANAGER FINAL EXAM LATEST (4 DIFFERENTVERSIONS EACH WITH 100 QS AND ANS )
What does the FDA do? - ANSWER: Inspects all food except meat, poultry, and eggs
What does the USDA do? - ANSWER: Inspects meat, poultry, and eggs
What do state and local regulatory authorities do? - ANSWER: Write code that
regulates retail and foodservice operations
Which is a TCS food?
A. Bread
B. Flour
C. Sprouts
D. Strawberries - ANSWER: C. Sprouts
Name the Big 6 - ANSWER: 1. Shigella spp.
2. salmonella Typhi
3. Nontyphoidal salmonella
4. E. coli
5. Hepatitis A
6. Norovirus
Which of the Big 6 are bacteria? - ANSWER: 1. Shigella spp.
2. Salmonella Typhi
3. Nontyphoidal Salmonella
4. E. coli
What are the symptoms are foodborne illness? (6) - ANSWER: 1. Diarrhea
2. Vomiting
3. Jaundice
4. Abdominal pains
5. Nausea
6. Fever
Bacteria grow best in..... - ANSWER: FAT TOM conditions
What does the acronym "FAT TOM" stand for? - ANSWER: 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. -
ANSWER: 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. -
ANSWER: 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. - ANSWER:
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. - ANSWER:
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. - ANSWER:
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? - ANSWER: 1. Norovirus
2. Hepatitis A.
Norovirus
Name the Source, food linked with bacteria, and prevention measures. - ANSWER:
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. - ANSWER: 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 - ANSWER: 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 - ANSWER: 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 - ANSWER: Sources: Metal shavings from cans
Symptoms: Mild to fatal injuries
Prevention: Closely inspect food you receive Practice good personal hygiene
Fungi - ANSWER: 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? - ANSWER:
A.L.E.R.T
What does A.L.E.R.T stand for? - ANSWER: 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
What are the steps in responding to a Foodborne Illness outbreak? - ANSWER: 1.
Gather info.
2. Notify authorities
3. Segregate product
4. Document info
5. Identifying staff
6. Cooperating with authorities
7. Review procedures
pg. 2.18
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