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SERVSAFE MANAGER FINAL EXAM
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SERVSAFE MANAGER FINAL EXAM
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SERVSAFE MANAGER FINAL EXAMFoodborne Illness - ANSWER A disease carried or transmitted to people by food
Foodborne Illness Outbreak - ANSWER When two or more people experience the
same illness after eating the same food
High Risk Populations - ANSWER Infants, preschool age children, pregnant women,
the elderly, people taking meds, people who are ill
Temperature Control for Safety - ANSWER TCS
41-135 - ANSWER Danger Zone
TCS Foods - ANSWER Milk, eggs, shellfish, fish, meats, meat alternatives,
untreated garlic and oil mixtures, baked potatoes, raw sprouts, cooked rice, cut
tomatoes, and cut melos
Biological, physical, chemical - ANSWER 3 types of contamination
Biological contaminants - ANSWER Bacteria, virus, parasites, fungi, natural toxins
Chemical contaminants - ANSWER Cleaners, sanitizers, toxic metal from Non Food
Service Grade utensils and cookware, pesticides
Physical contaminants - ANSWER Foreign objects
Top reasons for outbreak - ANSWER 1. Purchasing food from unsafe sources
2. Failing to cook food adequately
3. Holding food at incorrect temps
4. Contaminated equipment
5. Poor personal hygiene
TTC, cross contamination, poor personal hygiene - ANSWER 3 ways food becomes
contaminated
Time- temperature abuse - ANSWER TCS foods are left in the danger zone for
more than 4 hours
Cross contamination - ANSWER Contaminants cross to a food that is not going to
be cooked any further
Poor personal hygiene - ANSWER Food handlers cause foodborne illness
Foodborne infections - ANSWER When a person eats food containing pathogens
Foodborne intoxications - ANSWER Result when a person eats food containing
pathogens, which then grow in the intestines and cause illness
, Bacteria - ANSWER Found everywhere and under favorable conditions, can grow
rapidly
Food, Acidity, Temperature, Time, Oxygen, Moisture - ANSWER FATTOM
Viruses - ANSWER Practicing good personal hygiene and minimizing bare hand
contact with ready to eat food can help defend against
Fish toxins - ANSWER Scombroid and Ciguatera are
Approved supplier - ANSWER All produce should be purchased from an
Allergic reaction - ANSWER Itching, tightening of throat, wheezing, hives, swelling,
diarrhea, vomiting, cramps, and loss of consciousness are all signs of
Common food allergens - ANSWER Milk, dairy, eggs, shellfish, fish, wheat, soy,
peanuts, and tree nuts are all
100F - ANSWER When properly washing hands, water should be
4 - ANSWER Gloves must be changed every ___ hours or when starting a new task
Plain wedding band - ANSWER The only jewelry allowed is a ___
Restricted - ANSWER Employees with a sore throat with a fever should be ___ from
working with or around food
Excluded - ANSWER Employees with active Jaundice, diarrhea or vomiting should
be ___ from working with or around food
Contact the health department - ANSWER If employees are diagnosed with
Salmonella, Shigella, E. Coli, Hepatitis A, or Norovirus you should
Calibrated - ANSWER Thermometers should be ____ before each shift to ensure
accuracy
Sensing area - ANSWER A bimetallic stemmed thermometer should be immersed in
the product from the tip to the end of the
Internal - ANSWER An infrared thermometer cannot be used to take the ___
temperature
Penetration - ANSWER ___ probe is used for internal temperature of food
Immersion - ANSWER ___ probe is used for liquids
Surface - ANSWER ___ probe is used for surface
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