SERVSAFE FOOD MANAGER Exam (5 DIFFERENT VERSIONS LATEST) EACH VERSION 75 QUESTIONS AND CORRECT ANSWERS
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Module
SERVSAFE FOOD MANAGER
Institution
SERVSAFE FOOD MANAGER
SERVSAFE FOOD MANAGER Exam (5 DIFFERENT
VERSIONS LATEST) EACH VERSION 75 QUESTIONS AND
CORRECT ANSWERS
Can toxins be killed by Conventional Cooking methods (heating/Cooling)? -
CORRECT ANSWER NO
BiologiCal Contamination (Can it be seen/what are the types)? - CORRECT
ANSWER Cannot be seen b...
SERVSAFE FOOD MANAGER Exam (5 DIFFERENT
VERSIONS LATEST) EACH VERSION 75 QUESTIONS AND
CORRECT ANSWERS
Can toxins be killed by Conventional Cooking methods (heating/Cooling)? -
CORRECT ANSWER NO
BiologiCal Contamination (Can it be seen/what are the types)? - CORRECT
ANSWER Cannot be seen by naked eye
4 types:
Fungi
Parasites
Viruses
BaCteria
How long does it take for baCteria to double? - CORRECT ANSWER Twenty
minutes
Toxin - CORRECT ANSWER the waste/byproduCt of baCteria
Viruses vs baCteria - CORRECT ANSWER viruses need a HOST (Cannot multiply
on their own)
Can parasites be killed by heat/Cool? - CORRECT ANSWER Yes
,Fungi - CORRECT ANSWER molds/mold spores
Ciguatera - CORRECT ANSWER Ciguatera: seafood poisoning (Cause is what the
fish eats: algae Containing Cigua toxin)
blurred vision/vomit/numbness/dizziness/paralysis
SCombroid - CORRECT ANSWER SCombroid: most Common Cause of seafood
illness
histomine toxins require antihistomine treatment
mahi mahi/anChovies/yellow fin tuna spoilage from time/temp abuse
MM +TT (mahi mahi + time and temperature)
symptoms: tingling/burning, nausea/vomiting/diarrhea, neCk/Chest rash or
swelling, itChy skin
Where to store Cleaners - CORRECT ANSWER AWAY FROM FOOD
Can pestiCides be stored w/ other Cleaners? - CORRECT ANSWER NO
Copper/aluminum poisoning Come from ContaCt w/ what kind of food? -
CORRECT ANSWER ACidiC food (ex. lemons/limes)
aCidiC food breaks down the metal
,Cross-Contamination - CORRECT ANSWER transfer of hazardous substanCes
from an UNCLEAN to CLEAN sourCe
(Cut raw ChiCken then immediately Cut ready to eat veggies)
Fish assoCiated w/ Ciguatera? - CORRECT ANSWER Snapper
What material Can be used for aCidiC food? - CORRECT ANSWER Stainless steel
E Coli - CORRECT ANSWER Commonly found in ground beef/tainted produCe
(lettuCe/spinaCh)
small amt Causes fb illness
how to prevent: Cook beef to 155 F for 15 seConds
Insert tip of thermometer to thiCkest part
leafy greens: wash all produCe well
Salmonella - CORRECT ANSWER Found in poultry
, (+eggs, produCe, dairy)
Cook all poultry of 165 F for 15 seConds
Listeria - CORRECT ANSWER Can grow at 37 F
Found in lunCh/deli meat (L&L)
Shigella - CORRECT ANSWER AssoCiated with feCal Contamination
to prevent: properly wash hands (food workers)
StapholoCoCCus Aureus - CORRECT ANSWER Found on people (saliva, skin
nose mouth)
50-70% of people Carry staff
Central prinCiple to prevent: time/temp
Danger zone - CORRECT ANSWER 41-135 F longer than 4 hours
FATTOM (Conditions for high baCterial growth) - CORRECT ANSWER Food that
is high in protein (meat, milk, eggs)
ACid (baCteria thrives in 4.6-7.5 ph: slightly aCidiC)
Temp range (41-135)
Time (food left out more than 4 hours)
Oxygen (anaerobiC baCteria need oxygen to grow)
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