ServSafe Manager Exam Questions and Answers Updated (2024 / 2025) (Verified Answers)

ServSafe Manager Exam Questions and Answers Updated (2024 / 2025) (Verified Answers) 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 What are the steps in responding to a Foodborne Illness outbreak? 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 Name Allergy Symptoms 1. Nausea 2. Wheezing or shortness of breath 3. Hives or itchy rashes 4. Itchy throat 5. Swelling of various parts of the body 6. ANAPHYLAXIS CAN CAUSE DEATH! (severe allergic reaction) The Big 8 Allergens 1. Milk 2. Soy 3. Eggs 4. Wheat 5. Fish 6. Crustacean 7. Peanuts 8. Tree nuts (walnuts & pecans) How do you prevent Allergic reactions? 1. Describe dishes: tell customers how food is made 2. Identify Ingredients: Tell customers if food they are allergic to is on the menu 3. Suggest items: menu that does not contain the allergen the customer is allergic to 4. Identify the allergen special order: Clearly mark the allergen special order 5. Deliver food: Confirm the special order when picking it up from kitchen staff. Deliver food separate from the other orders at the table Cross-Contact Allergens transferred from food or food-contact surfaces containing an allergen to the food served to the customer Hand Washing Procedure 1. Wet hands and arms 2. Apply soap 3. Scrub hands vigorously for 10-15 seconds 4. Rinse hands and arms thoroughly 5. Dry hands and arms When should you wear gloves? Should always be worn when handling RTE foods. When can you not wear gloves? When washing produce When handling RTE ingredients for a dish that will be cooked to the right internal temperature How should you hold the glove while putting it on? Hold gloves by the edge when putting them on. Avoid touching the glove as much as possible When do you need to change your gloves?