Servsafe Manager 7th Edition Study Guide Answers And Questions.
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ServSafe Manager
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ServSafe Manager
Servsafe Manager 7th Edition Study Guide Answers And Questions.
Define the requirements for the designation "foodborne-illness outbreak" - correct answer. - Two+ people have the same symptoms after eating the same food.
- An investigation is conducted by state & local regulatory auth...
Servsafe Manager 7th Edition Study Guide
Answers And Questions.
Define the requirements for the designation "foodborne-illness outbreak" - correct
answer. - Two+ people have the same symptoms after eating the same food.
- An investigation is conducted by state & local regulatory authorities
- The outbreak is confirmed by a laboratory analysis
2. List the groups that are included in the high risk population for contracting a
foodborne illness? - correct answer. - Elderly people
- Preschool-age children
- People w/ compromised immune systems (patients in hospitals, taking certain
medications, under-going cancer treatments, organ transplant recipients)
4. Define and give an example of a biological contaminant? - correct answer. An
illness causing microorganisims that cause food borne illness. They include: viruses,
parasites, fungi, mushroom, sea-food toxins & bacteria.
5. What Acronym reminds us of what is needed for the growth of micro-organisms and
what does each letter stand for? - correct answer. FATTOM
(Food, acidity, temperature, time, oxygen & moisture)
, 6. Define the requirements for the designation "foodborne infection" - correct answer.
A person eats food containing pathogens, which then grow in the
intestines and cause illness
7. Which microorganisms are likely to be found in raw oysters? - correct answer.
Vibrio vulnificus,
8. What are the requirements that are needed for bacteria to grow and reproduce? -
correct answer. FATTOM
9. List 5 items that could lead to the contamination of food? - correct answer. 1.
Purchasing food from unsafe sources
2. Failing to cook food adequately
3. Holding food at improper temperatures
4. Using contaminated equipment
5. Poor Personal Hygiene
6. Storing cleaning chemicals near food in the dry-storage area
10. Several customers were diagnosed with scombroid poisoning after eating mackerel
at a local seafood restaurant. What could have caused this and how could it have been
prevented? - correct answer. By purchasing the mackerel from a reputable supplier
who practices strict time temperature control
11. An employee is preparing sandwiches in a deli. List some ways he/she might
contaminate food? - correct answer. - Not sanitizing equipment
- Not practicing personal hygiene
- Not following safety standards
12. While chopping vegetables, a food handler cuts her finger. What should she do? -
correct answer. She should wash her hands, cover the cut with a clean bandage or a
finger cot, put a single-use glove over it and return to work.
13. List the 5 proper procedures for washing hands in the correct order. - correct
answer. 1. Wet hands & arms
2. Apply soap
3. Scrub hands and arms vigorously for 10-15 seconds
4. Rinse hands & arms thoroughly
5. Dry hands and arms with a single-use paper towel or a hand dryer
14. An employee at a fine-dining Italian restaurant comes to work with a sore throat and
fever but still desires to work. What should the manager have him do? - correct answer.
Restrict the food handler from the working with exposed food, utensils, and equipment
(host or hostess)
Exclude the food handler from the operation if you primarily serve a high-risk population
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