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Servsafe Food Manager Exam 2025
Questions And Correct Answers
foodborne illness - Correct Answer>>a disease transmitted to people by food An illness is considered an outbreak when... - Correct Answer>>• atleast 2 people have the same symptoms after eating the same food
- an investigation is conducted by state and local regulatory authorities
- outbreak is confirmed by a labratory analysis how many people get sick from unsafe foods a year - Correct Answer>>millions What is the first challenge operations have when it comes to food safety and why? - Correct Answer>>• Time (pressure to work quicky can make it hard to take the time to follow food safety practices) What is the second challenge operations have when it comes to food safety and why? - Correct Answer>>Language and Culture (Your staff may speak a different language than you do. This can make it difficult to communicate. Cultural differences can also influence how food handlers view food safety. What is the third challenge operations have when it comes to food safety and why? - Correct Answer>>Literacy and Education (Staff often have different levels of education. This makes it more challenging to teach them food safety. What is the fourth challenge operations have when it comes to food safety and why? - Correct Answer>>Pathogens (Illness-causing microorganisms are more frequently found on types of food that once were considered safe.) What is the fifth challenge operations have when it comes to food safety and why? - Correct Answer>>Unapproved suppliers ( Food that is recieved from suppliers that are not practicing food safety can cause a foodborne- illness outbreak.)
What is the sixth challenge operations have when it comes to food safety? - Correct Answer>>High-risk customers (the number of customers at high risk for getting a foodborne illness is increasing. An example of this is the growing elderly population.) What is the seventh challenge operations have when it comes to food safety? - Correct Answer>>Staff turnover (training new staff leaves less time for food safety training) What is the cost of foodborne illnesses? - Correct Answer>>One outbreak can cost an operation thousands of dollars, and it can result in closure. What are the costs of foodborne illnesses to an operation? - Correct Answer>>•loss of customers and sales •loss of reputation •negative media exposure •lowered staff morale •lawsuits and legal fees •staff missing work •increased insurance premiums
- staff retraining What are the cost of foodborne illnesses to the victim? - Correct Answer>>•lost work •medical costs and long-term disablity •death What is unsafe food usually the result of? - Correct Answer>>contamination (the presence of harmful substances in food) what is a way to prevent foodborne illnesses? - Correct Answer>>recognize the contaminants that can make food unsafe (pathogens, chemicals, physical objects, and certain unsafe practices in your operation) How many categories are contaminants divided into? - Correct Answer>> 3 What is the first category of contaminants - Correct Answer>>Biological (Pathogens are the greatest threat to food safety. They include certain
•A food handler touches contaminated food and then touches ready-to-eat food •contaminated cleaning cloths touch food-contact surfaces) What is the third of the 4 main factors that 4 of the 5 risk factors or mistakes are related to? - Correct Answer>>Poor Personal Hygiene ( Actions that food handlers do that cause foodborne illnesses include:
- fail to wash their hands correctly after using the restroom •cough or sneeze on food •touch or scratch wounds and then touch food •work while sick) What is the fourth of the 4 main factors that 4 of the 5 risk factors or mistakes are related to? - Correct Answer>>Poor cleaning and sanitizing (pathogens can be spread to food if equipment has not been cleaned and sanitized correctly between uses. This can happen in the following way: •equipment and utensils are not washed, rinsed, and sanitized between uses •Food-contact surfaces are wiped clean rather than being washed, rinsed, and sanitized •Wiping cloths are not stored in a sanitizer solution between uses •Sanitizing solutions are not at the required level to sanitize objects What is TCS food? - Correct Answer>>food requiring time and temperature control to limit growth of pathogens What foods are categorized as TCS food? - Correct Answer>>•milk and dairy products •shell eggs (except those treated to eliminate nontyphoidal Salmonella) •Meat: beaf, pork, and lamb •poultry •fish •shellfish and crustaceans •baked potatoes •heat-treated plant food, such as cooked rice, beans, and vegetables •tofu or other soy protein •synthetic ingredients, such as textured soy protein in meat alternatives •sprouts and sprout seeds •sliced melons •cut tomatoes
•cut leafy greans •untreated garlic-and-oil mixtures What food also needs careful handling to prevent contamination? - Correct Answer>>Ready-to-eat food (food that can be eaten without further preparation, washing, or cooking. Including cooked food, washed fruit/ vegetables (whole and cut), deli meat, bakery items, sugar, spices, and seasonings. What is the first group of people that have a high risk of getting a foodborne illness? - Correct Answer>>Elderly people (People's immune systems weaken with age.) What is the second group of people that have a high risk of getting a foodborne illness? - Correct Answer>>Preschool-age children (Very young children have not built up strong immune systems) What is the third group of people that have a high risk of getting a foodborne illness? - Correct Answer>>People with compromised immune systems (•People with cancer or on chemotherapy) •People with HIV/AIDS •Transplant recipients •People taking certain medications Training and Monitoring - Correct Answer>>Staff should be trained when they are first hired and on an ongoing basis. Your entire staff needs general food safety knowledge and knowledge on specific tasks performed on the job. Staff need to be retrained in food safety regularly, and document when a food handler completes this training. Once staff are trained, monitor them. Government agencies helping - Correct Answer>>The Food and Drug Administration (FDA) and the U.S Department of Agriculture (USDA) inspect food and perform other critical duties. State and local regulatory authorities create regulations and inspect operations. Agencies such as the Centers for Disease Control and Prevention (CDC) and the US Public Health Service (PHS) help as well.
•air, contaminated water, and dirt
- some occur naturally in food (bones in fish) How does food become contaminated? - Correct Answer>>Usually it's contaminated accidentally because most contaminants get into food and onto food-contact surfaces because of the way people handle it. What is the fecal-oral route of contamimation? - Correct Answer>>When food handlers (who don't wash their hands after using the restroom) contaminate food and surfaces with feces from their fingers. Once the contaminated food is eaten, a foodborne illness may result How do food handlers pass on contaminants when they are in contact with a person who is ill? - Correct Answer>>•From person to person •Through sneezing or vomiting onto food or food-contact surfaces •From touching dirty food-contact surfaces and equipment, and then touching food How can simple mistakes result on contamination? - Correct Answer>>•allowing ready-to-eat food to touch surfaces that have come in contact with raw meat, seafood, and poultry can lead to contamination •storing food incorrectly or cleaning produce incorrectly can lead to contamination •failure to spot signs of pests in the establishment, because pests are a major source of disease What are microorganisms? - Correct Answer>>small, living organisms that can be seen only through a microscope What are pathogens? - Correct Answer>>Harmful microorganisms that make you sick when you eat them or produce poisons (or toxins) that make you sick What is the first step to preventing foodborne-illness outbreaks? - Correct Answer>>understanding biological contaminants
What are the four types of pathogens? - Correct Answer>>bacteria, viruses, parasites, and fungi (includes mold and yeast) How many pathogens can cause a foodborne illness? - Correct Answer>>Over 40 different kinds of bacteria, viruses, parasites, and molds can occur in food and cause a foodborne illness What is the Big Six? - Correct Answer>>The 6 pathogens that have been singled out by the FDA for being highly contagious and can cause severe illness Which 6 pathogens are in the Big Six? - Correct Answer>>•Shigella spp. •Salmonella Typhi •Nontyphoidal Salmonella (NTS) •Shiga toxin-producing Escherichia coli (STEC) (E. Coli) •Hepatitis A •Norovirus 2 Toxins from Fish - Correct Answer>>Ciguatoxin: Grouper, Barracuda, Amberjack, Snapper Histamine: Tuna, Bonito, Makerel, Mahimahi Symtoms of toxins - Correct Answer>>Immediate reaction: Reversal of hot and cold sensations, reddening of face and neck, sweating, headache, burning sensation in mouth, nausea, vomiting, tingling, joint and muscle pain. Parasite: Giardia duodenalis - Correct Answer>>Parasite found in the feces of infected people. Incorrectly treated water, and produce are commonly linked foods. Symptoms: Fever, Diarrhea, Abdominal cramps, Nausea What are the common symptoms for a foodborne illness? - Correct Answer>>•Diarrhea •Vomiting •Fever Dizziness •Nausea •Abdominal cramps •Jaundice (a yellowing of the skin and eyes)
What does the M in FAT TOM stand for? - Correct Answer>>Moisture ( Bacteria grows well in food with high levels of moisture. The water activity scale ranges from 0.0-1.0. The higher the value, the more avaible moisture in the food.) What is the temperature danger zone - Correct Answer>>The temperature range of 41oF (5oC) to 135oF (57oC) where bacteria rapidly grow What is water activity - Correct Answer>>the amount of moisture available in food for bacteria growth (aw) Which four bacteria has the FDA identified as highly contagious and can cause severe illness - Correct Answer>>•Salmonella Typhi •Nontyphoidal Salmonella (NTS) •Shigella spp. •Shiga toxin-producing E.coli (STEC) Food handlers with illnesses from these bacteria may NEVER work while they are sick Salmonella Typhi Source - Correct Answer>>•lives only in humans •people with Typhoid Fever carry the bacteria in their bloodstream and intestinal tract •eating small amount of this bacteria can make people sick •severity of symptoms depends on person's health and amount of bacteria eaten •bacteria are in feces for weeks after symptoms ended What food are linked to salmonella typhi - Correct Answer>>•ready-to-eat food •beverages What are the prevention measures for salmonella typhi? - Correct Answer>>•exclude food handlers who have been diagnosed with an illness caused by Salmonella Typhi from the operation •wash hands •cook food to minimum internal temperatures
What is the source of Nontyphoidal salmonella? - Correct Answer>>•many farm animals carry nontyphoidal Salmonella naturally •eating only a small amount of these bacteria can make people sick •symptoms severity depends on health and amount of eaten bacteria •bacteria often stay in feces for weeks after symptoms end food linked to Nontyphoidal Salmonella - Correct Answer>>•Poultry and eggs •Meat •Milk and dairy products •Produce, such as tomatoes, peppers, and cantaloupes What are the prevention measures for Nontyphoidal Salmonella? - Correct Answer>>•cook poultry and eggs to minimum internal temperature •prevent cross-contamination between poultry and ready-to-eat food •keep sick food handlers out of the operation What is the source of Shigella spp.? - Correct Answer>>•found in feces of humans with illness •most occur when people eat or drink contaminated food or water •flies can transfer bacteria from feces to food •eating small amount of bacteria can make people sick •high levels of bacteria in feces for weeks after symptoms end food linked to Shigella spp. - Correct Answer>>•food that is easily contaminated by hands, such as salads containing TCS food (potato, tuna, shrimp, macaroni, and chicken) •food that has made contact with contaminated water such as produce Shigella spp. prevention measures - Correct Answer>>•exclude sick people out of operation •wash hands •control flies inside and outside Ecoli source - Correct Answer>>•found in the intestines of cattle and infected people
- can contaminate meat during slaughtering •eating small amount of bacteria make people sick
- produces toxins in intestines once eaten (causes illness)
•wash hands •avoid bare-hand contact with ready to eat food •purchase shellfish from approved, reputable suppliers Norovirus source - Correct Answer>>•transfers to food when infected food handlers touch food or equipment with feces on fingers •eating small amount of virus can make people sick •become contagious few hours after eating virus •often in feces days after symptoms end food linked to Norovirus - Correct Answer>>• commonly linked to Norovirus •shellfish from contaminated water Norovirus prevention measures - Correct Answer>>•exclude sick people •wash hands •avoid bare-hand contact with ready-to-eat food •purchase shellfish from approved, reputable suppliers Basic characteristics of Parasites - Correct Answer>>•Location (need host to live and reproduce) •Sources (commonly associated with seafood, wild game, and food processed with contaminated water (produce) •Prevention (purchase food from approved, reputable suppliers; cook food to required minimal temperatures; raw or undercooked fish that will be served must be correctly frozen by manufacturer Fungi - Correct Answer>>(include yeasts, molds, and mushrooms) •some mold and mushrooms produce toxins that cause foodborne illness •throw out moldy food that doesn't have mold as a natural part of it •purchase all mushrooms from approved, reputable suppliers biological toxins origin - Correct Answer>>•some are naturally associated with certain plants, mushrooms, seafood, and some fish •some are made by pathogens on fish when it is time-temperature abused (occur in tuna, bonito, mackerel, and mahimahi) •a toxin by pathogen on fish (barracuda, snapper, grouper, and amberjack) is ciguatera toxin •shellfish (oysters,etc) become contaminated when eating marine algae that has a toxin
Biological toxins symptoms - Correct Answer>>•many illnesses come from eating seafood toxins •generally, illness occurs within minutes of eating toxin
- depending on illness, symptoms include diarreah, vomiting, tingling in extremities, reversal of hot and cold sensations, flushing of face, trouble breathing, burning in mouth, heart palpitations, and hives Biological toxins prevention - Correct Answer>>•cannot be destroyed by cooking or freezing •purchase plants, mushrooms, and seafood from approved, reputable suppliers •control time and temperature when handling raw fish chemical contaminants sources - Correct Answer>>•can contaminate food if used or stored incorrectly •risks include cleaners, sanitizers, polishes, machine lubricants, pesticides, deodorizers, first-aid products, and health and beauty products (hand lotions and hair spray)
- risks also include certain types of kitchenware and equipment (includes items made from pewter, copper, zinc, and some types of painted pottery)
- non food grade materials can contaminate food (especially when acidic food is held in them (tomato sauce)) chemical contaminants symptoms - Correct Answer>>•most illnesses occur within minutes •usually are vomiting and diarreah •if illness is suspected, call emergency number and Poison Control, and consult the Material Safety Data Sheet (MSDS) Chemical contaminants prevention - Correct Answer>>•chemicals must be approved •must be necessary for maintenance •purchase chemicals from approved, reputable suppliers •store away from prep. areas, food-storage areas, and service areas/ seperated from food and food-contact surfaces by spacing and partioning/ don't store above food or food-contact surfaces •use for intended use and follow manufacturer's directions •handle food with equipment and utensils for foodservice •manufacturer labels are readable
•train staff to spot food defense threats) What does the E stand for in ALERT? - Correct Answer>>Employees (know who is in your facility •limit access to prep and storage areas •identify all visitors, and verify credentials •conduct background checks on staff) What does the R stand for in ALERT? - Correct Answer>>Reports (keep information relayed to food defense accessible •receiving logs •office files and documents •staff files •random food defense self-inspections) What does the T in ALERT stand for? - Correct Answer>>Threat (identify what you will do and who you will contact if there is suspicious activity or a threat at your operations •hold any product you suspect to be contaminated •contact your regulatory authority immediately •maintain an emergency contact list Responding to a Foodborne-Illness outbreak - Correct Answer>>•Gathering Info. (ask the person making complaint for general contact information, identification of food that was eaten, description of symptoms, and when person became sick •Notifying Authorities (contact local regulatory if outbreak is suspected) •Segregating product (set the suspected product aside and label Do Not Use and Do Not Discard •Documenting Info (log info about suspected product (includes product description, production date, lot number, sell-by date, and pack size)) •Identifying staff (maintain list of food handlers with a scheduled time of the suspected contamination; interview (immediately about health status) and sample staff) •Cooperating with authorities (cooperate during investigation; provide documentation; provide temperature logs, HACCP documents, staff files, etc (maybe)) •Reviewing Procedure (review food handling procedure)
what is a food allergen - Correct Answer>>a protein in a food or ingredient that some people are sensitive to (natural) What are the allergy symptoms? - Correct Answer>>•Nausea •Wheezing or shortness of breath •Hives or itchy rashes •Swelling of various parts of body including face, eyes, hands,or feet •Vomiting and/or diarrhea •Abdominal pain Call emergency number if customers have severe allergic reaction What is anaphylaxis? - Correct Answer>>severe allergic reaction that can lead to death What is the Big Eight - Correct Answer>>foods that account for 90 percent of allergic reactions (Milk; Eggs; Fish (bass, flounder, cod); wheat; soy; peanuts; crustacean shellfish (crab, lobster, shrimp); tree nuts (walnuts and pecans) How many Americans have a food allergy and how many result in hospital? - Correct Answer>>15 million/ 200, How do food labels help you when it comes to allergies? - Correct Answer>>identifies allergens in the operation What do staff do when customers are ordering? - Correct Answer>>•Describe dish (say how it's prepared (sauces, marinades, and garnishes often contain allergens) •Identify Ingredients (say if food they're allergic to is in food and identify secret ingredients •Suggesting Items (suggest food that don't contain food customer is allergic to) •Identifying the allergen special order (clearly indicate or mark order with identified food allergy) •Delivering food (confirm the special order, make sure no allergens touch plate, hand delivered
•spitting What good personal hygiene policies should we address? - Correct Answer>>Hand Practices: •Handwashing •Hand Care •Glove use •Preventing bare-hand contact with ready-to-eat food -------------------- Personal cleanliness
Clothing, hair restraints, and jewlery
maintain good health, cover wounds, and report illnesses Manager responsibilities for good personal hygiene - Correct Answer>>•creating personal hygiene policies •training food handlers on policies and retrain regularly •model correct behavior always •supervise food safety practices always •revise personal hygiene policies when law or science change What is the most important part of personal hygiene? - Correct Answer>>handwashing Where do you wash hands? - Correct Answer>>in a sink designated for handwashing NEVER in sinks designated for food prep, dishwashing, or utility services Steps for washing hands - Correct Answer>>1. Wet hands and arms in running water that is atleast 100oF
- Apply enough soap to build up a lather
- Scrub hands and arms vigorously for 10-15 seconds. Clean under fingernails and between fingers.
- Rinse hands and arm thoroughly in running warm water
- Use paper towel to turn off faucet
- Dry hands and arms with another paper towel or hand dryer
- Use paper towel to open door when leaving restroom When to wash hands - Correct Answer>>After doing following things: •using restroom
•before and after handling raw meat, poultry, and seafood •sneezing, coughing, or using tissue •eating, drinking, smoking, chewing gum or tobacco •handling chemicals •taking out garbage •clearing tables or bussing dirty dishes •touching clothes or apron •handling money •leaving and returning to prep area/kitchen •handling service or aquatic animals •touching anything else that may contaminate hands What are hand antiseptics - Correct Answer>>liquids or gels that are used to lower the number of pathogens on skin (Only use after handwashing. NEVER use them as a replacement, and wait for it to dry before touching food or equipment) Handcare guidelines - Correct Answer>>•Fingernail length (keep them short and clean (trimmed and filed)) •False Fingernails (DO NOT wear false fingernails unless single-use gloves are worn) •Nail Polish (DO NOT wear nail polish) •Infected wounds or cuts ( Cover wounds on hand and wrist with impermeable cover and glove/ completely cover wounds on arm with impermeable cover/ cover wounds on any other place with dry, tight-fitting bandage How do single-use gloves help keep food safe? - Correct Answer>>•by creating a barrier between hands and food •used when handling ready-to-eat food (exceptions are washing produce, or ready-to-eat ingredients for dish that will be cooked to internal temperature Guidelines for buying gloves - Correct Answer>>•Approved Gloves (only ones approved for foodservice) •Disposable gloves (only single-use/ NEVER wash and reuse gloves) •Multiple Sizes (provide different sizes) •Latex alternatives (some people are sensitive to latex so consider gloves made of other material)
