SERVSAFE MANAGER EXAM 2023

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SERVSAFE MANAGER EXAM 2023

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -25 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: The person in charge of an operation must:

Answer:

Be a Certified Food Protection Manager, Be onsite during operating hours.Question 2: The FDA identified these pathogens as highly infectious and capable of causing

severe illness:

Answer:

Salmonella Typhi, Shigella spp., Nontyphoidal Salmonella (NTS), Shiga toxin-producing Escherichia coli (STEC), also known as

• coli, Hepatitis A, Norovirus.

Question 3: Pathogen

Answer:

Harmful microorganism, Makes people sick wheneaten or produces toxinsthat cause illness Question 4: TCS food:

Answer:

Food that requires time and temperature control to limit the growth of pathogens. TCS stands for time and temperature control for safety.

Question 5: What are the three major types of contaminants?

Answer:

The three major types of contaminants are biological, chemical, and physical. Biological contaminants include bacteria, viruses, parasites, and fungi. Chemical contaminants include foodservice chemicals such as cleaners, sanitizers, and polishes. Physical hazards include foreign objects such as metal shavings, staples, bandages, glass, and dirt. Naturally occurring objects, such as fish bones in fillets, are another example.Question 6: Cross-contamination:

Answer:

The transfer of pathogens from one surface of food to another.

Question 7: Cross contamination can happen when

Answer:

Contaminated ingredients are added to food that receives no further cooking, Ready-to-eat food touches contaminated surfaces, A food handler touches contaminated food and then touches ready-to-eat food.Question 8: What is the first thing you should do when notified by a customer of a foodborne illness?

Answer:

Collect their contact information, food eaten, and symptoms.

Question 9: Foodborne illness

Answer:

Illness carried or transmitted to people by food.Question 10: Poor cleaning and sanitizing can cause foodborne illness when:

Answer:

Equipment and utensils are not washed, rinsed, and sanitized between uses, Food-contact surfaces are wiped clean instead of being washed, rinsed, and sanitized, wiping cloths are not stored in a sanitizer solution between uses.

Question 11: Foodborne-illness outbreak

Answer:

An incident in which two or more people experience the same illness symptoms after eating the same food. An investigation is conducted by the state and local regulatory authorities, and the outbreak is confirmed by a laboratory analysis.

Question 12: Why are the elderly at a higher risk for getting foodborne illnesses?

Answer:

As people age, there are changes in their organs. For example, stomach-acid production decreases as people get older. This allows more pathogens to enter the intestines. A change in the stomach and intestinal tract also allows the body to store food for longer periods. This gives toxins more time to form.Question 13: Poor personal hygiene can cause a foodborne illness when food handlers:

Answer:

Fail to wash their hands correctly after using the restroom, Cough or sneeze on food, Touch wounds and then touch food, Work while sick.Question 14: Time-temperature abuse:

Answer:

When food has stayed too long at temperatures that are good for the growth of pathogens; for example, when food is not held or stored correctly, not cooked or reheated correctly, or not cooled correctly.Question 15: According to the FDA, a food safety manager should ensure that an operation meets standards that include

Answer:

Monitoring staff handwashing, Ensuring TCS food is cooked to required temperatures, inspecting deliveries, Training staff on food safety, Notifying guests.Question 16: High-risk populations:

Answer:

People susceptible to foodborne illness due to the effects of age or health on their immune systems, including preschool-age children, older adults, and people with compromised immune systems.

Question 17: What are some common ways that time-temperature abuse can happen?

Answer:

Food is not held or stored at correct temperatures, Food is not cooked or reheated enough to kill pathogens, Food is not cooled correctly.

Question 18: Toxin

Answer:

Poison

Question 19: Ready-to-eat food:

Answer:

Any food that can be eaten without further preparation, washing, or cooking; for example, cooked food, washed fruits and vegetables (whole and cut), and deli meats. Bakery items, sugars, spices, and seasonings are also considered ready to eat.Question 20: What are the potential costs associated with foodborne-illness outbreaks?

Answer:

Loss of guests and sales, Loss of reputation, Negative media exposure, Lawsuits and legal fees, Increased insurance premiums, Lowered staff morale, Staff absenteeism, Staff retraining, Closure of the operation, Human costs, such as lost work, medical costs, long-term disability, and death

Question 21: Microorganism

Answer:

Small, living organism that can be seen only with a microscope.

Question 22: Contamination

Answer:

Presence of harmful substances in food. Some food safety hazards occur naturally, while others are introduced by humans or the environment.Question 23: Immune system:

Answer:

The body's defense system against illness. People with compromised immune systems are more susceptible to foodborne illness.Question 24: Characteristics of bacteria:

Answer:

Found almost everywhere, Cannot be seen, smelled, or tasted, Grow rapidly if conditions are correct, Can produce toxins as they grow and die, Need six conditions to grow FAT TOM Question 25: Common symptoms of foodborne illness:

Answer:

Diarrhea, Vomiting, Fever, Nausea, Abdominal cramps, Jaundice