SERVSAFE MANAGER EXAM

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SERVSAFE MANAGER EXAM

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -23 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What does the acronym FDA stand for?

Answer:

Food and Drug Administration

Question 2: Ciguatera toxin

Answer:

Bacteria grow best in foods that are . . .

Question 3: What does the acronym USDA stand for?

Answer:

United States Department of Agriculture

Question 4: Neutral (7pH) to slightly acidic

Answer:

An FDA defense tool that is an acronym that explains the best way to protect food and make it as difficult as possible for someone to tamper with it is ...

Question 5: What does the acronym FAT TOM stand for?

Answer:

Food, Acidity, Temperature, Time, Oxygen, Moisture

Question 6: A.L.E.R.T.

Answer:

Proteins or ingredients in a food to which some people are sensitive are called Question 7: Guess the bacteria:

• linked to poultry, eggs, meat, milk, dairy products, and produce (e.g., tomatoes, peppers,

cantaloupes)

• Carried by around naturally by

farm animals

Answer:

Nontyphoidal Salmonella Question 8: Foreign objects such as metal shavings, staples, badages, glass, dirt, and naturally occurring objects such as fish bones in fillets are an example of what type of contaminant?

Answer:

Physical Question 9: Guess the virus:

• linked to ready-to-eat food and shellfish from contaminated water
• mainly found in the feces of people infected
• associated with

jaundice

• an infected person may not show symptoms for weeks but can be very infectious

Answer:

Hepatitis A Question 10: The most important way to prevent bacteria from causing a foodborne illness is to . . .

Answer:

Control time and temperature

Question 11: What does the acronym TCS stand for?

Answer:

Time and Temperature Controlled for Safety

Question 12: A cook spraying sanitizer on the cutting board near an uncovered pan chiller full of food is an example of what type of contaminant?

Answer:

Chemical Question 13: Guess the bacteria:

• linked to ready-to-eat foods,

beverages

• lives only in humans
• carried in the bloodstream and intestinal tract of people infected with typhoid fever

Answer:

Salmonella Typhi Question 14: Pathogens such as viruses, parasites, fungi, and bacteria are considered what type of contaminant?

Answer:

Biological

Question 15: List the pathogens included in The Big Six . . .

Answer:

Shigella spp.Salmonella Typhi Nontyphoidal Salmonella (NTS) Shiga toxin-producing escherichia coli (STEC) -

• Coli

Hepatitis A Norovirus

Question 16: Histamine

Answer:

A seafood toxin from predatory fish (e.g., barracuda, snapper, grouper, and amberjack Question 17: Pathogens that the FDA has singled out because they are highly contagious and can cause severe illness are otherwise known as . . .

Answer:

The Big Six

Question 18: Guess the bacteria:

• linked to food that is easily contaminated by hands (e.g., salads containing potato, tuna,

shrimp, macaroni, and chicken)

• Food that has made contact with contaminated water, such as produce
• found in the feces of infected humans

- flies can transfer the bacteria from feces to food

Answer:

Shigella spp.Question 19: Guess the bacteria:

• linked to

undercooked ground beef and contaminated produce

• found in the

intestines of cattle

Answer:

Shiga toxin-producing Escherichia coli (E. COLI) Question 20: What are the three categories of contaminants that cause food to become unsafe?

Answer:

Biological, Chemical, Physical Question 21: Guess the virus:

• linked with ready-to-eat food and shellfish from contaminated water
• vomiting and diarrhea

Answer:

A seafood toxin from time-temperature abused fish (tuna, bonito, and mahi-mahi)

Question 22: What are the two major

viruses that cause foodborne illness?

Answer:

Hepatitis A and Norovirus