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ServSafe Manager Exam 202 5 Questions and answers
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2025 | Graded A+
Foodborne illness - ✔✔Illness carried or transmitted to people by food. Foodborne-illness outbreak - ✔✔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. Contamination - ✔✔Presence of harmful substances in food. Some food safety hazards occur naturally, while others are introduced by humans or the environment. Time-temperature abuse: - ✔✔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.
Cross-contamination: - ✔✔The transfer of pathogens from one surface of food to another. TCS food: - ✔✔Food that requires time and temperature control to limit the growth of pathogens. TCS stands for time and temperature control for safety. Ready-to-eat food: - ✔✔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. High-risk populations: - ✔✔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.
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. What are some common ways that time-temperature abuse can happen? - ✔✔Food is not held or stored at correct temperatures, Food is not cooked or reheated enough to kill pathogens, Food is not cooled correctly. Cross contamination can happen when - ✔✔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. Poor personal hygiene can cause a foodborne illness when food handlers: - ✔✔Fail to wash their hands correctly after using the restroom, Cough or sneeze on food, Touch wounds and then touch food, Work while sick.
Poor cleaning and sanitizing can cause foodborne illness when: - ✔✔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. The person in charge of an operation must: - ✔✔Be a Certified Food Protection Manager, Be onsite during operating hours. According to the FDA, a food safety manager should ensure that an operation meets standards that include - ✔✔Monitoring staff handwashing, Ensuring TCS food is cooked to required temperatures, inspecting deliveries, Training staff on food safety, Notifying guests. Microorganism - ✔✔Small, living organism that can be seen only with a microscope.
What is the first thing you should do when notified by a customer of a foodborne illness? - ✔✔Collect their contact information, food eaten, and symptoms.
