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SERVSAFE FOOD MANAGER EXAM | COMPLETE
EXAM QUESTIONS AND CORRECT ANSWERS |
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LATEST EXAM 2025
What are some foods pregnant women cannot eat? ---------CORRECT ANSWER-----------------King mackerel, shark, swordfish, hot dogs, luncheon meats, unpasteurized cheeses/milks, liver What are the three dangerous types of bacteria to people with AIDS? ------- --CORRECT ANSWER-----------------Salmonella, campylobacter, and listeria Bacteria doubles every how many minutes? ---------CORRECT ANSWER--- --------------20 minutes Food contact surfaces should be cleaned every how many hours to prevent bacterial build-up on the surfaces? ---------CORRECT ANSWER--------------- --Every four hours All packaging material should be how many inches off the ground? --------- CORRECT ANSWER-----------------6 inches What are the four categories of food contaminants? ---------CORRECT ANSWER-----------------Biological, physical, chemical, cross contamination
What type of food contaminant pertains to life and or living things? Some main examples are bacteria, viruses, parasites, and fungi. --------- CORRECT ANSWER-----------------Biological What type of food contaminant are objects that can be seen with the human eye such as nails, hair, and bandages? ---------CORRECT ANSWER-----------------Physical What type of food contaminant can occur if an employee prepares acidic foods (such as lemons) using a copper pot? ---------CORRECT ANSWER--- --------------Chemical What type of food contaminant is the transfer of pathogens or disease- causing micro-organisms from one food to another? Food handlers who do not properly wash their hands and immediately prepare the restaurant food are one example. ---------CORRECT ANSWER-----------------Cross contamination What are the four major biological hazards? ---------CORRECT ANSWER--- --------------Bacteria, viruses, parasites, fungi What is the Temperature Danger Zone? ---------CORRECT ANSWER-------- --------- 41 - 135 degrees F What is the maximum accumulated time that food can remain the Danger Zone? ---------CORRECT ANSWER-----------------4 hours
How is salmonella killed in poultry? ---------CORRECT ANSWER--------------- --By cooking it to an internal temperature of 165 degrees F for 15 seconds What type of bacteria can form spores and can grow without oxygen, making it a type of anaerobic bacteria? ---------CORRECT ANSWER---------- -------Chlostridium botulinum What type of illness can affect the central nervous system? --------- CORRECT ANSWER-----------------Chlostridium botulinum Clostridium Botulinum is found in? ---------CORRECT ANSWER----------------
- Soil, lakes, human intestines, fish, swollen cans, vacuum packed foods, smoked meats What is the process whereby foods are placed in containers and air is removed from the package? ---------CORRECT ANSWER----------------- Modified Atmosphere Packaging (MAP) MAP products must be kept frozen at how many degrees or less? --------- CORRECT ANSWER-----------------41 degrees F According to Centers for Disease Control and Prevention (CDC), each year how many people become sick due to foodborne illnesses? --------- CORRECT ANSWER-----------------Over 76 million people
According to Centers for Disease Control and Prevention (CDC), each year how many people are hospitalized due to foodborne illnesses? --------- CORRECT ANSWER-----------------Over 325,000 people According to Centers for Disease Control and Prevention (CDC), each year how many people die due to foodborne illnesses? ---------CORRECT ANSWER-----------------Over 5,000 people What are the two types of foodborne illnesses? ---------CORRECT ANSWER-----------------Foodborne infection & foodborne intoxication What type of foodborne illness is produced by the ingestion of living, harmful organisms present in food? ---------CORRECT ANSWER-------------- ---Foodborne infection In foodborne infections, how are harmful organisms inside food not killed? - --------CORRECT ANSWER-----------------Not cooking food products to their required temperatures What type of foodborne illness has a delayed onset meaning you do not get sick right away? ---------CORRECT ANSWER-----------------Foodborne infections What are two bacteria most associated with foodborne infection? --------- CORRECT ANSWER-----------------Salmonella and E. Coli
Ground beef should be cooked to an internal temperature of how many degrees for how many seconds? ---------CORRECT ANSWER----------------- 155 degrees F for 15 seconds Pork should be cooked to an internal temperature of how many degrees for how many seconds? ---------CORRECT ANSWER-----------------145 degrees for 15 seconds What is WRSA? ---------CORRECT ANSWER-----------------Wash, Rinse, Sanitize, Air dry How many seconds do food preparers need to wash their hands for? --------
- CORRECT ANSWER-----------------20 seconds What are the four groups of people who are considered High Risk Populations? ---------CORRECT ANSWER-----------------PIES (Pregnant, infants, elderly, people with impaired immune systems) How many ounces of seafood and fish can a pregnant woman consume each week? ---------CORRECT ANSWER-----------------12 ounces Listeria is found everywhere, but especially in what food products? --------- CORRECT ANSWER-----------------Lunch and deli meats
Listeria can grow well at temperatures below what temperature? --------- CORRECT ANSWER-----------------41 degrees F How do you prevent the spread of listeria inside the refrigerator? --------- CORRECT ANSWER-----------------Keep all foods covered If listeria contaminated foods are ingested by pregnant women, it can cause what? ---------CORRECT ANSWER-----------------Abortions, stillbirths, and birth defects Which disease is found in human intestines? Most foodborne illnesses caused by this microorganism are the result of not washing hands after using the bathroom and then touching ready to eat foods. --------- CORRECT ANSWER-----------------Shigella How is shigella most often transferred? ---------CORRECT ANSWER--------- --------Person to person Shigella is most commonly found in ready to eat foods such as:? --------- CORRECT ANSWER-----------------Beans, pudding, raw oysters, deli meats, raw produce (spinach and strawberries) What is the most common cause of foodborne illness? ---------CORRECT ANSWER-----------------Staphylococcus aureus
What is the acronym for the conditions for bacterial growth? --------- CORRECT ANSWER-----------------FATTOM What is the food condition for bacterial growth? ---------CORRECT ANSWER-----------------Food that is high in protein such as milk, meat, fish, eggs What is the acid condition for bacterial growth? ---------CORRECT ANSWER-----------------Adequate pH (4.6 - 7.5), they do not like very acidic foods What is the temperature condition for bacterial growth? ---------CORRECT ANSWER----------------- 41 - 135 degrees F What is the time condition for bacterial growth? ---------CORRECT ANSWER-----------------Time to reproduce (at least 4 hours) What is the oxygen condition for bacterial growth? ---------CORRECT ANSWER-----------------Aerobic (requires oxygen), anaerobic (does not require oxygen) What is the moisture condition for bacterial growth? ---------CORRECT ANSWER-----------------Foods with plenty of water (Aw .85 or greater) Aw=Water activity
Some foods have a greater chance of foodborne contamination/potentially hazardous foods (PHF) because of what three main characteristics? --------- CORRECT ANSWER-----------------They are foods high in protein, low in acidity, and have high moisture content What does PAM stand for? ---------CORRECT ANSWER----------------- Protein, Acidity, Moisture What microorganism will cause illness, but does not reproduce on food? They only use food as a means of transportation. ---------CORRECT ANSWER-----------------Viruses What are 100x smaller than bacteria, and can only reproduce in living cells, human beings, plants, or anything that is alive? ---------CORRECT ANSWER-----------------Viruses What type of virus affects the liver, usually caused by poor personal hygiene and improper washing of hands? ---------CORRECT ANSWER------ -----------Hepatitis A What type of virus causes a yellowing of the skin or whites of the eyes (jaundice)? ---------CORRECT ANSWER-----------------Heptatitis A Hepatitis A symptoms can appear in how many days and last as long as how many weeks? ---------CORRECT ANSWER-----------------14 days and last 6 weeks
Cook fish to how many degrees? ---------CORRECT ANSWER----------------- 145 degrees F Which parasite is found mostly in bodies of contaminated water, making it one of the most common sources of waterborne illness? ---------CORRECT ANSWER-----------------Giardia A type of seafood poisoning that is generally found in warm bodies of water and in tropical predatory fish such as grouper, snapper, and barracuda. ----- ----CORRECT ANSWER-----------------Ciguatera The most common reported cause of seafood illness that comes from histamine toxins which require anti-histamines for treatment. Symptoms are a swelling or rash around the neck and chest, tingling or burning sensation around the mouth... ---------CORRECT ANSWER-----------------Scombroid poisoning Always store cooked foods ______ raw foods. ---------CORRECT ANSWER-----------------Above The best way to store foods in the fridge is in order of? ---------CORRECT ANSWER-----------------Required cooking temperatures Molds can be killed by heating foods to how many degrees for how long? -- -------CORRECT ANSWER-----------------140 degrees F for 10 minutes
Yeasts can be killed by heating foods to how many degrees for how many minutes? ---------CORRECT ANSWER-----------------136 degrees F for 15 minutes Prepared foods can be stored in the fridge at how many degrees or below for a maximum of how many days? ---------CORRECT ANSWER--------------- --41 degrees F or below for a max of 7 days Never use what kind of thermometers? ---------CORRECT ANSWER---------- -------Glass or mercury-filled thermometers What type of thermometer should be used? ---------CORRECT ANSWER---- -------------bi-metallic, stemmed thermometers Thermometers must be how long in length? ---------CORRECT ANSWER--- --------------At least 5 inches Thermometers must measure between what temperatures? --------- CORRECT ANSWER-----------------0 and 220 degrees F You may calibrate the thermometer using boiling water at how many temperatures or crushed ice and water at what temperature? --------- CORRECT ANSWER-----------------212 degrees F or 32 degrees F The first 2 inches of the thermometer (tip) to the dimple is called what? ----- ----CORRECT ANSWER-----------------Sensing area
When receiving foods, frozen foods should arrive at what temperature or less? ---------CORRECT ANSWER-----------------0 degrees or less When receiving foods, hot foods should arrive at what temperature or higher? ---------CORRECT ANSWER-----------------135 degrees or higher Shell-stock ID tags must be saved for how many days? ---------CORRECT ANSWER-----------------90 days Since eggs are a PHF, they have to be received at what temperature? ------ ---CORRECT ANSWER-----------------45 degrees or less Keep all frozen foods between what degrees? ---------CORRECT ANSWER-----------------0 to - 10 degrees F Place dry foods in a storeroom between what temperatures? --------- CORRECT ANSWER-----------------50 and 70 degrees What are 5 illnesses that are considered highly infectious? --------- CORRECT ANSWER-----------------HESSN Hepatitis A E.Coli Salmonella Shigella Norwalk/Norovirus
Heat sanitizing involves placing cleaned equipment and utensils in hot water at how many degrees for how long? ---------CORRECT ANSWER----- ------------171 degrees for 30 seconds Chemical sanitizing involves placing equipment and utensils in an approved chemical sanitizing solution for a minimum of how many seconds at cool temperature? ---------CORRECT ANSWER-----------------60 seconds Sanitizers are best used in temperatures above how many degrees but not above? ---------CORRECT ANSWER-----------------above 75 degrees but not above 120 degrees Approved chemical sanitizers are what chemicals? ---------CORRECT ANSWER-----------------Chlorine, Iodine, Quaternary Ammonium Class A extinguishers are used for? ---------CORRECT ANSWER-------------- ---Wood and paper fires Class B extinguishers are used for ---------CORRECT ANSWER--------------- --grease and oil fires Class C are used for? ---------CORRECT ANSWER-----------------electric fires When Hot holding a beef stir fry at 135 F suddenly loses heat source has up to: ---------CORRECT ANSWER-----------------4hrs
Temperature where bacteria grow the fastest and is why food that is cooling is only allow to be in this part of the zone for 2 hrs, temp range is: -- -------CORRECT ANSWER----------------- 135 - 41 What does OSHA suppliers and manufactures need to provide: --------- CORRECT ANSWER-----------------Safety data sheets In the 3 sink manual ware washing process, the detergent wash water must be ---------CORRECT ANSWER-----------------110 degrees F or higher Washware machines that use hot water to sanitize must be a minimum temp of: ---------CORRECT ANSWER-----------------180 F What does the USDA inspect? ---------CORRECT ANSWER----------------- meat, poultry, eggs What does HSPs stand for? ---------CORRECT ANSWER----------------- Highly susceptible populations Who are the HSPs? ---------CORRECT ANSWER-----------------Young children, elderly, and people with weak immune systems If a critical limit in a HACCP system is not met, what must immediately be done? ---------CORRECT ANSWER-----------------take corrective action
Which foods are mostly sources of scombrotoxin? ---------CORRECT ANSWER-----------------fish In top-to-bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and fresh turkey breasts be stored in a cooler? --------- CORRECT ANSWER-----------------Lettuce, fresh salmon, fresh pork roast, fresh turkey breasts Foodborne intoxication is caused by eating foods that contain --------- CORRECT ANSWER-----------------Bacillus Where is Hepatitis A virus most likely to be found? ---------CORRECT ANSWER-----------------In shellfish, raw oysters ALERT is: ---------CORRECT ANSWER-----------------FDA food defense system What does ALERT stand for? ---------CORRECT ANSWER----------------- Assure Look Employees Reports Threat A correct method for calibrating a stem type thermometer is: --------- CORRECT ANSWER-----------------In water and ice, and calibrate to 32F
