ServSafe Manager 7th Edition Study
Guide Questions with Answers latest
2025
Define the requirements for the designation "foodborne-illness outbreak"
โ - Two+ people have the same symptoms after eating the same food.
- An investigation is conducted by state & local regulatory authorities
- The outbreak is confirmed by a laboratory analysis
2. List the groups that are included in the high risk population for contracting a
foodborne illness?
โ - Elderly people
- Preschool-age children
- People w/ compromised immune systems (patients in hospitals, taking certain
medications, under-going cancer treatments, organ transplant recipients)
3. List the 13 potentially hazardous foods as discussed in the text.
โ - Milk & dairy products
- Shell eggs
- Meat: beef, pork & lamb
- Poultry
- Fish
- Shellfish & crustaceans
- Baked potatoes
- Heat-treated plant food (cooked rice, beans & vegtables)
- Soy proteins
- Sprouts & sprout seeds
- Sliced melons, tomatoes & leafy greens
- Untreated garlic & oil mixtures
4. Define and give an example of a biological contaminant?
โ An illness causing microorganisims that cause food borne illness. They include:
viruses, parasites, fungi, mushroom, sea-food toxins & bacteria.
5. What Acronym reminds us of what is needed for the growth of micro-organisms and
what does each letter stand for?
โ FATTOM
(Food, acidity, temperature, time, oxygen & moisture)
6. Define the requirements for the designation "foodborne infection"
โ A person eats food containing pathogens, which then grow in the
intestines and cause illness
