Servsafe Manager 2025 2026 29 Questions And Answers
1 / 10
Terms in this set
29
Salmonella Typhi
- bacteria
- only lives in humans
- ready to eat foods
- beverages
- prevent by washing hands
- prevent by cooking food to min temp
- only lives in humans
- ready to eat foods
- beverages
- prevent by washing hands
- prevent by cooking food to min temp
Nontyphoidal Salmonella
- bacteria
- farm animals can carry
- found in poultry/eggs/meat/dairy products/produce
- prevent by cooking to min temp
- prevent cross contamination between poultry/ready to eat food
- exclude food handlers who are vomiting/diarrhea
- farm animals can carry
- found in poultry/eggs/meat/dairy products/produce
- prevent by cooking to min temp
- prevent cross contamination between poultry/ready to eat food
- exclude food handlers who are vomiting/diarrhea
Shigella
- bacteria
- found in feces of humans
- occurs when people eat or drink contaminated food/water
- flies can transfer
- prevent by washing hands
- prevent by controlling flies
- found in feces of humans
- occurs when people eat or drink contaminated food/water
- flies can transfer
- prevent by washing hands
- prevent by controlling flies
E. coli
- bacteria
- found in intestines of cattle
- linked with ground beef/contaminated produce
- prevent by cooking to internal temp
- prevent by purchasing from approved suppliers
- found in intestines of cattle
- linked with ground beef/contaminated produce
- prevent by cooking to internal temp
- prevent by purchasing from approved suppliers
Hepatitis A
- virus
- linked with ready to eat food/shellfish from contaminated water
- transferred to food when food handler touches feces
- cooking does NOT destroy
- exclude food handlers who have had jaundice
- prevent by washing hands
- prevent by purchasing shellfish from reputable suppliers
- linked with ready to eat food/shellfish from contaminated water
- transferred to food when food handler touches feces
- cooking does NOT destroy
- exclude food handlers who have had jaundice
- prevent by washing hands
- prevent by purchasing shellfish from reputable suppliers
Norovirus
- virus
- linked with ready to eat food/shellfish from contaminated water
- transferred to food when food handler touches feces
- exclude food handlers who have diarrhea/vomiting
- prevent by washing hands
- prevent by purchasing shellfish from reputable suppliers
- linked with ready to eat food/shellfish from contaminated water
- transferred to food when food handler touches feces
- exclude food handlers who have diarrhea/vomiting
- prevent by washing hands
- prevent by purchasing shellfish from reputable suppliers
Temperature to receive Cold TCS Food (sliced watermelon, tomatoes, produce)
41 degrees F (5 degrees C)
Temperature to receive Shellstock (live)
Air temp - 45 degrees (7 celsius)
internal temp - 50 degrees (5 celsius)
Cool to 41 or lower within 4 hours
internal temp - 50 degrees (5 celsius)
Cool to 41 or lower within 4 hours
Temperature to receive Shellstock (non-living)
receive according to manufacturer's directions
Temperature to receive Shellfish (shucked)
Receive at 45 and cool to 41 within 4 hours