ServSafe Manager Exam 7 2

Question 1

What is FAT TOM?

Accepted Answer

A list of the six conditions that allow pathogens to grow

Answer

FAT TOM stands for Food, Acidity, Temperature, Time, Oxygen, and Moisture — the six conditions that favor the growth of foodborne pathogens.

Question 2

Which type of hazard is represented by a bone fragment found in a fish fillet?

Accepted Answer

Physical hazard

Answer

Bone fragments are physical hazards — foreign objects that can cause injury when consumed.

Question 3

A food handler has a cut on their hand with a bandage. What additional step must they take before handling ready-to-eat food?

Accepted Answer

Cover the bandage with a single-use glove

Answer

A bandage must be covered with a single-use glove to prevent the bandage itself from becoming a physical or biological contaminant in food.

Question 4

Ready-to-eat foods prepared in-house must be date-marked if they will be held for more than how many hours?

Accepted Answer

48 hours

Answer

Ready-to-eat foods prepared in the operation must be date-marked if they will be held for more than 24 hours.

Question 5

Which of the following describes cross-contamination?

Accepted Answer

Raw chicken juices dripping onto ready-to-eat lettuce in the refrigerator

Answer

Cross-contamination occurs when pathogens are transferred from one food to another, such as raw chicken juices dripping onto RTE lettuce.

ServSafe Food Safety Test Prep Practice Test