All You Need To Study To Easily Pass Your Food Manager Safety Exam On The First Try 

Watch This Video For More Info

Practice test for your food manager exam

Valid for exams in all states

200+ Q&A's....all with explanations

Developed by a certified instructor

Fully prepares you to pass and very easy to use

Donload it now. Study today....Pass tomorrow

Contains the latest up-to-date information

No need for class or book...study when you want

Demo Of Food Safety Exam Cram for ServSafe

 

Food Safety Exam Cram is available immediately as an Adobe file (.pdf) download upon purchase.  The cost of the practice test is $19.99.   There are over 200 questions on the practice test.   These questions will show both info that might be covered on the Servsafe exam and safe food practices.  All questions have the correct answer and explanation shown.  No risk...guaranteed pass or 100% money back.

Below is an example of what the ServSafe practice test looks like:

 

1.  All are true about a foodborne illness except:

 A.            It is caused by an allergic reaction to a food that was eaten. 

 B.            It is caused by consuming contaminated food or beverages.

 C.            Its prevention is one of a food manager's most important tasks. 

 D.            It can be caused by a food handler's poor personal hygiene. 

 E.            It is a disease transmitted to people by food.

 

Answer: A

 

Explanation: An allergic reaction to a food is not the problem; consuming contaminated food is the problem. Anywhere along the 'flow of food' through a restaurant, contamination can occur. If not found and corrected, customers can become ill. Food managers are responsible for ensuring the safety of the food served in their establishments. One of the many ways to do that is to train employees in the practice of good personal hygiene proper hand washing, neat and clean attire, etc.

2.  Check all that are true concerning the foodborne illness caused by the bacteria, staphylococcus aureus and its prevention:

A.            Most common foods involved are tuna, chicken, egg, & pasta salads, along with deli                   meats.

B.            Cramps, nausea, vomiting/ if severe, changes in pulse & blood pressure.

C.            Heat any suspect foods to 165 degrees to destroy toxins.

D.            Wash your hands after touching your nose, mouth, sores, etc.

E.            Any cut on your hand or arm is to be covered with a bandaid before prepping food.

F.            Make sure all food is cooked, held, and refrigerated properly.

 

Answer:  A, B, D, E, F

 

Explanation: Can staphylococcus toxins (or any toxin for that matter) be destroyed by cooking????? No, so concentrate on preventing contamination. Few people can work an 8 hour shift without touching their hair, nose, mouth or scratching an itchy sore (all places staphylococcus is found), so make sure you wash your hands after doing any of these. If you have a cut, you must have a vinyl glove on your hand, in addition to your bandaid, to keep from possibly contaminating food.

3.  Check all that are true concerning the parasitic infection, Giardiasis:

A.            One main source of the parasite comes from improperly treated water.

B.            Another source of contamination is from foodhandlers who have fecal matter on                      poorly washed hands.

C.            Symptoms often include cramps, gas, diarrhea and nausea.

D.            Prevention can start by using an approved water supply.

E.            Make sure hands are washed thoroughly after using the restroom.

 

Answer:  A, B, C, D, E

 

Explanation: Have you noticed that proper and frequent handwashing is a recurring theme in food safety?? Just 'do it' (handwashing) often and correctly and you won't have to experience the rather unpleasant symptoms listed above and neither will your customers!

4.  To prevent chemical contamination by cleansers, sanitizers, lubricants, etc., check all that you must do:

 

A.            Purchase only food­grade lubricants.

B.            Always read and follow the directions on labels.

C.            Keep chemicals separated from the food prep area by storing them in the pantry.

D.            Store them in their original containers.

E.            Lock chemicals up when not in use.

 

Answer:   A, B, C, D, E

 

Explanation: Keeping chemicals out of the food prep area is a great idea; storing them next to food in the pantry is a bad idea. Chemicals that are transferred to a different bottle MUST HAVE A LABEL identifying what they are, the manufacturer, etc.

These are just a few of the over 200 practice questions on

Food Safety Exam Cram.

Get Food Safety Exam Cram today and you will pass easily!  

I guarantee it!!