TSC SERVSAFE MANAGER EXAM AND PRACTICE EXAM NEWEST
2025 ACTUAL EXAM COMPLETE 300 QUESTIONS AND CORRECT
DETAILED ANSWERS (VERIFIED ANSWERS) |ALREADY GRADED
A+||BRAND NEW!!
Parasites are commonly associated with what food? Fish
Ciguatera toxin is commonly found in ____________________________. Amberjack
Which two of the following are a TCS food?
1.) Cut tomatoes 2.) Bananas 3.) Raw sprouts 4.) Spinach Cut tomatoes and raw sprouts
What should foodservice operators do to prevent the spread of Hepatitis A? Exclude staff
with jaundice from the operation.
In top-to-bottom order, how should fresh ground beef, fresh halibut, lettuce, and a pan of fresh
chicken be stored in a cooler? Lettuce, fresh halibut, fresh ground beef, fresh ground chicken
A meat sauce that was made at the restaurant is being reheated for hot holding. What is the
minimum temperature the meat sauce must be reheated to? 165F (74C)
What food may be reserved to customers? Unopened pre-packaged food
What is the minimum water temperature required when using hot water to manually sanitize
utensils? 171F (77C)
What is the minimum contact time for iodine to properly sanitize? 30 seconds
If a food-contact surface is in constant use with a TCS food, how often should it be cleaned and
sanitized? Every 4 hours
What agency oversees the safe processing of eggs? USDA
What are the 5 most common causes of foodborne illnesses? Buying product from
untrustworthy sources, failing to cook food properly, failing to hold food at the correct
temperature, using contaminated equipment, and practicing poor hygiene.
What are the three groups of people that are at a higher risk of getting a foodborne illness?
Elderly people, pre-school aged children, and people with compromised immune
systems.
What are the three types of contamination? Biological, chemical, and physical
“眼睛”主题的中文文章
What does FAT TOM stand for? Food, Acidity, Temperature, Time, Oxygen, Moisture
？
, What are six examples of TCS foods? Milk and dairy products, poultry, fish, tofu or soy
protein, shellfish, and meat.
According to the FDA, the "Temperature Danger Zone" is _________________ to
_____________. 41F to 135F
What temperature range does bacteria grow more quickly? 70F to 125F
Which two factors of FAT TOM are the easiest to control? Time and Temperature
Viruses require a ________________ _________________ to grow (multiply). living host
Two types of food commonly associated with foodborne viruses are ______________ and
_________________. ready to eat food and shellfish
The two most common viral foodborne viruses are ______________ and
____________________. Hepatitis A and Norovirus
The two most effective ways of protecting against viral foodborne illnesses are
_________________ and ____________________. Personal hygiene and quick removal of
diarrhea and vomit
The most common food associated with parasites is _____________________. Seafood/fish
What are the eight most common food allergies? Fish, peanuts, wheat, soy, tree nuts, eggs,
milk, shellfish
What are the steps to properly wash your hands? Wet hands and arms
Apply soap
Scrub hands and arms for 10-15 seconds
Rinse hands and arms
Dry hands and arms
What are the "Big Six" pathogens? Shigella spp., Salmonella Typhi, Nontyphoidal Salmonella,
E. coli, Hepatitis A, Norovirus
How often do you need to recalibrate a thermometer? Before each shift, before deliveries,
after they have been exposed to extreme temperature changes, or after they have been bumped or
dropped.
How do you recalibrate a bimetallic stemmed thermometer? Boiling point calibration of
212F
Ice point calibration of 32F
To what Temperature must the following products be kept during delivery? (Hint: 3 of them are
“眼睛”主题的中文文章
the same)
？
2025 ACTUAL EXAM COMPLETE 300 QUESTIONS AND CORRECT
DETAILED ANSWERS (VERIFIED ANSWERS) |ALREADY GRADED
A+||BRAND NEW!!
Parasites are commonly associated with what food? Fish
Ciguatera toxin is commonly found in ____________________________. Amberjack
Which two of the following are a TCS food?
1.) Cut tomatoes 2.) Bananas 3.) Raw sprouts 4.) Spinach Cut tomatoes and raw sprouts
What should foodservice operators do to prevent the spread of Hepatitis A? Exclude staff
with jaundice from the operation.
In top-to-bottom order, how should fresh ground beef, fresh halibut, lettuce, and a pan of fresh
chicken be stored in a cooler? Lettuce, fresh halibut, fresh ground beef, fresh ground chicken
A meat sauce that was made at the restaurant is being reheated for hot holding. What is the
minimum temperature the meat sauce must be reheated to? 165F (74C)
What food may be reserved to customers? Unopened pre-packaged food
What is the minimum water temperature required when using hot water to manually sanitize
utensils? 171F (77C)
What is the minimum contact time for iodine to properly sanitize? 30 seconds
If a food-contact surface is in constant use with a TCS food, how often should it be cleaned and
sanitized? Every 4 hours
What agency oversees the safe processing of eggs? USDA
What are the 5 most common causes of foodborne illnesses? Buying product from
untrustworthy sources, failing to cook food properly, failing to hold food at the correct
temperature, using contaminated equipment, and practicing poor hygiene.
What are the three groups of people that are at a higher risk of getting a foodborne illness?
Elderly people, pre-school aged children, and people with compromised immune
systems.
What are the three types of contamination? Biological, chemical, and physical
“眼睛”主题的中文文章
What does FAT TOM stand for? Food, Acidity, Temperature, Time, Oxygen, Moisture
？
, What are six examples of TCS foods? Milk and dairy products, poultry, fish, tofu or soy
protein, shellfish, and meat.
According to the FDA, the "Temperature Danger Zone" is _________________ to
_____________. 41F to 135F
What temperature range does bacteria grow more quickly? 70F to 125F
Which two factors of FAT TOM are the easiest to control? Time and Temperature
Viruses require a ________________ _________________ to grow (multiply). living host
Two types of food commonly associated with foodborne viruses are ______________ and
_________________. ready to eat food and shellfish
The two most common viral foodborne viruses are ______________ and
____________________. Hepatitis A and Norovirus
The two most effective ways of protecting against viral foodborne illnesses are
_________________ and ____________________. Personal hygiene and quick removal of
diarrhea and vomit
The most common food associated with parasites is _____________________. Seafood/fish
What are the eight most common food allergies? Fish, peanuts, wheat, soy, tree nuts, eggs,
milk, shellfish
What are the steps to properly wash your hands? Wet hands and arms
Apply soap
Scrub hands and arms for 10-15 seconds
Rinse hands and arms
Dry hands and arms
What are the "Big Six" pathogens? Shigella spp., Salmonella Typhi, Nontyphoidal Salmonella,
E. coli, Hepatitis A, Norovirus
How often do you need to recalibrate a thermometer? Before each shift, before deliveries,
after they have been exposed to extreme temperature changes, or after they have been bumped or
dropped.
How do you recalibrate a bimetallic stemmed thermometer? Boiling point calibration of
212F
Ice point calibration of 32F
To what Temperature must the following products be kept during delivery? (Hint: 3 of them are
“眼睛”主题的中文文章
the same)
？
