TSC SERVSAFE MANAGER EXAM -
PRACTICE TEST (7TH EDITION) 115
QUESTIONS WITH COMPLETE
SOLUTIONS!!
1 of
115
Term
Food has been honestly presented if it_.
Give this one a try later!
Does not contain color
Is packaged in bright colors
additives
Has a strong aroma Is served hot
, Don't know?
2 of 115
Term
What is variance?
Give this one a try later!
A report detailing food safety violations
A document issued by your regulatory authority that allows a regulatory
requirement to be waived or changed (needed for prepping food in certain
ways).
A list of approved food suppliers
A certificate for food handling training
Don't know?
3 of 115
Term
How is sanitizer concentration meassured?
,Give this one a try later!
PPM (parts per million) Concentrated solutions
Molarity G/cm (gauss per centimeter)
Don't know?
4 of 115
Term
Sanitizing is the process of reducing pathogens to a ___________
_________________.
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Safe level High level
Moderate level Dangerous level
Don't know?
5 of 115
Term
When practicing HACCP, a control measure for naturally occurring
contamination in raw molluscan shellfish would be to
, ______________________________.
Give this one a try later!
Purchase the food from an
approved supplier Harvest the food from local waters
Store Cook the food thoroughly before
the food at room temperature
serving
Don't know?
6 of 115
Term
Egg salad left at room temperature should be thrown out after how
many hours?
Give this one a try later!
4 hours 2 hours
8 hours 6 hours
Don't know?
7 of 115
PRACTICE TEST (7TH EDITION) 115
QUESTIONS WITH COMPLETE
SOLUTIONS!!
1 of
115
Term
Food has been honestly presented if it_.
Give this one a try later!
Does not contain color
Is packaged in bright colors
additives
Has a strong aroma Is served hot
, Don't know?
2 of 115
Term
What is variance?
Give this one a try later!
A report detailing food safety violations
A document issued by your regulatory authority that allows a regulatory
requirement to be waived or changed (needed for prepping food in certain
ways).
A list of approved food suppliers
A certificate for food handling training
Don't know?
3 of 115
Term
How is sanitizer concentration meassured?
,Give this one a try later!
PPM (parts per million) Concentrated solutions
Molarity G/cm (gauss per centimeter)
Don't know?
4 of 115
Term
Sanitizing is the process of reducing pathogens to a ___________
_________________.
Give this one a try later!
Safe level High level
Moderate level Dangerous level
Don't know?
5 of 115
Term
When practicing HACCP, a control measure for naturally occurring
contamination in raw molluscan shellfish would be to
, ______________________________.
Give this one a try later!
Purchase the food from an
approved supplier Harvest the food from local waters
Store Cook the food thoroughly before
the food at room temperature
serving
Don't know?
6 of 115
Term
Egg salad left at room temperature should be thrown out after how
many hours?
Give this one a try later!
4 hours 2 hours
8 hours 6 hours
Don't know?
7 of 115
