TSC SERVSAFE MANAGER EXAM - PRACTICE
TEST (7th Edition) Updated 2025/26 RATED
A+
Parasites are commonly associated with what food? - Correct Answers Fish
II! II! II! II! II! II! II! II! II! II! II! II! II!
II! Ciguatera toxin is commonly found in ____________________________. - Correct Answers Amberjack
II! II! II! II! II! II! II! II! II! II! II! II! II!
II! Which two of the following are a TCS food?
II! II! II! II! II! II! II! II!
1.) Cut tomatoes 2.) Bananas 3.) Raw sprouts 4.) Spinach - Correct Answers Cut tomatoes and raw
II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II!
sprouts
II!
II! What should foodservice operators do to prevent the spread of Hepatitis A? - Correct Answers Exclude
II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II!
II! staff with jaundice from the operation.
II! II! II! II! II!
II! In top-to-bottom order, how should fresh ground beef, fresh halibut, lettuce, and a pan of fresh chicken
II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II!
II! be stored in a cooler? - Correct Answers Lettuce, fresh halibut, fresh ground beef, fresh ground chicken
II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II!
II! A meat sauce that was made at the restaurant is being reheated for hot holding. What is the minimum
II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II!
II! temperature the meat sauce must be reheated to? - Correct Answers 165F (74C) II! II! II! II! II! II! II! II! II! II! II! II! II! II! II!
II! What food may be reserved to customers? - Correct Answers Unopened pre-packaged food
II! II! II! II! II! II! II! II! II! II! II! II! II! II! II!
II! What is the minimum water temperature required when using hot water to manually sanitize utensils? -
II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II!
II! Correct Answers 171F (77C) II! II! II! II! II!
II! What is the minimum contact time for iodine to properly sanitize? - Correct Answers 30 seconds
II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II!
, II! If a food-contact surface is in constant use with a TCS food, how often should it be cleaned and sanitized?
II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II!
II! - Correct Answers Every 4 hours
II! II! II! II! II! II! II! II!
II! What agency oversees the safe processing of eggs? - Correct Answers USDA
II! II! II! II! II! II! II! II! II! II! II! II! II! II!
II! What are the 5 most common causes of foodborne illnesses? - Correct Answers Buying product from
II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II!
II! untrustworthy sources, failing to cook food properly, failing to hold food at the correct temperature, using
II! II! II! II! II! II! II! II! II! II! II! II! II! II! II!
II! contaminated equipment, and practicing poor hygiene. II! II! II! II! II!
II! What are the three groups of people that are at a higher risk of getting a foodborne illness? - Correct
II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II!
II! Answers Elderly people, pre-school aged children, and people with compromised immune systems.
II! II! II! II! II! II! II! II! II! II! II! II! II!
II! What are the three types of contamination? - Correct Answers Biological, chemical, and physical
II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II!
II! What does FAT TOM stand for? - Correct Answers Food, Acidity, Temperature, Time, Oxygen, Moisture
II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II!
II! What are six examples of TCS foods? - Correct Answers Milk and dairy products, poultry, fish, tofu or soy
II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II!
II! protein, shellfish, and meat. II! II! II!
II! According to the FDA, the "Temperature Danger Zone" is _________________ to _____________. -
II! II! II! II! II! II! II! II! II! II! II! II! II!
II! Correct Answers 41F to 135F II! II! II! II! II! II!
II! What temperature range does bacteria grow more quickly? - Correct Answers 70F to 125F
II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II!
II! Which two factors of FAT TOM are the easiest to control? - Correct Answers Time and Temperature
II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II!
II! Viruses require a ________________ _________________ to grow (multiply). - Correct Answers living
II! II! II! II! II! II! II! II! II! II! II! II! II! II!
II! host
II! Two types of food commonly associated with foodborne viruses are ______________ and
II! II! II! II! II! II! II! II! II! II! II!
II! _________________. - Correct Answers ready to eat food and shellfish II! II! II! II! II! II! II! II! II! II! II! II!
TEST (7th Edition) Updated 2025/26 RATED
A+
Parasites are commonly associated with what food? - Correct Answers Fish
II! II! II! II! II! II! II! II! II! II! II! II! II!
II! Ciguatera toxin is commonly found in ____________________________. - Correct Answers Amberjack
II! II! II! II! II! II! II! II! II! II! II! II! II!
II! Which two of the following are a TCS food?
II! II! II! II! II! II! II! II!
1.) Cut tomatoes 2.) Bananas 3.) Raw sprouts 4.) Spinach - Correct Answers Cut tomatoes and raw
II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II!
sprouts
II!
II! What should foodservice operators do to prevent the spread of Hepatitis A? - Correct Answers Exclude
II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II!
II! staff with jaundice from the operation.
II! II! II! II! II!
II! In top-to-bottom order, how should fresh ground beef, fresh halibut, lettuce, and a pan of fresh chicken
II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II!
II! be stored in a cooler? - Correct Answers Lettuce, fresh halibut, fresh ground beef, fresh ground chicken
II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II!
II! A meat sauce that was made at the restaurant is being reheated for hot holding. What is the minimum
II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II!
II! temperature the meat sauce must be reheated to? - Correct Answers 165F (74C) II! II! II! II! II! II! II! II! II! II! II! II! II! II! II!
II! What food may be reserved to customers? - Correct Answers Unopened pre-packaged food
II! II! II! II! II! II! II! II! II! II! II! II! II! II! II!
II! What is the minimum water temperature required when using hot water to manually sanitize utensils? -
II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II!
II! Correct Answers 171F (77C) II! II! II! II! II!
II! What is the minimum contact time for iodine to properly sanitize? - Correct Answers 30 seconds
II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II!
, II! If a food-contact surface is in constant use with a TCS food, how often should it be cleaned and sanitized?
II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II!
II! - Correct Answers Every 4 hours
II! II! II! II! II! II! II! II!
II! What agency oversees the safe processing of eggs? - Correct Answers USDA
II! II! II! II! II! II! II! II! II! II! II! II! II! II!
II! What are the 5 most common causes of foodborne illnesses? - Correct Answers Buying product from
II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II!
II! untrustworthy sources, failing to cook food properly, failing to hold food at the correct temperature, using
II! II! II! II! II! II! II! II! II! II! II! II! II! II! II!
II! contaminated equipment, and practicing poor hygiene. II! II! II! II! II!
II! What are the three groups of people that are at a higher risk of getting a foodborne illness? - Correct
II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II!
II! Answers Elderly people, pre-school aged children, and people with compromised immune systems.
II! II! II! II! II! II! II! II! II! II! II! II! II!
II! What are the three types of contamination? - Correct Answers Biological, chemical, and physical
II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II!
II! What does FAT TOM stand for? - Correct Answers Food, Acidity, Temperature, Time, Oxygen, Moisture
II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II!
II! What are six examples of TCS foods? - Correct Answers Milk and dairy products, poultry, fish, tofu or soy
II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II!
II! protein, shellfish, and meat. II! II! II!
II! According to the FDA, the "Temperature Danger Zone" is _________________ to _____________. -
II! II! II! II! II! II! II! II! II! II! II! II! II!
II! Correct Answers 41F to 135F II! II! II! II! II! II!
II! What temperature range does bacteria grow more quickly? - Correct Answers 70F to 125F
II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II!
II! Which two factors of FAT TOM are the easiest to control? - Correct Answers Time and Temperature
II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II! II!
II! Viruses require a ________________ _________________ to grow (multiply). - Correct Answers living
II! II! II! II! II! II! II! II! II! II! II! II! II! II!
II! host
II! Two types of food commonly associated with foodborne viruses are ______________ and
II! II! II! II! II! II! II! II! II! II! II!
II! _________________. - Correct Answers ready to eat food and shellfish II! II! II! II! II! II! II! II! II! II! II! II!
