TSC SERVSAFE MANAGER EXAM -
PRACTICE TEST EXAM 2025
QUESTIONS AND ANSWERS
Parasites are commonly associated with what food? - ANS Fish
Ciguatera toxin is commonly found in ____________________________. - ANS Amberjack
Which two of the following are a TCS food?
1.) Cut tomatoes 2.) Bananas 3.) Raw sprouts 4.) Spinach - ANS Cut tomatoes and raw
sprouts
What should foodservice operators do to prevent the spread of Hepatitis A? - ANS 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? - ANS 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? - ANS 165F (74C)
What food may be reserved to customers? - ANS Unopened pre-packaged food
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, What is the minimum water temperature required when using hot water to manually sanitize
utensils? - ANS 171F (77C)
What is the minimum contact time for iodine to properly sanitize? - ANS 30 seconds
If a food-contact surface is in constant use with a TCS food, how often should it be cleaned and
sanitized? - ANS Every 4 hours
What agency oversees the safe processing of eggs? - ANS USDA
What are the 5 most common causes of foodborne illnesses? - ANS 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? -
ANS Elderly people, pre-school aged children, and people with compromised immune
systems.
What are the three types of contamination? - ANS Biological, chemical, and physical
What does FAT TOM stand for? - ANS Food, Acidity, Temperature, Time, Oxygen, Moisture
What are six examples of TCS foods? - ANS Milk and dairy products, poultry, fish, tofu or soy
protein, shellfish, and meat.
According to the FDA, the "Temperature Danger Zone" is _________________ to
_____________. - ANS 41F to 135F
What temperature range does bacteria grow more quickly? - ANS 70F to 125F
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PRACTICE TEST EXAM 2025
QUESTIONS AND ANSWERS
Parasites are commonly associated with what food? - ANS Fish
Ciguatera toxin is commonly found in ____________________________. - ANS Amberjack
Which two of the following are a TCS food?
1.) Cut tomatoes 2.) Bananas 3.) Raw sprouts 4.) Spinach - ANS Cut tomatoes and raw
sprouts
What should foodservice operators do to prevent the spread of Hepatitis A? - ANS 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? - ANS 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? - ANS 165F (74C)
What food may be reserved to customers? - ANS Unopened pre-packaged food
COPYRIGHT © 2025 BRAINBARTER ALL RIGHTS RESERVED 1
, What is the minimum water temperature required when using hot water to manually sanitize
utensils? - ANS 171F (77C)
What is the minimum contact time for iodine to properly sanitize? - ANS 30 seconds
If a food-contact surface is in constant use with a TCS food, how often should it be cleaned and
sanitized? - ANS Every 4 hours
What agency oversees the safe processing of eggs? - ANS USDA
What are the 5 most common causes of foodborne illnesses? - ANS 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? -
ANS Elderly people, pre-school aged children, and people with compromised immune
systems.
What are the three types of contamination? - ANS Biological, chemical, and physical
What does FAT TOM stand for? - ANS Food, Acidity, Temperature, Time, Oxygen, Moisture
What are six examples of TCS foods? - ANS Milk and dairy products, poultry, fish, tofu or soy
protein, shellfish, and meat.
According to the FDA, the "Temperature Danger Zone" is _________________ to
_____________. - ANS 41F to 135F
What temperature range does bacteria grow more quickly? - ANS 70F to 125F
COPYRIGHT © 2025 BRAINBARTER ALL RIGHTS RESERVED 2
