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TSC SERVSAFE MANAGER EXAM - PRACTICE
TEST (7TH EDITION) 2025 BRAND NEW
ACTUAL EXAM WITH ANSWERS.
1. One person at a table orders grilled sirloin; the other person
orders grilled halibut. The customer who ordered sirloin informs
the server and chef that he is allergic to fish. After both the
steak and halibut had been cooking for a few minutes, the chef
uses the same pair of tongs to turn first the halibut and then the
steak. What has the chef committed? - correct answer -Cross
contact
2. Reusable containers provided by an operation for take home
food must be ____________________. - correct answer -
Cleaned and sanitized by the operation before being refilled
3. A cook is assigned to monitor and record temperatures on the
steam table in order to ________________________. - correct
answer -Avoid time-temperature abuse
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4. What is an effective method of preventing cross-
contamination? - correct answer -Cleaning and sanitizing
cutting boards between prepping cooked and raw meat.
5. Chopped or minced fish should be cooked to a minimum
internal temperature of ____________________. - correct
answer -155 degrees F
6. What is the first step in cooling a deep pan of rice? - correct
answer -Divide the rice into shallow pans
7. After vomiting, a food handler should NOT return to work until
symptom free for how many hours? - correct answer -24 hours
8. Cooked vegetables need to be ________________________. -
correct answer -Held at 135 degrees F or higher
9. What food needs to be cooked to a minimum internal
temperature of 155 degrees F for 17 seconds? - correct answer
-Grond beef patties
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10. What thermometer checks the surface temperature of food?
- correct answer -Infrared
11. A shell fragment found in food is a type of what
contaminant? - correct answer -Physical contaminant
12. When granola with nuts is packaged for retail sale, the label
should include __________________________. - correct
answer -Major allergen information
13. A thermometer used for measuring food temperatures
should not contain mercury, and should be accurate to
____________. - correct answer -+/- 2 degrees F
14. Shell stock identification tags that accompany shellfish
deliveries must be kept for how many days after use? - correct
answer -90 days
TSC SERVSAFE MANAGER EXAM - PRACTICE
TEST (7TH EDITION) 2025 BRAND NEW
ACTUAL EXAM WITH ANSWERS.
1. One person at a table orders grilled sirloin; the other person
orders grilled halibut. The customer who ordered sirloin informs
the server and chef that he is allergic to fish. After both the
steak and halibut had been cooking for a few minutes, the chef
uses the same pair of tongs to turn first the halibut and then the
steak. What has the chef committed? - correct answer -Cross
contact
2. Reusable containers provided by an operation for take home
food must be ____________________. - correct answer -
Cleaned and sanitized by the operation before being refilled
3. A cook is assigned to monitor and record temperatures on the
steam table in order to ________________________. - correct
answer -Avoid time-temperature abuse
, Page | 2
4. What is an effective method of preventing cross-
contamination? - correct answer -Cleaning and sanitizing
cutting boards between prepping cooked and raw meat.
5. Chopped or minced fish should be cooked to a minimum
internal temperature of ____________________. - correct
answer -155 degrees F
6. What is the first step in cooling a deep pan of rice? - correct
answer -Divide the rice into shallow pans
7. After vomiting, a food handler should NOT return to work until
symptom free for how many hours? - correct answer -24 hours
8. Cooked vegetables need to be ________________________. -
correct answer -Held at 135 degrees F or higher
9. What food needs to be cooked to a minimum internal
temperature of 155 degrees F for 17 seconds? - correct answer
-Grond beef patties
, Page | 3
10. What thermometer checks the surface temperature of food?
- correct answer -Infrared
11. A shell fragment found in food is a type of what
contaminant? - correct answer -Physical contaminant
12. When granola with nuts is packaged for retail sale, the label
should include __________________________. - correct
answer -Major allergen information
13. A thermometer used for measuring food temperatures
should not contain mercury, and should be accurate to
____________. - correct answer -+/- 2 degrees F
14. Shell stock identification tags that accompany shellfish
deliveries must be kept for how many days after use? - correct
answer -90 days
