TSC SERVSAFE MANAGER EXAM - PRACTICE TEST
(7TH EDITION) 2025 | UPDATED ACTUAL QUESTIONS
WITH ANSWERS
To cool foods properly, you must cool the food from ___________ degrees to ___________
degrees in two hours. Then from ___________ degrees to __________ degrees in four hours. -
Correct-answer-135F to 70F
70F to 41F
Hot foods must be held at ___________________. - Correct-answer-135 degrees or higher
Cold foods must be kept at _______________________. - Correct-answer-41 degrees or lower
What does HACCP stand for? - Correct-answer-Hazard Analysis Critical Control Point
Floor mounted equipment must be mounted at least ______________ inches off the floor. -
Correct-answer-6 inches
Heavy tabletop Equpment must be mounted at least _____________ inches off the floor. -
Correct-answer-4 inches
, Handwashing sinks should only be used for _______________________. - Correct-answer-
Handwashing
Handwashing stations must have what 5 components? - Correct-answer-1.) Hot and cold
running water
2.) Soap
3.) A way to dry hands
4.) Garbage container
5.) Signage
What are two backflow prevention methods? - Correct-answer-1.) Avoid creating cross
contamination
2.) Install a mechanical device
A cross connection is a physical link between ___________________ water and
________________ water. - Correct-answer-Clean and dirty
The brightest part of the restaurant should be the ___________________ area. - Correct-
answer-Prep area
, Good ventilation prevents buildup of ____________ and _______________ from the walls and
ceiling. - Correct-answer-Grease and condensation
Garbage cans must be kept __________ and have tight fitting ___________ if kept outside. -
Correct-answer-Clean/Lids
Dumpsters should be kept _______________ and stored on a ________________ surface. -
Correct-answer-Covered/Nonabsorbent
Three rules for pest prevention are: - Correct-answer-1.) Deny pest access to the operation
2.) Deny pest food, water, and shelter
3.) Work with a licensed control officer
Sanitizing is the process of reducing pathogens to a ___________ _________________. -
Correct-answer-Safe level
Effective cleaning programs require: - Correct-answer-1.) Creating a master cleaning schedule
2.) Training employees to follow a schedule
3.) Monitoring the program
(7TH EDITION) 2025 | UPDATED ACTUAL QUESTIONS
WITH ANSWERS
To cool foods properly, you must cool the food from ___________ degrees to ___________
degrees in two hours. Then from ___________ degrees to __________ degrees in four hours. -
Correct-answer-135F to 70F
70F to 41F
Hot foods must be held at ___________________. - Correct-answer-135 degrees or higher
Cold foods must be kept at _______________________. - Correct-answer-41 degrees or lower
What does HACCP stand for? - Correct-answer-Hazard Analysis Critical Control Point
Floor mounted equipment must be mounted at least ______________ inches off the floor. -
Correct-answer-6 inches
Heavy tabletop Equpment must be mounted at least _____________ inches off the floor. -
Correct-answer-4 inches
, Handwashing sinks should only be used for _______________________. - Correct-answer-
Handwashing
Handwashing stations must have what 5 components? - Correct-answer-1.) Hot and cold
running water
2.) Soap
3.) A way to dry hands
4.) Garbage container
5.) Signage
What are two backflow prevention methods? - Correct-answer-1.) Avoid creating cross
contamination
2.) Install a mechanical device
A cross connection is a physical link between ___________________ water and
________________ water. - Correct-answer-Clean and dirty
The brightest part of the restaurant should be the ___________________ area. - Correct-
answer-Prep area
, Good ventilation prevents buildup of ____________ and _______________ from the walls and
ceiling. - Correct-answer-Grease and condensation
Garbage cans must be kept __________ and have tight fitting ___________ if kept outside. -
Correct-answer-Clean/Lids
Dumpsters should be kept _______________ and stored on a ________________ surface. -
Correct-answer-Covered/Nonabsorbent
Three rules for pest prevention are: - Correct-answer-1.) Deny pest access to the operation
2.) Deny pest food, water, and shelter
3.) Work with a licensed control officer
Sanitizing is the process of reducing pathogens to a ___________ _________________. -
Correct-answer-Safe level
Effective cleaning programs require: - Correct-answer-1.) Creating a master cleaning schedule
2.) Training employees to follow a schedule
3.) Monitoring the program
