TSC SERVSAFE MANAGER EXAM - PRACTICE TEST (7th Edition)
EXAM QUESTIONS AND ANSWERS
Parasites are commonly associated with what food? - CORRECT ANSWER✅✅Fish
Ciguatera toxin is commonly found in ____________________________. - CORRECT
ANSWER✅✅Amberjack
Which two of the following are a TCS food?
1.) Cut tomatoes 2.) Bananas 3.) Raw sprouts 4.) Spinach - CORRECT ANSWER✅✅Cut tomatoes and raw
sprouts
What should foodservice operators do to prevent the spread of Hepatitis A? - CORRECT
ANSWER✅✅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? - CORRECT ANSWER✅✅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? - CORRECT ANSWER✅✅165F (74C)
What food may be reserved to customers? - CORRECT ANSWER✅✅Unopened pre-packaged food
What is the minimum water temperature required when using hot water to manually sanitize utensils? -
CORRECT ANSWER✅✅171F (77C)
What is the minimum contact time for iodine to properly sanitize? - CORRECT ANSWER✅✅30 seconds
If a food-contact surface is in constant use with a TCS food, how often should it be cleaned and
sanitized? - CORRECT ANSWER✅✅Every 4 hours
, What agency oversees the safe processing of eggs? - CORRECT ANSWER✅✅USDA
What are the 5 most common causes of foodborne illnesses? - CORRECT ANSWER✅✅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? - CORRECT
ANSWER✅✅Elderly people, pre-school aged children, and people with compromised immune systems.
What are the three types of contamination? - CORRECT ANSWER✅✅Biological, chemical, and physical
What does FAT TOM stand for? - CORRECT ANSWER✅✅Food, Acidity, Temperature, Time, Oxygen,
Moisture
What are six examples of TCS foods? - CORRECT ANSWER✅✅Milk and dairy products, poultry, fish, tofu
or soy protein, shellfish, and meat.
According to the FDA, the "Temperature Danger Zone" is _________________ to _____________. -
CORRECT ANSWER✅✅41F to 135F
What temperature range does bacteria grow more quickly? - CORRECT ANSWER✅✅70F to 125F
Which two factors of FAT TOM are the easiest to control? - CORRECT ANSWER✅✅Time and
Temperature
Viruses require a ________________ _________________ to grow (multiply). - CORRECT
ANSWER✅✅living host
Two types of food commonly associated with foodborne viruses are ______________ and
_________________. - CORRECT ANSWER✅✅ready to eat food and shellfish
EXAM QUESTIONS AND ANSWERS
Parasites are commonly associated with what food? - CORRECT ANSWER✅✅Fish
Ciguatera toxin is commonly found in ____________________________. - CORRECT
ANSWER✅✅Amberjack
Which two of the following are a TCS food?
1.) Cut tomatoes 2.) Bananas 3.) Raw sprouts 4.) Spinach - CORRECT ANSWER✅✅Cut tomatoes and raw
sprouts
What should foodservice operators do to prevent the spread of Hepatitis A? - CORRECT
ANSWER✅✅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? - CORRECT ANSWER✅✅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? - CORRECT ANSWER✅✅165F (74C)
What food may be reserved to customers? - CORRECT ANSWER✅✅Unopened pre-packaged food
What is the minimum water temperature required when using hot water to manually sanitize utensils? -
CORRECT ANSWER✅✅171F (77C)
What is the minimum contact time for iodine to properly sanitize? - CORRECT ANSWER✅✅30 seconds
If a food-contact surface is in constant use with a TCS food, how often should it be cleaned and
sanitized? - CORRECT ANSWER✅✅Every 4 hours
, What agency oversees the safe processing of eggs? - CORRECT ANSWER✅✅USDA
What are the 5 most common causes of foodborne illnesses? - CORRECT ANSWER✅✅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? - CORRECT
ANSWER✅✅Elderly people, pre-school aged children, and people with compromised immune systems.
What are the three types of contamination? - CORRECT ANSWER✅✅Biological, chemical, and physical
What does FAT TOM stand for? - CORRECT ANSWER✅✅Food, Acidity, Temperature, Time, Oxygen,
Moisture
What are six examples of TCS foods? - CORRECT ANSWER✅✅Milk and dairy products, poultry, fish, tofu
or soy protein, shellfish, and meat.
According to the FDA, the "Temperature Danger Zone" is _________________ to _____________. -
CORRECT ANSWER✅✅41F to 135F
What temperature range does bacteria grow more quickly? - CORRECT ANSWER✅✅70F to 125F
Which two factors of FAT TOM are the easiest to control? - CORRECT ANSWER✅✅Time and
Temperature
Viruses require a ________________ _________________ to grow (multiply). - CORRECT
ANSWER✅✅living host
Two types of food commonly associated with foodborne viruses are ______________ and
_________________. - CORRECT ANSWER✅✅ready to eat food and shellfish
