TSC SERVSAFE MANAGER EXAM - PRACTICE TEST (7th Edition)
Questions with Correct Answers
100% Verified Graded A+
1. Parasites are commonly associated with what food?
Answer Fish
2. Ciguatera toxin is commonly found in .
Answer -
Amberjack
3. Which two of the following are a TCS food?
1.) Cut tomatoes 2.) Bananas 3.) Raw sprouts 4.) Spinach
Answer Cut tomatoes and raw sprouts
4. What should foodservice operators do to prevent the spread of Hepatitis A?
Answer Exclude staff with jaundice from the operation.
5. In top-to-bottom order, how should fresh ground beef, fresh halibut, lettuce, and a pan
of fresh chicken be stored in a cooler?
Answer Lettuce, fresh halibut, fresh ground beef, fresh ground chicken
6. A meat sauce that was made at the restaurant is being reheated for hot holding. What
1/
21
,is the minimum temperature the meat sauce must be reheated to?
Answer 165F (74C)
7. What food may be reserved to customers?
Answer Unopened pre-packaged food
8. What is the minimum water temperature required when using hot water to manually
sanitize utensils?
Answer 171F (77C)
9. What is the minimum contact time for iodine to properly sanitize?
Answer 30 sec- onds
10. If a food-contact surface is in constant use with a TCS food, how often should it be
cleaned and sanitized?
Answer Every 4 hours
11. What agency oversees the safe processing of eggs?
Answer USDA
12. What are the 5 most common causes of foodborne illnesses?
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.
2/
21
, 13. What are the three groups of people that are at a higher risk of getting
a foodborne illness?
Answer Elderly people, pre-school aged children, and people with compromised immune
systems.
14. What are the three types of contamination?
Answer Biological, chemical, and phys- ical
15. What does FAT TOM stand for?
Answer Food, Acidity, Temperature, Time, Oxygen, Moisture
16. What are six examples of TCS foods?
Answer Milk and dairy products, poultry, fish, tofu or soy protein, shellfish, and meat.
17. According to the FDA, the "Temperature Danger Zone" is
to .
Answer 41F to 135F
18. What temperature range does bacteria grow more quickly?
Answer 70F to 125F
3/
21
Questions with Correct Answers
100% Verified Graded A+
1. Parasites are commonly associated with what food?
Answer Fish
2. Ciguatera toxin is commonly found in .
Answer -
Amberjack
3. Which two of the following are a TCS food?
1.) Cut tomatoes 2.) Bananas 3.) Raw sprouts 4.) Spinach
Answer Cut tomatoes and raw sprouts
4. What should foodservice operators do to prevent the spread of Hepatitis A?
Answer Exclude staff with jaundice from the operation.
5. In top-to-bottom order, how should fresh ground beef, fresh halibut, lettuce, and a pan
of fresh chicken be stored in a cooler?
Answer Lettuce, fresh halibut, fresh ground beef, fresh ground chicken
6. A meat sauce that was made at the restaurant is being reheated for hot holding. What
1/
21
,is the minimum temperature the meat sauce must be reheated to?
Answer 165F (74C)
7. What food may be reserved to customers?
Answer Unopened pre-packaged food
8. What is the minimum water temperature required when using hot water to manually
sanitize utensils?
Answer 171F (77C)
9. What is the minimum contact time for iodine to properly sanitize?
Answer 30 sec- onds
10. If a food-contact surface is in constant use with a TCS food, how often should it be
cleaned and sanitized?
Answer Every 4 hours
11. What agency oversees the safe processing of eggs?
Answer USDA
12. What are the 5 most common causes of foodborne illnesses?
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.
2/
21
, 13. What are the three groups of people that are at a higher risk of getting
a foodborne illness?
Answer Elderly people, pre-school aged children, and people with compromised immune
systems.
14. What are the three types of contamination?
Answer Biological, chemical, and phys- ical
15. What does FAT TOM stand for?
Answer Food, Acidity, Temperature, Time, Oxygen, Moisture
16. What are six examples of TCS foods?
Answer Milk and dairy products, poultry, fish, tofu or soy protein, shellfish, and meat.
17. According to the FDA, the "Temperature Danger Zone" is
to .
Answer 41F to 135F
18. What temperature range does bacteria grow more quickly?
Answer 70F to 125F
3/
21
