TSC SERVSAFE MANAGER EXAM - PRACTICE TEST (7th Edition) Questions & Answers 100% Verified

Parasites are commonly associated with what food? - ANSWER -Fish Ciguatera toxin is commonly found in ____________________________. - ANSWER -Amberjack 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 What should foodservice operators do to prevent the spread of Hepatitis A? - 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? - 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? - ANSWER -165F (74C) What food may be reserved to customers? - ANSWER -Unopened pre-packaged food What is the minimum water temperature required when using hot water to manually sanitize utensils? - ANSWER -171F (77C) What is the minimum contact time for iodine to properly sanitize? - ANSWER -30 seconds 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 What agency oversees the safe processing of eggs? - ANSWER -USDA 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. 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. What are the three types of contamination? - ANSWER -Biological, chemical, and physical What does FAT TOM stand for? - ANSWER -Food, Acidity, Temperature, Time, Oxygen, Moisture What are six examples of TCS foods? - ANSWER -Milk and dairy products, poultry, fish, tofu or soy protein, shellfish, and meat. According to the FDA, the "Temperature Danger Zone" is _________________ to _____________. - ANSWER -41F to 135F What temperature range does bacteria grow more quickly? - ANSWER -70F to 125F Which two factors of FAT TOM are the easiest to control? - ANSWER -Time and Temperature Viruses require a ________________ _________________ to grow (multiply). - ANSWER -living host Two types of food commonly associated with foodborne viruses are ______________ and _________________. - ANSWER -ready to eat food and shellfish The two most common viral foodborne viruses are ______________ and ____________________. - ANSWER -Hepatitis A and Norovirus The two most effective ways of protecting against viral foodborne illnesses are _________________ and ____________________. - ANSWER -Personal hygiene and quick removal of diarrhea and vomit The most common food associated with parasites is _____________________. - ANSWER -Seafood/fish What are the eight most common food allergies? - ANSWER -Fish, peanuts, wheat, soy, tree nuts, eggs, milk, shellfish What are the steps to properly wash your hands