TSC SERVSAFE MANAGER EXAM -
PRACTICE TEST (7th Edition) 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
,TSC SERVSAFE MANAGER EXAM -
PRACTICE TEST (7th Edition) QUESTIONS
AND ANSWERS
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
, TSC SERVSAFE MANAGER EXAM -
PRACTICE TEST (7th Edition) QUESTIONS
AND ANSWERS
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
PRACTICE TEST (7th Edition) 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
,TSC SERVSAFE MANAGER EXAM -
PRACTICE TEST (7th Edition) QUESTIONS
AND ANSWERS
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
, TSC SERVSAFE MANAGER EXAM -
PRACTICE TEST (7th Edition) QUESTIONS
AND ANSWERS
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
