TSC SERVSAFE MANAGER EXAM - PRACTICE TEST (7th Edition) WITH ANSWERS
Parasites are commonly Fish
associated with what
food?
Ciguatera toxin is commonly Amberjack
found in
____________________________.
Which two of the following Cut tomatoes and raw sprouts
are a TCS food?
1.) Cut tomatoes 2.) Bananas 3.)
Raw sprouts
4.) Spinach
What should foodservice Exclude staff with jaundice from the operation.
operators do to prevent the
spread of Hepatitis A?
In top-to-bottom order, how Lettuce, fresh halibut, fresh ground beef, fresh ground chicken
should fresh ground beef,
fresh halibut, lettuce, and a
pan of fresh chicken be stored
in a cooler?
A meat sauce that was 165F (74C)
made at the restaurant is
being reheated for hot
Holding. What is the
minimum temperature the
meat sauce must be
reheated to?
What food may be reserved to Unopened pre-packaged food
customers?
What is the minimum water 171F (77C)
temperature
Required when using hot
,water to manually sanitize
utensils?
What is the minimum 30 seconds
contact time for iodine to
properly sanitize?
, If a food-contact surface is in Every 4 hours
constant use with a TCS
food, how often should it be
Cleaned and sanitized?
What agency oversees the USDA
safe processing of eggs?
What are the 5 most Buying product from untrustworthy sources, failing to
common causes of cook food properly, failing to hold food at the correct
foodborne illnesses? temperature, using contaminated equipment, and
practicing poor hygiene.
What are the three groups Elderly people, pre-school aged children, and people
of people that are at a with compromised immune systems.
higher risk of getting a
foodborne illness?
What are the three types of Biological, chemical, and physical
contamination?
What does FAT TOM stand Food, Acidity, Temperature, Time, Oxygen, Moisture
for?
What are six examples of TCS Milk and dairy products, poultry, fish, tofu or soy protein,
foods? shellfish, and meat.
According to the FDA, the 41F to 135F
"Temperature Danger Zone" is
_________________ to
___________________ _
.
What temperature range 70F to 125F
does bacteria grow more
quickly?
Which two factors of Time and Temperature
FAT TOM are the easiest
to control?
Parasites are commonly Fish
associated with what
food?
Ciguatera toxin is commonly Amberjack
found in
____________________________.
Which two of the following Cut tomatoes and raw sprouts
are a TCS food?
1.) Cut tomatoes 2.) Bananas 3.)
Raw sprouts
4.) Spinach
What should foodservice Exclude staff with jaundice from the operation.
operators do to prevent the
spread of Hepatitis A?
In top-to-bottom order, how Lettuce, fresh halibut, fresh ground beef, fresh ground chicken
should fresh ground beef,
fresh halibut, lettuce, and a
pan of fresh chicken be stored
in a cooler?
A meat sauce that was 165F (74C)
made at the restaurant is
being reheated for hot
Holding. What is the
minimum temperature the
meat sauce must be
reheated to?
What food may be reserved to Unopened pre-packaged food
customers?
What is the minimum water 171F (77C)
temperature
Required when using hot
,water to manually sanitize
utensils?
What is the minimum 30 seconds
contact time for iodine to
properly sanitize?
, If a food-contact surface is in Every 4 hours
constant use with a TCS
food, how often should it be
Cleaned and sanitized?
What agency oversees the USDA
safe processing of eggs?
What are the 5 most Buying product from untrustworthy sources, failing to
common causes of cook food properly, failing to hold food at the correct
foodborne illnesses? temperature, using contaminated equipment, and
practicing poor hygiene.
What are the three groups Elderly people, pre-school aged children, and people
of people that are at a with compromised immune systems.
higher risk of getting a
foodborne illness?
What are the three types of Biological, chemical, and physical
contamination?
What does FAT TOM stand Food, Acidity, Temperature, Time, Oxygen, Moisture
for?
What are six examples of TCS Milk and dairy products, poultry, fish, tofu or soy protein,
foods? shellfish, and meat.
According to the FDA, the 41F to 135F
"Temperature Danger Zone" is
_________________ to
___________________ _
.
What temperature range 70F to 125F
does bacteria grow more
quickly?
Which two factors of Time and Temperature
FAT TOM are the easiest
to control?
