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