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TSC SERVSAFE MANAGER EXAM - PRACTICE TEST (7th Edition) all Questions & answers solved accurately with Complete Solution Graded A+ latest version CA$11.51   Add to cart
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TSC SERVSAFE MANAGER EXAM - PRACTICE TEST (7th Edition) all Questions & answers solved accurately with Complete Solution Graded A+ latest version
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TSC SERVSAFE MANAGER EXAM - PRACTICE TEST (7th Edition) all Questions & answers solved accurately with Complete Solution Graded A+ latest version

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  • July 6, 2024
  • 12
  • 2023/2024
  • Exam (elaborations)
  • Questions & answers

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  • tsc servsafe manager exam practice test 7th edi

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TSC SERVSAFE MANAGER EXAM -
PRACTICE TEST (7th Edition)
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

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

, 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

What are six examples of TCS foods? - CORRECT ANSWER-Milk and dairy
products, poultry, fish, tofu or soy protein, shellfish, and meat.

According to the FDA, the "Temperature Danger Zone" is _________________ to
_____________. - CORRECT ANSWER-41F to 135F

What temperature range does bacteria grow more quickly? - CORRECT
ANSWER-70F to 125F

Which two factors of FAT TOM are the easiest to control? - CORRECT
ANSWER-Time and Temperature

Viruses require a ________________ _________________ to grow (multiply). -
CORRECT ANSWER-living host

Two types of food commonly associated with foodborne viruses are
______________ and _________________. - CORRECT ANSWER-ready to eat
food and shellfish

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