TSC SERVSAFE MANAGER EXAM - PRACTICE TEST (7th Edition) WITH 100% CORRECT ANSWERS 2024 - DISTINCTION GUARANTEED
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TSC SERVSAFE MANA - PRACTICE TST (7th Edi
Institution
TSC SERVSAFE MANA - PRACTICE TST (7th Edi
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...
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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