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TSC SERVSAFE MANAGER EXAM AND
PRACTICE EXAM NEWEST 2025 ACTUAL EXAM
COMPLETE 300 QUESTIONS AND CORRECT
DETAILED ANSWERS (VERIFIED ANSWERS)
|ALREADY GRADED A+ ||BRAND NEW!!
What food also needs careful handling to prevent contamination? - ANSWER-Ready-to-eat food (food that can be eaten without further preparation, washing, or cooking.Including cooked food, washed fruit/ vegetables (whole and cut), deli meat, bakery items, sugar, spices, and seasonings.
What is the first group of people that have a high risk of getting a foodborne illness? - ANSWER-Elderly people (People's immune systems weaken with age.)
What is the second group of people that have a high risk of getting a foodborne illness? - ANSWER-Preschool-age children (Very young children have not built up strong immune systems)
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What is the third group of people that have a high risk of getting a foodborne illness? - ANSWER-People with compromised immune systems (•People with cancer or on chemotherapy) •People with HIV/AIDS •Transplant recipients •People taking certain medications
Training and Monitoring - ANSWER-Staff should be trained when they are first hired and on an ongoing basis. Your entire staff needs general food safety knowledge and knowledge on specific tasks performed on the job. Staff need to be retrained in food safety regularly, and document when a food handler completes this training. Once staff are trained, monitor them.
Government agencies helping - ANSWER-The Food and Drug Administration (FDA) and the U.S Department of Agriculture (USDA) inspect food and perform other critical duties. State and local regulatory authorities create regulations and inspect operations. Agencies such as the Centers for Disease Control and Prevention (CDC) and the US Public Health Service (PHS) help as well.
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FDA Role - ANSWER-•inspects all food except meat, poultry, and eggs •regulates food transported across state lines •issues a Food Code (provides recommendations for food safety regulations/ created for city, country, state, and tribal agencies
(regulate foodservice for:
•restaurants and retail food stores •vending operations •schools and day care centers •hospitals and nursing homes) •provide technical support and training for industry and regulatory industries
USDA role - ANSWER-•regulates and inspects meat, poultry, and eggs • regulates food that crosses state boundaries or involves more than one state
CDC and PHS role - ANSWER-•assist FDA, USDA, and state and local health departments •conduct research into the causes of foodborne-illness outbreaks •assist in investigating outbreaks 3 / 4
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state and local regulatory authorities - ANSWER-•write or adopt code that regulates retail and foodservice operations (may differ from Food Code because these agencies aren't required to adopt it)
Regulatory authorities responsibilities:
•inspecting operations •enforcing regulations •investigating complaints and illnesses •issuing licenses and permits •approving construction •reviewing and approving HACCP plans
What is a contaminate? - ANSWER-•the presence of harmful substances in food •can be biological, chemical, or physical •most cause foodborne illnesses while the others result in physical injury
Where do contaminates come from? - ANSWER-•many are found in the animals we use for food •air, contaminated water, and dirt
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