A manager is evaluating a new house-made salad to decide whether it requires time and temperature control for safety. Which combination of intrinsic characteristics MOST strongly indicates that the product is a TCS food? A Very little available moisture, a strongly acidic formulation, and abundant protein or starch B Ample available moisture, a near-neutral acidity level, and abundant protein or starch C Very little available moisture, a near-neutral acidity level, and abundant protein D Ample available moisture, a strongly acidic formulation, and little protein or starch
Practice questions based on the FDA Food Code and the published content areas used by ANSI/ANAB-CFP accredited food protection manager exams. Not affiliated with ServSafe® or the National Restaurant Association. Requirements are set by your regulatory authority, and jurisdictions adopt different editions of the model code — confirm the rules and thresholds that apply to your operation with your local health department before your exam.
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