Food Manager Exam (170 Questions and 100% Correct
Answers) – Texas Learn2Serve 360training – 2025/2026
Edition
QUESTION 1
A food manager must reject a canned product delivery if:
A. The can has minor scratches.
B. The label is slightly faded.
C. The can is bulging or rusted.
D. The product type is low in acidity.
CORRECT ANSWER: C
RATIONALE: A bulging or rusted can indicates possible bacterial growth or compromised
packaging, posing a food safety risk. Minor scratches or faded labels are not necessarily safety
issues but should be monitored.
QUESTION 2
Which of the following pathogens is most often linked to poultry?
A. Norovirus
B. Salmonella spp.
C. Listeria monocytogenes
D. Hepatitis A
CORRECT ANSWER: B
RATIONALE: Poultry is a primary reservoir for Salmonella. Proper cooking and preventing cross-
contamination are essential to reduce risk.
QUESTION 3
Food must be cooled from 135°F to 70°F within how many hours?
A. 1 hour
B. 2 hours
,C. 4 hours
D. 6 hours
CORRECT ANSWER: B
RATIONALE: The FDA Food Code requires cooling from 135°F to 70°F within 2 hours as part of a
two-step cooling process (70°F to 41°F within an additional 4 hours).
QUESTION 4
Which of the following is a Time/Temperature Control for Safety (TCS) food?
A. Dried pasta
B. Whole apples
C. Baked potatoes
D. Unopened canned beans
CORRECT ANSWER: C
RATIONALE: Once baked, potatoes can support the growth of bacteria like Clostridium botulinum
if kept at improper temperatures.
QUESTION 5
Hand antiseptics should be used:
A. Before handwashing
B. After handwashing
C. Instead of handwashing
D. Only at shift changes
CORRECT ANSWER: B
RATIONALE: Hand antiseptics are applied after proper handwashing to further reduce transient
microorganisms; they should not replace soap and water.
QUESTION 6
Cross-contact refers to:
A. Food touching unclean surfaces
B. Allergenic proteins transferring between foods
C. Mixing raw and ready-to-eat food
D. Improper sanitation of cutting boards
,CORRECT ANSWER: B
RATIONALE: Cross-contact specifically involves allergens, not general contamination. Even a
trace of allergen can cause severe reactions.
QUESTION 7
What is the minimum internal cooking temperature for ground beef?
A. 135°F
B. 145°F
C. 155°F
D. 165°F
CORRECT ANSWER: C
RATIONALE: Ground beef must reach at least 155°F for 17 seconds to ensure destruction of E.
coli O157:H7.
QUESTION 8
The presence of parasites is most commonly associated with:
A. Poultry
B. Seafood
C. Canned foods
D. Dried grains
CORRECT ANSWER: B
RATIONALE: Fish such as wild salmon can contain parasites; proper cooking or freezing prevents
infection.
QUESTION 9
Which symptom requires food workers to be excluded from the establishment?
A. Coughing
B. Sore throat
C. Fever
D. Jaundice
, CORRECT ANSWER: D
RATIONALE: Jaundice suggests potential Hepatitis A infection, which mandates exclusion from
food handling and immediate reporting to regulatory authorities.
QUESTION 10
Hot-holding of food must be at a minimum of:
A. 125°F
B. 130°F
C. 135°F
D. 140°F
CORRECT ANSWER: C
RATIONALE: Hot-held foods must remain at 135°F or higher to inhibit pathogenic bacterial
growth.
QUESTION 11
Which method is safe for thawing frozen food?
A. On the countertop
B. In standing water at room temperature
C. Under refrigeration at 41°F or lower
D. In hot water for 5 minutes
CORRECT ANSWER: C
RATIONALE: Refrigeration thawing keeps food out of the temperature danger zone (41°F–135°F).
QUESTION 12
The “FIFO” method ensures:
A. Food rotation based on expiration
B. Organizing dry storage by category
C. Temperature control for TCS items
D. Cleaning and sanitizing frequency
CORRECT ANSWER: A
RATIONALE: First In, First Out ensures older products are used before newer ones, reducing
waste and spoilage.
Answers) – Texas Learn2Serve 360training – 2025/2026
Edition
QUESTION 1
A food manager must reject a canned product delivery if:
A. The can has minor scratches.
B. The label is slightly faded.
C. The can is bulging or rusted.
D. The product type is low in acidity.
CORRECT ANSWER: C
RATIONALE: A bulging or rusted can indicates possible bacterial growth or compromised
packaging, posing a food safety risk. Minor scratches or faded labels are not necessarily safety
issues but should be monitored.
QUESTION 2
Which of the following pathogens is most often linked to poultry?
A. Norovirus
B. Salmonella spp.
C. Listeria monocytogenes
D. Hepatitis A
CORRECT ANSWER: B
RATIONALE: Poultry is a primary reservoir for Salmonella. Proper cooking and preventing cross-
contamination are essential to reduce risk.
QUESTION 3
Food must be cooled from 135°F to 70°F within how many hours?
A. 1 hour
B. 2 hours
,C. 4 hours
D. 6 hours
CORRECT ANSWER: B
RATIONALE: The FDA Food Code requires cooling from 135°F to 70°F within 2 hours as part of a
two-step cooling process (70°F to 41°F within an additional 4 hours).
QUESTION 4
Which of the following is a Time/Temperature Control for Safety (TCS) food?
A. Dried pasta
B. Whole apples
C. Baked potatoes
D. Unopened canned beans
CORRECT ANSWER: C
RATIONALE: Once baked, potatoes can support the growth of bacteria like Clostridium botulinum
if kept at improper temperatures.
QUESTION 5
Hand antiseptics should be used:
A. Before handwashing
B. After handwashing
C. Instead of handwashing
D. Only at shift changes
CORRECT ANSWER: B
RATIONALE: Hand antiseptics are applied after proper handwashing to further reduce transient
microorganisms; they should not replace soap and water.
QUESTION 6
Cross-contact refers to:
A. Food touching unclean surfaces
B. Allergenic proteins transferring between foods
C. Mixing raw and ready-to-eat food
D. Improper sanitation of cutting boards
,CORRECT ANSWER: B
RATIONALE: Cross-contact specifically involves allergens, not general contamination. Even a
trace of allergen can cause severe reactions.
QUESTION 7
What is the minimum internal cooking temperature for ground beef?
A. 135°F
B. 145°F
C. 155°F
D. 165°F
CORRECT ANSWER: C
RATIONALE: Ground beef must reach at least 155°F for 17 seconds to ensure destruction of E.
coli O157:H7.
QUESTION 8
The presence of parasites is most commonly associated with:
A. Poultry
B. Seafood
C. Canned foods
D. Dried grains
CORRECT ANSWER: B
RATIONALE: Fish such as wild salmon can contain parasites; proper cooking or freezing prevents
infection.
QUESTION 9
Which symptom requires food workers to be excluded from the establishment?
A. Coughing
B. Sore throat
C. Fever
D. Jaundice
, CORRECT ANSWER: D
RATIONALE: Jaundice suggests potential Hepatitis A infection, which mandates exclusion from
food handling and immediate reporting to regulatory authorities.
QUESTION 10
Hot-holding of food must be at a minimum of:
A. 125°F
B. 130°F
C. 135°F
D. 140°F
CORRECT ANSWER: C
RATIONALE: Hot-held foods must remain at 135°F or higher to inhibit pathogenic bacterial
growth.
QUESTION 11
Which method is safe for thawing frozen food?
A. On the countertop
B. In standing water at room temperature
C. Under refrigeration at 41°F or lower
D. In hot water for 5 minutes
CORRECT ANSWER: C
RATIONALE: Refrigeration thawing keeps food out of the temperature danger zone (41°F–135°F).
QUESTION 12
The “FIFO” method ensures:
A. Food rotation based on expiration
B. Organizing dry storage by category
C. Temperature control for TCS items
D. Cleaning and sanitizing frequency
CORRECT ANSWER: A
RATIONALE: First In, First Out ensures older products are used before newer ones, reducing
waste and spoilage.
