Texas Food Safety Managers Test
A characteristic of Ciguatera toxin is that it
A. Cannot be destroyed by correct cooking
B. Can be tasted
C. Can be smelled - ------------ANS: A. Cannot be destroyed by correct cooking
A chef put on a clean chef coat after taking a shower. The chef then takes a dog for
a walk before proceeding to work. What should the chef have done to reduce
potential contamination at work?
A. Used hand sanitizer to clean hands
B. Put on the clean chef coat at work
C. Showered after playing with the dog - ------------ANS: B. Put on a clean chef coat
at work
A cook is preparing raw shell eggs that will be held at the breakfast buffet. These
eggs must be cooked to which minimum internal temperature for 17 seconds?
A. 135°F
B. 145°F
C. 155°F - ------------ANS: B. 145°F
A food handler lifts a leaking garbage bag over the food prep counter when passing
through the prep area on the way to the dumpster. What should the manager do?
A. Point out a more difficult route through the prep area
B. Ask the food handler to double bag the garbage to prevent leakage
C. Stop, correct and retrain the food handler on correct procedures - ------------ANS:
C. Stop, correct and retrain the food handler on correct procedures
,A food handler may not wear fingernail polish unless
A. Nails are well manicured
B. Wearing an intact single - use gloves.
C. Hands are clean and sanitized - ------------ANS: B. Wearing intact single-use
gloves.
A food handler may not wear fingernail polish unless
A. Nails are well manicured.
B. Hands are cleaned and sanitized.
C. Where intact single-use gloves - ------------ANS: C. Where intact single - use
gloves
A food handler should clean a garbage container in the
A. A dishwashing area
B. Three-compartment sink
C. Service sink - ------------ANS: C. Service sink.
A handwashing station is stocked with soap, single use paper towels, and hot and
cold running water. There's also signs reminding food handlers to wash their hands.
Which additional item is required?
A. Waste receptacle
B. Latex disposable gloves.
C. An approved hand antiseptic - ------------ANS: A. Waste receptacle
A handwashing station must have hot and cold running water, soap, a garbage
container, and an acceptable method for
A. Drying hands
, B. Sanitizing hands and arms.
C. Cleaning under fingernails. - ------------ANS: A. Drying hands
A line cook arrives at work with a sore throat and fever. What should the manager
do?
A. Limit the cook to chop vegetables
B. Report the illness to the health department
C. Allow the cook to work in areas without exposed food or equipment -
------------ANS: C. Allow the cook to work in areas without exposed food for
equipment
A menu item has been identified as a possible cause of a foodborne illness outbreak.
The food is in the walk-in labeled "do not use ". What else needs to be on the label?
A. Do not discard
B. Do Not serve
C. Keep for 7 days. - ------------ANS: A. Do not discard
All food and non-food items must be stored
A. Away from the wall
B. 4 inches above the floor.
C. An occupational safety and health administration (OSHA )approved storage rack -
------------ANS: C. An occupational safety and health administration (OSHA
)approved storage rack
An operation installs hand-antiseptic dispensers at each of the handwashing
stations. What should management explain to food handlers about the correct use of
the hand-antiseptic?
A. A hand antiseptic is applied after correct handwashing.
A characteristic of Ciguatera toxin is that it
A. Cannot be destroyed by correct cooking
B. Can be tasted
C. Can be smelled - ------------ANS: A. Cannot be destroyed by correct cooking
A chef put on a clean chef coat after taking a shower. The chef then takes a dog for
a walk before proceeding to work. What should the chef have done to reduce
potential contamination at work?
A. Used hand sanitizer to clean hands
B. Put on the clean chef coat at work
C. Showered after playing with the dog - ------------ANS: B. Put on a clean chef coat
at work
A cook is preparing raw shell eggs that will be held at the breakfast buffet. These
eggs must be cooked to which minimum internal temperature for 17 seconds?
A. 135°F
B. 145°F
C. 155°F - ------------ANS: B. 145°F
A food handler lifts a leaking garbage bag over the food prep counter when passing
through the prep area on the way to the dumpster. What should the manager do?
A. Point out a more difficult route through the prep area
B. Ask the food handler to double bag the garbage to prevent leakage
C. Stop, correct and retrain the food handler on correct procedures - ------------ANS:
C. Stop, correct and retrain the food handler on correct procedures
,A food handler may not wear fingernail polish unless
A. Nails are well manicured
B. Wearing an intact single - use gloves.
C. Hands are clean and sanitized - ------------ANS: B. Wearing intact single-use
gloves.
A food handler may not wear fingernail polish unless
A. Nails are well manicured.
B. Hands are cleaned and sanitized.
C. Where intact single-use gloves - ------------ANS: C. Where intact single - use
gloves
A food handler should clean a garbage container in the
A. A dishwashing area
B. Three-compartment sink
C. Service sink - ------------ANS: C. Service sink.
A handwashing station is stocked with soap, single use paper towels, and hot and
cold running water. There's also signs reminding food handlers to wash their hands.
Which additional item is required?
A. Waste receptacle
B. Latex disposable gloves.
C. An approved hand antiseptic - ------------ANS: A. Waste receptacle
A handwashing station must have hot and cold running water, soap, a garbage
container, and an acceptable method for
A. Drying hands
, B. Sanitizing hands and arms.
C. Cleaning under fingernails. - ------------ANS: A. Drying hands
A line cook arrives at work with a sore throat and fever. What should the manager
do?
A. Limit the cook to chop vegetables
B. Report the illness to the health department
C. Allow the cook to work in areas without exposed food or equipment -
------------ANS: C. Allow the cook to work in areas without exposed food for
equipment
A menu item has been identified as a possible cause of a foodborne illness outbreak.
The food is in the walk-in labeled "do not use ". What else needs to be on the label?
A. Do not discard
B. Do Not serve
C. Keep for 7 days. - ------------ANS: A. Do not discard
All food and non-food items must be stored
A. Away from the wall
B. 4 inches above the floor.
C. An occupational safety and health administration (OSHA )approved storage rack -
------------ANS: C. An occupational safety and health administration (OSHA
)approved storage rack
An operation installs hand-antiseptic dispensers at each of the handwashing
stations. What should management explain to food handlers about the correct use of
the hand-antiseptic?
A. A hand antiseptic is applied after correct handwashing.
