TEXAS FOOD MANAGER EXAM
QUESTIONS AND ANSWERS. VERIFIED
2026.
Hot TCS food should be held at - ANS 135 F (57 C) or higher
Ground meats (aside from ground poultry products) must be cooked at least - ANS 155 F (68
C)
Eggs that will be hot held for services need to be cooked to - ANS 155 F (68 C) for at least 15
secs.
Food workers should avoid bare-hand contact with ready-to-eat food, unless - ANS That food
will be an ingredient in a meal that is cooked to required temperature
Regrigerated foods must be received at a temperature of - ANS 41 F (5 C) or lower
If employees store medicine in the establishment, - ANS it must have legible manufacturer's
label
Frozen foods may be thawed in the microwave if the food will be cooked - ANS immediately
afterward
1 @COPYRIGHT 2025/2026 ALLRIGHTS RESERVED.
, High moisture content, or water activity, can cause a food to require time or temperature
control - ANS to keep it safe
The food should be heated for no longer than an hour, followed by cooling, regrigeration or
freezing, and then cooking the food to its - ANS minimum internal temperature
Managers can train employees to prevent deliberate contamination through simple habits -
ANS like telling management if they notice anything unusual or suspicious
A toilet room for females must have - ANS a covered receptacle for sanitary napkins
Backflow occurs when dirty water and potable (drinkable) water cross paths within a plumbing
system and the potable water becomes contaminated - ANS A good way to prevent backflow
is to install an approved backflow prevention device
Handwashing sinks should be equipped with a mixing valve, which blends hot water with cold
water, or - ANS a combination faucet to provide a water temperature of at least 100 F (38 C)
Food workers with vomiting or diarrhea must be excluded ( or sent home) from food service
establishments - ANS These are common symptoms of foodborne illness
A food manager must report a disease or illness to the appropriate regulatory authority if an
employee has been diagnosed with - ANS Norovirus, Hepatitis A, E coli. , any type of
Salmonella, or Shigella
If necessary, linens and packaged single-use items may be stored in a locker room if they are in a
cabinet. - ANS No other food or ware items may be stored there
2 @COPYRIGHT 2025/2026 ALLRIGHTS RESERVED.
QUESTIONS AND ANSWERS. VERIFIED
2026.
Hot TCS food should be held at - ANS 135 F (57 C) or higher
Ground meats (aside from ground poultry products) must be cooked at least - ANS 155 F (68
C)
Eggs that will be hot held for services need to be cooked to - ANS 155 F (68 C) for at least 15
secs.
Food workers should avoid bare-hand contact with ready-to-eat food, unless - ANS That food
will be an ingredient in a meal that is cooked to required temperature
Regrigerated foods must be received at a temperature of - ANS 41 F (5 C) or lower
If employees store medicine in the establishment, - ANS it must have legible manufacturer's
label
Frozen foods may be thawed in the microwave if the food will be cooked - ANS immediately
afterward
1 @COPYRIGHT 2025/2026 ALLRIGHTS RESERVED.
, High moisture content, or water activity, can cause a food to require time or temperature
control - ANS to keep it safe
The food should be heated for no longer than an hour, followed by cooling, regrigeration or
freezing, and then cooking the food to its - ANS minimum internal temperature
Managers can train employees to prevent deliberate contamination through simple habits -
ANS like telling management if they notice anything unusual or suspicious
A toilet room for females must have - ANS a covered receptacle for sanitary napkins
Backflow occurs when dirty water and potable (drinkable) water cross paths within a plumbing
system and the potable water becomes contaminated - ANS A good way to prevent backflow
is to install an approved backflow prevention device
Handwashing sinks should be equipped with a mixing valve, which blends hot water with cold
water, or - ANS a combination faucet to provide a water temperature of at least 100 F (38 C)
Food workers with vomiting or diarrhea must be excluded ( or sent home) from food service
establishments - ANS These are common symptoms of foodborne illness
A food manager must report a disease or illness to the appropriate regulatory authority if an
employee has been diagnosed with - ANS Norovirus, Hepatitis A, E coli. , any type of
Salmonella, or Shigella
If necessary, linens and packaged single-use items may be stored in a locker room if they are in a
cabinet. - ANS No other food or ware items may be stored there
2 @COPYRIGHT 2025/2026 ALLRIGHTS RESERVED.
