Texas Food Manager
Learn2Serve 360training Exam
Study Guide – Practice
Questions with Verified
Answers. GRADED A+. Latest
2026/2027 Update.
An outbreak of Salmonella is commonly associated with ______. - Answer✔✔-
Undercooked poultry
The restaurant staff noticed the health inspector coming in the door and
assumed correctly they would be inspected. One of the employees quickly took
the towel buckets, dumped them in a sink with dirty dishes, made fresh
sanitizing solution, and put the towels back in the water. To their surprise, the
inspector marked a violation. The violation was for _________. - Answer✔✔-
Putting the soiled towels back in the new water
What are the rules for storing food cold? - Answer✔✔-All these.
What type of hazard could occur by wearing jewelry while prepping food? -
Answer✔✔-Physical and Biological
, Which of the following would be the best method for cleaning and sanitizing
equipment that cannot placed in a dish machine or three compartment sink? -
Answer✔✔-Clean, rinse, and sanitize in place.
Which is the proper way to test the internal temperature of a pot of soup? -
Answer✔✔-An immersion probe into the soup
Single-use gloves should be worn: - Answer✔✔-Before you begin handling
foods
PHF stands for ______. - Answer✔✔-Potentially hazardous food
Bacterial growth can be minimized by properly controlling ______. -
Answer✔✔-Time, Temperature, Oxygen, Moisture.
Which is an example of a cross-connection? - Answer✔✔-A hose in a mop
bucket
A prep cook must be sure to wash hands well _________. - Answer✔✔-All of
the above
Shellstock identification tags on shellfish must include the harvester's ID
number, the date and location of harvest, the type of shellfish and a statement
proclaiming that ______. - Answer✔✔-The tag must be kept for 90 days.
Learn2Serve 360training Exam
Study Guide – Practice
Questions with Verified
Answers. GRADED A+. Latest
2026/2027 Update.
An outbreak of Salmonella is commonly associated with ______. - Answer✔✔-
Undercooked poultry
The restaurant staff noticed the health inspector coming in the door and
assumed correctly they would be inspected. One of the employees quickly took
the towel buckets, dumped them in a sink with dirty dishes, made fresh
sanitizing solution, and put the towels back in the water. To their surprise, the
inspector marked a violation. The violation was for _________. - Answer✔✔-
Putting the soiled towels back in the new water
What are the rules for storing food cold? - Answer✔✔-All these.
What type of hazard could occur by wearing jewelry while prepping food? -
Answer✔✔-Physical and Biological
, Which of the following would be the best method for cleaning and sanitizing
equipment that cannot placed in a dish machine or three compartment sink? -
Answer✔✔-Clean, rinse, and sanitize in place.
Which is the proper way to test the internal temperature of a pot of soup? -
Answer✔✔-An immersion probe into the soup
Single-use gloves should be worn: - Answer✔✔-Before you begin handling
foods
PHF stands for ______. - Answer✔✔-Potentially hazardous food
Bacterial growth can be minimized by properly controlling ______. -
Answer✔✔-Time, Temperature, Oxygen, Moisture.
Which is an example of a cross-connection? - Answer✔✔-A hose in a mop
bucket
A prep cook must be sure to wash hands well _________. - Answer✔✔-All of
the above
Shellstock identification tags on shellfish must include the harvester's ID
number, the date and location of harvest, the type of shellfish and a statement
proclaiming that ______. - Answer✔✔-The tag must be kept for 90 days.
