Food Manager Final Exam A+ Grade Assured Complete Solutions And Verified Answers

EXAM

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Food Safety Manager Flash Cards ServSafe Manager Exa
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m(80 Questions) Texas food manager Food Manager Ex
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am Food Manager Exam 2026 A+ GRADE ASSURED COM
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PLETE SOLUTIONS AND VERIFIED ANSWERS (1DA29) +t +t +t +t +t




QUESTION 1 +t




180
ANSWER

In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse?
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QUESTION 2 +t




Jaundice, vomiting and/or diarrhea +t +t +t




ANSWER

A food handler must be excluded from the food establishment for which symptoms?
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QUESTION 3 +t




41 to 135
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ANSWER

What is the temperature range for the danger zone?
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QUESTION 4 +t




spore
ANSWER

What is the form some bacteria take to keep from dying when they do not have enough food?
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,QUESTION 5 +t




state
ANSWER

Most regulations for food service operations are at what level?
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QUESTION 6 +t




41 or lower+t +t




ANSWER

At what internal temperature should raw meat, poultry, and seafood be stored?
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QUESTION 7 +t




insulated containter +t




ANSWER

What type of container should be used to transport TCS food from the place of preparation to the place
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of service?
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QUESTION 8 +t




practice the skill +t +t




ANSWER

To learn a new skill, learners must be given the opportunity to __.
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QUESTION 9 +t




close the affected area and clean it
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ANSWER

A backup of raw sewage has occurred in the kitchen. What should happen next?
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QUESTION 10 +t




minimum internal cooking temperature of food+t +t +t +t +t




ANSWER

When using a bottom to top shelving order, what determines the best placement of food in a cooler?
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,QUESTION 11 +t




cross-connection
ANSWER

A hose connected to a running faucet that is left submerged in a bucket is an example of what?
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QUESTION 12 +t




sneezing, itching, vomiting, nausea, cramps, diarrhea, hives, rashes, eczema, etc.
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ANSWER

A customer having an allergic reaction may show which 9+ symptoms?
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QUESTION 13 +t




pasteurized
ANSWER

Raw or undercooked dishes made for highly-
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susceptible populations (HSPs) must use eggs that have been __.
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QUESTION 14 +t




Exposure Time, Temperature (Avoid 131F+), Concentration, Water pH and Hardness (Av
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oid 7.5+); Not the Liquid's Color
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ANSWER

The effectiveness of chemical sanitizers are effected by __, __, __, and __, but NOT its __.
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QUESTION 15 +t




state or local regulatory authority
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ANSWER

Which agencies enforces food safety in a food service operation?
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QUESTION 16 +t




time-temperature abuse +t




ANSWER

, What can cause histamine to form in tuna?
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QUESTION 17 +t




1. deny pests access to the operation 2. deny pests food, water, and a nesting or hiding pl
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ace 3. work with a licensed PCO to eliminate pests that do enter the operation
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ANSWER

What are the three rules of an integrated pest management program (IPM) program?
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QUESTION 18 +t




16 mesh per square inch screening
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ANSWER

All screens for windows and vents must meet this requirement.
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QUESTION 19 +t




touching the walls +t +t




ANSWER

When deciding were to place dry goods for storage in a dry-
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storage area it is important that the dry goods NOT be ____.
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QUESTION 20 +t




90 days after the container has been emptied or the last shellfish that was served from t
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he container
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ANSWER

How long must shellstock tags be kept on file?
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QUESTION 21 +t




24 hours
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ANSWER

You should label all ready to eat TCS food that is prepped in house and held longer than ___.
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QUESTION 22 +t