Texas Food Managers Certification Exam
Study online at https://quizlet.com/_e6juvu
1. C. It makes clean- Which of the following occurs with the use of adequate lighting in a food estab-
ing and sanitizing lishment?
easier A. It encourages pests to enter
B. It is more difficult to identify hazards
C. It makes cleaning and sanitizing easier
D. It makes cleaning and sanitizing more complicated
2. B. 6 Inches What is the proper minimum clearance between the floor and floor-mounted
equipment?
A. 4 inches
B. 6 inches
C. 8 inches
D. 12 inches
3. C. 165 F What minimum temperature is required for rapidly reheating previously cooked
foods?
A. 140 F
B. 155 F
C. 165 F
D. 180 F
4. D. 30 seconds in When using hot water to manually sanitize objects, the objects must be immersed
water that is at in water for at least
least 171 F A. 15 seconds in water that is at least 135 F
B. 15 seconds in water that is at least 150 F
C. 20 seconds in water that is at least 150F
D. 30 seconds in water that is at least 171 F
5. D. Is equipped A hose may be attached to a faucet in a food establishment only if the hose
with a back- A. Has treated connector instead of clamps
flow prevention B. Has threaded connectors on both ends to simplify joining
device
, Texas Food Managers Certification Exam
Study online at https://quizlet.com/_e6juvu
C. Is long enough to reach the bottom of a sink
D. Is equipped with a backflow prevention device
6. B. Diarrhea An employee would not be allowed to work in a food preparation area with
A. A headache
B. Diarrhea
C. A sore throat but no fever
D. A leg cut with a tight-fitting bandage
7. C. Food pre- Which of the following employees would be allowed to work in a food service
pared with a cut, business?
covered by a A. Waitress with an open cut
bandaid, and a B. Busboy wearing a bandaid on his thumb
disposable glove C. Food prepared with a cut, covered by a bandaid, and a disposable glove
D. Dishwasher with a boil on his neck
8. B. Uncovered ar- Which of the following is unacceptable for food workers' fingernails?
tificial fingernails A. Nails neatly trimmed and filed
B. Uncovered artificial fingernails
C. Unpolished Nails
D. Gloves covering artificial fingernails
9. D. Rotated or Meat cooked in a microwave oven must be
stirred during A. Kept uncovered during cooking
cooking B. Allowed to stand uncovered for 1 minute after cooking
C. Heated to a temperature of at least 155 F
D. Rotated or stirred during cooking
10. B. Where harm- The temperature danger zone is correctly described as the temperature range...
ful bacteria grow A. Between 40 F and 150 F
rapidly B. Where harmful bacteria grow rapidly
C. In which harmful bacteria will be killed
D. In which food should be stored
, Texas Food Managers Certification Exam
Study online at https://quizlet.com/_e6juvu
11. C. Throw the A food manager sees a chef in a prep kitchen tasting mashed potatoes with his
potatoes out im- finger. What should the manager do?
mediately A. Tell the chef is it happens again the potatoes will be thrown away
B. Do not say or do anything because mashed potatoes are not a time/temperature
control for food safety
C. Throw the potatoes out immediately
D. Reheat the potatoes to 165 F before serving to customers
12. C. Pre-wash, What is the acceptable method of manual warewashing/dishwashing?
wash, rinse, sani- A. Pre-wash, sanitize, rinse, wash, and air dry
tize, and air dry B. Pre-wash, rinse, wash, air dry, and sanitize
C. Pre-wash, wash, rinse, sanitize, and air dry
D. Pre-wash, wash, sanitize, rinse, and air dry
13. B. Bottom up in What is the proper way to store cleaned and sanitized glasses and cups?
a clean, dry loca- A. Bottom down in a closed cabinet
tion B. Bottom up in a clean, dry location
C. Near the beverage machine
D. On a clean absorbent cloth
14. C. 70 F What should be the water temperature when thawing food under running water?
A. 165 F
B. 41 F
C. 70 F
D. 32 F
15. D. Whole wheat All of the following are time/temperature control for safety (TSC) food except?
bread A. Refried beans
B. Baked potatoes
C. Cooked rice
D. Whole wheat bread
Study online at https://quizlet.com/_e6juvu
1. C. It makes clean- Which of the following occurs with the use of adequate lighting in a food estab-
ing and sanitizing lishment?
easier A. It encourages pests to enter
B. It is more difficult to identify hazards
C. It makes cleaning and sanitizing easier
D. It makes cleaning and sanitizing more complicated
2. B. 6 Inches What is the proper minimum clearance between the floor and floor-mounted
equipment?
A. 4 inches
B. 6 inches
C. 8 inches
D. 12 inches
3. C. 165 F What minimum temperature is required for rapidly reheating previously cooked
foods?
A. 140 F
B. 155 F
C. 165 F
D. 180 F
4. D. 30 seconds in When using hot water to manually sanitize objects, the objects must be immersed
water that is at in water for at least
least 171 F A. 15 seconds in water that is at least 135 F
B. 15 seconds in water that is at least 150 F
C. 20 seconds in water that is at least 150F
D. 30 seconds in water that is at least 171 F
5. D. Is equipped A hose may be attached to a faucet in a food establishment only if the hose
with a back- A. Has treated connector instead of clamps
flow prevention B. Has threaded connectors on both ends to simplify joining
device
, Texas Food Managers Certification Exam
Study online at https://quizlet.com/_e6juvu
C. Is long enough to reach the bottom of a sink
D. Is equipped with a backflow prevention device
6. B. Diarrhea An employee would not be allowed to work in a food preparation area with
A. A headache
B. Diarrhea
C. A sore throat but no fever
D. A leg cut with a tight-fitting bandage
7. C. Food pre- Which of the following employees would be allowed to work in a food service
pared with a cut, business?
covered by a A. Waitress with an open cut
bandaid, and a B. Busboy wearing a bandaid on his thumb
disposable glove C. Food prepared with a cut, covered by a bandaid, and a disposable glove
D. Dishwasher with a boil on his neck
8. B. Uncovered ar- Which of the following is unacceptable for food workers' fingernails?
tificial fingernails A. Nails neatly trimmed and filed
B. Uncovered artificial fingernails
C. Unpolished Nails
D. Gloves covering artificial fingernails
9. D. Rotated or Meat cooked in a microwave oven must be
stirred during A. Kept uncovered during cooking
cooking B. Allowed to stand uncovered for 1 minute after cooking
C. Heated to a temperature of at least 155 F
D. Rotated or stirred during cooking
10. B. Where harm- The temperature danger zone is correctly described as the temperature range...
ful bacteria grow A. Between 40 F and 150 F
rapidly B. Where harmful bacteria grow rapidly
C. In which harmful bacteria will be killed
D. In which food should be stored
, Texas Food Managers Certification Exam
Study online at https://quizlet.com/_e6juvu
11. C. Throw the A food manager sees a chef in a prep kitchen tasting mashed potatoes with his
potatoes out im- finger. What should the manager do?
mediately A. Tell the chef is it happens again the potatoes will be thrown away
B. Do not say or do anything because mashed potatoes are not a time/temperature
control for food safety
C. Throw the potatoes out immediately
D. Reheat the potatoes to 165 F before serving to customers
12. C. Pre-wash, What is the acceptable method of manual warewashing/dishwashing?
wash, rinse, sani- A. Pre-wash, sanitize, rinse, wash, and air dry
tize, and air dry B. Pre-wash, rinse, wash, air dry, and sanitize
C. Pre-wash, wash, rinse, sanitize, and air dry
D. Pre-wash, wash, sanitize, rinse, and air dry
13. B. Bottom up in What is the proper way to store cleaned and sanitized glasses and cups?
a clean, dry loca- A. Bottom down in a closed cabinet
tion B. Bottom up in a clean, dry location
C. Near the beverage machine
D. On a clean absorbent cloth
14. C. 70 F What should be the water temperature when thawing food under running water?
A. 165 F
B. 41 F
C. 70 F
D. 32 F
15. D. Whole wheat All of the following are time/temperature control for safety (TSC) food except?
bread A. Refried beans
B. Baked potatoes
C. Cooked rice
D. Whole wheat bread
