Texas Food Manager Certification Exam -Practice Questions
And Answers 2026/2027 Exam | Complete Questions And
Answers (Verified Answers) | Exam Prep | Comprehensive
Exam Guide 2026&2027
1. A food manager notices that an employee begins preparing ready-to-eat sandwiches
immediately after handling raw chicken. The employee has not washed their hands. What
should the manager require first?
A. Change gloves only
B. Wash hands correctly before beginning the new task
C. Wipe the hands with a sanitizer towel
D. Rinse the hands briefly under cold water
Answer: B
Proper handwashing is required when changing from a potentially contaminating task to
handling ready-to-eat food. Gloves do not replace required handwashing.
2. A restaurant manager is determining whether an employee needs food handler training
under Texas requirements. Which employee generally falls within the definition requiring
accredited food handler training?
A. An individual working with unpackaged food or food-contact surfaces
B. A customer dining in the restaurant
C. A delivery customer receiving sealed food
D. A patron purchasing a gift card
Answer: A
Texas DSHS identifies food employees as individuals working with unpackaged food, food
equipment, utensils, or food-contact surfaces.
3. A cook receives a shipment of refrigerated chicken at an unsafe temperature. What is the
manager's most appropriate immediate action?
A. Accept it and cook it immediately
B. Place it in the freezer
C. Reject the shipment or affected product according to receiving procedures
D. Mix it with colder chicken already in storage
Answer: C
Food safety begins at receiving. Product that does not meet required temperature, condition,
or packaging standards should not enter normal inventory.
,4. Which practice provides the best defense against cross-contamination during food
preparation?
A. Using the same cutting board for all foods
B. Storing raw poultry above produce
C. Rinsing utensils with water between tasks
D. Separating raw animal foods from ready-to-eat foods
Answer: D
Physical separation of raw animal foods from ready-to-eat foods is a fundamental method of
preventing cross-contamination.
5. A manager discovers that a refrigerator is consistently warmer than its required
operating range. What should be done first?
A. Determine the actual food temperatures and protect or discard affected food as appropriate
B. Ignore the reading if the refrigerator still feels cold
C. Turn the thermostat to its coldest setting and leave the food inside
D. Add more food to stabilize the temperature
Answer: A
The safety of the food must be evaluated, not merely the equipment setting. The manager
should verify product temperatures and take corrective action.
6. Which condition most directly increases the risk of foodborne illness?
A. Using stainless-steel equipment
B. Holding TCS food at an unsafe temperature
C. Labeling containers
D. Using calibrated measuring equipment
Answer: B
Time and temperature control are critical because many pathogens can multiply rapidly when
TCS food is held under unsafe conditions.
7. A food employee has a cut on the hand that cannot be completely protected by a
waterproof covering. What is the safest management decision?
A. Allow the employee to handle ready-to-eat food with bare hands
B. Have the employee rinse the wound periodically
C. Prevent the employee from performing tasks that could contaminate food
D. Cover the wound with a dry paper towel
Answer: C
An inadequately protected wound can contaminate food. Restricting the employee from food-
contact duties protects consumers.
,8. Why should a food thermometer be calibrated regularly?
A. To make food cook faster
B. To increase refrigerator capacity
C. To eliminate the need for temperature records
D. To ensure temperature measurements are accurate
Answer: D
Accurate temperature measurements allow managers to make reliable food-safety decisions
during receiving, cooking, cooling, and holding.
9. A server handles dirty dishes and then begins placing clean utensils on a table without
washing their hands. What is the primary concern?
A. Cross-contamination
B. Food waste
C. Equipment depreciation
D. Menu accuracy
Answer: A
Dirty dishes can transfer microorganisms to the employee's hands, which can then
contaminate clean utensils.
10. Which item should generally be stored below raw poultry in a refrigerator?
A. Raw ground beef
B. Ready-to-eat salad
C. Raw seafood
D. Raw eggs in intact shells
Answer: B
Ready-to-eat foods should be protected from contamination by raw animal products,
including poultry stored above them.
11. A manager notices that an employee repeatedly touches their face while preparing food.
What is the most appropriate corrective action?
A. Tell the employee to continue if gloves are worn
B. Require the employee to change aprons only
C. Require proper handwashing before resuming food preparation
D. Spray the gloves with sanitizer
Answer: C
Touching the face can contaminate hands or gloves. Proper handwashing and appropriate
glove replacement are necessary before food handling resumes.
, 12. Which characteristic is most important when selecting a sanitizer for food-contact
surfaces?
A. It must have a strong fragrance
B. It must be approved for the intended food-contact use
C. It must always be used at maximum concentration
D. It must produce visible foam
Answer: B
Sanitizers must be appropriate for food-contact surfaces and used according to their
approved concentration and contact-time requirements.
13. A dishwasher is leaving visible food particles on plates after the sanitizing cycle. What
should the manager do?
A. Increase the amount of detergent without checking the machine
B. Allow employees to wipe the plates with towels
C. Investigate the washing process and correct the equipment or procedure
D. Place the plates directly into storage
Answer: C
Effective cleaning must remove soil before sanitization can work properly. The manager
should identify and correct the cause rather than simply storing inadequately cleaned dishes.
14. What is the primary purpose of cleaning a food-contact surface?
A. Remove soil and food residues
B. Sterilize the entire kitchen
C. Increase the shelf life of equipment
D. Eliminate the need for sanitizing
Answer: A
Cleaning removes food, grease, and other soil. Sanitization is a separate step used after
cleaning to reduce microorganisms to acceptable levels.
15. Which sequence is generally appropriate for manual cleaning and sanitizing of food-
contact equipment?
A. Sanitize, rinse, wash, air-dry
B. Wash, rinse, sanitize, air-dry
C. Rinse, sanitize, wash, towel-dry
D. Wash, sanitize, rinse, towel-dry
Answer: B
The normal sequence is washing, rinsing, sanitizing, and air-drying so that sanitizer can act on
a clean surface.
And Answers 2026/2027 Exam | Complete Questions And
Answers (Verified Answers) | Exam Prep | Comprehensive
Exam Guide 2026&2027
1. A food manager notices that an employee begins preparing ready-to-eat sandwiches
immediately after handling raw chicken. The employee has not washed their hands. What
should the manager require first?
A. Change gloves only
B. Wash hands correctly before beginning the new task
C. Wipe the hands with a sanitizer towel
D. Rinse the hands briefly under cold water
Answer: B
Proper handwashing is required when changing from a potentially contaminating task to
handling ready-to-eat food. Gloves do not replace required handwashing.
2. A restaurant manager is determining whether an employee needs food handler training
under Texas requirements. Which employee generally falls within the definition requiring
accredited food handler training?
A. An individual working with unpackaged food or food-contact surfaces
B. A customer dining in the restaurant
C. A delivery customer receiving sealed food
D. A patron purchasing a gift card
Answer: A
Texas DSHS identifies food employees as individuals working with unpackaged food, food
equipment, utensils, or food-contact surfaces.
3. A cook receives a shipment of refrigerated chicken at an unsafe temperature. What is the
manager's most appropriate immediate action?
A. Accept it and cook it immediately
B. Place it in the freezer
C. Reject the shipment or affected product according to receiving procedures
D. Mix it with colder chicken already in storage
Answer: C
Food safety begins at receiving. Product that does not meet required temperature, condition,
or packaging standards should not enter normal inventory.
,4. Which practice provides the best defense against cross-contamination during food
preparation?
A. Using the same cutting board for all foods
B. Storing raw poultry above produce
C. Rinsing utensils with water between tasks
D. Separating raw animal foods from ready-to-eat foods
Answer: D
Physical separation of raw animal foods from ready-to-eat foods is a fundamental method of
preventing cross-contamination.
5. A manager discovers that a refrigerator is consistently warmer than its required
operating range. What should be done first?
A. Determine the actual food temperatures and protect or discard affected food as appropriate
B. Ignore the reading if the refrigerator still feels cold
C. Turn the thermostat to its coldest setting and leave the food inside
D. Add more food to stabilize the temperature
Answer: A
The safety of the food must be evaluated, not merely the equipment setting. The manager
should verify product temperatures and take corrective action.
6. Which condition most directly increases the risk of foodborne illness?
A. Using stainless-steel equipment
B. Holding TCS food at an unsafe temperature
C. Labeling containers
D. Using calibrated measuring equipment
Answer: B
Time and temperature control are critical because many pathogens can multiply rapidly when
TCS food is held under unsafe conditions.
7. A food employee has a cut on the hand that cannot be completely protected by a
waterproof covering. What is the safest management decision?
A. Allow the employee to handle ready-to-eat food with bare hands
B. Have the employee rinse the wound periodically
C. Prevent the employee from performing tasks that could contaminate food
D. Cover the wound with a dry paper towel
Answer: C
An inadequately protected wound can contaminate food. Restricting the employee from food-
contact duties protects consumers.
,8. Why should a food thermometer be calibrated regularly?
A. To make food cook faster
B. To increase refrigerator capacity
C. To eliminate the need for temperature records
D. To ensure temperature measurements are accurate
Answer: D
Accurate temperature measurements allow managers to make reliable food-safety decisions
during receiving, cooking, cooling, and holding.
9. A server handles dirty dishes and then begins placing clean utensils on a table without
washing their hands. What is the primary concern?
A. Cross-contamination
B. Food waste
C. Equipment depreciation
D. Menu accuracy
Answer: A
Dirty dishes can transfer microorganisms to the employee's hands, which can then
contaminate clean utensils.
10. Which item should generally be stored below raw poultry in a refrigerator?
A. Raw ground beef
B. Ready-to-eat salad
C. Raw seafood
D. Raw eggs in intact shells
Answer: B
Ready-to-eat foods should be protected from contamination by raw animal products,
including poultry stored above them.
11. A manager notices that an employee repeatedly touches their face while preparing food.
What is the most appropriate corrective action?
A. Tell the employee to continue if gloves are worn
B. Require the employee to change aprons only
C. Require proper handwashing before resuming food preparation
D. Spray the gloves with sanitizer
Answer: C
Touching the face can contaminate hands or gloves. Proper handwashing and appropriate
glove replacement are necessary before food handling resumes.
, 12. Which characteristic is most important when selecting a sanitizer for food-contact
surfaces?
A. It must have a strong fragrance
B. It must be approved for the intended food-contact use
C. It must always be used at maximum concentration
D. It must produce visible foam
Answer: B
Sanitizers must be appropriate for food-contact surfaces and used according to their
approved concentration and contact-time requirements.
13. A dishwasher is leaving visible food particles on plates after the sanitizing cycle. What
should the manager do?
A. Increase the amount of detergent without checking the machine
B. Allow employees to wipe the plates with towels
C. Investigate the washing process and correct the equipment or procedure
D. Place the plates directly into storage
Answer: C
Effective cleaning must remove soil before sanitization can work properly. The manager
should identify and correct the cause rather than simply storing inadequately cleaned dishes.
14. What is the primary purpose of cleaning a food-contact surface?
A. Remove soil and food residues
B. Sterilize the entire kitchen
C. Increase the shelf life of equipment
D. Eliminate the need for sanitizing
Answer: A
Cleaning removes food, grease, and other soil. Sanitization is a separate step used after
cleaning to reduce microorganisms to acceptable levels.
15. Which sequence is generally appropriate for manual cleaning and sanitizing of food-
contact equipment?
A. Sanitize, rinse, wash, air-dry
B. Wash, rinse, sanitize, air-dry
C. Rinse, sanitize, wash, towel-dry
D. Wash, sanitize, rinse, towel-dry
Answer: B
The normal sequence is washing, rinsing, sanitizing, and air-drying so that sanitizer can act on
a clean surface.
