Page 1 of 76
TEXAS FOOD MANAGER CERTIFICATION EXAM
— 200-QUESTION COMPREHENSIVE
ASSESSMENT | 2026/2027 EDITION | VERIFIED
QUESTIONS WITH DETAILED ANSWERS AND
RATIONALES | BRAND NEW!
1. Which temperature range defines the Temperature Danger Zone
(TDZ) according to the FDA Food Code and Texas Food Establishment
Rules?
A. 32°F to 120°F
B. 41°F to 135°F
C. 50°F to 140°F
D. 0°F to 212°F
The TDZ is 41°F to 135°F, where bacteria multiply most rapidly. Food
must not remain in this range for more than 4 cumulative hours.
2. A food handler has been diagnosed with Norovirus. What is the
manager's most appropriate action?
A. Allow the employee to work only with prepackaged foods
B. Restrict the employee to dishwashing duties
C. Exclude the employee from the establishment until cleared by
medical authorities
D. Allow the employee to work if they wear gloves and a mask
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Norovirus is a Big 6 pathogen requiring exclusion. The employee must
be excluded and cannot return until symptom-free for at least 48 hours
or cleared by medical professional and regulatory authority.
3. What is the minimum internal cooking temperature for ground beef
(hamburgers) held for 15 seconds?
A. 145°F
B. 155°F
C. 165°F
D. 135°F
Ground meats must reach 155°F for 15 seconds because grinding
distributes surface pathogens (like E. coli O157:H7) throughout the
meat.
4. A food handler is preparing a salad with bare hands. Which policy
must the manager enforce?
A. Bare-hand contact is acceptable if hands are washed immediately
before
B. Bare-hand contact with ready-to-eat food is prohibited unless a
specific variance is obtained
C. Bare-hand contact is allowed if the food handler wears single-use
gloves over bare hands
D. Bare-hand contact is allowed for salads but not for cooked foods
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The FDA Food Code prohibits bare-hand contact with ready-to-eat foods
unless the establishment has an approved variance. Gloves, deli tissue,
or utensils must be used.
5. How often must food-contact surfaces be cleaned and sanitized
during continuous use?
A. Every 2 hours
B. Every 4 hours
C. Every 8 hours
D. Once per shift
Food-contact surfaces must be cleaned and sanitized at least every 4
hours during continuous use to prevent bacterial buildup.
6. A delivery of refrigerated TCS food arrives at 48°F. What is the
manager's correct action?
A. Accept the delivery and immediately place items in the freezer
B. Accept the delivery and use within 24 hours
C. Reject the delivery
D. Accept only the items that feel cold to the touch
Refrigerated TCS food must be received at 41°F or lower. Any delivery
above this temperature should be rejected.
7. What is the correct order of steps in a three-compartment sink
operation?
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A. Sanitize → Rinse → Wash
B. Wash → Rinse → Sanitize
C. Rinse → Sanitize → Wash
D. Wash → Sanitize → Rinse
The correct sequence is Wash (remove soil), Rinse (remove detergent),
Sanitize (kill pathogens), then Air-dry.
8. A manager notices that a food handler has a sore throat and fever.
What action is required?
A. Allow the employee to work with cooked foods only
B. Restrict the employee from food handling duties
C. Send the employee home after their shift ends
D. Provide medication and allow continued work
Sore throat with fever may indicate Salmonella Typhi or other illness.
The employee must be restricted from food handling, especially if
working with high-risk populations.
9. What is the maximum cumulative time TCS food may remain in the
Temperature Danger Zone?
A. 2 hours
B. 3 hours
C. 4 hours
D. 6 hours
Food must not remain in the TDZ for more than 4 cumulative hours.
After this, it must be discarded.
TEXAS FOOD MANAGER CERTIFICATION EXAM
— 200-QUESTION COMPREHENSIVE
ASSESSMENT | 2026/2027 EDITION | VERIFIED
QUESTIONS WITH DETAILED ANSWERS AND
RATIONALES | BRAND NEW!
1. Which temperature range defines the Temperature Danger Zone
(TDZ) according to the FDA Food Code and Texas Food Establishment
Rules?
A. 32°F to 120°F
B. 41°F to 135°F
C. 50°F to 140°F
D. 0°F to 212°F
The TDZ is 41°F to 135°F, where bacteria multiply most rapidly. Food
must not remain in this range for more than 4 cumulative hours.
2. A food handler has been diagnosed with Norovirus. What is the
manager's most appropriate action?
A. Allow the employee to work only with prepackaged foods
B. Restrict the employee to dishwashing duties
C. Exclude the employee from the establishment until cleared by
medical authorities
D. Allow the employee to work if they wear gloves and a mask
,Page 2 of 76
Norovirus is a Big 6 pathogen requiring exclusion. The employee must
be excluded and cannot return until symptom-free for at least 48 hours
or cleared by medical professional and regulatory authority.
3. What is the minimum internal cooking temperature for ground beef
(hamburgers) held for 15 seconds?
A. 145°F
B. 155°F
C. 165°F
D. 135°F
Ground meats must reach 155°F for 15 seconds because grinding
distributes surface pathogens (like E. coli O157:H7) throughout the
meat.
4. A food handler is preparing a salad with bare hands. Which policy
must the manager enforce?
A. Bare-hand contact is acceptable if hands are washed immediately
before
B. Bare-hand contact with ready-to-eat food is prohibited unless a
specific variance is obtained
C. Bare-hand contact is allowed if the food handler wears single-use
gloves over bare hands
D. Bare-hand contact is allowed for salads but not for cooked foods
,Page 3 of 76
The FDA Food Code prohibits bare-hand contact with ready-to-eat foods
unless the establishment has an approved variance. Gloves, deli tissue,
or utensils must be used.
5. How often must food-contact surfaces be cleaned and sanitized
during continuous use?
A. Every 2 hours
B. Every 4 hours
C. Every 8 hours
D. Once per shift
Food-contact surfaces must be cleaned and sanitized at least every 4
hours during continuous use to prevent bacterial buildup.
6. A delivery of refrigerated TCS food arrives at 48°F. What is the
manager's correct action?
A. Accept the delivery and immediately place items in the freezer
B. Accept the delivery and use within 24 hours
C. Reject the delivery
D. Accept only the items that feel cold to the touch
Refrigerated TCS food must be received at 41°F or lower. Any delivery
above this temperature should be rejected.
7. What is the correct order of steps in a three-compartment sink
operation?
, Page 4 of 76
A. Sanitize → Rinse → Wash
B. Wash → Rinse → Sanitize
C. Rinse → Sanitize → Wash
D. Wash → Sanitize → Rinse
The correct sequence is Wash (remove soil), Rinse (remove detergent),
Sanitize (kill pathogens), then Air-dry.
8. A manager notices that a food handler has a sore throat and fever.
What action is required?
A. Allow the employee to work with cooked foods only
B. Restrict the employee from food handling duties
C. Send the employee home after their shift ends
D. Provide medication and allow continued work
Sore throat with fever may indicate Salmonella Typhi or other illness.
The employee must be restricted from food handling, especially if
working with high-risk populations.
9. What is the maximum cumulative time TCS food may remain in the
Temperature Danger Zone?
A. 2 hours
B. 3 hours
C. 4 hours
D. 6 hours
Food must not remain in the TDZ for more than 4 cumulative hours.
After this, it must be discarded.
