Texas Food safety Managers Test Questions and Answers Passed with 100% What must the person in charge of a nursing home do when A food handler has a sore throat and fever? A. Make the food handler wear a medical face mask. B. Allow the food handler to wash dishes. C. Send the food handler home. ✔✔C. Send the food handler hom e Food handlers must wash their hands and exposed portions of their arms prior to which of the following activities? A. Using tobacco products. B. Taking a restroom break. C. Putting on disposable gloves. ✔✔C. Putting on disposable gloves. An operation installs hand -antiseptic dispensers at each of the handwashing stations. What should management explain to food handlers about the correct use of the hand -antiseptic? A. A hand antiseptic is applied after correct handwashing. B. A hand antiseptic is used b efore hand washing. C. Hands don't require washing if an approved hand antiseptic is applied. ✔✔A. A hand -
antiseptic applied after correct handwashing A food handler may not wear fingernail polish unless A. Nails are well manicured B. Wearing intact sin gle - use gloves. C. Hands are clean and sanitized ✔✔B. Wearing intact single -use gloves. The person in charge must exclude the food handler when he or she reports having which symptom? A. Yellow skin and eyes B. Infected lesion. C. Sore throat with fever ✔✔A. Yellow skin and eyes Cooked plants products that are served from a steamtable must be maintained at what minimum temperature? A. 155°F B. 145°F C. 135°F ✔✔C. 135 °F The "T "in the ALERT food defense awareness program deals with A. Tasks B. Threats C. Temperature ✔✔B. Threats Molluscan Shellfish that are recreationally caught should A. Be a immediately frozen for safety B. Be used for personal consumption only C. Contain labels for safety storage and handling ✔✔A. Be im mediately frozen for safety A characteristic of Ciguatera toxin is that it A. Cannot be destroyed by correct cooking B. Can be tasted C. Can be smelled ✔✔A. Cannot be destroyed by correct cooking For high temperature dish washing machines, why should t he water temperature of the final rinse not exceed 194°F?
antiseptic applied after correct handwashing A food handler may not wear fingernail polish unless A. Nails are well manicured B. Wearing intact sin gle - use gloves. C. Hands are clean and sanitized ✔✔B. Wearing intact single -use gloves. The person in charge must exclude the food handler when he or she reports having which symptom? A. Yellow skin and eyes B. Infected lesion. C. Sore throat with fever ✔✔A. Yellow skin and eyes Cooked plants products that are served from a steamtable must be maintained at what minimum temperature? A. 155°F B. 145°F C. 135°F ✔✔C. 135 °F The "T "in the ALERT food defense awareness program deals with A. Tasks B. Threats C. Temperature ✔✔B. Threats Molluscan Shellfish that are recreationally caught should A. Be a immediately frozen for safety B. Be used for personal consumption only C. Contain labels for safety storage and handling ✔✔A. Be im mediately frozen for safety A characteristic of Ciguatera toxin is that it A. Cannot be destroyed by correct cooking B. Can be tasted C. Can be smelled ✔✔A. Cannot be destroyed by correct cooking For high temperature dish washing machines, why should t he water temperature of the final rinse not exceed 194°F?
