Texas Food safety Managers Test |80|
questions with complete solutions
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. -Correct Answer-C. Send the food handler home
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. -Correct Answer-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 before hand washing. C. Hands don't require washing if an approved hand antiseptic is applied. -Correct Answer-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 single - use gloves. C. Hands are clean and sanitized -Correct Answer-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 -Correct Answer-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 -Correct Answer-C. 135°F
The "T "in the ALERT food defense awareness program deals with
A. Tasks B. Threats C. Temperature -Correct Answer-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 -Correct Answer-A. Be immediately 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 -Correct Answer-A. Cannot be destroyed by correct cooking
For high temperature dish washing machines, why should the water temperature of the final rinse not exceed 194°F?
A. Water temperature can damage dishwasher
B. Water can evaporate before sanitizing the items. C. Spray nozzles may become clogged with minerals -Correct Answer-B. Water can evaporate before sanitizing the items A menu item has been identified as a possible cause of a foodborne illness outbreak. The food is in the walk-in labeled "do not use ". What else needs to be on the label?
A. Do not discard
B. Do Not serve
C. Keep for 7 days. -Correct Answer-A. Do not discard
Cooking ground beef to a minimum internal cooking temperature of 155°F for 17 seconds will help prevent illness caused by
A. Nora virus B. Enterohemorrhagic and shiva toxin producing E. coli C. Hepatitis A -Correct Answer-B. Enterohemorrhagic and shiva toxin producing E. coli
A cook is preparing raw shell eggs that will be held at the breakfast buffet. These eggs must be cooked to
which minimum internal temperature for 17 seconds?
A. 135°F
B. 145°F C. 155°F -Correct Answer-B. 145°F
Coving tile is used for
A. Lining doorways B. Eliminating sharp corners or gaps
C. Protective tile under ice makers -Correct Answer-B. Eliminating sharp corners or gaps
Besides training food handlers about food safety, which of the following should the person in charge do?
A. Model excellent hygiene practice at all times. B. Discipline food handlers when they are caught making mistakes
C. Give food handlers a difficult test at the end of the training session -Correct Answer-A. Model excellent hygiene practice at all times
What primary food safety risk could result from a food delivery to an offsite catering event
questions with complete solutions
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. -Correct Answer-C. Send the food handler home
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. -Correct Answer-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 before hand washing. C. Hands don't require washing if an approved hand antiseptic is applied. -Correct Answer-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 single - use gloves. C. Hands are clean and sanitized -Correct Answer-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 -Correct Answer-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 -Correct Answer-C. 135°F
The "T "in the ALERT food defense awareness program deals with
A. Tasks B. Threats C. Temperature -Correct Answer-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 -Correct Answer-A. Be immediately 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 -Correct Answer-A. Cannot be destroyed by correct cooking
For high temperature dish washing machines, why should the water temperature of the final rinse not exceed 194°F?
A. Water temperature can damage dishwasher
B. Water can evaporate before sanitizing the items. C. Spray nozzles may become clogged with minerals -Correct Answer-B. Water can evaporate before sanitizing the items A menu item has been identified as a possible cause of a foodborne illness outbreak. The food is in the walk-in labeled "do not use ". What else needs to be on the label?
A. Do not discard
B. Do Not serve
C. Keep for 7 days. -Correct Answer-A. Do not discard
Cooking ground beef to a minimum internal cooking temperature of 155°F for 17 seconds will help prevent illness caused by
A. Nora virus B. Enterohemorrhagic and shiva toxin producing E. coli C. Hepatitis A -Correct Answer-B. Enterohemorrhagic and shiva toxin producing E. coli
A cook is preparing raw shell eggs that will be held at the breakfast buffet. These eggs must be cooked to
which minimum internal temperature for 17 seconds?
A. 135°F
B. 145°F C. 155°F -Correct Answer-B. 145°F
Coving tile is used for
A. Lining doorways B. Eliminating sharp corners or gaps
C. Protective tile under ice makers -Correct Answer-B. Eliminating sharp corners or gaps
Besides training food handlers about food safety, which of the following should the person in charge do?
A. Model excellent hygiene practice at all times. B. Discipline food handlers when they are caught making mistakes
C. Give food handlers a difficult test at the end of the training session -Correct Answer-A. Model excellent hygiene practice at all times
What primary food safety risk could result from a food delivery to an offsite catering event
