Texas Food Handler/Manager Review Questions and Answers well Explained Latest 2024/2025 Update 100% Correct.

worker realized what had happened. What should be done to immediately remedy this? - Pull and discard the peaches and replace with a new pan During an inspection, the health inspector must see the person in charge demonstrate knowledge adequately. Which of the following meets that requirement? - Having a certificate from an approved examination company A new bar manager was asking the equipment service technician how the glass washer works. The technician explained the process and the chemicals and handed the manager a vial of test strips. "What are these for?" The technician said that the machine is sanitizing properly when the iodine sanitizer turns the color of the paper because the concentration is - 12.5 - 25.00 ppm A dishwasher that uses hot water as a sanitizer must have a final rinse temperature of at least - 180F A foodhandler makes a pot of soup at home and brings it in to sample to new customers in the establishment. What should the manager do? - Tell the employee that outside food is not allowed in the establishment A kitchen manager was trying to train the staff and get all the inventory under control. Many items were not being labelled in storage. The manger thinks it is best to start by labeling every single item out of its original container, even though it is not required to have the staff label - Spaghetti noodles A prep cook must be sure to wash hands well - All of the above A quick-service restaurant received a violation on a food establishment inspection because the customers were able to contaminate the plastic eating utensils at the condiment stand. To prevent his from happening, the restaurant could decide to - Put wrapped utensils at the stand and keep utensils behind the counter A school lunch program offers seconds on fruits and vegetables. A child came back for more sliced peaches. Without thinking about it, the nutrition worker scooped a spoonful of peaches onto the child's used tray and touched the tray with the scoop. After putting the scoop back into the pan of peaches theA trained chef, who also worked at a zoo, decided to combine his kitchen with nature and opened a restaurant where customers could watch animals in cages and aquariums from their table. Part of the day is spent caring for some of the creatures. According to the code, which creatures is he allowed to care for or handle while at the restaurant? - Fish in the aquarium A tray of eggs being held on a breakfast bar must maintain a minimum temperature of - 135F According to the most health codes, what is the minimum standard for parts per million concentration (ppm) of a chlorine based chemical when preparing a sanitizing solution for the three compartment sink? - 50 According to the Texas Rules, it is acceptable at times for item like salt and pepper packets to be saved and given to another customer if they were not contaminated. Which of the following must be discarded after a customer had it? - A bowl of cocktail sauce All of the following are acceptable methods for training food service personnel on management practices except - Open book exams All of the following are effective ways to prevent cross contamination except - Rinsing food contact surfaces in between tasks All of the following are examples of food contact surfaces except - Freezer walls All of the following foods can be stored in water and/or ice, except - Milk All of the following steps are important in ensuring sanitizer effectiveness exept - Rinsing the surface afterwards An employee who is assigned to clean the frozen dessert dispenser at the end of the night must use CIP systems. CIP is an acronym for - Clean in placeAn establishment must use potable water for all food-related tasks. Which of the following is an example of potable water? - Drinking water An outbreak of Salmonella is commonly associated with - Undercooked poultry Approved sanitizers for the food service include chlorine, iodine, quartenary ammonia and - Water above 171F Bacterial growth can be minimized by properly controlling - Time, Temperature, Oxygen, Moisture Can a food handler taste food to adjust seasoning? - Yes, but the utensil must be used only once Chemical sanitizers are in a concentrated form and should be mixed only with - Water Clean dishes must ______ before they are stored - Air dry Customer forks should be stored at a self-service buffet - With only the handles extending out of the container Cutting boards or cutting blocks that have scratched and cuts into the surfaces - May be resurfaced as needed During an inspection, the manager asked the inspector about a can opener cleaning. The health inspector said there could be ______ hazards present - Physical, biological, or chemical Employees must change gloves between which tasks? - Handling raw meat and dressing the buns Food service managers must oversee safe food practices at all times. One way to do that is to - Create a master cleaning scheduleFrom top to bottom, how should the following terms be stored on a rack in the cooler? - Salad, vegetable lasagna, whole steaks, chicken HACCP is a/an - Management system designed to prevent foodborne disease