HOSMERIT
TEXAS FOOD SAFETY MANAGERS
TEST EXAM | QUESTIONS & CORRECT ANSWERS
(VERIFIED) | LATEST | GRADE A+
What must the person in charge of a nursing home do when A food handler has a sorethroat 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 whichof 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 havingwhich
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 whatminimum
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 thefinal rinse
not exceed 194°F?
a. Water temperature can damage dishwasher
b. Water can evaporate before sanitizing the items.
TEXAS FOOD SAFETY MANAGERS
TEST EXAM | QUESTIONS & CORRECT ANSWERS
(VERIFIED) | LATEST | GRADE A+
What must the person in charge of a nursing home do when A food handler has a sorethroat 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 whichof 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 havingwhich
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 whatminimum
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 thefinal rinse
not exceed 194°F?
a. Water temperature can damage dishwasher
b. Water can evaporate before sanitizing the items.
