Texas Food Manager - Questions And Correct Answers
All poultry, stuffed meat, stuffed pasta, stuffing with meat temperature
Right Ans - 165°
What temperature must a microwave cook something to? Right Ans - 165°
What is the minimum temperature for rare steak? Right Ans - 145°
What is the longest something cooled from 135°--> 70° can take? Right Ans
- 2 hours.
What is the longest something cooled to 41° can take? Right Ans - 6 hours.
What temperature does the cooling process start at? Right Ans - Once it
enters the danger zone - 135°
What is the longest time something being reheated can take? Right Ans - 2
hours.
What temperature must hot held food remain at? Right Ans - 165°
How long can food starting at 41° and NOT being temperature monitered be
safe? Right Ans - up to 4 hours without temperature monitoring.
How long can food starting at 41° and being temperature monitered be safe?
Right Ans - up to 6 hours without temperature monitoring, if the temperature
exceeds 70° then it must be tossed.
How long can food starting at 135° and NOT being temperature monitered be
safe? Right Ans - 4 hours
How long can a food stay 70°? Right Ans - Up to 4 hours if it does not
exceed 70°
How many foot candles are needed throughout a food establishment? Right
Ans - 50 in food prep.
10 in fridge/dry food area.
20 in other (restrooms, handwash, dining area, etc.)
, What are the three steps to practice active managerial control? Right Ans -
1. Create a policy
2. Train
3. Follow up
What must you do when a health inspector arrives? Right Ans - Ask for I.D.,
grant them full access to your store, fully comply with their questions,
accompany them through their inspection
What does HACCP stand for? Right Ans - Hazard Analysis Critical Control
Points
What is the point of a HACCP? Right Ans - It is used to identify and prevent
hazards before they occur or to catch and correct them when they do.
What is the HA part of HACCP? Right Ans - Hazard analysis --> identify
potential food hazards
What is the CCP part of HACCP? Right Ans - Critical control points -->
identify steps where hazards can be prevented, eliminated, or reduced to
acceptable levels
What are the seven principles of a HACCP? Right Ans - 1. Perform a hazard
analysis.
2. Decide on the Critical Control Points.
3. Determine the critical limits.
4. Establish procedures to monitor the critical control points.
5. Establish corrective actions.
6. Establish verification procedures.
7. Establish a record keeping system.
What is considered an outbreak? Right Ans - When two or more people
catch the same disease after eating food from the same source
What is a food hazard? Right Ans - A food hazard is any item or substance
that can make food dangerous to eat. Food hazards can be physical, chemical,
or biological.
All poultry, stuffed meat, stuffed pasta, stuffing with meat temperature
Right Ans - 165°
What temperature must a microwave cook something to? Right Ans - 165°
What is the minimum temperature for rare steak? Right Ans - 145°
What is the longest something cooled from 135°--> 70° can take? Right Ans
- 2 hours.
What is the longest something cooled to 41° can take? Right Ans - 6 hours.
What temperature does the cooling process start at? Right Ans - Once it
enters the danger zone - 135°
What is the longest time something being reheated can take? Right Ans - 2
hours.
What temperature must hot held food remain at? Right Ans - 165°
How long can food starting at 41° and NOT being temperature monitered be
safe? Right Ans - up to 4 hours without temperature monitoring.
How long can food starting at 41° and being temperature monitered be safe?
Right Ans - up to 6 hours without temperature monitoring, if the temperature
exceeds 70° then it must be tossed.
How long can food starting at 135° and NOT being temperature monitered be
safe? Right Ans - 4 hours
How long can a food stay 70°? Right Ans - Up to 4 hours if it does not
exceed 70°
How many foot candles are needed throughout a food establishment? Right
Ans - 50 in food prep.
10 in fridge/dry food area.
20 in other (restrooms, handwash, dining area, etc.)
, What are the three steps to practice active managerial control? Right Ans -
1. Create a policy
2. Train
3. Follow up
What must you do when a health inspector arrives? Right Ans - Ask for I.D.,
grant them full access to your store, fully comply with their questions,
accompany them through their inspection
What does HACCP stand for? Right Ans - Hazard Analysis Critical Control
Points
What is the point of a HACCP? Right Ans - It is used to identify and prevent
hazards before they occur or to catch and correct them when they do.
What is the HA part of HACCP? Right Ans - Hazard analysis --> identify
potential food hazards
What is the CCP part of HACCP? Right Ans - Critical control points -->
identify steps where hazards can be prevented, eliminated, or reduced to
acceptable levels
What are the seven principles of a HACCP? Right Ans - 1. Perform a hazard
analysis.
2. Decide on the Critical Control Points.
3. Determine the critical limits.
4. Establish procedures to monitor the critical control points.
5. Establish corrective actions.
6. Establish verification procedures.
7. Establish a record keeping system.
What is considered an outbreak? Right Ans - When two or more people
catch the same disease after eating food from the same source
What is a food hazard? Right Ans - A food hazard is any item or substance
that can make food dangerous to eat. Food hazards can be physical, chemical,
or biological.
