Food Manager Exam Texas: Questions/Solutions
What is a likely cause of a foodborne Illness? Right Ans - Failing to wear
gloves after washing hands
What type of contamination causes food to become unsafe to eat because of
viruses? Right Ans - Cross contamination
Where should raw fish be stored in the refrigerator? Right Ans - On the
shelf above ground beer
Which statement is CORRECT regarding food allergies? Right Ans - Each
food allergen can cause different reactions in different people
What practice would be safe for storing pesticides? Right Ans - They should
be properly labeled and stored separately from cleaning supplies
Which of the following temperatures is in the Danger Zone for food
contamination? Right Ans - 50f
What is the MINIMUM temperature for cooking chicken breasts? Right Ans
- 165f
Food managers must inform all employees a foodborne outbreak is defined as
Right Ans - 12 or more persons get sick eating the same food at the same
location
Where are food workers allowed to smoke a cigarette? Right Ans - in
designated areas
One of the responsibilities of a food safety manager is to Right Ans -
monitor employee's health and exclude employees where necessary
How many days can a prepared Ready to Eat Food such as tuna salad be
stored before you need to discard it? Right Ans - 3 days
When a customer complains they got sick from food in your restaurant, what
should be avoided? Right Ans - Document customer information and the
food that was eaten
, Which of the following is NOT an approved sanitizer? Right Ans -
Quaternary ammonium
Which of the following is NOT a primary responsibility of a food manager?
Right Ans - Bathroom cleaning and sanitizing schedule
What is the proper way to store mops, brooms, and other cleaning tools?
Right Ans - Cleaning tools must be stored in designated areas away from food
How long must Shellstock ID tags be kept? Right Ans - 90 days from the
date they were served
What should a food handler do when a glove tears in the middle of a task?
Right Ans - Discard gloves, wash hands, and put on a new pair of gloves
How should cans that are swollen and almost busting at the sears be handled?
Right Ans - Notify the food supplier and hold the cans for return
Which of the following is a principle of HACCP? Right Ans - Establish
critical limits
Which of the following is a proper method to cool large amounts of TOS foods?
Right Ans - Leaving the food in a cold water bath
which of the following is a proper method of pest control in the food
establishment? Right Ans - Use air curtains
What is the proper way to dispose of dirty mop water? Right Ans - Poured
into a utility sink
When taking the temperature of a rotisserie chicken, food handlers must be
instructed to insert the thermometer into what area to check the proper
temperature? Right Ans - The breast
Food managers should recognize which of the following could lead to
chemical contamination? Right Ans - Employees spray neighboring tables
with sanitizing solution while customers are eating their food
What is a likely cause of a foodborne Illness? Right Ans - Failing to wear
gloves after washing hands
What type of contamination causes food to become unsafe to eat because of
viruses? Right Ans - Cross contamination
Where should raw fish be stored in the refrigerator? Right Ans - On the
shelf above ground beer
Which statement is CORRECT regarding food allergies? Right Ans - Each
food allergen can cause different reactions in different people
What practice would be safe for storing pesticides? Right Ans - They should
be properly labeled and stored separately from cleaning supplies
Which of the following temperatures is in the Danger Zone for food
contamination? Right Ans - 50f
What is the MINIMUM temperature for cooking chicken breasts? Right Ans
- 165f
Food managers must inform all employees a foodborne outbreak is defined as
Right Ans - 12 or more persons get sick eating the same food at the same
location
Where are food workers allowed to smoke a cigarette? Right Ans - in
designated areas
One of the responsibilities of a food safety manager is to Right Ans -
monitor employee's health and exclude employees where necessary
How many days can a prepared Ready to Eat Food such as tuna salad be
stored before you need to discard it? Right Ans - 3 days
When a customer complains they got sick from food in your restaurant, what
should be avoided? Right Ans - Document customer information and the
food that was eaten
, Which of the following is NOT an approved sanitizer? Right Ans -
Quaternary ammonium
Which of the following is NOT a primary responsibility of a food manager?
Right Ans - Bathroom cleaning and sanitizing schedule
What is the proper way to store mops, brooms, and other cleaning tools?
Right Ans - Cleaning tools must be stored in designated areas away from food
How long must Shellstock ID tags be kept? Right Ans - 90 days from the
date they were served
What should a food handler do when a glove tears in the middle of a task?
Right Ans - Discard gloves, wash hands, and put on a new pair of gloves
How should cans that are swollen and almost busting at the sears be handled?
Right Ans - Notify the food supplier and hold the cans for return
Which of the following is a principle of HACCP? Right Ans - Establish
critical limits
Which of the following is a proper method to cool large amounts of TOS foods?
Right Ans - Leaving the food in a cold water bath
which of the following is a proper method of pest control in the food
establishment? Right Ans - Use air curtains
What is the proper way to dispose of dirty mop water? Right Ans - Poured
into a utility sink
When taking the temperature of a rotisserie chicken, food handlers must be
instructed to insert the thermometer into what area to check the proper
temperature? Right Ans - The breast
Food managers should recognize which of the following could lead to
chemical contamination? Right Ans - Employees spray neighboring tables
with sanitizing solution while customers are eating their food
