Texas Food Manager Exam: Questions & Verified
Answers
In degrees fahrenheit what is the temperature range of the danger zone?
Right Ans - 41 to 135
Bacterial contamination can spread quickly because if the conditions are right
bacteria can multiply in Right Ans - 10 to 20 seconds
The preservation technique that attempts to remove moisture is: Right Ans
- Dehydration
Food preservation does all of the following except: Right Ans - Promotes
the growth of microorganisms
Which preservation technique involves heating food to mid temperatures and
then cooling them down immediately Right Ans - pasteurization
The internal food temperature for safe food should be Right Ans - 130 F
and 190 F
Good refrigeration temperatures may be anywhere from Right Ans - 34 F
to 40 F
What is the Food and Drug Administration or FDA Right Ans - This is the
most important federal agency regarding food safety
Perhaps the most common vehicle of contamination in the food industry is
Right Ans - hands, and so should be washed often
Which of the following contaminants is a physical contaminant Right Ans -
Hair
The contamination that results from the spread of bacteria from meat to
vegetables is called Right Ans - Cross
You notice a food handler trim excess fat from a T bone steak and then ove
toward a bowl of potatote to begin pealing them with the same knife. What
, action should you take? Right Ans - Caution the food handler that she must
wash the potatotes before peeling>
An employee brings you a bag of oatmeal in which he has found black specks.
What is the most likely cause of those specks? Right Ans - Pests have gotten
into the bag and left waste secretions in the oatmeal.
Although all of the following methods will promote the prevention of food
contamination, which one has the most continuous effect? Right Ans -
Forbidding unauthorized persons from handing food.
Checking the dining areas of an eating establishments for evidence of flaking
paint, broken light bulbe, and wood damage will reduce the chances of:
Right Ans - Physical contamination
Contamination of food items by other living organisms is known as: Right
Ans - Biological Contamination
Toxins from seafoods, mushrooms, and molds present the greatest potential
for: Right Ans - chemical contamination
Because they are living organisms which one of the following methods would
be born effective and safe to help reduce pathogenic contaminants in food?
Right Ans - Heat
Which of the following duties is management's responsibility to ensure food
safety? Right Ans - The elimination of critical control points.
What is the Unites States Department of Agriculture or USDA; Environmental
Protection Agency or EPA; Center for Disease Control : Right Ans - Name an
agency other than the food and drug administration or FDA that is also
involved in food safety
Why must the manager sign the inspection document after the inspector has
completed the investigation? Right Ans - To confirm that the inspection has
taken place.
What is 1 in 6 americas? Right Ans - Each year this is the number of people
in the U.S. who contract a foodborne illness from eating unsafe foods.
Answers
In degrees fahrenheit what is the temperature range of the danger zone?
Right Ans - 41 to 135
Bacterial contamination can spread quickly because if the conditions are right
bacteria can multiply in Right Ans - 10 to 20 seconds
The preservation technique that attempts to remove moisture is: Right Ans
- Dehydration
Food preservation does all of the following except: Right Ans - Promotes
the growth of microorganisms
Which preservation technique involves heating food to mid temperatures and
then cooling them down immediately Right Ans - pasteurization
The internal food temperature for safe food should be Right Ans - 130 F
and 190 F
Good refrigeration temperatures may be anywhere from Right Ans - 34 F
to 40 F
What is the Food and Drug Administration or FDA Right Ans - This is the
most important federal agency regarding food safety
Perhaps the most common vehicle of contamination in the food industry is
Right Ans - hands, and so should be washed often
Which of the following contaminants is a physical contaminant Right Ans -
Hair
The contamination that results from the spread of bacteria from meat to
vegetables is called Right Ans - Cross
You notice a food handler trim excess fat from a T bone steak and then ove
toward a bowl of potatote to begin pealing them with the same knife. What
, action should you take? Right Ans - Caution the food handler that she must
wash the potatotes before peeling>
An employee brings you a bag of oatmeal in which he has found black specks.
What is the most likely cause of those specks? Right Ans - Pests have gotten
into the bag and left waste secretions in the oatmeal.
Although all of the following methods will promote the prevention of food
contamination, which one has the most continuous effect? Right Ans -
Forbidding unauthorized persons from handing food.
Checking the dining areas of an eating establishments for evidence of flaking
paint, broken light bulbe, and wood damage will reduce the chances of:
Right Ans - Physical contamination
Contamination of food items by other living organisms is known as: Right
Ans - Biological Contamination
Toxins from seafoods, mushrooms, and molds present the greatest potential
for: Right Ans - chemical contamination
Because they are living organisms which one of the following methods would
be born effective and safe to help reduce pathogenic contaminants in food?
Right Ans - Heat
Which of the following duties is management's responsibility to ensure food
safety? Right Ans - The elimination of critical control points.
What is the Unites States Department of Agriculture or USDA; Environmental
Protection Agency or EPA; Center for Disease Control : Right Ans - Name an
agency other than the food and drug administration or FDA that is also
involved in food safety
Why must the manager sign the inspection document after the inspector has
completed the investigation? Right Ans - To confirm that the inspection has
taken place.
What is 1 in 6 americas? Right Ans - Each year this is the number of people
in the U.S. who contract a foodborne illness from eating unsafe foods.
