Texas Food Handler/Manager Review with Verified Answers
1. John is normally a cook at a food establishment but Persistent
is re-assigned to cleaning tables. What symptom(s) drainage from the
does John likely have to cause him to be re-assigned? nose, eyes, mouth
2. An outbreak of Salmonella is commonly associated Undercooked
with poultry
3. Which of the following food containers in the dry-store Flour
room must be labelled?
4. Customer forks should be stored at a self-service With only the han-
buffet dles extending out
of the container
5. To ensure it is of highest quality and free from conta- Shiny skin and red
mination, fresh fish should only be received if it has gills at 41F or low-
er
6. Which is an approved method for storing in-use uten- In the food with
sils? the handle extend-
ing out
7. HACCP is a/an Management sys-
tem designed to
prevent foodborne
disease
8. The purpose of the Texas Establishment Food Rules Provide
is to safeguard the public health and to consumers safe,
unadulterated,
honestly
presented food
9. You are working in an establishment that has only one Lettuce, sliced
reach-in refrigerator. What is the proper way to store turkey, raw ham-
items from the highest to lowest shelf? burger patties
10. An employee who is assigned to clean the frozen Clean in place
dessert dispenser at the end of the night must use CIP
systems. CIP is an acronym for
1/8
, 11. An establishment must use potable water for all Drinking water
food-related tasks. Which of the following is an exam-
ple of potable water?
12. During an inspection, the health inspector must see Having a certifi-
the person in charge demonstrate knowledge ade- cate from an ap-
quately. Which of the following meets that require- proved examina-
ment? tion company
13. When cooking foods, what is the maximum time that Two hours
the food can be in the 135F to 70F range?
14. In a cafe, there is on server left to handle the front of Was concerned
the house between the lunch rush and dinner. One of because the po-
the afternoon tasks is to wrap clean table sets in nap- tential for mouth
kins to be kept at the hostess desk for the customers. to hand contami-
The server has developed a routine to get this done nation
while also taking lunch break. The health inspector
15. A quick-service restaurant received a violation on Put wrapped uten-
a food establishment inspection because the cus- sils at the stand
tomers were able to contaminate the plastic eating and keep utensils
utensils at the condiment stand. To prevent his from behind the counter
happening, the restaurant could decide to
16. A prep cook must be sure to wash hands well All of the above
17. Pasteurized liquid, frozen, or dry egg products shall Served to highly
be substituted for raw shell eggs whenever susceptible popu-
lations
18. A trained chef, who also worked at a zoo, decided Fish in the aquari-
to combine his kitchen with nature and opened a um
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?
2/8
1. John is normally a cook at a food establishment but Persistent
is re-assigned to cleaning tables. What symptom(s) drainage from the
does John likely have to cause him to be re-assigned? nose, eyes, mouth
2. An outbreak of Salmonella is commonly associated Undercooked
with poultry
3. Which of the following food containers in the dry-store Flour
room must be labelled?
4. Customer forks should be stored at a self-service With only the han-
buffet dles extending out
of the container
5. To ensure it is of highest quality and free from conta- Shiny skin and red
mination, fresh fish should only be received if it has gills at 41F or low-
er
6. Which is an approved method for storing in-use uten- In the food with
sils? the handle extend-
ing out
7. HACCP is a/an Management sys-
tem designed to
prevent foodborne
disease
8. The purpose of the Texas Establishment Food Rules Provide
is to safeguard the public health and to consumers safe,
unadulterated,
honestly
presented food
9. You are working in an establishment that has only one Lettuce, sliced
reach-in refrigerator. What is the proper way to store turkey, raw ham-
items from the highest to lowest shelf? burger patties
10. An employee who is assigned to clean the frozen Clean in place
dessert dispenser at the end of the night must use CIP
systems. CIP is an acronym for
1/8
, 11. An establishment must use potable water for all Drinking water
food-related tasks. Which of the following is an exam-
ple of potable water?
12. During an inspection, the health inspector must see Having a certifi-
the person in charge demonstrate knowledge ade- cate from an ap-
quately. Which of the following meets that require- proved examina-
ment? tion company
13. When cooking foods, what is the maximum time that Two hours
the food can be in the 135F to 70F range?
14. In a cafe, there is on server left to handle the front of Was concerned
the house between the lunch rush and dinner. One of because the po-
the afternoon tasks is to wrap clean table sets in nap- tential for mouth
kins to be kept at the hostess desk for the customers. to hand contami-
The server has developed a routine to get this done nation
while also taking lunch break. The health inspector
15. A quick-service restaurant received a violation on Put wrapped uten-
a food establishment inspection because the cus- sils at the stand
tomers were able to contaminate the plastic eating and keep utensils
utensils at the condiment stand. To prevent his from behind the counter
happening, the restaurant could decide to
16. A prep cook must be sure to wash hands well All of the above
17. Pasteurized liquid, frozen, or dry egg products shall Served to highly
be substituted for raw shell eggs whenever susceptible popu-
lations
18. A trained chef, who also worked at a zoo, decided Fish in the aquari-
to combine his kitchen with nature and opened a um
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?
2/8
