FOOD MANAGER EXAM (TEXAS FOOD
MANAGER EXAM LEARN2SERVE
360TRAINING) 2025 ACTUAL EXAM
COMPLETE 1100+ QUESTIONS AND
DETAILED ANSWERS (VERIFIED
ANSWERS ALREADY GRADED A+ )
|| BRAND NEW !!!!!
…………………………………………………………………………………………………………………………………………………………………
…………………………………………………………………………………………………………………………………………………………………
Which of the following types of food carries the highest risk of causing a foodborne illness? - = ANSWER
=- >> Milk and dairy products
When two or more people display the same symptoms of illness after eating the same food, it is
considered to be a(n): - = ANSWER =- >> outbreak.
Language differences can create a conflict in maintaining food safety, as can differences in an
employee's: - = ANSWER =- >> culture.
Why does staff turnover challenge the ability to follow food safety rules? - = ANSWER =- >> More time
has to be spent in job training, so there is less available for food safety.
Which of the following is one of the costs a foodborne illness brings to an operation? - = ANSWER =- >>
lawsuits and legal costs
What is one element that tends to increase for a business after a foodborne-illness outbreak? - =
ANSWER =- >> insurance premiums
Which type of contaminant is responsible for the majority of foodborne illnesses? - = ANSWER =- >>
biological
,Which of the following is an example of a physical contaminant? - = ANSWER =- >> bandages
Almost all food-handling mistakes are related to time-temperature abuse, cross-contamination, poor
personal hygiene, or poor cleaning and sanitizing. Which of the following mistakes is NOT related to
these practices? - = ANSWER =- >> purchasing food from unsafe sources
When spoiled food drips onto cooked or ready-to-eat food, what is the common result? - = ANSWER =-
>> cross-contamination
Which statement is the most accurate about the list of high-risk TCS foods? - = ANSWER =- >> Virtually
all types of meat and animal products are on the list.
What is the primary reason a food is on the high-risk list of TCS foods? - = ANSWER =- >> It is at risk for
developing pathogens depending on its temperature.
Why are some populations at a higher risk for developing a foodborne illness? - = ANSWER =- >> They
have compromised immune systems.
The best protection against foodborne illness is: - = ANSWER =- >> having a strong immune system.
The manager of a foodservice operation is responsible for monitoring all of the following: - = ANSWER =-
>> staff hand washing practices
delivery of food after-hours.
inspection of deliveries from approved sources.
Food handlers are typically monitored by foodservice managers to ensure that the handlers are: - =
ANSWER =- >> ensuring that all types of TCS food are cooked to the required temperatures.
In the acronym, "Fat Tom", the "M" stands for: - = ANSWER =- >> moisture -- Food, Acidity, Time,
Temperature, Oxygen and Moisture
,The temperature danger zone refers to temperatures in which bacteria: - = ANSWER =- >> grows rapidly.
Which of the following elements play the largest role in TCS food safety? - = ANSWER =- >> time and
temperature
One of the hallmark definitions of TCS food is that it is: - = ANSWER =- >> unusually vulnerable to the
growth of various pathogens.
Bacillus cereus is a spore-forming bacteria that is found in: - = ANSWER =- >> dirt.
Which of the following illnesses has the ability to result in a miscarriage? - = ANSWER =- >> Listeriosis.
Which of the following diseases could be largely prevented by avoiding the use of unpasteurized dairy
products? - = ANSWER =- >> listeriosis
Which of the following diseases is especially lethal to people with chronic conditions such as diabetes or
cirrhosis? - = ANSWER =- >> vibrio gastroenteritis
What word means the closest to toxin? - = ANSWER =- >> poison
What is one of the most common symptoms associated with the toxins from seafood? - = ANSWER =- >>
tingling in various parts of the body
If a customer has a cut in his mouth after eating something at your food service operation, he most likely
came into contact with what kind of contaminant? - = ANSWER =- >> physical
Which of the following is NOT a type of physical contaminant? - = ANSWER =- >> machine lubricants
Which of the following is the most accurate statement about deliberate food contamination? - =
ANSWER =- >> It can occur anywhere in the food supply chain.
, In the A.L.E.R.T. program, what does the "R" refer to? - = ANSWER =- >> Report information in receiving
logs, files, and other documentation. -- A=Assure, L=Look, E=Employees, R=Reports, T=Threat
Which statement about allergy symptoms is the most accurate? - = ANSWER =- >> Symptoms vary from
very mild to potentially life-threatening
Which of the following foods is least likely to cause an allergic reaction?
apples
milk
peanuts
wheat - = ANSWER =- >> apples (vs milk, peanuts, wheat)
What role does the kitchen staff have in preventing allergic reactions? - = ANSWER =- >> making sure
that there is no cross-contamination of allergens
When a customer asks about what is in the "secret" ingredient of a dish, how should service staff
respond? - = ANSWER =- >> "I will go to the kitchen and get a complete list of ingredients for you."
A carrier is someone who is: - = ANSWER =- >> infected with a pathogen but does not manifest any
symptoms.
A risk of contamination exists if a food handler has any of the following EXCEPT:
pain
fever
jaundice
a wound) - = ANSWER =- >> pain. (vs fever, jaundice, a wound)
What percentage of the time spent washing hands should be spent in scrubbing the hands and arms? - =
ANSWER =- >> at least 50 percent
MANAGER EXAM LEARN2SERVE
360TRAINING) 2025 ACTUAL EXAM
COMPLETE 1100+ QUESTIONS AND
DETAILED ANSWERS (VERIFIED
ANSWERS ALREADY GRADED A+ )
|| BRAND NEW !!!!!
…………………………………………………………………………………………………………………………………………………………………
…………………………………………………………………………………………………………………………………………………………………
Which of the following types of food carries the highest risk of causing a foodborne illness? - = ANSWER
=- >> Milk and dairy products
When two or more people display the same symptoms of illness after eating the same food, it is
considered to be a(n): - = ANSWER =- >> outbreak.
Language differences can create a conflict in maintaining food safety, as can differences in an
employee's: - = ANSWER =- >> culture.
Why does staff turnover challenge the ability to follow food safety rules? - = ANSWER =- >> More time
has to be spent in job training, so there is less available for food safety.
Which of the following is one of the costs a foodborne illness brings to an operation? - = ANSWER =- >>
lawsuits and legal costs
What is one element that tends to increase for a business after a foodborne-illness outbreak? - =
ANSWER =- >> insurance premiums
Which type of contaminant is responsible for the majority of foodborne illnesses? - = ANSWER =- >>
biological
,Which of the following is an example of a physical contaminant? - = ANSWER =- >> bandages
Almost all food-handling mistakes are related to time-temperature abuse, cross-contamination, poor
personal hygiene, or poor cleaning and sanitizing. Which of the following mistakes is NOT related to
these practices? - = ANSWER =- >> purchasing food from unsafe sources
When spoiled food drips onto cooked or ready-to-eat food, what is the common result? - = ANSWER =-
>> cross-contamination
Which statement is the most accurate about the list of high-risk TCS foods? - = ANSWER =- >> Virtually
all types of meat and animal products are on the list.
What is the primary reason a food is on the high-risk list of TCS foods? - = ANSWER =- >> It is at risk for
developing pathogens depending on its temperature.
Why are some populations at a higher risk for developing a foodborne illness? - = ANSWER =- >> They
have compromised immune systems.
The best protection against foodborne illness is: - = ANSWER =- >> having a strong immune system.
The manager of a foodservice operation is responsible for monitoring all of the following: - = ANSWER =-
>> staff hand washing practices
delivery of food after-hours.
inspection of deliveries from approved sources.
Food handlers are typically monitored by foodservice managers to ensure that the handlers are: - =
ANSWER =- >> ensuring that all types of TCS food are cooked to the required temperatures.
In the acronym, "Fat Tom", the "M" stands for: - = ANSWER =- >> moisture -- Food, Acidity, Time,
Temperature, Oxygen and Moisture
,The temperature danger zone refers to temperatures in which bacteria: - = ANSWER =- >> grows rapidly.
Which of the following elements play the largest role in TCS food safety? - = ANSWER =- >> time and
temperature
One of the hallmark definitions of TCS food is that it is: - = ANSWER =- >> unusually vulnerable to the
growth of various pathogens.
Bacillus cereus is a spore-forming bacteria that is found in: - = ANSWER =- >> dirt.
Which of the following illnesses has the ability to result in a miscarriage? - = ANSWER =- >> Listeriosis.
Which of the following diseases could be largely prevented by avoiding the use of unpasteurized dairy
products? - = ANSWER =- >> listeriosis
Which of the following diseases is especially lethal to people with chronic conditions such as diabetes or
cirrhosis? - = ANSWER =- >> vibrio gastroenteritis
What word means the closest to toxin? - = ANSWER =- >> poison
What is one of the most common symptoms associated with the toxins from seafood? - = ANSWER =- >>
tingling in various parts of the body
If a customer has a cut in his mouth after eating something at your food service operation, he most likely
came into contact with what kind of contaminant? - = ANSWER =- >> physical
Which of the following is NOT a type of physical contaminant? - = ANSWER =- >> machine lubricants
Which of the following is the most accurate statement about deliberate food contamination? - =
ANSWER =- >> It can occur anywhere in the food supply chain.
, In the A.L.E.R.T. program, what does the "R" refer to? - = ANSWER =- >> Report information in receiving
logs, files, and other documentation. -- A=Assure, L=Look, E=Employees, R=Reports, T=Threat
Which statement about allergy symptoms is the most accurate? - = ANSWER =- >> Symptoms vary from
very mild to potentially life-threatening
Which of the following foods is least likely to cause an allergic reaction?
apples
milk
peanuts
wheat - = ANSWER =- >> apples (vs milk, peanuts, wheat)
What role does the kitchen staff have in preventing allergic reactions? - = ANSWER =- >> making sure
that there is no cross-contamination of allergens
When a customer asks about what is in the "secret" ingredient of a dish, how should service staff
respond? - = ANSWER =- >> "I will go to the kitchen and get a complete list of ingredients for you."
A carrier is someone who is: - = ANSWER =- >> infected with a pathogen but does not manifest any
symptoms.
A risk of contamination exists if a food handler has any of the following EXCEPT:
pain
fever
jaundice
a wound) - = ANSWER =- >> pain. (vs fever, jaundice, a wound)
What percentage of the time spent washing hands should be spent in scrubbing the hands and arms? - =
ANSWER =- >> at least 50 percent
