⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
Texas Food safety Managers Test with
correct answers
⪛⪴⪴⪷⪱⪘⪞⪴⪸ε ΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ε ΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ε ΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ε ΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ε ΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ε ΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
What must the person in charge of a nursing home do when A food handler has
a sore throat and fever?
A. Make the food handler wear a medical face mask.
B. Allow the food handler to wash dishes.
C. Send the food handler home. - correct answer ✔C. Send the food handler
home
Food handlers must wash their hands and exposed portions of their arms prior
to which of the following activities?
A. Using tobacco products.
B. Taking a restroom break.
C. Putting on disposable gloves. - correct answer ✔C. Putting on disposable
gloves.
An operation installs hand-antiseptic dispensers at each of the handwashing
stations. What should management explain to food handlers about the correct
use of the hand-antiseptic?
A. A hand antiseptic is applied after correct handwashing.
B. A hand antiseptic is used before hand washing.
⪛⪴⪴⪷⪱⪘⪞⪴⪸ε ΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ε ΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ε ΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ε ΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ε ΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ε ΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
,⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
C. Hands don't require washing if an approved hand antiseptic is applied. -
correct answer ✔A. A hand-antiseptic applied after correct handwashing
A food handler may not wear fingernail polish unless
A. Nails are well manicured
B. Wearing intact single - use gloves.
C. Hands are clean and sanitized - correct answer ✔B. Wearing intact single-use
gloves.
The person in charge must exclude the food handler when he or she reports
having which symptom?
A. Yellow skin and eyes
B. Infected lesion.
C. Sore throat with fever - correct answer ✔A. Yellow skin and eyes
Cooked plants products that are served from a steamtable must be maintained
at what minimum temperature?
A. 155°F
B. 145°F
C. 135°F - correct answer ✔C. 135°F
The "T "in the ALERT food defense awareness program deals with
A. Tasks
B. Threats
C. Temperature - correct answer ✔B. Threats
⪛⪴⪴⪷⪱⪘⪞⪴⪸ε ΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ε ΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ε ΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ε ΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ε ΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ε ΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
, ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
Molluscan Shellfish that are recreationally caught should
A. Be a immediately frozen for safety
B. Be used for personal consumption only
C. Contain labels for safety storage and handling - correct answer ✔A. Be
immediately frozen for safety
A characteristic of Ciguatera toxin is that it
A. Cannot be destroyed by correct cooking
B. Can be tasted
C. Can be smelled - correct answer ✔A. Cannot be destroyed by correct cooking
For high temperature dish washing machines, why should the water
temperature of the final rinse not exceed 194°F?
A. Water temperature can damage dishwasher
B. Water can evaporate before sanitizing the items.
C. Spray nozzles may become clogged with minerals - correct answer ✔B. Water
can evaporate before sanitizing the items
A menu item has been identified as a possible cause of a foodborne illness
outbreak. The food is in the walk-in labeled "do not use ". What else needs to
be on the label?
A. Do not discard
B. Do Not serve
C. Keep for 7 days. - correct answer ✔A. Do not discard
⪛⪴⪴⪷⪱⪘⪞⪴⪸ε ΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ε ΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ε ΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ε ΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ε ΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ε ΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
Texas Food safety Managers Test with
correct answers
⪛⪴⪴⪷⪱⪘⪞⪴⪸ε ΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ε ΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ε ΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ε ΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ε ΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ε ΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
What must the person in charge of a nursing home do when A food handler has
a sore throat and fever?
A. Make the food handler wear a medical face mask.
B. Allow the food handler to wash dishes.
C. Send the food handler home. - correct answer ✔C. Send the food handler
home
Food handlers must wash their hands and exposed portions of their arms prior
to which of the following activities?
A. Using tobacco products.
B. Taking a restroom break.
C. Putting on disposable gloves. - correct answer ✔C. Putting on disposable
gloves.
An operation installs hand-antiseptic dispensers at each of the handwashing
stations. What should management explain to food handlers about the correct
use of the hand-antiseptic?
A. A hand antiseptic is applied after correct handwashing.
B. A hand antiseptic is used before hand washing.
⪛⪴⪴⪷⪱⪘⪞⪴⪸ε ΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ε ΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ε ΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ε ΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ε ΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ε ΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
,⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
C. Hands don't require washing if an approved hand antiseptic is applied. -
correct answer ✔A. A hand-antiseptic applied after correct handwashing
A food handler may not wear fingernail polish unless
A. Nails are well manicured
B. Wearing intact single - use gloves.
C. Hands are clean and sanitized - correct answer ✔B. Wearing intact single-use
gloves.
The person in charge must exclude the food handler when he or she reports
having which symptom?
A. Yellow skin and eyes
B. Infected lesion.
C. Sore throat with fever - correct answer ✔A. Yellow skin and eyes
Cooked plants products that are served from a steamtable must be maintained
at what minimum temperature?
A. 155°F
B. 145°F
C. 135°F - correct answer ✔C. 135°F
The "T "in the ALERT food defense awareness program deals with
A. Tasks
B. Threats
C. Temperature - correct answer ✔B. Threats
⪛⪴⪴⪷⪱⪘⪞⪴⪸ε ΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ε ΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ε ΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ε ΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ε ΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ε ΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
, ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
Molluscan Shellfish that are recreationally caught should
A. Be a immediately frozen for safety
B. Be used for personal consumption only
C. Contain labels for safety storage and handling - correct answer ✔A. Be
immediately frozen for safety
A characteristic of Ciguatera toxin is that it
A. Cannot be destroyed by correct cooking
B. Can be tasted
C. Can be smelled - correct answer ✔A. Cannot be destroyed by correct cooking
For high temperature dish washing machines, why should the water
temperature of the final rinse not exceed 194°F?
A. Water temperature can damage dishwasher
B. Water can evaporate before sanitizing the items.
C. Spray nozzles may become clogged with minerals - correct answer ✔B. Water
can evaporate before sanitizing the items
A menu item has been identified as a possible cause of a foodborne illness
outbreak. The food is in the walk-in labeled "do not use ". What else needs to
be on the label?
A. Do not discard
B. Do Not serve
C. Keep for 7 days. - correct answer ✔A. Do not discard
⪛⪴⪴⪷⪱⪘⪞⪴⪸ε ΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ε ΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ε ΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ε ΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ε ΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ε ΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
