Texas Food Handler/Manager EXAM
LATEST 2025 EXAM QUESTIONS AND
CORRECT DETAILED ANSWERS WITH
RATIONALES(VERIFIED
ANSWERS)|ALREADY GRADED A+
John is normally a cook at a food establishment but is re-assigned to cleaning tables.
What symptom(s) does John likely have to cause him to be re-assigned? - Answers -
✔✔Persistent drainage from the nose, eyes, mouth
An outbreak of Salmonella is commonly associated with - Answers - ✔✔Undercooked
poultry
Which of the following food containers in the dry-store room must be labelled? -
Answers - ✔✔Flour
Customer forks should be stored at a self-service buffet - Answers - ✔✔With only the
handles extending out of the container
To ensure it is of highest quality and free from contamination, fresh fish should only be
received if it has - Answers - ✔✔Shiny skin and red gills at 41F or lower
Which is an approved method for storing in-use utensils? - Answers - ✔✔In the food
with the handle extending out
HACCP is a/an - Answers - ✔✔Management system designed to prevent foodborne
disease
The purpose of the Texas Establishment Food Rules is to safeguard the public health
and to - Answers - ✔✔Provide consumers safe, unadulterated, honestly presented food
You are working in an establishment that has only one reach-in refrigerator. What is the
proper way to store items from the highest to lowest shelf? - Answers - ✔✔Lettuce,
sliced turkey, raw hamburger patties
An employee who is assigned to clean the frozen dessert dispenser at the end of the
night must use CIP systems. CIP is an acronym for - Answers - ✔✔Clean in place
An establishment must use potable water for all food-related tasks. Which of the
following is an example of potable water? - Answers - ✔✔Drinking water
, During an inspection, the health inspector must see the person in charge demonstrate
knowledge adequately. Which of the following meets that requirement? - Answers -
✔✔Having a certificate from an approved examination company
When cooking foods, what is the maximum time that the food can be in the 135F to 70F
range? - Answers - ✔✔Two hours
In a cafe, there is on server left to handle the front of the house between the lunch rush
and dinner. One of the afternoon tasks is to wrap clean table sets in napkins to be kept
at the hostess desk for the customers. The server has developed a routine to get this
done while also taking lunch break. The health inspector - Answers - ✔✔Was
concerned because the potential for mouth to hand contamination
A quick-service restaurant received a violation on a food establishment inspection
because the customers were able to contaminate the plastic eating utensils at the
condiment stand. To prevent his from happening, the restaurant could decide to -
Answers - ✔✔Put wrapped utensils at the stand and keep utensils behind the counter
A prep cook must be sure to wash hands well - Answers - ✔✔All of the above
Pasteurized liquid, frozen, or dry egg products shall be substituted for raw shell eggs
whenever - Answers - ✔✔Served to highly susceptible populations
A trained chef, who also worked at a zoo, decided to combine his kitchen with nature
and opened a 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? -
Answers - ✔✔Fish in the aquarium
A kitchen manager was trying to train the staff and get all the inventory under control.
Many items were not being labelled in storage. The manger thinks it is best to start by
labeling every single item out of its original container, even though it is not required to
have the staff label - Answers - ✔✔Spaghetti noodles
The restaurant staff noticed the heal inspector coming in the door and assumed
correctly that they would be inspected. One of the employees quickly took the towel
buckets, dumped them in a sink with dirty dishes, made fresh sanitizing solution, and
put the towels back in the water. To their surprise, the inspector marked a violation. This
violation was for - Answers - ✔✔Putting the soiled towels back in the new water
What are the rules for storing food cold? - Answers - ✔✔All these
A school lunch program offers seconds on fruits and vegetables. A child came back for
more sliced peaches. Without thinking about it, the nutrition worker scooped a spoonful
LATEST 2025 EXAM QUESTIONS AND
CORRECT DETAILED ANSWERS WITH
RATIONALES(VERIFIED
ANSWERS)|ALREADY GRADED A+
John is normally a cook at a food establishment but is re-assigned to cleaning tables.
What symptom(s) does John likely have to cause him to be re-assigned? - Answers -
✔✔Persistent drainage from the nose, eyes, mouth
An outbreak of Salmonella is commonly associated with - Answers - ✔✔Undercooked
poultry
Which of the following food containers in the dry-store room must be labelled? -
Answers - ✔✔Flour
Customer forks should be stored at a self-service buffet - Answers - ✔✔With only the
handles extending out of the container
To ensure it is of highest quality and free from contamination, fresh fish should only be
received if it has - Answers - ✔✔Shiny skin and red gills at 41F or lower
Which is an approved method for storing in-use utensils? - Answers - ✔✔In the food
with the handle extending out
HACCP is a/an - Answers - ✔✔Management system designed to prevent foodborne
disease
The purpose of the Texas Establishment Food Rules is to safeguard the public health
and to - Answers - ✔✔Provide consumers safe, unadulterated, honestly presented food
You are working in an establishment that has only one reach-in refrigerator. What is the
proper way to store items from the highest to lowest shelf? - Answers - ✔✔Lettuce,
sliced turkey, raw hamburger patties
An employee who is assigned to clean the frozen dessert dispenser at the end of the
night must use CIP systems. CIP is an acronym for - Answers - ✔✔Clean in place
An establishment must use potable water for all food-related tasks. Which of the
following is an example of potable water? - Answers - ✔✔Drinking water
, During an inspection, the health inspector must see the person in charge demonstrate
knowledge adequately. Which of the following meets that requirement? - Answers -
✔✔Having a certificate from an approved examination company
When cooking foods, what is the maximum time that the food can be in the 135F to 70F
range? - Answers - ✔✔Two hours
In a cafe, there is on server left to handle the front of the house between the lunch rush
and dinner. One of the afternoon tasks is to wrap clean table sets in napkins to be kept
at the hostess desk for the customers. The server has developed a routine to get this
done while also taking lunch break. The health inspector - Answers - ✔✔Was
concerned because the potential for mouth to hand contamination
A quick-service restaurant received a violation on a food establishment inspection
because the customers were able to contaminate the plastic eating utensils at the
condiment stand. To prevent his from happening, the restaurant could decide to -
Answers - ✔✔Put wrapped utensils at the stand and keep utensils behind the counter
A prep cook must be sure to wash hands well - Answers - ✔✔All of the above
Pasteurized liquid, frozen, or dry egg products shall be substituted for raw shell eggs
whenever - Answers - ✔✔Served to highly susceptible populations
A trained chef, who also worked at a zoo, decided to combine his kitchen with nature
and opened a 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? -
Answers - ✔✔Fish in the aquarium
A kitchen manager was trying to train the staff and get all the inventory under control.
Many items were not being labelled in storage. The manger thinks it is best to start by
labeling every single item out of its original container, even though it is not required to
have the staff label - Answers - ✔✔Spaghetti noodles
The restaurant staff noticed the heal inspector coming in the door and assumed
correctly that they would be inspected. One of the employees quickly took the towel
buckets, dumped them in a sink with dirty dishes, made fresh sanitizing solution, and
put the towels back in the water. To their surprise, the inspector marked a violation. This
violation was for - Answers - ✔✔Putting the soiled towels back in the new water
What are the rules for storing food cold? - Answers - ✔✔All these
A school lunch program offers seconds on fruits and vegetables. A child came back for
more sliced peaches. Without thinking about it, the nutrition worker scooped a spoonful
