Texas Food Protection
Manager Certification Exam
What is the most direct cause of customer loyalty? - Answer--High food safety standards
Which agency publishes the food code? - Answer--FDA
Good idea - Answer--Keep up with daily pest control tasks & Return dented canned food to the vendor
Bad Idea - Answer--use tomatoes with a weird smell & Clean work spaces once a day & Quickly rinse
vegetables from the farmers market
Local health codes establish requirements for all the subjects except: - Answer--price controls
One of the most important reasons for using only reliable water sources is to reduce - Answer--the
number of parasites, such as cyclospora cayetanensis, that can infest foods.
which one of the following food contaminations would be suspected if the end of a can of tomatoes had
begun to swell? - Answer--Botulism
,Pest infestations must be controlled for all of the following except: - Answer--They tend to be
overlooked by loyal employees who know the food is good.
Should you become aware of a pest problem in your establishment, all of your measures to eradicate
the pests should conclude with: - Answer--Schedule regular, routine visits from the pest control
operators.
A food preparer brings you a bag of rice with a few black things among the grains. You suspect mouse
droppings, but you are not sure. What should you do? - Answer--Dispose of the bag and check other
bags in storage.
The best eradication method for a major infestation is: - Answer--Chemical
Maintaining an integrated pest management program best serves: - Answer--Business interests
To prevent chemical contamination from rodenticides, always: - Answer--place pest baits and bait
stations outdoors.
Which one of the following materials must NOT be used in the construction of food preparation and
storage areas? - Answer--Indoor/Outdoor carpeting
All toilets in a food service establishment must have: - Answer--Hot running water
Which of the following types of floors are LEAST suited for food prep areas? - Answer--Floors with ample
dramage
If all of the following items are stored on the same rack on the same wall, which item would be stored
closest to the ground? - Answer--Beef
, Effective ventilation systems: - Answer--Filters return air
Which one of the following situations requires management to contact the local regulatory authority? -
Answer--Water service interrupted for two hours.
It is important that all wooden utensils be: - Answer--Made of maple or close-grained hardwoods.
Which area is not required to have a conveniently located hand washing facility? - Answer--Food
dispensing
A well-designed building should have all of the following except: - Answer--Locker rooms with showers.
To reduce dramatically all potential contamination, the most highly critical training for all employees is: -
Answer--Personal Hygiene
To ensure the success pg any HACCP, management must: - Answer--Educate Employees
The best method for training employees how to clean a slicer is show the skill and then: - Answer--Have
the do it for you.
Critical limits set: - Answer--Maximum beef patty cooking items
Critical control points are hazards that can be: - Answer--Controlled or eliminated
Once CCP limits have been determined, the next step is to establish a: - Answer--Monitoring procedure
Manager Certification Exam
What is the most direct cause of customer loyalty? - Answer--High food safety standards
Which agency publishes the food code? - Answer--FDA
Good idea - Answer--Keep up with daily pest control tasks & Return dented canned food to the vendor
Bad Idea - Answer--use tomatoes with a weird smell & Clean work spaces once a day & Quickly rinse
vegetables from the farmers market
Local health codes establish requirements for all the subjects except: - Answer--price controls
One of the most important reasons for using only reliable water sources is to reduce - Answer--the
number of parasites, such as cyclospora cayetanensis, that can infest foods.
which one of the following food contaminations would be suspected if the end of a can of tomatoes had
begun to swell? - Answer--Botulism
,Pest infestations must be controlled for all of the following except: - Answer--They tend to be
overlooked by loyal employees who know the food is good.
Should you become aware of a pest problem in your establishment, all of your measures to eradicate
the pests should conclude with: - Answer--Schedule regular, routine visits from the pest control
operators.
A food preparer brings you a bag of rice with a few black things among the grains. You suspect mouse
droppings, but you are not sure. What should you do? - Answer--Dispose of the bag and check other
bags in storage.
The best eradication method for a major infestation is: - Answer--Chemical
Maintaining an integrated pest management program best serves: - Answer--Business interests
To prevent chemical contamination from rodenticides, always: - Answer--place pest baits and bait
stations outdoors.
Which one of the following materials must NOT be used in the construction of food preparation and
storage areas? - Answer--Indoor/Outdoor carpeting
All toilets in a food service establishment must have: - Answer--Hot running water
Which of the following types of floors are LEAST suited for food prep areas? - Answer--Floors with ample
dramage
If all of the following items are stored on the same rack on the same wall, which item would be stored
closest to the ground? - Answer--Beef
, Effective ventilation systems: - Answer--Filters return air
Which one of the following situations requires management to contact the local regulatory authority? -
Answer--Water service interrupted for two hours.
It is important that all wooden utensils be: - Answer--Made of maple or close-grained hardwoods.
Which area is not required to have a conveniently located hand washing facility? - Answer--Food
dispensing
A well-designed building should have all of the following except: - Answer--Locker rooms with showers.
To reduce dramatically all potential contamination, the most highly critical training for all employees is: -
Answer--Personal Hygiene
To ensure the success pg any HACCP, management must: - Answer--Educate Employees
The best method for training employees how to clean a slicer is show the skill and then: - Answer--Have
the do it for you.
Critical limits set: - Answer--Maximum beef patty cooking items
Critical control points are hazards that can be: - Answer--Controlled or eliminated
Once CCP limits have been determined, the next step is to establish a: - Answer--Monitoring procedure
