Food Manager Certification Exam Prep (Texas-
Compliant): Question and Answers
1. Which of the following is the correct way to cool large batches of soup quickly?
a) Leave at room temperature for 2 hours
b) Store in deep containers in the refrigerator
c) Use an ice bath and divide into shallow pans ✅
d) Add ice cubes directly to the soup
Rationale: Dividing soup into shallow pans and using an ice bath promotes faster
cooling and prevents bacterial growth.
2. Which temperature range is known as the "danger zone" for bacterial growth?
a) 32°F – 41°F
b) 135°F – 165°F
c) 41°F – 135°F ✅
d) 0°F – 40°F
Rationale: The danger zone is between 41°F and 135°F where bacteria multiply
rapidly.
3. What is the best method to prevent foodborne illness from raw meat?
a) Wipe hands on an apron after handling
b) Cook meat to safe internal temperatures ✅
c) Rinse meat before cooking
d) Store raw meat above vegetables in the fridge
Rationale: Cooking to proper temperatures kills harmful pathogens.
4. Which food item requires time and temperature control for safety?
a) Canned beans
b) Raw lettuce
c) Cooked rice ✅
d) Dried pasta
Rationale: Cooked rice is a PHF and needs TCS to prevent bacterial growth.
5. Why is it unsafe to store chemicals near food items?
a) Chemicals might attract pests
b) Chemicals may change the flavor
c) Risk of cross-contamination ✅
d) It wastes space
Rationale: Chemicals can contaminate food through accidental spills or vapors.
6. How should employees dry their hands after washing?
a) Use a shared cloth towel
b) Air dry
c) On their apron
d) With a disposable paper towel ✅
, Rationale: Paper towels reduce the spread of bacteria compared to reusable towels.
7. What type of jewelry is permitted for food handlers?
a) Any bracelet
b) Plain wedding band ✅
c) Dangling earrings
d) Necklaces
Rationale: Only plain wedding bands are allowed to avoid contamination risks.
8. What is the correct temperature for holding hot foods?
a) 125°F or above
b) 130°F or above
c) 135°F or above ✅
d) 140°F or above
Rationale: 135°F is the minimum temperature to prevent bacterial growth in hot-held
foods.
9. What is the primary reason to avoid touching food with bare hands?
a) To save gloves
b) To reduce grease on skin
c) To prevent physical contamination
d) To prevent biological contamination ✅
Rationale: Bare hands can transfer harmful microorganisms to food.
10. What should be done if an employee is sick with vomiting or diarrhea?
a) Let them work if they wear gloves
b) Allow them to handle non-food items
c) Send them home immediately ✅
d) Have them wash hands more often
Rationale: Ill employees must be excluded to prevent contamination.
11. How often must food contact surfaces be cleaned when in continuous use?
a) Every 6 hours
b) Every 2 hours
c) Every 4 hours ✅
d) Every 8 hours
Rationale: Regular cleaning every 4 hours limits bacterial growth.
12. What is an example of a physical hazard in food?
a) Undercooked chicken
b) Piece of glass ✅
c) Moldy bread
d) Unwashed produce
Rationale: Physical hazards are foreign objects like glass, hair, or metal.
13. Where should raw poultry be stored in the refrigerator?
a) Above raw fish
b) On the top shelf
c) On the bottom shelf ✅
d) With ready-to-eat food
Compliant): Question and Answers
1. Which of the following is the correct way to cool large batches of soup quickly?
a) Leave at room temperature for 2 hours
b) Store in deep containers in the refrigerator
c) Use an ice bath and divide into shallow pans ✅
d) Add ice cubes directly to the soup
Rationale: Dividing soup into shallow pans and using an ice bath promotes faster
cooling and prevents bacterial growth.
2. Which temperature range is known as the "danger zone" for bacterial growth?
a) 32°F – 41°F
b) 135°F – 165°F
c) 41°F – 135°F ✅
d) 0°F – 40°F
Rationale: The danger zone is between 41°F and 135°F where bacteria multiply
rapidly.
3. What is the best method to prevent foodborne illness from raw meat?
a) Wipe hands on an apron after handling
b) Cook meat to safe internal temperatures ✅
c) Rinse meat before cooking
d) Store raw meat above vegetables in the fridge
Rationale: Cooking to proper temperatures kills harmful pathogens.
4. Which food item requires time and temperature control for safety?
a) Canned beans
b) Raw lettuce
c) Cooked rice ✅
d) Dried pasta
Rationale: Cooked rice is a PHF and needs TCS to prevent bacterial growth.
5. Why is it unsafe to store chemicals near food items?
a) Chemicals might attract pests
b) Chemicals may change the flavor
c) Risk of cross-contamination ✅
d) It wastes space
Rationale: Chemicals can contaminate food through accidental spills or vapors.
6. How should employees dry their hands after washing?
a) Use a shared cloth towel
b) Air dry
c) On their apron
d) With a disposable paper towel ✅
, Rationale: Paper towels reduce the spread of bacteria compared to reusable towels.
7. What type of jewelry is permitted for food handlers?
a) Any bracelet
b) Plain wedding band ✅
c) Dangling earrings
d) Necklaces
Rationale: Only plain wedding bands are allowed to avoid contamination risks.
8. What is the correct temperature for holding hot foods?
a) 125°F or above
b) 130°F or above
c) 135°F or above ✅
d) 140°F or above
Rationale: 135°F is the minimum temperature to prevent bacterial growth in hot-held
foods.
9. What is the primary reason to avoid touching food with bare hands?
a) To save gloves
b) To reduce grease on skin
c) To prevent physical contamination
d) To prevent biological contamination ✅
Rationale: Bare hands can transfer harmful microorganisms to food.
10. What should be done if an employee is sick with vomiting or diarrhea?
a) Let them work if they wear gloves
b) Allow them to handle non-food items
c) Send them home immediately ✅
d) Have them wash hands more often
Rationale: Ill employees must be excluded to prevent contamination.
11. How often must food contact surfaces be cleaned when in continuous use?
a) Every 6 hours
b) Every 2 hours
c) Every 4 hours ✅
d) Every 8 hours
Rationale: Regular cleaning every 4 hours limits bacterial growth.
12. What is an example of a physical hazard in food?
a) Undercooked chicken
b) Piece of glass ✅
c) Moldy bread
d) Unwashed produce
Rationale: Physical hazards are foreign objects like glass, hair, or metal.
13. Where should raw poultry be stored in the refrigerator?
a) Above raw fish
b) On the top shelf
c) On the bottom shelf ✅
d) With ready-to-eat food
