TEXAS FOOD MANAGER EXAMINATION TEST QUESTIONS
AND ANSWERS GUARANTEE A+ 2025/2026
✔✔What do you do if a worker has a reportable diagnosis and is symptomatic while
serving a highly susceptible population? - ✔✔They must be excluded.
✔✔What do you do if a worker has a reportable diagnosis and is symptomatic while
serving the general public? - ✔✔The worker must be exluded if they have...
- Hepatitus A
- Salmonella Typhi
- Nontyphoidal Salmonella
Worker must be ecluded until 24 hours after symptoms stop, then restriced until
regulatory authority is obtained.
The worker must be restricted if they have...
- Norovirus
- Shigella
- E. Coli
✔✔How long must someone be asymptomatic before they can have their exclusion or
restriction removed? (Diagnosis with symptoms and without -
symptomatic/asymptomatic) - ✔✔Norovirus --> asymptomatic for 48hrs
Shigella --> asymptomatic for 7 days
E. Coli --> asymptomatic for 7 days
Nontyphoidal Salmonella --> asymptomatic for 30 days
Hepatitus A --> had jaundice for 7 days OR other symptoms without jaundice for 14
days
Salmonella typhi --> must have a doctors note to return to work
✔✔What do you do if a worker has a reportable diagnosis and is asymptomatic while
serving a highly susceptible population? - ✔✔They are excluded with every diagnosis,
except for Nontyphoidal Salmonella. If they have Nontyphoidal Salmonella then they are
restricted.
✔✔What do you do if a worker has a reportable diagnosis and is asymptomatic while
serving the general public? - ✔✔They are excluded if the diagnosis is Hepatitus A or
Salmonella Typhi.
They are restricted if the diagnos is Norovirus, Shigella, E. Coli, and Nontyphoidal
Salmonella.
✔✔What is the one foodborne pathogen workers do NOT have to report exposure to
their employer? - ✔✔Nontyphoidal Salmonella because workers are unlikely to have it
without having symptoms.
, ✔✔Is it necessary to report an exposure to the regulatory authority? - ✔✔No.
✔✔What do you do if a worker is exposed and is serving a highly susceptible
population? - ✔✔They must be restricted.
Norovirus --> 48 hours
Shigella --> 3 days
E. Coli --> 3 days
Salmonella typhi --> 14 days
Hepatitus A --> 30 days
Nontyphoidal salmonella --> not required
✔✔How often must single-use gloves be changed? - ✔✔Every 4 hours if on a single
station. After every station change is changing. Change when you would wash hands.
✔✔When should you double-wash your hands? - ✔✔After using the restoom and after
handling raw meat.
✔✔What grade must shell eggs be? - ✔✔Grade B.
✔✔What grade must milk and milk products be? - ✔✔Grade A.
✔✔What cut of beef can be served undercooked? - ✔✔Intact cuts.
✔✔What temperature must cold foods be received at? - ✔✔41° or lower.
✔✔What temperature must eggs be recieved at? - ✔✔45° or lower.
✔✔What temperature must hot food be recieved at? - ✔✔135° or higher.
✔✔How long are shellfish good for? - ✔✔Tags should be dated for 90 days.
✔✔What does the acronym FAT TOM stand for? - ✔✔Food, Acidity, Temperature,
Time, Oxygen, Moisture.
✔✔What is the temperature danger zone? - ✔✔41°F to 135°F
✔✔How long can food be in the danger zone? - ✔✔4 hours until it must be discarded.
✔✔How long can a food be under 70° for? - ✔✔6 hours until it must be discarded.
✔✔How accurate must a thermometer be? - ✔✔Plus or minus 2°.
✔✔How long is a TCS food good for? - ✔✔7 days or less from when opened.
AND ANSWERS GUARANTEE A+ 2025/2026
✔✔What do you do if a worker has a reportable diagnosis and is symptomatic while
serving a highly susceptible population? - ✔✔They must be excluded.
✔✔What do you do if a worker has a reportable diagnosis and is symptomatic while
serving the general public? - ✔✔The worker must be exluded if they have...
- Hepatitus A
- Salmonella Typhi
- Nontyphoidal Salmonella
Worker must be ecluded until 24 hours after symptoms stop, then restriced until
regulatory authority is obtained.
The worker must be restricted if they have...
- Norovirus
- Shigella
- E. Coli
✔✔How long must someone be asymptomatic before they can have their exclusion or
restriction removed? (Diagnosis with symptoms and without -
symptomatic/asymptomatic) - ✔✔Norovirus --> asymptomatic for 48hrs
Shigella --> asymptomatic for 7 days
E. Coli --> asymptomatic for 7 days
Nontyphoidal Salmonella --> asymptomatic for 30 days
Hepatitus A --> had jaundice for 7 days OR other symptoms without jaundice for 14
days
Salmonella typhi --> must have a doctors note to return to work
✔✔What do you do if a worker has a reportable diagnosis and is asymptomatic while
serving a highly susceptible population? - ✔✔They are excluded with every diagnosis,
except for Nontyphoidal Salmonella. If they have Nontyphoidal Salmonella then they are
restricted.
✔✔What do you do if a worker has a reportable diagnosis and is asymptomatic while
serving the general public? - ✔✔They are excluded if the diagnosis is Hepatitus A or
Salmonella Typhi.
They are restricted if the diagnos is Norovirus, Shigella, E. Coli, and Nontyphoidal
Salmonella.
✔✔What is the one foodborne pathogen workers do NOT have to report exposure to
their employer? - ✔✔Nontyphoidal Salmonella because workers are unlikely to have it
without having symptoms.
, ✔✔Is it necessary to report an exposure to the regulatory authority? - ✔✔No.
✔✔What do you do if a worker is exposed and is serving a highly susceptible
population? - ✔✔They must be restricted.
Norovirus --> 48 hours
Shigella --> 3 days
E. Coli --> 3 days
Salmonella typhi --> 14 days
Hepatitus A --> 30 days
Nontyphoidal salmonella --> not required
✔✔How often must single-use gloves be changed? - ✔✔Every 4 hours if on a single
station. After every station change is changing. Change when you would wash hands.
✔✔When should you double-wash your hands? - ✔✔After using the restoom and after
handling raw meat.
✔✔What grade must shell eggs be? - ✔✔Grade B.
✔✔What grade must milk and milk products be? - ✔✔Grade A.
✔✔What cut of beef can be served undercooked? - ✔✔Intact cuts.
✔✔What temperature must cold foods be received at? - ✔✔41° or lower.
✔✔What temperature must eggs be recieved at? - ✔✔45° or lower.
✔✔What temperature must hot food be recieved at? - ✔✔135° or higher.
✔✔How long are shellfish good for? - ✔✔Tags should be dated for 90 days.
✔✔What does the acronym FAT TOM stand for? - ✔✔Food, Acidity, Temperature,
Time, Oxygen, Moisture.
✔✔What is the temperature danger zone? - ✔✔41°F to 135°F
✔✔How long can food be in the danger zone? - ✔✔4 hours until it must be discarded.
✔✔How long can a food be under 70° for? - ✔✔6 hours until it must be discarded.
✔✔How accurate must a thermometer be? - ✔✔Plus or minus 2°.
✔✔How long is a TCS food good for? - ✔✔7 days or less from when opened.
