Food Manager Exam (100% Correct
Answers) – Texas Learn2Serve
360training 2025/2026
Section 1: Introduction
This document includes fully verified and updated questions with 100% correct answers for
the Texas Food Manager Exam by Learn2Serve (360training), valid for the 2025/2026
certification cycle. It covers food safety principles, HACCP, sanitation, allergen control,
time/temperature management, and employee hygiene, based on the Texas DSHS guidelines.
A+ graded and structured to match the real exam format.
Section 2: Exam Questions and Answers
Four answer choices per question (A–D)
Correct answer highlighted
1. What is the minimum internal temperature for cooking poultry?
(a) 135°F
(b) 145°F
(c) 155°F
(d) 165°F
165°F
Explanation: Ensures pathogen destruction.
2. Which food item is a common allergen?
(a) Rice
(b) Peanuts
(c) Potatoes
(d) Carrots
Peanuts
Explanation: One of the top allergens.
3. What is the purpose of HACCP?
(a) Reduce labor costs
(b) Identify and control food safety hazards
(c) Increase food production
(d) Improve food taste
, Identify and control food safety hazards
Explanation: Hazard Analysis Critical Control Point.
4. How long can potentially hazardous food be held in the danger zone?
(a) 2 hours
(b) 4 hours
(c) 6 hours
(d) 8 hours
4 hours
Explanation: Maximum safe time at 41°F–135°F.
5. What should be done with food past its use-by date?
(a) Serve it immediately
(b) Discard it
(c) Freeze it
(d) Cook it longer
Discard it
Explanation: Safety risk.
6. Which practice prevents cross-contamination?
(a) Using the same cutting board for raw meat and vegetables
(b) Storing raw meat above ready-to-eat food
(c) Washing hands between tasks
(d) Reusing gloves
Washing hands between tasks
Explanation: Reduces pathogen transfer.
7. What is the correct handwashing procedure?
(a) 10 seconds with cold water
(b) 20 seconds with soap and warm water
(c) 30 seconds without soap
(d) Rinse only
20 seconds with soap and warm water
Explanation: Meets health standards.
8. Which temperature is the danger zone upper limit?
(a) 100°F
(b) 125°F
(c) 135°F
, (d) 165°F
135°F
Explanation: Above this, rapid bacterial growth occurs.
9. What is the minimum hot-holding temperature?
(a) 120°F
(b) 135°F
(c) 150°F
(d) 165°F
135°F
Explanation: Prevents pathogen growth.
10. Which item must be stored at 41°F or below?
(a) Bread
(b) Milk
(c) Sugar
(d) Flour
Milk
Explanation: Perishable food.
11. What is the minimum internal temperature for cooking ground beef?
(a) 145°F
(b) 155°F
(c) 160°F
(d) 165°F
160°F
Explanation: Kills E. coli.
12. Which cleaning step involves removing food debris?
(a) Sanitizing
(b) Rinsing
(c) Washing
(d) Drying
Washing
Explanation: First step in cleaning.
13. What is the maximum time for cooling food from 135°F to 70°F?
(a) 1 hour
(b) 2 hours
Answers) – Texas Learn2Serve
360training 2025/2026
Section 1: Introduction
This document includes fully verified and updated questions with 100% correct answers for
the Texas Food Manager Exam by Learn2Serve (360training), valid for the 2025/2026
certification cycle. It covers food safety principles, HACCP, sanitation, allergen control,
time/temperature management, and employee hygiene, based on the Texas DSHS guidelines.
A+ graded and structured to match the real exam format.
Section 2: Exam Questions and Answers
Four answer choices per question (A–D)
Correct answer highlighted
1. What is the minimum internal temperature for cooking poultry?
(a) 135°F
(b) 145°F
(c) 155°F
(d) 165°F
165°F
Explanation: Ensures pathogen destruction.
2. Which food item is a common allergen?
(a) Rice
(b) Peanuts
(c) Potatoes
(d) Carrots
Peanuts
Explanation: One of the top allergens.
3. What is the purpose of HACCP?
(a) Reduce labor costs
(b) Identify and control food safety hazards
(c) Increase food production
(d) Improve food taste
, Identify and control food safety hazards
Explanation: Hazard Analysis Critical Control Point.
4. How long can potentially hazardous food be held in the danger zone?
(a) 2 hours
(b) 4 hours
(c) 6 hours
(d) 8 hours
4 hours
Explanation: Maximum safe time at 41°F–135°F.
5. What should be done with food past its use-by date?
(a) Serve it immediately
(b) Discard it
(c) Freeze it
(d) Cook it longer
Discard it
Explanation: Safety risk.
6. Which practice prevents cross-contamination?
(a) Using the same cutting board for raw meat and vegetables
(b) Storing raw meat above ready-to-eat food
(c) Washing hands between tasks
(d) Reusing gloves
Washing hands between tasks
Explanation: Reduces pathogen transfer.
7. What is the correct handwashing procedure?
(a) 10 seconds with cold water
(b) 20 seconds with soap and warm water
(c) 30 seconds without soap
(d) Rinse only
20 seconds with soap and warm water
Explanation: Meets health standards.
8. Which temperature is the danger zone upper limit?
(a) 100°F
(b) 125°F
(c) 135°F
, (d) 165°F
135°F
Explanation: Above this, rapid bacterial growth occurs.
9. What is the minimum hot-holding temperature?
(a) 120°F
(b) 135°F
(c) 150°F
(d) 165°F
135°F
Explanation: Prevents pathogen growth.
10. Which item must be stored at 41°F or below?
(a) Bread
(b) Milk
(c) Sugar
(d) Flour
Milk
Explanation: Perishable food.
11. What is the minimum internal temperature for cooking ground beef?
(a) 145°F
(b) 155°F
(c) 160°F
(d) 165°F
160°F
Explanation: Kills E. coli.
12. Which cleaning step involves removing food debris?
(a) Sanitizing
(b) Rinsing
(c) Washing
(d) Drying
Washing
Explanation: First step in cleaning.
13. What is the maximum time for cooling food from 135°F to 70°F?
(a) 1 hour
(b) 2 hours
