10/4/25, 8:51 AM TX Food Manager Certification| update|COMPLETE MOST TESTED QUESTIONS AND VERIFIED ANSWERS (100% Correct solut…
TX Food Manager Certification|
update|COMPLETE MOST TESTED QUESTIONS
AND VERIFIED ANSWERS (100% Correct
solutions)| GET IT RIGHT!! | ALREADY GRADED A+
Save
Terms in this set (79)
Which of the following C. It makes cleaning and sanitizing easier
occurs with the use of
adequate lighting in a
food establishment?
A. It encourages pests to
enter
B. It is more difficult to
identify hazards
C. It makes cleaning and
sanitizing easier
D. It makes cleaning and
sanitizing more
complicated
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,10/4/25, 8:51 AM TX Food Manager Certification| update|COMPLETE MOST TESTED QUESTIONS AND VERIFIED ANSWERS (100% Correct solut…
What is the proper B. 6 Inches
minimum clearance
between the floor and
floor-mounted
equipment?
A. 4 inches
B. 6 inches
C. 8 inches
D. 12 inches
What minimum C. 165 F
temperature is required
for rapidly reheating
previously cooked foods?
A. 140 F
B. 155 F
C. 165 F
D. 180 F
When using hot water to D. 30 seconds in water that is at least 171 F
manually sanitize objects,
the objects must be
immersed in water for at
least
A. 15 seconds in water that
is at least 135 F
B. 15 seconds in water that
is at least 150 F
C. 20 seconds in water
that is at least 150F
D. 30 seconds in water
that is at least 171 F
https://quizlet.com/1087149603/tx-food-manager-certification-updatecomplete-most-tested-questions-and-verified-answers-100-correct-solutions-get-i… 2/29
, 10/4/25, 8:51 AM TX Food Manager Certification| update|COMPLETE MOST TESTED QUESTIONS AND VERIFIED ANSWERS (100% Correct solut…
A hose may be attached D. Is equipped with a backflow prevention device
to a faucet in a food
establishment only if the
hose
A. Has treated connector
instead of clamps
B. Has threaded
connectors on both ends
to simplify joining
C. Is long enough to reach
the bottom of a sink
D. Is equipped with a
backflow prevention
device
An employee would not B. Diarrhea
be allowed to work in a
food preparation area with
A. A headache
B. Diarrhea
C. A sore throat but no
fever
D. A leg cut with a tight-
fitting bandage
Which of the following C. Food prepared with a cut, covered by a bandaid,
employees would be and a disposable glove
allowed to work in a food
service business?
A. Waitress with an open
cut
B. Busboy wearing a
bandaid on his thumb
C. Food prepared with a
cut, covered by a bandaid,
and a disposable glove
D. Dishwasher with a boil
on his neck
https://quizlet.com/1087149603/tx-food-manager-certification-updatecomplete-most-tested-questions-and-verified-answers-100-correct-solutions-get-i… 3/29
TX Food Manager Certification|
update|COMPLETE MOST TESTED QUESTIONS
AND VERIFIED ANSWERS (100% Correct
solutions)| GET IT RIGHT!! | ALREADY GRADED A+
Save
Terms in this set (79)
Which of the following C. It makes cleaning and sanitizing easier
occurs with the use of
adequate lighting in a
food establishment?
A. It encourages pests to
enter
B. It is more difficult to
identify hazards
C. It makes cleaning and
sanitizing easier
D. It makes cleaning and
sanitizing more
complicated
https://quizlet.com/1087149603/tx-food-manager-certification-updatecomplete-most-tested-questions-and-verified-answers-100-correct-solutions-get-i… 1/29
,10/4/25, 8:51 AM TX Food Manager Certification| update|COMPLETE MOST TESTED QUESTIONS AND VERIFIED ANSWERS (100% Correct solut…
What is the proper B. 6 Inches
minimum clearance
between the floor and
floor-mounted
equipment?
A. 4 inches
B. 6 inches
C. 8 inches
D. 12 inches
What minimum C. 165 F
temperature is required
for rapidly reheating
previously cooked foods?
A. 140 F
B. 155 F
C. 165 F
D. 180 F
When using hot water to D. 30 seconds in water that is at least 171 F
manually sanitize objects,
the objects must be
immersed in water for at
least
A. 15 seconds in water that
is at least 135 F
B. 15 seconds in water that
is at least 150 F
C. 20 seconds in water
that is at least 150F
D. 30 seconds in water
that is at least 171 F
https://quizlet.com/1087149603/tx-food-manager-certification-updatecomplete-most-tested-questions-and-verified-answers-100-correct-solutions-get-i… 2/29
, 10/4/25, 8:51 AM TX Food Manager Certification| update|COMPLETE MOST TESTED QUESTIONS AND VERIFIED ANSWERS (100% Correct solut…
A hose may be attached D. Is equipped with a backflow prevention device
to a faucet in a food
establishment only if the
hose
A. Has treated connector
instead of clamps
B. Has threaded
connectors on both ends
to simplify joining
C. Is long enough to reach
the bottom of a sink
D. Is equipped with a
backflow prevention
device
An employee would not B. Diarrhea
be allowed to work in a
food preparation area with
A. A headache
B. Diarrhea
C. A sore throat but no
fever
D. A leg cut with a tight-
fitting bandage
Which of the following C. Food prepared with a cut, covered by a bandaid,
employees would be and a disposable glove
allowed to work in a food
service business?
A. Waitress with an open
cut
B. Busboy wearing a
bandaid on his thumb
C. Food prepared with a
cut, covered by a bandaid,
and a disposable glove
D. Dishwasher with a boil
on his neck
https://quizlet.com/1087149603/tx-food-manager-certification-updatecomplete-most-tested-questions-and-verified-answers-100-correct-solutions-get-i… 3/29
