FOOD MANAGER EXAM (ALL 100% CORRECT ANSWERS) QUESTIONS AND ANSWERS (TEXAS FOOD MANAGER EXAM LEARN2SERVE 360TRAINING) 2025 GRADED TO SCORE A+

FOOD MANAGER EXAM (ALL 100% CORRECT ANSWERS) QUESTIONS

AND ANSWERS (TEXAS FOOD MANAGER EXAM LEARN2SERVE

360TRAINING) 2025 GRADED TO SCORE A+


1. Foodborne vinfections voccur vwhen vpeople veat: v(choose vthe vBEST vanswer)?

a) Poisons v produced v by v microorganisms

b) Live, v pathogenic v microorganisms
c) Strong v chemicals
d) Food vwith va vpH vof v8.5: vb) vLive, vpathogenic vmicroorganisms
2. Listeriosis v is:

a) A vvirus
b) A vparasite
c) An vinfection
d) An vintoxication: vc) van vinfection
3. What v is v the v best v method v for v calibrating v a v bi-metallic v stemmed
vthermometer?


a) Adjust v the v calibration v nut v so v that v the v dial v reads v 0 v degrees v F

b) A v good v thermometer v is v calibrated v by v the v manufacturer v and v never v needs v to vbe
vre-calibrated


c) Place v the v stem v in v an v ice-water v slush, v then v turn v nut v so v that v the v dial v reads v 33
vdegrees vF

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, d)
Run vit vunder vvery vhot vwater, vthen vread vthe vdial vto vbe vsure vit vhas vmoved: vc) vPlace vthe vstem
vin van vice-water vslush, vthen vturn vnut vso vthat vthe vdial vreads v33 vdegrees vF
4. The v minimum v concentration v of v iodine v sanitizer v at v room v temperature v is:

a) 150 vppm
b) 50 vppm
c) 12.5 vppm
d) 100 vppm: vc) v12.5 vppm




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