1|Page
TEXAS FOOD MANAGERS CERTIFICATION
EXAM LATEST WITH ACTUAL QUESTIONS AND
CORRECT VERIFIED ANSWERS ALREADY
GRADED A+ 100%GUARANTEED PASS!
Which of the following 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 -
.....ANSWER ...✔✔ C. It makes cleaning and sanitizing
easier
What is the proper minimum clearance between the
floor and floor-mounted equipment?
A. 4 inches
B. 6 inches
C. 8 inches
D. 12 inches - .....ANSWER ...✔✔ B. 6 Inches
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What minimum temperature is required for rapidly
reheating previously cooked foods?
A. 140 F
B. 155 F
C. 165 F
D. 180 F - .....ANSWER ...✔✔ C. 165 F
When using hot water to 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 -
.....ANSWER ...✔✔ D. 30 seconds in water that is at
least 171 F
A hose may be attached 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
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D. Is equipped with a backflow prevention device -
.....ANSWER ...✔✔ D. Is equipped with a backflow
prevention device
An employee would not 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 - .....ANSWER
...✔✔ B. Diarrhea
Which of the following employees would be 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 - .....ANSWER
...✔✔ C. Food prepared with a cut, covered by a
bandaid, and a disposable glove
Which of the following is unacceptable for food
workers' fingernails?
TEXAS FOOD MANAGERS CERTIFICATION
EXAM LATEST WITH ACTUAL QUESTIONS AND
CORRECT VERIFIED ANSWERS ALREADY
GRADED A+ 100%GUARANTEED PASS!
Which of the following 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 -
.....ANSWER ...✔✔ C. It makes cleaning and sanitizing
easier
What is the proper minimum clearance between the
floor and floor-mounted equipment?
A. 4 inches
B. 6 inches
C. 8 inches
D. 12 inches - .....ANSWER ...✔✔ B. 6 Inches
,2|Page
What minimum temperature is required for rapidly
reheating previously cooked foods?
A. 140 F
B. 155 F
C. 165 F
D. 180 F - .....ANSWER ...✔✔ C. 165 F
When using hot water to 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 -
.....ANSWER ...✔✔ D. 30 seconds in water that is at
least 171 F
A hose may be attached 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
, 3|Page
D. Is equipped with a backflow prevention device -
.....ANSWER ...✔✔ D. Is equipped with a backflow
prevention device
An employee would not 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 - .....ANSWER
...✔✔ B. Diarrhea
Which of the following employees would be 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 - .....ANSWER
...✔✔ C. Food prepared with a cut, covered by a
bandaid, and a disposable glove
Which of the following is unacceptable for food
workers' fingernails?
