TEXAS FOOD SAFETY MANAGERS TEST FINAL
EXAM PAPER 2026 QUESTIONS WITH ANSWERS
GRADED A+
◍ Food handlers must wash their hands and exposed portions of
their arms prior to which of the following activities?
A. Using tobacco products.
B. Taking a restroom break.
C. Putting on disposable gloves. Answer: C. Putting on
disposable gloves.
◍ An operation installs hand-antiseptic dispensers at each of
the handwashing stations. What should management explain to
food handlers about the correct use of the hand-antiseptic?
A. A hand antiseptic is applied after correct handwashing.
B. A hand antiseptic is used before hand washing.
C. Hands don't require washing if an approved hand antiseptic is
applied. Answer: A. A hand-antiseptic applied after correct
handwashing
◍ A food handler may not wear fingernail polish unless
A. Nails are well manicured
B. Wearing intact single - use gloves.
C. Hands are clean and sanitized Answer: B. Wearing intact
single-use gloves.
◍ The person in charge must exclude the food handler when he
or she reports having which symptom?
A. Yellow skin and eyes
B. Infected lesion.
C. Sore throat with fever Answer: A. Yellow skin and eyes
◍ Cooked plants products that are served from a steamtable
must be maintained at what minimum temperature?
A. 155°F
B. 145°F
, C. 135°F Answer: C. 135°F
◍ The "T "in the ALERT food defense awareness program
deals with
A. Tasks
B. Threats
C. Temperature Answer: B. Threats
◍ Molluscan Shellfish that are recreationally caught should
A. Be a immediately frozen for safety
B. Be used for personal consumption only
C. Contain labels for safety storage and handling Answer: A. Be
immediately frozen for safety
◍ A characteristic of Ciguatera toxin is that it
A. Cannot be destroyed by correct cooking
B. Can be tasted
C. Can be smelled Answer: A. Cannot be destroyed by correct
cooking
◍ For high temperature dish washing machines, why should the
water temperature of the final rinse not exceed 194°F?
A. Water temperature can damage dishwasher
B. Water can evaporate before sanitizing the items.
C. Spray nozzles may become clogged with minerals Answer: B.
Water can evaporate before sanitizing the items
◍ A menu item has been identified as a possible cause of a
foodborne illness outbreak. The food is in the walk-in labeled
"do not use ". What else needs to be on the label?
A. Do not discard
B. Do Not serve
C. Keep for 7 days. Answer: A. Do not discard
◍ Cooking ground beef to a minimum internal cooking
temperature of 155°F for 17 seconds will help prevent illness
caused by
EXAM PAPER 2026 QUESTIONS WITH ANSWERS
GRADED A+
◍ Food handlers must wash their hands and exposed portions of
their arms prior to which of the following activities?
A. Using tobacco products.
B. Taking a restroom break.
C. Putting on disposable gloves. Answer: C. Putting on
disposable gloves.
◍ An operation installs hand-antiseptic dispensers at each of
the handwashing stations. What should management explain to
food handlers about the correct use of the hand-antiseptic?
A. A hand antiseptic is applied after correct handwashing.
B. A hand antiseptic is used before hand washing.
C. Hands don't require washing if an approved hand antiseptic is
applied. Answer: A. A hand-antiseptic applied after correct
handwashing
◍ A food handler may not wear fingernail polish unless
A. Nails are well manicured
B. Wearing intact single - use gloves.
C. Hands are clean and sanitized Answer: B. Wearing intact
single-use gloves.
◍ The person in charge must exclude the food handler when he
or she reports having which symptom?
A. Yellow skin and eyes
B. Infected lesion.
C. Sore throat with fever Answer: A. Yellow skin and eyes
◍ Cooked plants products that are served from a steamtable
must be maintained at what minimum temperature?
A. 155°F
B. 145°F
, C. 135°F Answer: C. 135°F
◍ The "T "in the ALERT food defense awareness program
deals with
A. Tasks
B. Threats
C. Temperature Answer: B. Threats
◍ Molluscan Shellfish that are recreationally caught should
A. Be a immediately frozen for safety
B. Be used for personal consumption only
C. Contain labels for safety storage and handling Answer: A. Be
immediately frozen for safety
◍ A characteristic of Ciguatera toxin is that it
A. Cannot be destroyed by correct cooking
B. Can be tasted
C. Can be smelled Answer: A. Cannot be destroyed by correct
cooking
◍ For high temperature dish washing machines, why should the
water temperature of the final rinse not exceed 194°F?
A. Water temperature can damage dishwasher
B. Water can evaporate before sanitizing the items.
C. Spray nozzles may become clogged with minerals Answer: B.
Water can evaporate before sanitizing the items
◍ A menu item has been identified as a possible cause of a
foodborne illness outbreak. The food is in the walk-in labeled
"do not use ". What else needs to be on the label?
A. Do not discard
B. Do Not serve
C. Keep for 7 days. Answer: A. Do not discard
◍ Cooking ground beef to a minimum internal cooking
temperature of 155°F for 17 seconds will help prevent illness
caused by
