Food Safety Manager Flash Cards | ServSafe Manager Exam
Study Guide | Texas Food Manager Practice Exam & Food
Manager Certification Prep (GRADED A+)
Question 1:
What is the temperature range for the temperature danger zone
where bacteria grow most rapidly?
A) 32°F to 100°F
B) 40°F to 140°F
C) 41°F to 135°F
D) 50°F to 150°F
Correct Answer: C) 41°F to 135°F
Explanation: The temperature danger zone is the range
between 41°F and 135°F (5°C to 47°C) where bacteria grow
most rapidly. Food should not remain in this temperature
range for more than 4 hours total. TCS (Time and
Temperature Controlled for Safety) foods are especially
vulnerable in this range .
,Question 2:
What is the minimum internal cooking temperature for poultry
(whole or ground)?
A) 145°F for 15 seconds
B) 155°F for 17 seconds
C) 165°F for <1 second
D) 170°F for 15 seconds
Correct Answer: C) 165°F for <1 second
Explanation: Whole or ground poultry must be cooked to an
internal temperature of 165°F (74°C) for less than 1 second to
ensure pathogen destruction. This includes chicken, turkey,
and other poultry products .
Question 3:
Which symptom requires a food handler to be EXCLUDED from the
food establishment?
A) Headache
B) Minor cough
C) Jaundice, vomiting, and/or diarrhea
D) Mild fatigue
Correct Answer: C) Jaundice, vomiting, and/or diarrhea
,Explanation: Food handlers with jaundice (yellowing of skin and
eyes), vomiting, or diarrhea must be excluded from the food
establishment and reported to the regulatory agency.
Jaundice is a key indicator of Hepatitis A infection, which is
highly contagious and can be transmitted through food .
Question 4:
What does HACCP stand for?
A) Hazard Analysis and Critical Control Points
B) Health and Safety Critical Control Plan
C) Hazard Assessment and Control Program
D) Hygiene and Cleaning Control Protocol
Correct Answer: A) Hazard Analysis and Critical Control
Points
Explanation: HACCP stands for Hazard Analysis and Critical
Control Points. It is a systematic approach used to control
risks and hazards throughout the flow of food, from receiving
to service .
, Question 5:
What is the minimum internal cooking temperature for ground
beef?
A) 145°F
B) 155°F
C) 160°F
D) 165°F
Correct Answer: C) 160°F
Explanation: Ground beef must be cooked to a minimum
internal temperature of 160°F (71°C) to kill pathogens such as
E. coli and Salmonella. Ground meat is at higher risk because
surface bacteria can be mixed throughout the product .
Question 6:
At what internal temperature should raw meat, poultry, and
seafood be received and stored?
A) 32°F or lower
B) 41°F or lower
C) 45°F or lower
D) 50°F or lower
Correct Answer: B) 41°F or lower
Study Guide | Texas Food Manager Practice Exam & Food
Manager Certification Prep (GRADED A+)
Question 1:
What is the temperature range for the temperature danger zone
where bacteria grow most rapidly?
A) 32°F to 100°F
B) 40°F to 140°F
C) 41°F to 135°F
D) 50°F to 150°F
Correct Answer: C) 41°F to 135°F
Explanation: The temperature danger zone is the range
between 41°F and 135°F (5°C to 47°C) where bacteria grow
most rapidly. Food should not remain in this temperature
range for more than 4 hours total. TCS (Time and
Temperature Controlled for Safety) foods are especially
vulnerable in this range .
,Question 2:
What is the minimum internal cooking temperature for poultry
(whole or ground)?
A) 145°F for 15 seconds
B) 155°F for 17 seconds
C) 165°F for <1 second
D) 170°F for 15 seconds
Correct Answer: C) 165°F for <1 second
Explanation: Whole or ground poultry must be cooked to an
internal temperature of 165°F (74°C) for less than 1 second to
ensure pathogen destruction. This includes chicken, turkey,
and other poultry products .
Question 3:
Which symptom requires a food handler to be EXCLUDED from the
food establishment?
A) Headache
B) Minor cough
C) Jaundice, vomiting, and/or diarrhea
D) Mild fatigue
Correct Answer: C) Jaundice, vomiting, and/or diarrhea
,Explanation: Food handlers with jaundice (yellowing of skin and
eyes), vomiting, or diarrhea must be excluded from the food
establishment and reported to the regulatory agency.
Jaundice is a key indicator of Hepatitis A infection, which is
highly contagious and can be transmitted through food .
Question 4:
What does HACCP stand for?
A) Hazard Analysis and Critical Control Points
B) Health and Safety Critical Control Plan
C) Hazard Assessment and Control Program
D) Hygiene and Cleaning Control Protocol
Correct Answer: A) Hazard Analysis and Critical Control
Points
Explanation: HACCP stands for Hazard Analysis and Critical
Control Points. It is a systematic approach used to control
risks and hazards throughout the flow of food, from receiving
to service .
, Question 5:
What is the minimum internal cooking temperature for ground
beef?
A) 145°F
B) 155°F
C) 160°F
D) 165°F
Correct Answer: C) 160°F
Explanation: Ground beef must be cooked to a minimum
internal temperature of 160°F (71°C) to kill pathogens such as
E. coli and Salmonella. Ground meat is at higher risk because
surface bacteria can be mixed throughout the product .
Question 6:
At what internal temperature should raw meat, poultry, and
seafood be received and stored?
A) 32°F or lower
B) 41°F or lower
C) 45°F or lower
D) 50°F or lower
Correct Answer: B) 41°F or lower
