TEXAS FOOD MANAGER EXAM QUESTIONS & ANSWERS 2025 GRADED
A+
Question 1
What is considered the most direct cause of long-term customer loyalty?
A) Low menu prices
B) A large variety of menu options
C) High food safety standards
D) Frequent promotional discounts
E) Fast customer service
Correct Answer: C) High food safety standards
Rationale: While other factors contribute to a customer's experience, providing consistently
safe food is foundational. A foodborne illness outbreak can permanently damage a business's
reputation and destroy customer trust and loyalty.
Question 2
Which federal agency is responsible for publishing the Food Code, a model for food safety
regulations?
A) The Centers for Disease Control and Prevention (CDC)
B) The U.S. Department of Agriculture (USDA)
C) The Environmental Protection Agency (EPA)
D) The Food and Drug Administration (FDA)
E) The Occupational Safety and Health Administration (OSHA)
Correct Answer: D) The Food and Drug Administration (FDA)
Rationale: The FDA publishes the Food Code as a scientific and legal model for state and local
regulatory agencies to use in developing their own food safety rules. Texas food safety
regulations are based on the FDA Food Code.
Question 3
Which of the following situations would most likely promote the spread of bacterial
contamination?
A) Using a separate cutting board for raw poultry and raw vegetables.
,B) Slicing roast beef and then slicing brisket with the same uncleaned knife.
C) Storing raw ground beef on a shelf below ready-to-eat salads.
D) Washing hands for 20 seconds before starting food preparation.
E) Cooling a large pot of chili in several smaller, shallow containers.
Correct Answer: B) Slicing roast beef and then slicing brisket with the same uncleaned knife.
Rationale: Using the same uncleaned and unsanitized utensil to handle different food items is
a classic example of cross-contamination. Even though both are meat, bacteria can be
transferred, and if one item is cooked and the other is not, it creates a significant hazard.
Question 4
A food manager notices a can of tomatoes has a swollen top and bottom. This condition is a
warning sign for the potential presence of which dangerous foodborne illness?
A) Salmonella
B) Norovirus
C) Botulism
D) Hepatitis A
E) Shigella
Correct Answer: C) Botulism
Rationale: The bacterium Clostridium botulinum produces a deadly toxin in anaerobic (low-
oxygen) environments, such as improperly sealed cans. The bacteria produce gas as they
grow, which can cause the ends of the can to swell or bulge. Swollen cans should never be
opened and should be disposed of carefully.
Question 5
Which of the following bacteria are beneficial and are not a cause of foodborne illness?
A) Salmonella
B) E. coli O157:H7
C) Listeria monocytogenes
D) Acidophilus
E) Shigella
,Correct Answer: D) Acidophilus
Rationale: Lactobacillus acidophilus is a type of "good" bacteria, known as a probiotic, that is
found in the human gut and is commonly added to yogurt and other fermented foods. The
other options are all well-known pathogenic bacteria that can cause serious foodborne
illness.
Question 6
What is the most common and recognizable sign of food contamination by spoilage bacteria?
A) The food tastes slightly salty.
B) The food's packaging is intact.
C) Changes in the food's color, smell, or texture.
D) The food is past its "sell-by" date.
E) The food has a high price.
Correct Answer: C) Changes in the food's color, smell, or texture.
Rationale: Spoilage bacteria break down food, causing it to decay. This process produces
noticeable changes, such as an off-odor, slimy texture, or discoloration. While pathogenic
bacteria are not detectable by sight or smell, spoilage bacteria provide clear warnings that the
food is no longer wholesome.
Question 7
The most effective way to control the spread of the viral infection Hepatitis A in a food
establishment is to ensure that:
A) All food is cooked to a minimum internal temperature of 165°F.
B) All shellfish is purchased from approved, reputable suppliers.
C) All food personnel consistently practice proper personal hygiene, especially thorough
handwashing.
D) All food is stored below 41°F.
E) The establishment uses a certified pest control operator.
Correct Answer: C) All food personnel consistently practice proper personal hygiene,
especially thorough handwashing.
, Rationale: Hepatitis A is a virus transmitted through the fecal-oral route. An infected food
handler who does not wash their hands properly after using the restroom can easily
contaminate food and spread the virus. Rigorous handwashing is the most critical control
measure.
Question 8
Which category of bacteria is the primary cause of concern in the food industry due to their
ability to cause human illness?
A) Spoilage bacteria
B) Probiotic bacteria
C) Pathogenic bacteria
D) Benign bacteria
E) Thermophilic bacteria
Correct Answer: C) Pathogenic bacteria
Rationale: Pathogenic bacteria are microorganisms that cause disease. Unlike spoilage
bacteria, they often do not change the look, smell, or taste of food, making them a hidden
and significant danger to public health.
Question 9
Which of the following foodborne pathogens is most commonly associated with undercooked
poultry and eggs?
A) E. coli O157:H7
B) Norovirus
C) Salmonella
D) Hepatitis A
E) Clostridium botulinum
Correct Answer: C) Salmonella
Rationale: Salmonella bacteria are naturally found in the intestines of many animals,
especially poultry. Consuming undercooked chicken or eggs, or foods that have been cross-
contaminated by raw chicken, is a primary source of salmonellosis.
A+
Question 1
What is considered the most direct cause of long-term customer loyalty?
A) Low menu prices
B) A large variety of menu options
C) High food safety standards
D) Frequent promotional discounts
E) Fast customer service
Correct Answer: C) High food safety standards
Rationale: While other factors contribute to a customer's experience, providing consistently
safe food is foundational. A foodborne illness outbreak can permanently damage a business's
reputation and destroy customer trust and loyalty.
Question 2
Which federal agency is responsible for publishing the Food Code, a model for food safety
regulations?
A) The Centers for Disease Control and Prevention (CDC)
B) The U.S. Department of Agriculture (USDA)
C) The Environmental Protection Agency (EPA)
D) The Food and Drug Administration (FDA)
E) The Occupational Safety and Health Administration (OSHA)
Correct Answer: D) The Food and Drug Administration (FDA)
Rationale: The FDA publishes the Food Code as a scientific and legal model for state and local
regulatory agencies to use in developing their own food safety rules. Texas food safety
regulations are based on the FDA Food Code.
Question 3
Which of the following situations would most likely promote the spread of bacterial
contamination?
A) Using a separate cutting board for raw poultry and raw vegetables.
,B) Slicing roast beef and then slicing brisket with the same uncleaned knife.
C) Storing raw ground beef on a shelf below ready-to-eat salads.
D) Washing hands for 20 seconds before starting food preparation.
E) Cooling a large pot of chili in several smaller, shallow containers.
Correct Answer: B) Slicing roast beef and then slicing brisket with the same uncleaned knife.
Rationale: Using the same uncleaned and unsanitized utensil to handle different food items is
a classic example of cross-contamination. Even though both are meat, bacteria can be
transferred, and if one item is cooked and the other is not, it creates a significant hazard.
Question 4
A food manager notices a can of tomatoes has a swollen top and bottom. This condition is a
warning sign for the potential presence of which dangerous foodborne illness?
A) Salmonella
B) Norovirus
C) Botulism
D) Hepatitis A
E) Shigella
Correct Answer: C) Botulism
Rationale: The bacterium Clostridium botulinum produces a deadly toxin in anaerobic (low-
oxygen) environments, such as improperly sealed cans. The bacteria produce gas as they
grow, which can cause the ends of the can to swell or bulge. Swollen cans should never be
opened and should be disposed of carefully.
Question 5
Which of the following bacteria are beneficial and are not a cause of foodborne illness?
A) Salmonella
B) E. coli O157:H7
C) Listeria monocytogenes
D) Acidophilus
E) Shigella
,Correct Answer: D) Acidophilus
Rationale: Lactobacillus acidophilus is a type of "good" bacteria, known as a probiotic, that is
found in the human gut and is commonly added to yogurt and other fermented foods. The
other options are all well-known pathogenic bacteria that can cause serious foodborne
illness.
Question 6
What is the most common and recognizable sign of food contamination by spoilage bacteria?
A) The food tastes slightly salty.
B) The food's packaging is intact.
C) Changes in the food's color, smell, or texture.
D) The food is past its "sell-by" date.
E) The food has a high price.
Correct Answer: C) Changes in the food's color, smell, or texture.
Rationale: Spoilage bacteria break down food, causing it to decay. This process produces
noticeable changes, such as an off-odor, slimy texture, or discoloration. While pathogenic
bacteria are not detectable by sight or smell, spoilage bacteria provide clear warnings that the
food is no longer wholesome.
Question 7
The most effective way to control the spread of the viral infection Hepatitis A in a food
establishment is to ensure that:
A) All food is cooked to a minimum internal temperature of 165°F.
B) All shellfish is purchased from approved, reputable suppliers.
C) All food personnel consistently practice proper personal hygiene, especially thorough
handwashing.
D) All food is stored below 41°F.
E) The establishment uses a certified pest control operator.
Correct Answer: C) All food personnel consistently practice proper personal hygiene,
especially thorough handwashing.
, Rationale: Hepatitis A is a virus transmitted through the fecal-oral route. An infected food
handler who does not wash their hands properly after using the restroom can easily
contaminate food and spread the virus. Rigorous handwashing is the most critical control
measure.
Question 8
Which category of bacteria is the primary cause of concern in the food industry due to their
ability to cause human illness?
A) Spoilage bacteria
B) Probiotic bacteria
C) Pathogenic bacteria
D) Benign bacteria
E) Thermophilic bacteria
Correct Answer: C) Pathogenic bacteria
Rationale: Pathogenic bacteria are microorganisms that cause disease. Unlike spoilage
bacteria, they often do not change the look, smell, or taste of food, making them a hidden
and significant danger to public health.
Question 9
Which of the following foodborne pathogens is most commonly associated with undercooked
poultry and eggs?
A) E. coli O157:H7
B) Norovirus
C) Salmonella
D) Hepatitis A
E) Clostridium botulinum
Correct Answer: C) Salmonella
Rationale: Salmonella bacteria are naturally found in the intestines of many animals,
especially poultry. Consuming undercooked chicken or eggs, or foods that have been cross-
contaminated by raw chicken, is a primary source of salmonellosis.
