TEXAS FOOD MANAGER EXAM AND
PRACTICE EXAM NEWEST 2024 ACTUAL
EXAM COMPLETE 400 QUESTIONS AND
CORRECT DETAILED ANSWERS (VERIFIED
ANSWERS) |ALREADY GRADED A+
Foodborne Illness - --ANSWER->>>>Illness carried or transmitted to people by food.
Foodborne Illness Outbreak - --ANSWER->>>>An incident in which two or more people experience the
same illness after eating the same food.
Warranty of Sale - --ANSWER->>>>Rules stating how food must be handled in an establishment.
Reasonable Care Defense - --ANSWER->>>>Defense against a food-related lawsuit stating that an
establishment did everything that could be reasonably expected to ensure that food served as safe.
Immune System - --ANSWER->>>>The body's defense against illness.
Contamination - --ANSWER->>>>Presence of harmful substances in food.
Biological Hazards - --ANSWER->>>>Illness-causing microorganisms. Examples are plant, mushroom or
seafood toxins.
,Chemical Hazards - --ANSWER->>>>Examples include cleaners, sanitizers, polishes, machine lubricants,
and toxic metals.
Physical Hazards - --ANSWER->>>>Foreign objects that accidentally get into food. Examples are hair, dirt,
bandages, metal staples, and broken glass. Naturally occurring objects, such as bones.
Biological, Chemical and Physical Hazards - --ANSWER->>>>The three major categories or types of
hazards to food safety.
Time-Temperature Abuse - --ANSWER->>>>Food has been time-temperature abused any time it has
been allowed to remain too long at a temperature favorable to the growth of foodborne
microorganisms.
Cross-Contamination - --ANSWER->>>>Occurs when microorganisms are transferred from one food or
surface to another.
Personal Hygiene - --ANSWER->>>>Habits that include keeping the hands, hair, and body clean and
wearing clean & appropriate uniforms. Avoiding unsanitary actions, and reporting illness/injury.
True or False. A Foodborne-illness outbreak has occured when two or more people get the same illness
after eating the same food. - --ANSWER->>>>True.
True or False. People on chemo have a higher risk of contracting a foodborne illness. - --ANSWER-
>>>>True.
Ture or False. Adults are more likely than pre-school age children to become ill from contaminated food.
- --ANSWER->>>>False.
True or False. A foodborne-illness outbreak can raise an establishment's insurance premium. - --
ANSWER->>>>True.
True or False. A foodborne-illness can occur if food is not cooled properly. - --ANSWER->>>>True.
, What are the potential costs associated with foodborne illness outbreaks? - --ANSWER->>>>Loss of
customers, Negative media, Lawsuits & legal fees, Increased insurance, Loss of reputation, Lowered
employee morale, Employee absenteeism, Staff retraining.
What are the most common risk factors that cause foodborne illness? - --ANSWER->>>>Purchasing from
unsafe sources, Failing to cook food adequately, Holding food at incorrect temperatures, Using
contaminated equipment, Poor personal hygiene.
What are the keys to food safety? - --ANSWER->>>>Controlling time & temp, Practicing good hygiene,
Preventing cross-contamination, Purchasing from approved suppliers, Cleaning & sanitizing properly.
Why are elderly people at a higher risk for fodborne illness? - --ANSWER->>>>Their immune systems are
weekened with age.
What are the three categories of food safety hazards? - --ANSWER->>>>Biological, Chemical and Physical
Hazards.
For a foodborne illness to be considered an "outbreak", a minimum of how many people must
experience the same illness after eating the same food? - --ANSWER->>>>Two
Acording to the CDC, the most common risk factors that cause foodborne illnesses are: - --ANSWER-
>>>>1) failing to cook food adequately, 2) holding food at incorrect temperatures, 3) using contaminated
equipment, 4) practicing poor personal hygiene and 5)purchasing food from unsafe sources.
Microorganisims - --ANSWER->>>>small, living organisms that can be seen only through a microscope.
Pathogens - --ANSWER->>>>microorganisms that cause illness
Toxins - --ANSWER->>>>poisons produced by pathogens, plants or animals.
FAT TOM - --ANSWER->>>>Food, Acidity, Temperature - Time, Oxygen, Moisture
PRACTICE EXAM NEWEST 2024 ACTUAL
EXAM COMPLETE 400 QUESTIONS AND
CORRECT DETAILED ANSWERS (VERIFIED
ANSWERS) |ALREADY GRADED A+
Foodborne Illness - --ANSWER->>>>Illness carried or transmitted to people by food.
Foodborne Illness Outbreak - --ANSWER->>>>An incident in which two or more people experience the
same illness after eating the same food.
Warranty of Sale - --ANSWER->>>>Rules stating how food must be handled in an establishment.
Reasonable Care Defense - --ANSWER->>>>Defense against a food-related lawsuit stating that an
establishment did everything that could be reasonably expected to ensure that food served as safe.
Immune System - --ANSWER->>>>The body's defense against illness.
Contamination - --ANSWER->>>>Presence of harmful substances in food.
Biological Hazards - --ANSWER->>>>Illness-causing microorganisms. Examples are plant, mushroom or
seafood toxins.
,Chemical Hazards - --ANSWER->>>>Examples include cleaners, sanitizers, polishes, machine lubricants,
and toxic metals.
Physical Hazards - --ANSWER->>>>Foreign objects that accidentally get into food. Examples are hair, dirt,
bandages, metal staples, and broken glass. Naturally occurring objects, such as bones.
Biological, Chemical and Physical Hazards - --ANSWER->>>>The three major categories or types of
hazards to food safety.
Time-Temperature Abuse - --ANSWER->>>>Food has been time-temperature abused any time it has
been allowed to remain too long at a temperature favorable to the growth of foodborne
microorganisms.
Cross-Contamination - --ANSWER->>>>Occurs when microorganisms are transferred from one food or
surface to another.
Personal Hygiene - --ANSWER->>>>Habits that include keeping the hands, hair, and body clean and
wearing clean & appropriate uniforms. Avoiding unsanitary actions, and reporting illness/injury.
True or False. A Foodborne-illness outbreak has occured when two or more people get the same illness
after eating the same food. - --ANSWER->>>>True.
True or False. People on chemo have a higher risk of contracting a foodborne illness. - --ANSWER-
>>>>True.
Ture or False. Adults are more likely than pre-school age children to become ill from contaminated food.
- --ANSWER->>>>False.
True or False. A foodborne-illness outbreak can raise an establishment's insurance premium. - --
ANSWER->>>>True.
True or False. A foodborne-illness can occur if food is not cooled properly. - --ANSWER->>>>True.
, What are the potential costs associated with foodborne illness outbreaks? - --ANSWER->>>>Loss of
customers, Negative media, Lawsuits & legal fees, Increased insurance, Loss of reputation, Lowered
employee morale, Employee absenteeism, Staff retraining.
What are the most common risk factors that cause foodborne illness? - --ANSWER->>>>Purchasing from
unsafe sources, Failing to cook food adequately, Holding food at incorrect temperatures, Using
contaminated equipment, Poor personal hygiene.
What are the keys to food safety? - --ANSWER->>>>Controlling time & temp, Practicing good hygiene,
Preventing cross-contamination, Purchasing from approved suppliers, Cleaning & sanitizing properly.
Why are elderly people at a higher risk for fodborne illness? - --ANSWER->>>>Their immune systems are
weekened with age.
What are the three categories of food safety hazards? - --ANSWER->>>>Biological, Chemical and Physical
Hazards.
For a foodborne illness to be considered an "outbreak", a minimum of how many people must
experience the same illness after eating the same food? - --ANSWER->>>>Two
Acording to the CDC, the most common risk factors that cause foodborne illnesses are: - --ANSWER-
>>>>1) failing to cook food adequately, 2) holding food at incorrect temperatures, 3) using contaminated
equipment, 4) practicing poor personal hygiene and 5)purchasing food from unsafe sources.
Microorganisims - --ANSWER->>>>small, living organisms that can be seen only through a microscope.
Pathogens - --ANSWER->>>>microorganisms that cause illness
Toxins - --ANSWER->>>>poisons produced by pathogens, plants or animals.
FAT TOM - --ANSWER->>>>Food, Acidity, Temperature - Time, Oxygen, Moisture
