Texas Food Handler/Manager Review
Exam UPDATED Actual QUESTIONS
AND Correct ANSWERS
John is normally a cook at a food establishment but is re-assigned to cleaning tables. What
symptom(s) does John likely have to cause him to be re-assigned? - CORRECT
ANSWER Persistent drainage from the nose, eyes, mouth
An outbreak of Salmonella is commonly associated with - CORRECT
ANSWER Undercooked poultry
Which of the following food containers in the dry-store room must be labelled? - CORRECT
ANSWER Flour
Customer forks should be stored at a self-service buffet - CORRECT ANSWER With
only the handles extending out of the container
To ensure it is of highest quality and free from contamination, fresh fish should only be
received if it has - CORRECT ANSWER Shiny skin and red gills at 41F or lower
Which is an approved method for storing in-use utensils? - CORRECT ANSWER In
the food with the handle extending out
HACCP is a/an - CORRECT ANSWER Management system designed to prevent
foodborne disease
The purpose of the Texas Establishment Food Rules is to safeguard the public health and to -
CORRECT ANSWER Provide consumers safe, unadulterated, honestly presented food
, You are working in an establishment that has only one reach-in refrigerator. What is the
proper way to store items from the highest to lowest shelf? - CORRECT
ANSWER Lettuce, sliced turkey, raw hamburger patties
An employee who is assigned to clean the frozen dessert dispenser at the end of the night
must use CIP systems. CIP is an acronym for - CORRECT ANSWER Clean in place
An establishment must use potable water for all food-related tasks. Which of the following is
an example of potable water? - CORRECT ANSWER Drinking water
During an inspection, the health inspector must see the person in charge demonstrate
knowledge adequately. Which of the following meets that requirement? - CORRECT
ANSWER Having a certificate from an approved examination company
When cooking foods, what is the maximum time that the food can be in the 135F to 70F
range? - CORRECT ANSWER Two hours
In a cafe, there is on server left to handle the front of the house between the lunch rush and
dinner. One of the afternoon tasks is to wrap clean table sets in napkins to be kept at the
hostess desk for the customers. The server has developed a routine to get this done while also
taking lunch break. The health inspector - CORRECT ANSWER Was concerned
because the potential for mouth to hand contamination
A quick-service restaurant received a violation on a food establishment inspection because
the customers were able to contaminate the plastic eating utensils at the condiment stand. To
prevent his from happening, the restaurant could decide to - CORRECT ANSWER Put
wrapped utensils at the stand and keep utensils behind the counter
A prep cook must be sure to wash hands well - CORRECT ANSWER All of the above
Pasteurized liquid, frozen, or dry egg products shall be substituted for raw shell eggs
whenever - CORRECT ANSWER Served to highly susceptible populations
Exam UPDATED Actual QUESTIONS
AND Correct ANSWERS
John is normally a cook at a food establishment but is re-assigned to cleaning tables. What
symptom(s) does John likely have to cause him to be re-assigned? - CORRECT
ANSWER Persistent drainage from the nose, eyes, mouth
An outbreak of Salmonella is commonly associated with - CORRECT
ANSWER Undercooked poultry
Which of the following food containers in the dry-store room must be labelled? - CORRECT
ANSWER Flour
Customer forks should be stored at a self-service buffet - CORRECT ANSWER With
only the handles extending out of the container
To ensure it is of highest quality and free from contamination, fresh fish should only be
received if it has - CORRECT ANSWER Shiny skin and red gills at 41F or lower
Which is an approved method for storing in-use utensils? - CORRECT ANSWER In
the food with the handle extending out
HACCP is a/an - CORRECT ANSWER Management system designed to prevent
foodborne disease
The purpose of the Texas Establishment Food Rules is to safeguard the public health and to -
CORRECT ANSWER Provide consumers safe, unadulterated, honestly presented food
, You are working in an establishment that has only one reach-in refrigerator. What is the
proper way to store items from the highest to lowest shelf? - CORRECT
ANSWER Lettuce, sliced turkey, raw hamburger patties
An employee who is assigned to clean the frozen dessert dispenser at the end of the night
must use CIP systems. CIP is an acronym for - CORRECT ANSWER Clean in place
An establishment must use potable water for all food-related tasks. Which of the following is
an example of potable water? - CORRECT ANSWER Drinking water
During an inspection, the health inspector must see the person in charge demonstrate
knowledge adequately. Which of the following meets that requirement? - CORRECT
ANSWER Having a certificate from an approved examination company
When cooking foods, what is the maximum time that the food can be in the 135F to 70F
range? - CORRECT ANSWER Two hours
In a cafe, there is on server left to handle the front of the house between the lunch rush and
dinner. One of the afternoon tasks is to wrap clean table sets in napkins to be kept at the
hostess desk for the customers. The server has developed a routine to get this done while also
taking lunch break. The health inspector - CORRECT ANSWER Was concerned
because the potential for mouth to hand contamination
A quick-service restaurant received a violation on a food establishment inspection because
the customers were able to contaminate the plastic eating utensils at the condiment stand. To
prevent his from happening, the restaurant could decide to - CORRECT ANSWER Put
wrapped utensils at the stand and keep utensils behind the counter
A prep cook must be sure to wash hands well - CORRECT ANSWER All of the above
Pasteurized liquid, frozen, or dry egg products shall be substituted for raw shell eggs
whenever - CORRECT ANSWER Served to highly susceptible populations
