TEXAS FOOD MANAGER EXAM Questions With
100% Answers Graded A+
1. What is the most direct cause of customer loyalty? - ANSWER: High food
safety standards
2. Which agency publishes the food code? - ANSWER: FDA
3. Good idea - ANSWER: Keep up with daily pest control tasks & Return dented
canned food to the vendor
4. Bad Idea - ANSWER: use tomatoes with a weird smell & Clean work spaces
once a day & Quickly rinse vegetables from the farmers market
5. Local health codes establish requirements for all the subjects except: -
ANSWER: price controls
6. One of the most important reasons for using only reliable water sources is to
reduce - ANSWER: the number of parasites, such as cyclospora cayetanensis,
that can infest foods.
7. which one of the following food contaminations would be suspected if the end of
a can of tomatoes had begun to swell? - ANSWER: Botulism
8. All of the following bacteria can cause foodborne illness except? - ANSWER:
$%^&*&^%
Acidophilus milk
$#$%^&*(*
9. Which of the following situations would most likely promote bacterial &^%$#$%^
contamination? - ANSWER: slicing roast beef and then slicing brisket with the &*&^%$#$
same knife %^&*(*&^
%$#$%^&*
10. What is the easiest way to recognize foods contaminated with spoilage bacteria?
*&^%$%^&
- ANSWER: Changes in color and smell
*(&^%$%^
11. The viral infection hepatitis a can be most effectively controlled if: - ANSWER: &*(*&^%$
All food personnel practice personal hygiene such as through handwashing %^&*&^%$
$%^&*&^%
12. Which bacteria cause the greatest harm in the food industry? - ANSWER: $%^&*&^%
Pathogenic
$%^&*&^%
13. Which one of the following food contaminations is usually associated with $%^&*&^%
undercooked chicken? - ANSWER: Salmonella $%^&*&^%
$%^&*&^%
$%^&*&^%
$
, TEXAS FOOD MANAGER EXAM Questions With
100% Answers Graded A+
14. An organism that lives in or another organism often with harmful side effects but
without benefits are - ANSWER: Virus
15. Which one of the following food contaminations is best prevented by cooking to
safe temperatures? - ANSWER: Spoilage
16. Salmonella - ANSWER: Any food item that is exposed to animal waste may
contain it. Symptoms may include fever and abdominal cramps.
17. hepatitis A - ANSWER: A liver disease that is caused by the virus and can be
prevented with proper sanitation and good personal hygiene.
18. Escherichia (E.) Coli - ANSWER: The primary symptoms of this bacterium is
diarrhea and it can be prevented by cooking at safe temperatures.
19. Norovirus - ANSWER: The virus is also known as 'Stomach Flu' and the main
symptoms include nausea, vomiting, and stomach.
20. Shigella - ANSWER: This bacterium has also been known to be spread by flies
that have lit upon contaminated materials.
21. Reheated items must be heated for a minimum of 15 seconds to at least: -
$%^&*&^%
ANSWER: 165 F
$#$%^&*(*
22. The best temperature for short term refrigeration storage is - ANSWER: 34 to &^%$#$%^
40 F &*&^%$#$
%^&*(*&^
23. All of the following are time/ temperature control for safety foods except: - %$#$%^&*
ANSWER: Cooked vegetables and pasta *&^%$%^&
*(&^%$%^
24. "Chilling" is mostly commonly practiced by - ANSWER: Commercial food
distributors &*(*&^%$
%^&*&^%$
25. It is important that food servers are trained to know food ingredients because: - $%^&*&^%
ANSWER: they will need to help customers who have food allergies. $%^&*&^%
$%^&*&^%
26. IN degrees Fahrenheit what is the temperature range of the danger zone? - $%^&*&^%
ANSWER: 41 to 135 $%^&*&^%
$%^&*&^%
$%^&*&^%
$
100% Answers Graded A+
1. What is the most direct cause of customer loyalty? - ANSWER: High food
safety standards
2. Which agency publishes the food code? - ANSWER: FDA
3. Good idea - ANSWER: Keep up with daily pest control tasks & Return dented
canned food to the vendor
4. Bad Idea - ANSWER: use tomatoes with a weird smell & Clean work spaces
once a day & Quickly rinse vegetables from the farmers market
5. Local health codes establish requirements for all the subjects except: -
ANSWER: price controls
6. One of the most important reasons for using only reliable water sources is to
reduce - ANSWER: the number of parasites, such as cyclospora cayetanensis,
that can infest foods.
7. which one of the following food contaminations would be suspected if the end of
a can of tomatoes had begun to swell? - ANSWER: Botulism
8. All of the following bacteria can cause foodborne illness except? - ANSWER:
$%^&*&^%
Acidophilus milk
$#$%^&*(*
9. Which of the following situations would most likely promote bacterial &^%$#$%^
contamination? - ANSWER: slicing roast beef and then slicing brisket with the &*&^%$#$
same knife %^&*(*&^
%$#$%^&*
10. What is the easiest way to recognize foods contaminated with spoilage bacteria?
*&^%$%^&
- ANSWER: Changes in color and smell
*(&^%$%^
11. The viral infection hepatitis a can be most effectively controlled if: - ANSWER: &*(*&^%$
All food personnel practice personal hygiene such as through handwashing %^&*&^%$
$%^&*&^%
12. Which bacteria cause the greatest harm in the food industry? - ANSWER: $%^&*&^%
Pathogenic
$%^&*&^%
13. Which one of the following food contaminations is usually associated with $%^&*&^%
undercooked chicken? - ANSWER: Salmonella $%^&*&^%
$%^&*&^%
$%^&*&^%
$
, TEXAS FOOD MANAGER EXAM Questions With
100% Answers Graded A+
14. An organism that lives in or another organism often with harmful side effects but
without benefits are - ANSWER: Virus
15. Which one of the following food contaminations is best prevented by cooking to
safe temperatures? - ANSWER: Spoilage
16. Salmonella - ANSWER: Any food item that is exposed to animal waste may
contain it. Symptoms may include fever and abdominal cramps.
17. hepatitis A - ANSWER: A liver disease that is caused by the virus and can be
prevented with proper sanitation and good personal hygiene.
18. Escherichia (E.) Coli - ANSWER: The primary symptoms of this bacterium is
diarrhea and it can be prevented by cooking at safe temperatures.
19. Norovirus - ANSWER: The virus is also known as 'Stomach Flu' and the main
symptoms include nausea, vomiting, and stomach.
20. Shigella - ANSWER: This bacterium has also been known to be spread by flies
that have lit upon contaminated materials.
21. Reheated items must be heated for a minimum of 15 seconds to at least: -
$%^&*&^%
ANSWER: 165 F
$#$%^&*(*
22. The best temperature for short term refrigeration storage is - ANSWER: 34 to &^%$#$%^
40 F &*&^%$#$
%^&*(*&^
23. All of the following are time/ temperature control for safety foods except: - %$#$%^&*
ANSWER: Cooked vegetables and pasta *&^%$%^&
*(&^%$%^
24. "Chilling" is mostly commonly practiced by - ANSWER: Commercial food
distributors &*(*&^%$
%^&*&^%$
25. It is important that food servers are trained to know food ingredients because: - $%^&*&^%
ANSWER: they will need to help customers who have food allergies. $%^&*&^%
$%^&*&^%
26. IN degrees Fahrenheit what is the temperature range of the danger zone? - $%^&*&^%
ANSWER: 41 to 135 $%^&*&^%
$%^&*&^%
$%^&*&^%
$
