Texas Food safety Managers Test Questions and Answers
What must the person in charge of a nursing B. Infected lesion.
home do when A food handler has a sore throat C. Sore throat with fever - ANSWER -A.
and fever? Yellow skin and eyes
A. Make the food handler wear a medical face
mask.
B. Allow the food handler to wash dishes. Cooked plants products that are served from a
C. Send the food handler home. - steamtable must be maintained at what minimum
ANSWER -C. Send the food handler home temperature?
A. 155°F
B. 145°F
Food handlers must wash their hands and C. 135°F - ANSWER -C. 135°F
exposed portions of their arms prior to which of
the following activities?
A. Using tobacco products. The "T "in the ALERT food defense awareness
B. Taking a restroom break. program deals with
C. Putting on disposable gloves. - A. Tasks
ANSWER -C. Putting on disposable gloves. B. Threats
C. Temperature - ANSWER -B. Threats
An operation installs hand-antiseptic dispensers
at each of the handwashing stations. What Molluscan Shellfish that are recreationally caught
should management explain to food handlers should
about the correct use of the hand-antiseptic? A. Be a immediately frozen for safety
A. A hand antiseptic is applied after correct B. Be used for personal consumption only
handwashing. C. Contain labels for safety storage and handling
B. A hand antiseptic is used before hand - ANSWER -A. Be immediately frozen for
washing. safety
C. Hands don't require washing if an approved
hand antiseptic is applied. - ANSWER -A. A
hand-antiseptic applied after correct A characteristic of Ciguatera toxin is that it
handwashing A. Cannot be destroyed by correct cooking
B. Can be tasted
C. Can be smelled - ANSWER -A. Cannot
A food handler may not wear fingernail polish be destroyed by correct cooking
unless
A. Nails are well manicured
B. Wearing intact single - use gloves. For high temperature dish washing machines,
C. Hands are clean and sanitized - why should the water temperature of the final
ANSWER -B. Wearing intact single-use rinse not exceed 194°F?
gloves. A. Water temperature can damage dishwasher
B. Water can evaporate before sanitizing the
items.
The person in charge must exclude the food C. Spray nozzles may become clogged with
handler when he or she reports having which minerals - ANSWER -B. Water can
symptom? evaporate before sanitizing the items
A. Yellow skin and eyes
1/8
, Texas Food safety Managers Test Questions and Answers
the training session - ANSWER -A. Model
A menu item has been identified as a possible excellent hygiene practice at all times
cause of a foodborne illness outbreak. The food
is in the walk-in labeled "do not use ". What else
needs to be on the label? What primary food safety risk could result from a
A. Do not discard food delivery to an offsite catering event
B. Do Not serve A. Food becoming dry
C. Keep for 7 days. - ANSWER -A. Do not B. Time temperature abuse
discard C. Cross contact - ANSWER -B. Time
temperature abuse
Cooking ground beef to a minimum internal
cooking temperature of 155°F for 17 seconds will What is the best way for an establishment to
help prevent illness caused by label a product that has been recalled?
A. Nora virus A. Mark the food label with a big red X.
B. Enterohemorrhagic and shiva toxin producing B. Label the product with the receivers initials
E. coli C. Label a product "do not use. Do not discard " -
C. Hepatitis A - ANSWER -B. ANSWER -C. Label a product "do not use.
Enterohemorrhagic and shiva toxin producing E. Do not discard "
coli
Food items that have been recalled should be
A cook is preparing raw shell eggs that will be stored
held at the breakfast buffet. These eggs must be A. Away from food
cooked to which minimum internal temperature B. With linens
for 17 seconds? C. With utensils - ANSWER -A. Away from
A. 135°F food
B. 145°F
C. 155°F - ANSWER -B. 145°F
The national sanitation foundation (NSF) and
American national standards institute (ANSI) are
Coving tile is used for examples of organizations that
A. Lining doorways A. Write the food code
B. Eliminating sharp corners or gaps B. Enforce food safety regulations
C. Protective tile under ice makers - C. Provide safety data sheets for hazardous
ANSWER -B. Eliminating sharp corners or chemicals - ANSWER -B. Enforce food
gaps safety regulations
Besides training food handlers about food safety, Hot holding equipment must be capable of
which of the following should the person in maintaining time/temperature control for safety
charge do? (TCS) food at an internal temperature of at least
A. Model excellent hygiene practice at all times. A. 135°F
B. Discipline food handlers when they are caught B. 120°F
making mistakes C. 130°F - ANSWER -A. 135°F
C. Give food handlers a difficult test at the end of
2/8
What must the person in charge of a nursing B. Infected lesion.
home do when A food handler has a sore throat C. Sore throat with fever - ANSWER -A.
and fever? Yellow skin and eyes
A. Make the food handler wear a medical face
mask.
B. Allow the food handler to wash dishes. Cooked plants products that are served from a
C. Send the food handler home. - steamtable must be maintained at what minimum
ANSWER -C. Send the food handler home temperature?
A. 155°F
B. 145°F
Food handlers must wash their hands and C. 135°F - ANSWER -C. 135°F
exposed portions of their arms prior to which of
the following activities?
A. Using tobacco products. The "T "in the ALERT food defense awareness
B. Taking a restroom break. program deals with
C. Putting on disposable gloves. - A. Tasks
ANSWER -C. Putting on disposable gloves. B. Threats
C. Temperature - ANSWER -B. Threats
An operation installs hand-antiseptic dispensers
at each of the handwashing stations. What Molluscan Shellfish that are recreationally caught
should management explain to food handlers should
about the correct use of the hand-antiseptic? A. Be a immediately frozen for safety
A. A hand antiseptic is applied after correct B. Be used for personal consumption only
handwashing. C. Contain labels for safety storage and handling
B. A hand antiseptic is used before hand - ANSWER -A. Be immediately frozen for
washing. safety
C. Hands don't require washing if an approved
hand antiseptic is applied. - ANSWER -A. A
hand-antiseptic applied after correct A characteristic of Ciguatera toxin is that it
handwashing A. Cannot be destroyed by correct cooking
B. Can be tasted
C. Can be smelled - ANSWER -A. Cannot
A food handler may not wear fingernail polish be destroyed by correct cooking
unless
A. Nails are well manicured
B. Wearing intact single - use gloves. For high temperature dish washing machines,
C. Hands are clean and sanitized - why should the water temperature of the final
ANSWER -B. Wearing intact single-use rinse not exceed 194°F?
gloves. A. Water temperature can damage dishwasher
B. Water can evaporate before sanitizing the
items.
The person in charge must exclude the food C. Spray nozzles may become clogged with
handler when he or she reports having which minerals - ANSWER -B. Water can
symptom? evaporate before sanitizing the items
A. Yellow skin and eyes
1/8
, Texas Food safety Managers Test Questions and Answers
the training session - ANSWER -A. Model
A menu item has been identified as a possible excellent hygiene practice at all times
cause of a foodborne illness outbreak. The food
is in the walk-in labeled "do not use ". What else
needs to be on the label? What primary food safety risk could result from a
A. Do not discard food delivery to an offsite catering event
B. Do Not serve A. Food becoming dry
C. Keep for 7 days. - ANSWER -A. Do not B. Time temperature abuse
discard C. Cross contact - ANSWER -B. Time
temperature abuse
Cooking ground beef to a minimum internal
cooking temperature of 155°F for 17 seconds will What is the best way for an establishment to
help prevent illness caused by label a product that has been recalled?
A. Nora virus A. Mark the food label with a big red X.
B. Enterohemorrhagic and shiva toxin producing B. Label the product with the receivers initials
E. coli C. Label a product "do not use. Do not discard " -
C. Hepatitis A - ANSWER -B. ANSWER -C. Label a product "do not use.
Enterohemorrhagic and shiva toxin producing E. Do not discard "
coli
Food items that have been recalled should be
A cook is preparing raw shell eggs that will be stored
held at the breakfast buffet. These eggs must be A. Away from food
cooked to which minimum internal temperature B. With linens
for 17 seconds? C. With utensils - ANSWER -A. Away from
A. 135°F food
B. 145°F
C. 155°F - ANSWER -B. 145°F
The national sanitation foundation (NSF) and
American national standards institute (ANSI) are
Coving tile is used for examples of organizations that
A. Lining doorways A. Write the food code
B. Eliminating sharp corners or gaps B. Enforce food safety regulations
C. Protective tile under ice makers - C. Provide safety data sheets for hazardous
ANSWER -B. Eliminating sharp corners or chemicals - ANSWER -B. Enforce food
gaps safety regulations
Besides training food handlers about food safety, Hot holding equipment must be capable of
which of the following should the person in maintaining time/temperature control for safety
charge do? (TCS) food at an internal temperature of at least
A. Model excellent hygiene practice at all times. A. 135°F
B. Discipline food handlers when they are caught B. 120°F
making mistakes C. 130°F - ANSWER -A. 135°F
C. Give food handlers a difficult test at the end of
2/8
