Texas Food Managers Certification
Exam Questions and Answers | Latest
Version | 2025/2026 | Correct & Verified
Which organization regulates food safety in Texas restaurants?
A. Texas Education Agency
B. Texas Department of Licensing and Regulation
C. Texas Department of State Health Services
D. Texas Workforce Commission
✔✔ C. Texas Department of State Health Services
What is the primary goal of food safety?
A. Increase profit
B. Improve taste
C. Prevent foodborne illness
D. Reduce staff
✔✔ C. Prevent foodborne illness
Which temperature range is known as the danger zone?
A. 0°F–32°F
B. 32°F–40°F
C. 41°F–135°F
D. 136°F–165°F
1
,✔✔ C. 41°F–135°F
What is the minimum internal temperature for cooking poultry?
A. 145°F
B. 155°F
C. 160°F
D. 165°F
✔✔ D. 165°F
How long must hands be washed?
A. 5 seconds
B. 10 seconds
C. 15 seconds
D. 20 seconds
✔✔ D. 20 seconds
Which symptom requires a food handler to be excluded from work?
A. Headache
B. Runny nose
C. Vomiting
D. Sneezing
✔✔ C. Vomiting
2
,What should be used to check food temperatures?
A. Timer
B. pH strip
C. Food thermometer
D. Scale
✔✔ C. Food thermometer
When should gloves be changed?
A. Every hour
B. After touching raw food
C. After each task
D. At end of shift
✔✔ C. After each task
Which food is most likely to cause food poisoning?
A. Bread
B. Rice
C. Raw chicken
D. Apples
✔✔ C. Raw chicken
What does FIFO stand for?
A. First In First Out
3
, B. Food In Food Out
C. Fresh In Fresh Out
D. Fast In Fast Out
✔✔ A. First In First Out
What is cross-contamination?
A. Overcooking food
B. Mixing flavors
C. Transferring germs between foods
D. Storing food cold
✔✔ C. Transferring germs between foods
Where should raw meat be stored in a refrigerator?
A. Top shelf
B. Middle shelf
C. Above vegetables
D. Bottom shelf
✔✔ D. Bottom shelf
What is the correct sanitizer concentration for wiping cloths?
A. Plain water
B. Soap only
C. Approved sanitizer solution
4
Exam Questions and Answers | Latest
Version | 2025/2026 | Correct & Verified
Which organization regulates food safety in Texas restaurants?
A. Texas Education Agency
B. Texas Department of Licensing and Regulation
C. Texas Department of State Health Services
D. Texas Workforce Commission
✔✔ C. Texas Department of State Health Services
What is the primary goal of food safety?
A. Increase profit
B. Improve taste
C. Prevent foodborne illness
D. Reduce staff
✔✔ C. Prevent foodborne illness
Which temperature range is known as the danger zone?
A. 0°F–32°F
B. 32°F–40°F
C. 41°F–135°F
D. 136°F–165°F
1
,✔✔ C. 41°F–135°F
What is the minimum internal temperature for cooking poultry?
A. 145°F
B. 155°F
C. 160°F
D. 165°F
✔✔ D. 165°F
How long must hands be washed?
A. 5 seconds
B. 10 seconds
C. 15 seconds
D. 20 seconds
✔✔ D. 20 seconds
Which symptom requires a food handler to be excluded from work?
A. Headache
B. Runny nose
C. Vomiting
D. Sneezing
✔✔ C. Vomiting
2
,What should be used to check food temperatures?
A. Timer
B. pH strip
C. Food thermometer
D. Scale
✔✔ C. Food thermometer
When should gloves be changed?
A. Every hour
B. After touching raw food
C. After each task
D. At end of shift
✔✔ C. After each task
Which food is most likely to cause food poisoning?
A. Bread
B. Rice
C. Raw chicken
D. Apples
✔✔ C. Raw chicken
What does FIFO stand for?
A. First In First Out
3
, B. Food In Food Out
C. Fresh In Fresh Out
D. Fast In Fast Out
✔✔ A. First In First Out
What is cross-contamination?
A. Overcooking food
B. Mixing flavors
C. Transferring germs between foods
D. Storing food cold
✔✔ C. Transferring germs between foods
Where should raw meat be stored in a refrigerator?
A. Top shelf
B. Middle shelf
C. Above vegetables
D. Bottom shelf
✔✔ D. Bottom shelf
What is the correct sanitizer concentration for wiping cloths?
A. Plain water
B. Soap only
C. Approved sanitizer solution
4
