Texas Food Manager Test
_____________ is defined as those activities, other than monitoring, that determine
the validity of the HACCP plan and that the system is operating according to the
plan.
A) Validation
B) Verification
C) Monitoring
D) Documentation
Answer: B
"Chilling" is mostly commonly practiced by
A) Home cooks
B) Commercial food distributors
C) Restaurants
D) Catering services
Answer: B
A __________is a step at which control can be applied and is essential to prevent or
eliminate a food safety hazard or reduce it to an acceptable level.
A) Control point
B) Critical control point
C) Hazard point
D) Safety checkpoint
Answer: B
A food handler's duties regarding food safety include all of the following except
A) Washing hands properly
B) Wearing clean uniforms
C) Periodically test food for illness causing microorganisms
,D) Using proper storage techniques
Answer: C
A food preparer brings you a bag of rice with a few black things among the grains.
You suspect mouse droppings, but you are not sure. What should you do?
A) Pick out the black things
B) Dispose of the bag and check other bags in storage
C) Use the rice anyway
D) Report to supervisor only
Answer: B
A HACCP plan that is developed totally by outside experts runs the risk of lacking:
A) Scientific basis
B) Recommendations for appropriate controls
C) Management support
D) Documentation
Answer: B
A maximum and or minimum value to which a biological, chemical, or physical
parameter must be controlled at a CCP to prevent, eliminate or reduce the
occurrence of a food safety hazard to an acceptable level is known as:
A) Control measure
B) Monitoring procedure
C) Critical limit
D) Corrective action
Answer: C
A shipment of frozen fish arrives at your food establishment. You see that the outside
bottoms of the shipping cartons have too much ice and the fish fillets held within the
carton have brown edges. These are signs of:
A) Proper freezing
,B) Thawing and refreezing
C) Fresh product
D) Chemical contamination
Answer: B
A well-designed building should have all of the following except:
A) Proper ventilation
B) Adequate lighting
C) Locker rooms with showers
D) Proper drainage
Answer: C
According to the Food Code, proper food labels should NOT contain
A) Ingredient list
B) Allergen information
C) The date that frozen preparation-needed foods are to be consumed
D) Manufacturer information
Answer: C
After identifying potential hazards, the HACCP team conducts hazard evaluation to
decide ___________________________ criteria except.
A) Severity of the potential hazard
B) Likelihood of occurrence
C) Dietary effects of the potential hazard
D) Control measures needed
Answer: C
All of the following are the most common critical control points except
A) Cooking
, B) Cooling
C) Customer Service
D) Hot holding
Answer: C
All of the following are time/ temperature control for safety foods except:
A) Raw meat
B) Dairy products
C) Cooked vegetables and pasta
D) Cut melons
Answer: C
All of the following bacteria can cause foodborne illness except?
A) Salmonella
B) E. coli
C) Acidophilus milk
D) Listeria
Answer: C
All of the following records are part of a HACCP except:
A) Temperature logs
B) Corrective action reports
C) Employee hiring records
D) Monitoring records
Answer: C
All toilets in a food service establishment must have:
A) Cold water only
B) Hot running water
_____________ is defined as those activities, other than monitoring, that determine
the validity of the HACCP plan and that the system is operating according to the
plan.
A) Validation
B) Verification
C) Monitoring
D) Documentation
Answer: B
"Chilling" is mostly commonly practiced by
A) Home cooks
B) Commercial food distributors
C) Restaurants
D) Catering services
Answer: B
A __________is a step at which control can be applied and is essential to prevent or
eliminate a food safety hazard or reduce it to an acceptable level.
A) Control point
B) Critical control point
C) Hazard point
D) Safety checkpoint
Answer: B
A food handler's duties regarding food safety include all of the following except
A) Washing hands properly
B) Wearing clean uniforms
C) Periodically test food for illness causing microorganisms
,D) Using proper storage techniques
Answer: C
A food preparer brings you a bag of rice with a few black things among the grains.
You suspect mouse droppings, but you are not sure. What should you do?
A) Pick out the black things
B) Dispose of the bag and check other bags in storage
C) Use the rice anyway
D) Report to supervisor only
Answer: B
A HACCP plan that is developed totally by outside experts runs the risk of lacking:
A) Scientific basis
B) Recommendations for appropriate controls
C) Management support
D) Documentation
Answer: B
A maximum and or minimum value to which a biological, chemical, or physical
parameter must be controlled at a CCP to prevent, eliminate or reduce the
occurrence of a food safety hazard to an acceptable level is known as:
A) Control measure
B) Monitoring procedure
C) Critical limit
D) Corrective action
Answer: C
A shipment of frozen fish arrives at your food establishment. You see that the outside
bottoms of the shipping cartons have too much ice and the fish fillets held within the
carton have brown edges. These are signs of:
A) Proper freezing
,B) Thawing and refreezing
C) Fresh product
D) Chemical contamination
Answer: B
A well-designed building should have all of the following except:
A) Proper ventilation
B) Adequate lighting
C) Locker rooms with showers
D) Proper drainage
Answer: C
According to the Food Code, proper food labels should NOT contain
A) Ingredient list
B) Allergen information
C) The date that frozen preparation-needed foods are to be consumed
D) Manufacturer information
Answer: C
After identifying potential hazards, the HACCP team conducts hazard evaluation to
decide ___________________________ criteria except.
A) Severity of the potential hazard
B) Likelihood of occurrence
C) Dietary effects of the potential hazard
D) Control measures needed
Answer: C
All of the following are the most common critical control points except
A) Cooking
, B) Cooling
C) Customer Service
D) Hot holding
Answer: C
All of the following are time/ temperature control for safety foods except:
A) Raw meat
B) Dairy products
C) Cooked vegetables and pasta
D) Cut melons
Answer: C
All of the following bacteria can cause foodborne illness except?
A) Salmonella
B) E. coli
C) Acidophilus milk
D) Listeria
Answer: C
All of the following records are part of a HACCP except:
A) Temperature logs
B) Corrective action reports
C) Employee hiring records
D) Monitoring records
Answer: C
All toilets in a food service establishment must have:
A) Cold water only
B) Hot running water
