Texas Food Managers Certification Exam ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
with correct answers ||\\||\\ ||\\||\\
C. It makes cleaning and sanitizing easier - correct
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
answers✔✔Which of the following occurs with the use of ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
adequate lighting in a food establishment? ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
A. It encourages pests to enter
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
B. It is more difficult to identify hazards
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
C. It makes cleaning and sanitizing easier
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
D. It makes cleaning and sanitizing more complicated
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
B. 6 Inches - correct answers✔✔What is the proper minimum
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
clearance between the floor and floor-mounted equipment? ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
A. 4 inches
||\\||\\ ||\\||\\
B. 6 inches
||\\||\\ ||\\||\\
C. 8 inches
||\\||\\ ||\\||\\
D. 12 inches
||\\||\\ ||\\||\\
,C. 165 F - correct answers✔✔What minimum temperature is
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
required for rapidly reheating previously cooked foods? ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
A. 140 F
||\\||\\ ||\\||\\
B. 155 F
||\\||\\ ||\\||\\
C. 165 F
||\\||\\ ||\\||\\
D. 180 F
||\\||\\ ||\\||\\
D. 30 seconds in water that is at least 171 F - correct
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
answers✔✔When using hot water to manually sanitize objects, ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
the objects must be immersed in water for at least
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
A. 15 seconds in water that is at least 135 F
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
B. 15 seconds in water that is at least 150 F
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
C. 20 seconds in water that is at least 150F
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
D. 30 seconds in water that is at least 171 F
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
D. Is equipped with a backflow prevention device - correct
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
answers✔✔A hose may be attached to a faucet in a food ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
establishment only if the hose ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
A. Has treated connector instead of clamps
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
B. Has threaded connectors on both ends to simplify joining
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
C. Is long enough to reach the bottom of a sink
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
,D. Is equipped with a backflow prevention device
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
B. Diarrhea - correct answers✔✔An employee would not be
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
allowed to work in a food preparation area with ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
A. A headache
||\\||\\ ||\\||\\
B. Diarrhea
||\\||\\
C. A sore throat but no fever
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
D. A leg cut with a tight-fitting bandage
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
C. Food prepared with a cut, covered by a bandaid, and a
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
disposable glove - correct answers✔✔Which of the following ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
employees would be allowed to work in a food service ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
business?
A. Waitress with an open cut
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
B. Busboy wearing a bandaid on his thumb
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
C. Food prepared with a cut, covered by a bandaid, and a
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
disposable glove ||\\||\\
D. Dishwasher with a boil on his neck
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
B. Uncovered artificial fingernails - correct answers✔✔Which of
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
the following is unacceptable for food workers' fingernails?
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
, A. Nails neatly trimmed and filed
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
B. Uncovered artificial fingernails
||\\||\\ ||\\||\\ ||\\||\\
C. Unpolished Nails
||\\||\\ ||\\||\\
D. Gloves covering artificial fingernails
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
D. Rotated or stirred during cooking - correct answers✔✔Meat
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
cooked in a microwave oven must be ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
A. Kept uncovered during cooking
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
B. Allowed to stand uncovered for 1 minute after cooking
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
C. Heated to a temperature of at least 155 F
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
D. Rotated or stirred during cooking
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
B. Where harmful bacteria grow rapidly - correct
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
answers✔✔The temperature danger zone is correctly described ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
as the temperature range...
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
A. Between 40 F and 150 F
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
B. Where harmful bacteria grow rapidly
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
C. In which harmful bacteria will be killed
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
D. In which food should be stored
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
with correct answers ||\\||\\ ||\\||\\
C. It makes cleaning and sanitizing easier - correct
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
answers✔✔Which of the following occurs with the use of ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
adequate lighting in a food establishment? ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
A. It encourages pests to enter
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
B. It is more difficult to identify hazards
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
C. It makes cleaning and sanitizing easier
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
D. It makes cleaning and sanitizing more complicated
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
B. 6 Inches - correct answers✔✔What is the proper minimum
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
clearance between the floor and floor-mounted equipment? ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
A. 4 inches
||\\||\\ ||\\||\\
B. 6 inches
||\\||\\ ||\\||\\
C. 8 inches
||\\||\\ ||\\||\\
D. 12 inches
||\\||\\ ||\\||\\
,C. 165 F - correct answers✔✔What minimum temperature is
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
required for rapidly reheating previously cooked foods? ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
A. 140 F
||\\||\\ ||\\||\\
B. 155 F
||\\||\\ ||\\||\\
C. 165 F
||\\||\\ ||\\||\\
D. 180 F
||\\||\\ ||\\||\\
D. 30 seconds in water that is at least 171 F - correct
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
answers✔✔When using hot water to manually sanitize objects, ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
the objects must be immersed in water for at least
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
A. 15 seconds in water that is at least 135 F
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
B. 15 seconds in water that is at least 150 F
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
C. 20 seconds in water that is at least 150F
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
D. 30 seconds in water that is at least 171 F
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
D. Is equipped with a backflow prevention device - correct
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
answers✔✔A hose may be attached to a faucet in a food ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
establishment only if the hose ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
A. Has treated connector instead of clamps
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
B. Has threaded connectors on both ends to simplify joining
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
C. Is long enough to reach the bottom of a sink
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
,D. Is equipped with a backflow prevention device
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
B. Diarrhea - correct answers✔✔An employee would not be
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
allowed to work in a food preparation area with ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
A. A headache
||\\||\\ ||\\||\\
B. Diarrhea
||\\||\\
C. A sore throat but no fever
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
D. A leg cut with a tight-fitting bandage
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
C. Food prepared with a cut, covered by a bandaid, and a
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
disposable glove - correct answers✔✔Which of the following ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
employees would be allowed to work in a food service ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
business?
A. Waitress with an open cut
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
B. Busboy wearing a bandaid on his thumb
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
C. Food prepared with a cut, covered by a bandaid, and a
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
disposable glove ||\\||\\
D. Dishwasher with a boil on his neck
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
B. Uncovered artificial fingernails - correct answers✔✔Which of
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
the following is unacceptable for food workers' fingernails?
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
, A. Nails neatly trimmed and filed
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
B. Uncovered artificial fingernails
||\\||\\ ||\\||\\ ||\\||\\
C. Unpolished Nails
||\\||\\ ||\\||\\
D. Gloves covering artificial fingernails
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
D. Rotated or stirred during cooking - correct answers✔✔Meat
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
cooked in a microwave oven must be ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
A. Kept uncovered during cooking
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
B. Allowed to stand uncovered for 1 minute after cooking
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
C. Heated to a temperature of at least 155 F
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
D. Rotated or stirred during cooking
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
B. Where harmful bacteria grow rapidly - correct
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
answers✔✔The temperature danger zone is correctly described ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
as the temperature range...
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
A. Between 40 F and 150 F
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
B. Where harmful bacteria grow rapidly
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
C. In which harmful bacteria will be killed
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
D. In which food should be stored
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
