Texas Food Manager Proctored Exam|
Complete Solution|| GRADED A+||
LATEST UPDATE 2026
Hot TCS food should be held at -CORRECTANSWER 135 F (57 C) or higher
Ground meats (aside from ground poultry products) must be cooked at least -
CORRECTANSWER 155 F (68 C)
Eggs that will be hot held for services need to be cooked to -CORRECTANSWER 155 F
(68 C) for at least 15 secs.
Food workers should avoid bare-hand contact with ready-to-eat food, unless -
CORRECTANSWER That food will be an ingredient in a meal that is cooked to required
temperature
Regrigerated foods must be received at a temperature of -CORRECTANSWER 41 F (5
C) or lower
If employees store medicine in the establishment, -CORRECTANSWER it must have
legible manufacturer's label
,Frozen foods may be thawed in the microwave if the food will be cooked -
CORRECTANSWER immediately afterward
High moisture content, or water activity, can cause a food to require time or temperature
control -CORRECTANSWER to keep it safe
The food should be heated for no longer than an hour, followed by cooling, regrigeration
or freezing, and then cooking the food to its -CORRECTANSWER minimum internal
temperature
Managers can train employees to prevent deliberate contamination through simple
habits -CORRECTANSWER like telling management if they notice anything unusual or
suspicious
A toilet room for females must have -CORRECTANSWER a covered receptacle for
sanitary napkins
Backflow occurs when dirty water and potable (drinkable) water cross paths within a
plumbing system and the potable water becomes contaminated -CORRECTANSWER A
good way to prevent backflow is to install an approved backflow prevention device
, Handwashing sinks should be equipped with a mixing valve, which blends hot water
with cold water, or -CORRECTANSWER a combination faucet to provide a water
temperature of at least 100 F (38 C)
Food workers with vomiting or diarrhea must be excluded ( or sent home) from food
service establishments -CORRECTANSWER These are common symptoms of
foodborne illness
A food manager must report a disease or illness to the appropriate regulatory authority if
an employee has been diagnosed with -CORRECTANSWER Norovirus, Hepatitis A, E
coli. , any type of Salmonella, or Shigella
If necessary, linens and packaged single-use items may be stored in a locker room if
they are in a cabinet. -CORRECTANSWER No other food or ware items may be stored
there
Floor equipment that is not easily moveable should be either be elevated -
CORRECTANSWER 6 inches (15cm) above the floor or sealed to the floor
Hot water used to sanitized must contact the material or surface for at least -
CORRECTANSWER 30 secs to be effective
Complete Solution|| GRADED A+||
LATEST UPDATE 2026
Hot TCS food should be held at -CORRECTANSWER 135 F (57 C) or higher
Ground meats (aside from ground poultry products) must be cooked at least -
CORRECTANSWER 155 F (68 C)
Eggs that will be hot held for services need to be cooked to -CORRECTANSWER 155 F
(68 C) for at least 15 secs.
Food workers should avoid bare-hand contact with ready-to-eat food, unless -
CORRECTANSWER That food will be an ingredient in a meal that is cooked to required
temperature
Regrigerated foods must be received at a temperature of -CORRECTANSWER 41 F (5
C) or lower
If employees store medicine in the establishment, -CORRECTANSWER it must have
legible manufacturer's label
,Frozen foods may be thawed in the microwave if the food will be cooked -
CORRECTANSWER immediately afterward
High moisture content, or water activity, can cause a food to require time or temperature
control -CORRECTANSWER to keep it safe
The food should be heated for no longer than an hour, followed by cooling, regrigeration
or freezing, and then cooking the food to its -CORRECTANSWER minimum internal
temperature
Managers can train employees to prevent deliberate contamination through simple
habits -CORRECTANSWER like telling management if they notice anything unusual or
suspicious
A toilet room for females must have -CORRECTANSWER a covered receptacle for
sanitary napkins
Backflow occurs when dirty water and potable (drinkable) water cross paths within a
plumbing system and the potable water becomes contaminated -CORRECTANSWER A
good way to prevent backflow is to install an approved backflow prevention device
, Handwashing sinks should be equipped with a mixing valve, which blends hot water
with cold water, or -CORRECTANSWER a combination faucet to provide a water
temperature of at least 100 F (38 C)
Food workers with vomiting or diarrhea must be excluded ( or sent home) from food
service establishments -CORRECTANSWER These are common symptoms of
foodborne illness
A food manager must report a disease or illness to the appropriate regulatory authority if
an employee has been diagnosed with -CORRECTANSWER Norovirus, Hepatitis A, E
coli. , any type of Salmonella, or Shigella
If necessary, linens and packaged single-use items may be stored in a locker room if
they are in a cabinet. -CORRECTANSWER No other food or ware items may be stored
there
Floor equipment that is not easily moveable should be either be elevated -
CORRECTANSWER 6 inches (15cm) above the floor or sealed to the floor
Hot water used to sanitized must contact the material or surface for at least -
CORRECTANSWER 30 secs to be effective
