Texas Food Manager Exam Learn2Serve 360training Exam
Questions And Answers (all 100% correct answers) 2026)
comprehensive questions and verified answers
Which of the following would be the best method for
cleaning and sanitizing
equipment that cannot placed in a dish machine or
three compartment sink?
ANSWERS: Clean, rinse, and sanitize in place.
Which is the proper way to test the internal temperature of
a pot of soup?
ANSWERS: An immersion probe into the soup
,Single-use gloves should be worn:
ANSWERS: Before you begin handling foods
PHF stands for ________ _.
ANSWERS: Potentially hazardous food
Bacterial growth can be minimized by properly
controlling ________________ _.
ANSWERS: Time, Temperature, Oxygen, Moisture.
Which is an example of a cross-connection?
ANSWERS: A hose in a mop bucket
,A prep cook must be sure to wash hands well _.
ANSWERS: All of the above
Shellstock identification tags on shellfish must include
the harvester's ID number, the date and location of
harvest, the type of
shellfish and a statement proclaiming that
______.
ANSWERS: The tag must be kept for 90 days.
, If hot water is not available in the ware-washing sink,
food establishments can still serve food using _.
ANSWERS: Single use utensils
The entire handwashing process should take
_________ seconds.
ANSWERS: 20
Questions And Answers (all 100% correct answers) 2026)
comprehensive questions and verified answers
Which of the following would be the best method for
cleaning and sanitizing
equipment that cannot placed in a dish machine or
three compartment sink?
ANSWERS: Clean, rinse, and sanitize in place.
Which is the proper way to test the internal temperature of
a pot of soup?
ANSWERS: An immersion probe into the soup
,Single-use gloves should be worn:
ANSWERS: Before you begin handling foods
PHF stands for ________ _.
ANSWERS: Potentially hazardous food
Bacterial growth can be minimized by properly
controlling ________________ _.
ANSWERS: Time, Temperature, Oxygen, Moisture.
Which is an example of a cross-connection?
ANSWERS: A hose in a mop bucket
,A prep cook must be sure to wash hands well _.
ANSWERS: All of the above
Shellstock identification tags on shellfish must include
the harvester's ID number, the date and location of
harvest, the type of
shellfish and a statement proclaiming that
______.
ANSWERS: The tag must be kept for 90 days.
, If hot water is not available in the ware-washing sink,
food establishments can still serve food using _.
ANSWERS: Single use utensils
The entire handwashing process should take
_________ seconds.
ANSWERS: 20
