Texas Food Managers Certification Exam
Questions and Correct Answers
Question 1
A food manager sees a chef in a prep kitchen tasting mashed potatoes with his finger.
What should the manager do?
A. Tell the chef is it happens again the potatoes will be thrown away
B. Do not say or do anything because mashed potatoes are not a time/temperature
control for food safety
C. Throw the potatoes out immediately
D. Reheat the potatoes to 165 F before serving to customers
Correct Answer
C. Throw the potatoes out immediately
Question 2
A visual check of the food-contact surfaces of ewquipment and utensils should be
made in order to
A. Ensure customer peace of mind
B. Verify cleanliness and proper use
C. Ensure compliance with local regulations
D. Avoid health inspectors
Correct Answer
B. Verify cleanliness and proper use
Question 3
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
Correct Answer
B. Where harmful bacteria grow rapidly
Page 1 of 26
,Question 4
What is the maximum temperature at which cold foods can be held on the buffet
line?
A. 0 F
B. 32 F
C. 41 F
D. 50 F
Correct Answer
C. 41 F
Question 5
food service facilities may serve raw beef to customers, provided that
A. The beef has been frozen at a temperature below -35 F
B. The customer has requested the beed to be served raw
C. A consumer advisory is clearly displayed
D. The facility serves only free-range, grass-fed beef
Correct Answer
C. A consumer advisory is clearly displayed
Question 6
Which of the following would be the most likely source of the Norovirus?
A. Fresh vegetable from a salad bar
B. Cooked, cooled vegetables from the refrigerator
C. Cooked vegtable casserole
D. Reheated vegetable soup
Correct Answer
A. Fresh vegetables from a salad bar
Page 2 of 26
, Question 7
Insecticide sprays that kill cockroaches and flies should be used
A. Only if they are approved for food areas
B. Anywhere pests are seen
C. Only if applied by a manager
D. On food-contact surfaces if washed off later
Correct Answer
A. Only if they are approved for food areas
Question 8
Sanitizers are chemicals designed to
A. Clean food contact sufaces
B. Kill most bacteria on food contact durfaces
C. Be diluted in water of at least 170 F
D. Be rinsed after every use
Correct Answer
B. Kill most bacteria on food contact surfaces
Question 9
Which of the following is an acceptable method for storing food products?
A. Storing cooked products above raw products in the refrigerator
B. Immediately refrigerating 5 gallons of soup in the container in which it was cooked
C. Covering pasta products with a clean damp cloth
D. Tightly wrapping a leftover 12-pound roast and refrigerating it 2 1/2 hours after
cooking
Correct Answer
A. Storing cooked products above raw products in the refrigerator
Page 3 of 26
Questions and Correct Answers
Question 1
A food manager sees a chef in a prep kitchen tasting mashed potatoes with his finger.
What should the manager do?
A. Tell the chef is it happens again the potatoes will be thrown away
B. Do not say or do anything because mashed potatoes are not a time/temperature
control for food safety
C. Throw the potatoes out immediately
D. Reheat the potatoes to 165 F before serving to customers
Correct Answer
C. Throw the potatoes out immediately
Question 2
A visual check of the food-contact surfaces of ewquipment and utensils should be
made in order to
A. Ensure customer peace of mind
B. Verify cleanliness and proper use
C. Ensure compliance with local regulations
D. Avoid health inspectors
Correct Answer
B. Verify cleanliness and proper use
Question 3
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
Correct Answer
B. Where harmful bacteria grow rapidly
Page 1 of 26
,Question 4
What is the maximum temperature at which cold foods can be held on the buffet
line?
A. 0 F
B. 32 F
C. 41 F
D. 50 F
Correct Answer
C. 41 F
Question 5
food service facilities may serve raw beef to customers, provided that
A. The beef has been frozen at a temperature below -35 F
B. The customer has requested the beed to be served raw
C. A consumer advisory is clearly displayed
D. The facility serves only free-range, grass-fed beef
Correct Answer
C. A consumer advisory is clearly displayed
Question 6
Which of the following would be the most likely source of the Norovirus?
A. Fresh vegetable from a salad bar
B. Cooked, cooled vegetables from the refrigerator
C. Cooked vegtable casserole
D. Reheated vegetable soup
Correct Answer
A. Fresh vegetables from a salad bar
Page 2 of 26
, Question 7
Insecticide sprays that kill cockroaches and flies should be used
A. Only if they are approved for food areas
B. Anywhere pests are seen
C. Only if applied by a manager
D. On food-contact surfaces if washed off later
Correct Answer
A. Only if they are approved for food areas
Question 8
Sanitizers are chemicals designed to
A. Clean food contact sufaces
B. Kill most bacteria on food contact durfaces
C. Be diluted in water of at least 170 F
D. Be rinsed after every use
Correct Answer
B. Kill most bacteria on food contact surfaces
Question 9
Which of the following is an acceptable method for storing food products?
A. Storing cooked products above raw products in the refrigerator
B. Immediately refrigerating 5 gallons of soup in the container in which it was cooked
C. Covering pasta products with a clean damp cloth
D. Tightly wrapping a leftover 12-pound roast and refrigerating it 2 1/2 hours after
cooking
Correct Answer
A. Storing cooked products above raw products in the refrigerator
Page 3 of 26
