1|Page
Texas Food Manager Exam Learn2Serve 360training
Exam (Latest 2026/2027) || Most Recent Exam
2026|2027 Actual Complete Real Verified Exam
Questions And Correct Answers (Verified Answers)
Already Graded A+ |Guaranteed Success!! Newest
Exam!!!
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 -
Answer-D. Is equipped with a backflow prevention device
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 - Answer-B.
Diarrhea
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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 - Answer-C. Food
prepared with a cut, covered by a bandaid, and a
disposable glove
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 - Answer-B.
Uncovered artificial fingernails
Meat cooked in a microwave oven must be
A. Kept uncovered during cooking
B. Allowed to stand uncovered for 1 minute after cooking
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C. Heated to a temperature of at least 155 F
D. Rotated or stirred during cooking - Answer-D. Rotated
or stirred during cooking
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 - Answer-B. Where
harmful bacteria grow rapidly
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
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D. Reheat the potatoes to 165 F before serving to
customers - Answer-C. Throw the potatoes out
immediately
What is the acceptable method of manual
warewashing/dishwashing?
A. Pre-wash, sanitize, rinse, wash, and air dry
B. Pre-wash, rinse, wash, air dry, and sanitize
C. Pre-wash, wash, rinse, sanitize, and air dry
D. Pre-wash, wash, sanitize, rinse, and air dry - Answer-C.
Pre-wash, wash, rinse, sanitize, and air dry
What is the proper way to store cleaned and sanitized
glasses and cups?
A. Bottom down in a closed cabinet
B. Bottom up in a clean, dry location
C. Near the beverage machine
D. On a clean absorbent cloth - Answer-B. Bottom up in a
clean, dry location
What should be the water temperature when thawing food
under running water?
Texas Food Manager Exam Learn2Serve 360training
Exam (Latest 2026/2027) || Most Recent Exam
2026|2027 Actual Complete Real Verified Exam
Questions And Correct Answers (Verified Answers)
Already Graded A+ |Guaranteed Success!! Newest
Exam!!!
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 -
Answer-D. Is equipped with a backflow prevention device
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 - Answer-B.
Diarrhea
,2|Page
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 - Answer-C. Food
prepared with a cut, covered by a bandaid, and a
disposable glove
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 - Answer-B.
Uncovered artificial fingernails
Meat cooked in a microwave oven must be
A. Kept uncovered during cooking
B. Allowed to stand uncovered for 1 minute after cooking
,3|Page
C. Heated to a temperature of at least 155 F
D. Rotated or stirred during cooking - Answer-D. Rotated
or stirred during cooking
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 - Answer-B. Where
harmful bacteria grow rapidly
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
, 4|Page
D. Reheat the potatoes to 165 F before serving to
customers - Answer-C. Throw the potatoes out
immediately
What is the acceptable method of manual
warewashing/dishwashing?
A. Pre-wash, sanitize, rinse, wash, and air dry
B. Pre-wash, rinse, wash, air dry, and sanitize
C. Pre-wash, wash, rinse, sanitize, and air dry
D. Pre-wash, wash, sanitize, rinse, and air dry - Answer-C.
Pre-wash, wash, rinse, sanitize, and air dry
What is the proper way to store cleaned and sanitized
glasses and cups?
A. Bottom down in a closed cabinet
B. Bottom up in a clean, dry location
C. Near the beverage machine
D. On a clean absorbent cloth - Answer-B. Bottom up in a
clean, dry location
What should be the water temperature when thawing food
under running water?
