TEXAS FOOD SAFETY MANAGERS EXAM
2026/2027 QUESTIONS AND CORRECT ANSWERS
GRADED A+
For high temperature dish washing machines, why should the water temperature of
the final rinse not exceed 194°F?
A. Water temperature can damage dishwasher
B. Water can evaporate before sanitizing the items.
C. Spray nozzles may become clogged with minerals
B. Water can evaporate before sanitizing the items
A menu item has been identified as a possible cause of a foodborne illness
outbreak. The food is in the walk-in labeled "do not use ". What else needs to be on
the label?
A. Do not discard
B. Do Not serve
C. Keep for 7 days.
A. Do not discard
Cooking ground beef to a minimum internal cooking temperature of 155°F for 17
seconds will help prevent illness caused by
A. Nora virus
B. Enterohemorrhagic and shiva toxin producing E. coli
C. Hepatitis A
,B. Enterohemorrhagic and shiva toxin producing E. coli
A cook is preparing raw shell eggs that will be held at the breakfast buffet. These
eggs must be cooked to which minimum internal temperature for 17 seconds?
A. 135°F
B. 145°F
C. 155°F
B. 145°F
Coving tile is used for
A. Lining doorways
B. Eliminating sharp corners or gaps
C. Protective tile under ice makers
B. Eliminating sharp corners or gaps
Besides training food handlers about food safety, which of the following should the
person in charge do?
A. Model excellent hygiene practice at all times.
B. Discipline food handlers when they are caught making mistakes
C. Give food handlers a difficult test at the end of the training session
A. Model excellent hygiene practice at all times
, What primary food safety risk could result from a food delivery to an offsite
catering event
A. Food becoming dry
B. Time temperature abuse
C. Cross contact
B. Time temperature abuse
What is the best way for an establishment to label a product that has been recalled?
A. Mark the food label with a big red X.
B. Label the product with the receivers initials
C. Label a product "do not use. Do not discard "
C. Label a product "do not use. Do not discard "
What must the person in charge of a nursing home do when A food handler has a
sore throat and fever?
A. Make the food handler wear a medical face mask.
B. Allow the food handler to wash dishes.
C. Send the food handler home.
C. Send the food handler home
Food handlers must wash their hands and exposed portions of their arms prior to
which of the following activities?
A. Using tobacco products.
B. Taking a restroom break.
C. Putting on disposable gloves.
2026/2027 QUESTIONS AND CORRECT ANSWERS
GRADED A+
For high temperature dish washing machines, why should the water temperature of
the final rinse not exceed 194°F?
A. Water temperature can damage dishwasher
B. Water can evaporate before sanitizing the items.
C. Spray nozzles may become clogged with minerals
B. Water can evaporate before sanitizing the items
A menu item has been identified as a possible cause of a foodborne illness
outbreak. The food is in the walk-in labeled "do not use ". What else needs to be on
the label?
A. Do not discard
B. Do Not serve
C. Keep for 7 days.
A. Do not discard
Cooking ground beef to a minimum internal cooking temperature of 155°F for 17
seconds will help prevent illness caused by
A. Nora virus
B. Enterohemorrhagic and shiva toxin producing E. coli
C. Hepatitis A
,B. Enterohemorrhagic and shiva toxin producing E. coli
A cook is preparing raw shell eggs that will be held at the breakfast buffet. These
eggs must be cooked to which minimum internal temperature for 17 seconds?
A. 135°F
B. 145°F
C. 155°F
B. 145°F
Coving tile is used for
A. Lining doorways
B. Eliminating sharp corners or gaps
C. Protective tile under ice makers
B. Eliminating sharp corners or gaps
Besides training food handlers about food safety, which of the following should the
person in charge do?
A. Model excellent hygiene practice at all times.
B. Discipline food handlers when they are caught making mistakes
C. Give food handlers a difficult test at the end of the training session
A. Model excellent hygiene practice at all times
, What primary food safety risk could result from a food delivery to an offsite
catering event
A. Food becoming dry
B. Time temperature abuse
C. Cross contact
B. Time temperature abuse
What is the best way for an establishment to label a product that has been recalled?
A. Mark the food label with a big red X.
B. Label the product with the receivers initials
C. Label a product "do not use. Do not discard "
C. Label a product "do not use. Do not discard "
What must the person in charge of a nursing home do when A food handler has a
sore throat and fever?
A. Make the food handler wear a medical face mask.
B. Allow the food handler to wash dishes.
C. Send the food handler home.
C. Send the food handler home
Food handlers must wash their hands and exposed portions of their arms prior to
which of the following activities?
A. Using tobacco products.
B. Taking a restroom break.
C. Putting on disposable gloves.
