FOOD MANAGER EXAM
(100% Correct Answers)
Texas Learn2Serve 360training
Edition
Aligned with Texas Department of State Health Services (DSHS)
Food Manager Certification Standards, FDA Food Code 2022,
and Learn2Serve by 360training Curriculum Guidelines
Total Questions 100
Format Multiple Choice (4 options, single best answer)
Cognitive Levels 30% Recall / 50% Application / 20% Analysis
Time Allotted 2 hours (120 minutes)
Passing Standard 75% correct (70 of 100 questions)
# Content Area Qs
1 Food Safety Fundamentals & Microbiology 12
2 Personal Hygiene & Employee Health 10
3 Time & Temperature Control 15
4 Cross-Contamination Prevention 10
5 Receiving, Storage, & Inventory Management 10
6 Preparation, Cooking, & Cooling 12
7 Holding, Serving, & Reheating 8
Page 1 2026/2027 Edition
,Food Manager Exam - Texas Learn2Serve 360training - 2026/2027 Edition 100 Questions
8 Sanitation, Cleaning, & Pest Control 10
9 HACCP & Food Safety Management Systems 8
10 Texas-Specific Regulations & DSHS Requirements 5
TOTAL 100
Special Inclusions: 15 scenario-based • 10 temperature/calculation • 5 Texas-specific DSHS
Style: 75% scenario-based | 25% direct knowledge
Page 2 2026/2027 Edition
,Food Manager Exam - Texas Learn2Serve 360training - 2026/2027 Edition 100 Questions
Examination Instructions
• This examination consists of 100 multiple-choice questions divided into 10 content areas aligned with the Texas
DSHS Food Manager Certification Standards, FDA Food Code 2022, and Learn2Serve by 360training Curriculum
Guidelines.
• Each question has four options (A, B, C, D). Select the SINGLE BEST answer. There is no penalty for incorrect
answers; answer every question.
• Cognitive complexity is distributed as follows: 30% recall, 50% application, and 20% analysis (including
scenario-based items and temperature calculations).
• Scenario-based items require application of the FAT TOM framework, FDA Food Code temperature requirements,
HACCP principles, and Texas DSHS food establishment rules (25 TAC Chapter 228).
• Temperature and calculation items assess cooking, cooling, reheating, holding, and sanitizing concentrations.
Always reference FDA Food Code 2022 critical limits.
• Each question includes a rationale with FDA Food Code, DSHS regulations, and Learn2Serve/360training
methodology references. Review rationales carefully to reinforce food safety reasoning.
Begin examination on the next page.
Page 3 2026/2027 Edition
, Food Manager Exam - Texas Learn2Serve 360training - 2026/2027 Edition 100 Questions
Section 1: Food Safety Fundamentals & Microbiology (12 questions)
Q1: Which of the following foodborne pathogens produces a heat-stable toxin that cannot be destroyed by
normal cooking temperatures, making it critical to prevent bare-hand contact with ready-to-eat foods?
A. Salmonella Typhi
B. Staphylococcus aureus *[CORRECT]*
C. Clostridium botulinum
D. Shigella spp.
Correct Answer: B
Rationale: Staphylococcus aureus produces a heat-stable enterotoxin that survives cooking temperatures above
165°F for extended periods. The toxin forms when contaminated food sits in the temperature danger zone
(41°F-135°F) after being handled by an infected worker. Per FDA Food Code 2022 §3-301.11(B) and Learn2Serve,
the control measure is strict hand hygiene and use of deli tissues, tongs, or single-use gloves for ready-to-eat foods.
Q2: A food handler is diagnosed with norovirus. Under FDA Food Code 2022, what is the required action by
the person in charge (PIC)?
A. Restrict the employee to non-food-contact duties only
B. Exclude the employee from the food establishment and notify the regulatory authority *[CORRECT]*
C. Allow the employee to work if symptom-free for 24 hours
D. Require the employee to wear double gloves and a mask
Correct Answer: B
Rationale: Per FDA Food Code 2022 §2-201.11, norovirus is a Big 5 pathogen requiring immediate exclusion of the
employee and notification of the regulatory authority. The employee must be excluded until cleared by the
regulatory authority (typically 48 hours symptom-free or medical documentation). Restriction alone is insufficient
because norovirus is highly contagious and transmitted via the fecal-oral route.
Q3: Which of the following correctly describes the FAT TOM conditions that promote bacterial growth in
food?
A. Food, Acidity, Temperature, Time, Oxygen, Moisture
B. Food, Acidity, Time, Temperature, Oxygen, Moisture *[CORRECT]*
C. Food, Acidity, Time, Time, Oxygen, Moisture
D. Food, Acidity, Temperature, Time, Oil, Moisture
Correct Answer: B
Rationale: FAT TOM stands for Food, Acidity, Time, Temperature, Oxygen, and Moisture — the six conditions
bacteria need to grow. Most pathogenic bacteria thrive in food with neutral acidity (pH >4.6), temperatures
between 41°F and 135°F, available moisture (water activity >0.85), and adequate time. Controlling these factors,
especially time and temperature, is the basis of food safety management.
Q4: Listeria monocytogenes is unique among foodborne pathogens because it can:
A. Survive only in highly acidic environments
B. Grow at refrigerator temperatures (32°F-41°F) *[CORRECT]*
Page 4 2026/2027 Edition
(100% Correct Answers)
Texas Learn2Serve 360training
Edition
Aligned with Texas Department of State Health Services (DSHS)
Food Manager Certification Standards, FDA Food Code 2022,
and Learn2Serve by 360training Curriculum Guidelines
Total Questions 100
Format Multiple Choice (4 options, single best answer)
Cognitive Levels 30% Recall / 50% Application / 20% Analysis
Time Allotted 2 hours (120 minutes)
Passing Standard 75% correct (70 of 100 questions)
# Content Area Qs
1 Food Safety Fundamentals & Microbiology 12
2 Personal Hygiene & Employee Health 10
3 Time & Temperature Control 15
4 Cross-Contamination Prevention 10
5 Receiving, Storage, & Inventory Management 10
6 Preparation, Cooking, & Cooling 12
7 Holding, Serving, & Reheating 8
Page 1 2026/2027 Edition
,Food Manager Exam - Texas Learn2Serve 360training - 2026/2027 Edition 100 Questions
8 Sanitation, Cleaning, & Pest Control 10
9 HACCP & Food Safety Management Systems 8
10 Texas-Specific Regulations & DSHS Requirements 5
TOTAL 100
Special Inclusions: 15 scenario-based • 10 temperature/calculation • 5 Texas-specific DSHS
Style: 75% scenario-based | 25% direct knowledge
Page 2 2026/2027 Edition
,Food Manager Exam - Texas Learn2Serve 360training - 2026/2027 Edition 100 Questions
Examination Instructions
• This examination consists of 100 multiple-choice questions divided into 10 content areas aligned with the Texas
DSHS Food Manager Certification Standards, FDA Food Code 2022, and Learn2Serve by 360training Curriculum
Guidelines.
• Each question has four options (A, B, C, D). Select the SINGLE BEST answer. There is no penalty for incorrect
answers; answer every question.
• Cognitive complexity is distributed as follows: 30% recall, 50% application, and 20% analysis (including
scenario-based items and temperature calculations).
• Scenario-based items require application of the FAT TOM framework, FDA Food Code temperature requirements,
HACCP principles, and Texas DSHS food establishment rules (25 TAC Chapter 228).
• Temperature and calculation items assess cooking, cooling, reheating, holding, and sanitizing concentrations.
Always reference FDA Food Code 2022 critical limits.
• Each question includes a rationale with FDA Food Code, DSHS regulations, and Learn2Serve/360training
methodology references. Review rationales carefully to reinforce food safety reasoning.
Begin examination on the next page.
Page 3 2026/2027 Edition
, Food Manager Exam - Texas Learn2Serve 360training - 2026/2027 Edition 100 Questions
Section 1: Food Safety Fundamentals & Microbiology (12 questions)
Q1: Which of the following foodborne pathogens produces a heat-stable toxin that cannot be destroyed by
normal cooking temperatures, making it critical to prevent bare-hand contact with ready-to-eat foods?
A. Salmonella Typhi
B. Staphylococcus aureus *[CORRECT]*
C. Clostridium botulinum
D. Shigella spp.
Correct Answer: B
Rationale: Staphylococcus aureus produces a heat-stable enterotoxin that survives cooking temperatures above
165°F for extended periods. The toxin forms when contaminated food sits in the temperature danger zone
(41°F-135°F) after being handled by an infected worker. Per FDA Food Code 2022 §3-301.11(B) and Learn2Serve,
the control measure is strict hand hygiene and use of deli tissues, tongs, or single-use gloves for ready-to-eat foods.
Q2: A food handler is diagnosed with norovirus. Under FDA Food Code 2022, what is the required action by
the person in charge (PIC)?
A. Restrict the employee to non-food-contact duties only
B. Exclude the employee from the food establishment and notify the regulatory authority *[CORRECT]*
C. Allow the employee to work if symptom-free for 24 hours
D. Require the employee to wear double gloves and a mask
Correct Answer: B
Rationale: Per FDA Food Code 2022 §2-201.11, norovirus is a Big 5 pathogen requiring immediate exclusion of the
employee and notification of the regulatory authority. The employee must be excluded until cleared by the
regulatory authority (typically 48 hours symptom-free or medical documentation). Restriction alone is insufficient
because norovirus is highly contagious and transmitted via the fecal-oral route.
Q3: Which of the following correctly describes the FAT TOM conditions that promote bacterial growth in
food?
A. Food, Acidity, Temperature, Time, Oxygen, Moisture
B. Food, Acidity, Time, Temperature, Oxygen, Moisture *[CORRECT]*
C. Food, Acidity, Time, Time, Oxygen, Moisture
D. Food, Acidity, Temperature, Time, Oil, Moisture
Correct Answer: B
Rationale: FAT TOM stands for Food, Acidity, Time, Temperature, Oxygen, and Moisture — the six conditions
bacteria need to grow. Most pathogenic bacteria thrive in food with neutral acidity (pH >4.6), temperatures
between 41°F and 135°F, available moisture (water activity >0.85), and adequate time. Controlling these factors,
especially time and temperature, is the basis of food safety management.
Q4: Listeria monocytogenes is unique among foodborne pathogens because it can:
A. Survive only in highly acidic environments
B. Grow at refrigerator temperatures (32°F-41°F) *[CORRECT]*
Page 4 2026/2027 Edition
