P R AC T I C E Q U E S T I O N S A N D A N S W E R S | 2 0 2 6 -
2 0 2 7 S T U DY G U I D E
TEXAS FOOD
MANAGER
EXAM
100 practice questions with comprehensive
rationales aligned to the 2026-2027 Texas
Food Establishment Rules, the FDA Food Code,
and ANSI-CFP accredited examination
standards.
2026-2027 Updated Edition
Texas DSHS Regulations | ANSI-CFP Accredited
Standards
Learn2Serve & 360training Style | 100 Questions | 9
Sections
,TEXAS FOOD MANAGER EXAM PRACTICE QUESTIONS AND ANSWERS | LEARN2SERVE & 360TRAINING STUDY GUIDE
Table of Contents
Section 1: Food Safety Fundamentals and The Food Safety Manager 3
Section 2: Biological, Chemical, and Physical Contaminants 10
Section 3: Time and Temperature Control 15
Section 4: Personal Hygiene and Employee Health 24
Section 5: Purchasing, Receiving, and Storage 29
Section 6: Cleaning, Sanitizing, and Pest Control 33
Section 7: HACCP System and Food Safety Management 37
Section 8: Texas Food Safety Regulations and Compliance 41
Section 9: Integrated Scenario-Based Questions 45
2026-2027 Edition | Texas DSHS Regulations (25 TAC Ch. 228) | ANSI-CFP Accredited Standards 1
,TEXAS FOOD MANAGER EXAM PRACTICE QUESTIONS AND ANSWERS | LEARN2SERVE & 360TRAINING STUDY GUIDE
TEXAS FOOD MANAGER EXAM
PRACTICE QUESTIONS AND ANSWERS
Learn2Serve and 360training Style Study Guide | 100 Practice Questions with Comprehensive Rationales |
2026-2027 Updated Edition
Aligned with the 2026-2027 Texas Food Establishment Rules (Texas Administrative Code Title 25, Chapter
228), the FDA Food Code, and ANSI-CFP accredited examination standards. Cognitive distribution: 30%
recall, 50% application, 20% analysis. Question style: 75% scenario-based, 25% direct recall and temperature
identification.
Examination Blueprint Overview
Section Content Focus Questions
Foodborne illness statistics, the Big Six pathogens, symptoms and
1. Food Safety prevention, Person in Charge (PIC) duties, certified food protection
Fundamentals and The Food manager requirements under 25 TAC Section 228.33, FDA / USDA / 1-15
Safety Manager CDC / Texas DSHS roles, the Food Code, food safety culture, and the
CDC five risk factors
Hazard categories, bacteria, viruses, parasites, and fungi, chemical and
2. Biological, Chemical, and toxic-metal hazards, physical hazards, cross-contamination prevention,
16-25
Physical Contaminants TCS food identification, the nine major allergens including sesame,
and allergen management
The temperature danger zone, the four-hour rule, minimum internal
cooking temperatures for every food category, hot and cold holding,
3. Time and Temperature
two-stage cooling and corrective actions, cooling methods, reheating, 26-45
Control
microwave cooking, thawing methods, and thermometer calibration
and probe placement
Handwashing procedure, hand sanitizer limits, glove use and change
4. Personal Hygiene and requirements, bare-hand contact restrictions, exclusion and restriction
46-55
Employee Health of ill employees, jaundice reporting, return-to-work requirements,
wound covering, and eating, drinking, and smoking policies
Receiving inspection criteria and temperatures, shellstock tags and the
90-day rule, fresh fish quality criteria, shell egg and milk receiving,
5. Purchasing, Receiving,
FIFO rotation, dry storage requirements, storage order to prevent 56-65
and Storage
cross-contamination, date marking, and rejection of thawed and
refrozen product
Cleaning versus sanitizing, the three-compartment sink method,
6. Cleaning, Sanitizing, and chlorine and quat sanitizer concentrations and temperatures, sanitizer
66-75
Pest Control test strips, wiping cloth storage and replacement, air drying, dish
machine sanitizing temperatures, and integrated pest management
HACCP purpose, the seven HACCP principles, hazard analysis, critical
7. HACCP System and Food
control points, critical limits, monitoring, corrective actions, 76-85
Safety Management
verification, record keeping, and seafood HACCP requirements
2026-2027 Edition | Texas DSHS Regulations (25 TAC Ch. 228) | ANSI-CFP Accredited Standards 2
, TEXAS FOOD MANAGER EXAM PRACTICE QUESTIONS AND ANSWERS | LEARN2SERVE & 360TRAINING STUDY GUIDE
Section Content Focus Questions
Texas Administrative Code Title 25 Chapter 228, the certified food
manager requirement and certificate posting, temporary food
8. Texas Food Safety
establishment exemptions, ANSI-CFP accredited exam providers, 86-95
Regulations and Compliance
five-year certification validity, City of Houston reciprocity, inspection
conduct, and enforcement and penalties
Comprehensive case studies applying cooling failure corrective action,
9. Integrated Scenario-Based
employee illness and exclusion policy, shellfish receiving and rejection, 96-100
Questions
sanitizer verification and warewashing, and health inspection readiness
Section 1: Food Safety Fundamentals and The Food Safety Manager
Questions 1-15 | Foodborne illness statistics, the Big Six pathogens, symptoms and prevention, Person in Charge (PIC) duties,
certified food protection manager requirements under 25 TAC Section 228.33, FDA / USDA / CDC / Texas DSHS roles, the
Food Code, food safety culture, and the CDC five risk factors
Q1: During the lunch rush, the Person in Charge (PIC) notices the steam table holding cooked rice is
reading 118 degrees F. Which action is the PIC required to take under active managerial control?
A. Wait until the lunch rush ends, then check the rice temperature again before deciding what
to do.
B. Immediately remove the rice, rapidly reheat it to 165 degrees F, and return it to hot holding
at 135 degrees F or above. [CORRECT]
C. Continue serving the rice because customers are waiting and the rice looks and smells
normal.
D. Stir the rice, record the temperature in the log, and check again at closing time.
Correct Answer: B
Rationale: Active managerial control means the PIC continuously monitors time-temperature control and
takes corrective action the moment a critical limit is violated. Hot-held TCS food found below 135 degrees F
must be rapidly reheated to 165 degrees F within two hours and returned to holding, so answer B is required.
Waiting for the rush (A) or simply logging the temperature for later (D) allows the food to remain in the
danger zone and risks exceeding the four-hour limit. Appearance and odor (C) are unreliable indicators of
safety because pathogens such as Bacillus cereus in rice produce no detectable changes.
2026-2027 Edition | Texas DSHS Regulations (25 TAC Ch. 228) | ANSI-CFP Accredited Standards 3
2 0 2 7 S T U DY G U I D E
TEXAS FOOD
MANAGER
EXAM
100 practice questions with comprehensive
rationales aligned to the 2026-2027 Texas
Food Establishment Rules, the FDA Food Code,
and ANSI-CFP accredited examination
standards.
2026-2027 Updated Edition
Texas DSHS Regulations | ANSI-CFP Accredited
Standards
Learn2Serve & 360training Style | 100 Questions | 9
Sections
,TEXAS FOOD MANAGER EXAM PRACTICE QUESTIONS AND ANSWERS | LEARN2SERVE & 360TRAINING STUDY GUIDE
Table of Contents
Section 1: Food Safety Fundamentals and The Food Safety Manager 3
Section 2: Biological, Chemical, and Physical Contaminants 10
Section 3: Time and Temperature Control 15
Section 4: Personal Hygiene and Employee Health 24
Section 5: Purchasing, Receiving, and Storage 29
Section 6: Cleaning, Sanitizing, and Pest Control 33
Section 7: HACCP System and Food Safety Management 37
Section 8: Texas Food Safety Regulations and Compliance 41
Section 9: Integrated Scenario-Based Questions 45
2026-2027 Edition | Texas DSHS Regulations (25 TAC Ch. 228) | ANSI-CFP Accredited Standards 1
,TEXAS FOOD MANAGER EXAM PRACTICE QUESTIONS AND ANSWERS | LEARN2SERVE & 360TRAINING STUDY GUIDE
TEXAS FOOD MANAGER EXAM
PRACTICE QUESTIONS AND ANSWERS
Learn2Serve and 360training Style Study Guide | 100 Practice Questions with Comprehensive Rationales |
2026-2027 Updated Edition
Aligned with the 2026-2027 Texas Food Establishment Rules (Texas Administrative Code Title 25, Chapter
228), the FDA Food Code, and ANSI-CFP accredited examination standards. Cognitive distribution: 30%
recall, 50% application, 20% analysis. Question style: 75% scenario-based, 25% direct recall and temperature
identification.
Examination Blueprint Overview
Section Content Focus Questions
Foodborne illness statistics, the Big Six pathogens, symptoms and
1. Food Safety prevention, Person in Charge (PIC) duties, certified food protection
Fundamentals and The Food manager requirements under 25 TAC Section 228.33, FDA / USDA / 1-15
Safety Manager CDC / Texas DSHS roles, the Food Code, food safety culture, and the
CDC five risk factors
Hazard categories, bacteria, viruses, parasites, and fungi, chemical and
2. Biological, Chemical, and toxic-metal hazards, physical hazards, cross-contamination prevention,
16-25
Physical Contaminants TCS food identification, the nine major allergens including sesame,
and allergen management
The temperature danger zone, the four-hour rule, minimum internal
cooking temperatures for every food category, hot and cold holding,
3. Time and Temperature
two-stage cooling and corrective actions, cooling methods, reheating, 26-45
Control
microwave cooking, thawing methods, and thermometer calibration
and probe placement
Handwashing procedure, hand sanitizer limits, glove use and change
4. Personal Hygiene and requirements, bare-hand contact restrictions, exclusion and restriction
46-55
Employee Health of ill employees, jaundice reporting, return-to-work requirements,
wound covering, and eating, drinking, and smoking policies
Receiving inspection criteria and temperatures, shellstock tags and the
90-day rule, fresh fish quality criteria, shell egg and milk receiving,
5. Purchasing, Receiving,
FIFO rotation, dry storage requirements, storage order to prevent 56-65
and Storage
cross-contamination, date marking, and rejection of thawed and
refrozen product
Cleaning versus sanitizing, the three-compartment sink method,
6. Cleaning, Sanitizing, and chlorine and quat sanitizer concentrations and temperatures, sanitizer
66-75
Pest Control test strips, wiping cloth storage and replacement, air drying, dish
machine sanitizing temperatures, and integrated pest management
HACCP purpose, the seven HACCP principles, hazard analysis, critical
7. HACCP System and Food
control points, critical limits, monitoring, corrective actions, 76-85
Safety Management
verification, record keeping, and seafood HACCP requirements
2026-2027 Edition | Texas DSHS Regulations (25 TAC Ch. 228) | ANSI-CFP Accredited Standards 2
, TEXAS FOOD MANAGER EXAM PRACTICE QUESTIONS AND ANSWERS | LEARN2SERVE & 360TRAINING STUDY GUIDE
Section Content Focus Questions
Texas Administrative Code Title 25 Chapter 228, the certified food
manager requirement and certificate posting, temporary food
8. Texas Food Safety
establishment exemptions, ANSI-CFP accredited exam providers, 86-95
Regulations and Compliance
five-year certification validity, City of Houston reciprocity, inspection
conduct, and enforcement and penalties
Comprehensive case studies applying cooling failure corrective action,
9. Integrated Scenario-Based
employee illness and exclusion policy, shellfish receiving and rejection, 96-100
Questions
sanitizer verification and warewashing, and health inspection readiness
Section 1: Food Safety Fundamentals and The Food Safety Manager
Questions 1-15 | Foodborne illness statistics, the Big Six pathogens, symptoms and prevention, Person in Charge (PIC) duties,
certified food protection manager requirements under 25 TAC Section 228.33, FDA / USDA / CDC / Texas DSHS roles, the
Food Code, food safety culture, and the CDC five risk factors
Q1: During the lunch rush, the Person in Charge (PIC) notices the steam table holding cooked rice is
reading 118 degrees F. Which action is the PIC required to take under active managerial control?
A. Wait until the lunch rush ends, then check the rice temperature again before deciding what
to do.
B. Immediately remove the rice, rapidly reheat it to 165 degrees F, and return it to hot holding
at 135 degrees F or above. [CORRECT]
C. Continue serving the rice because customers are waiting and the rice looks and smells
normal.
D. Stir the rice, record the temperature in the log, and check again at closing time.
Correct Answer: B
Rationale: Active managerial control means the PIC continuously monitors time-temperature control and
takes corrective action the moment a critical limit is violated. Hot-held TCS food found below 135 degrees F
must be rapidly reheated to 165 degrees F within two hours and returned to holding, so answer B is required.
Waiting for the rush (A) or simply logging the temperature for later (D) allows the food to remain in the
danger zone and risks exceeding the four-hour limit. Appearance and odor (C) are unreliable indicators of
safety because pathogens such as Bacillus cereus in rice produce no detectable changes.
2026-2027 Edition | Texas DSHS Regulations (25 TAC Ch. 228) | ANSI-CFP Accredited Standards 3
