Texas Food Manager Exam Practice Questions and Answers | Learn2Serve & 360training Study Guide

Food Manager Exam (all 100% correct
answers)
An outbreak of Salmonella is commonly associated with ______. - ANS>>Undercooked poultry
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The restaurant staff noticed the health inspector coming in the door and assumed correctly
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they would be inspected. One of the employees quickly took the towel buckets, dumped
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them in a sink with dirty dishes, made fresh sanitizing solution, and put the towels back in
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the water. To their surprise, the inspector marked a violation. The violation was for
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_________. - ANS>>Putting the soiled towels back in the new water
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What are the rules for storing food cold? - ANS>>All these.
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What type of hazard could occur by wearing jewelry while prepping food? - ANS>>Physical
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and Biological
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Which of the following would be the best method for cleaning and sanitizing equipment that
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cannot placed in a dish machine or three compartment sink? - ANS>>Clean, rinse, and
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sanitize in place.
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Which is the proper way to test the internal temperature of a pot of soup? - ANS>>An
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immersion probe into the soup
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Single-use gloves should be worn: - ANS>>Before you begin handling foods
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PHF stands for ______. - ANS>>Potentially hazardous food
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Bacterial growth can be minimized by properly controlling ______. - ANS>>Time, Temperature,
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Oxygen, Moisture.
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, Food Manager Exam (all 100% correct
answers)
Which is an example of a cross-connection? - ANS>>A hose in a mop bucket
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A prep cook must be sure to wash hands well _________. - ANS>>All of the above
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Shellstock identification tags on shellfish must include the harvester's ID number, the date and
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location of harvest, the type of shellfish and a statement proclaiming that ______. -
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ANS>>The tag must be kept for 90 days.
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If hot water is not available in the ware-washing sink, food establishments can still serve food
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using ______. - ANS>>Single use utensils
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The entire handwashing process should take _____ seconds. - ANS>>20
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Which of the following is an acceptable source of potable water? - ANS>>Private well water
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An employee who is assigned to clean the frozen dessert dispenser at the end of the night
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must use CIP systems. CIP is an acronym for _______. - ANS>>Clean in place
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All of the following are effective ways to prevent cross contamination except ______. -
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ANS>>Rinsing food contact surfaces in between tasks
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Customer forks should be stored at a self-service buffet _______. - ANS>>With only the
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handles extending out of the container
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When selecting small wares (plates, bowls, eating utensils) to use in the kitchen, a manager
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must be sure the small wares are durable, easy to clean, safe, and _____. - ANS>>Resistant to
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chipping
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