Texas Department of State Health Services | Learn2Serve Food Manager Certification
Texas Food Manager Certification
Examination 2026/2027 | Verified Questions
Texas Department of State Health Services | Learn2Serve by 360training | Professional Food Service
Manager Candidates
75 Verified Questions | 6 Core Domains | Academic Year 2026/2027
Prepared by
Texas Department of State Health Services | Learn2Serve Food Manager Certification
Texas Food Manager Certification Examination Actual Exam | Academic Year 2026/2027
Texas Food Manager Certification Examination 2026/2027 | Verified Questions
,INTRODUCTION
This document contains 75 Verified Questions covering the full Texas Food Manager Certification
Examination administered under the authority of the Texas Department of State Health Services and
aligned with Learn2Serve by 360training curriculum standards. The questions address all six core
domains of the official content outline: Food Safety Fundamentals & The Food Safety Manager;
Biological, Chemical & Physical Contaminants; Time & Temperature Control; Personal Hygiene &
Employee Health; Purchasing, Receiving & Storage; and Cleaning, Sanitizing & Pest Control. Content is
original and designed to reinforce the official Texas Food Manager Certification course objectives for
actual exam readiness and food safety management proficiency, aligned to the 2026/2027 academic year.
Candidates are expected to demonstrate mastery of Texas Administrative Code Title 25 Chapter 228, the
FDA Food Code principles adopted by Texas, and foundational food safety methodology taught in the
Learn2Serve Food Manager Certification program.
ACTUAL QUESTIONS
Domain 1: Food Safety Fundamentals & The Food Safety Manager
Question 1. What is the primary responsibility of a Certified Food Manager in a food
establishment?
A. Preparing all menu items personally each shift
B. Ensuring that food safety procedures are followed to prevent foodborne illness
C. Managing only the financial records of the establishment
D. Designing the restaurant floor plan
Correct Answer: B
Rationale: Under Texas Administrative Code Title 25 Chapter 228 and the FDA Food Code principles
taught in the Learn2Serve curriculum, the Certified Food Manager is responsible for overseeing food
safety operations, training staff, and ensuring compliance with time/temperature controls, hygiene,
and sanitation to prevent foodborne illness.
Question 2. The Texas Food Establishment Rules are found primarily in which regulatory
document?
A. Texas Administrative Code Title 25 Chapter 228
B. Federal Register Title 40 only
C. Texas Penal Code Chapter 12
D. USDA Agricultural Handbook exclusively
Correct Answer: A
Rationale: Texas food establishments are regulated under Texas Administrative Code Title 25 Chapter
228 (Texas Food Establishment Rules), which adopts and adapts the FDA Food Code. Certified Food
Managers must know these rules as the basis for safe operations.
Question 3. What is the minimum score typically required to pass the Texas Food Manager
Certification Examination?
A. 60 percent
B. 65 percent
C. 70 percent
D. 90 percent
Correct Answer: C
Rationale: The Texas Food Manager Certification Examination, consistent with Learn2Serve and DSHS
standards, requires a minimum passing score of 70 percent. The examination assesses knowledge of the
Texas Food Establishment Rules and foundational food safety principles.
Texas Food Manager Certification Examination 2026/2027 | Verified Questions
, Question 4. A foodborne illness outbreak is generally defined as an incident in which:
A. One person reports mild indigestion
B. Food is recalled by the manufacturer only
C. A single employee is absent from work
D. Two or more people experience a similar illness after eating a common food
Correct Answer: D
Rationale: Public health authorities define a foodborne illness outbreak as an incident in which two or
more persons experience a similar illness resulting from the ingestion of a common food. The Certified
Food Manager must recognize and report such events according to local health department
requirements.
Question 5. Which of the following is a core principle of Active Managerial Control?
A. Waiting until an inspector finds a violation before correcting it
B. Identifying food safety hazards and implementing procedures to control them proactively
C. Relying solely on employee memory for critical temperatures
D. Reducing handwashing frequency to save time
Correct Answer: B
Rationale: Active Managerial Control, a central concept in the FDA Food Code and Learn2Serve
training, requires managers to proactively identify hazards (biological, chemical, physical), establish
control procedures, monitor them, and take corrective action before problems reach the consumer.
Question 6. How long is a Texas Food Manager Certification generally valid before renewal
is required?
A. 5 years
B. 1 year
C. 10 years
D. 6 months
Correct Answer: A
Rationale: Texas Food Manager Certificates issued through approved providers such as Learn2Serve
are typically valid for five years from the date of issuance. Managers must maintain certification and
stay current with regulatory updates.
Question 7. The 'Big Six' pathogens that are highly infectious and require exclusion or
restriction of food employees include which of the following?
A. Only Staphylococcus aureus
B. Only mold spores
C. Norovirus, Hepatitis A, Salmonella Typhi, Shigella spp., Shiga toxin-producing E. coli, and
nontyphoidal Salmonella
D. Only Clostridium botulinum
Correct Answer: C
Rationale: The FDA Food Code and Texas rules identify six highly infectious pathogens (Norovirus,
Hepatitis A virus, Salmonella Typhi, Shigella spp., Shiga toxin-producing Escherichia coli, and
nontyphoidal Salmonella) that require specific exclusion or restriction of ill food employees to protect
the public.
Question 8. What is the first step a Food Manager should take when a critical food safety
violation is observed during service?
A. Ignore it until the next scheduled inspection
B. Document it only at the end of the month
C. Immediately correct the violation and retrain staff as needed
Texas Food Manager Certification Examination 2026/2027 | Verified Questions
Texas Food Manager Certification
Examination 2026/2027 | Verified Questions
Texas Department of State Health Services | Learn2Serve by 360training | Professional Food Service
Manager Candidates
75 Verified Questions | 6 Core Domains | Academic Year 2026/2027
Prepared by
Texas Department of State Health Services | Learn2Serve Food Manager Certification
Texas Food Manager Certification Examination Actual Exam | Academic Year 2026/2027
Texas Food Manager Certification Examination 2026/2027 | Verified Questions
,INTRODUCTION
This document contains 75 Verified Questions covering the full Texas Food Manager Certification
Examination administered under the authority of the Texas Department of State Health Services and
aligned with Learn2Serve by 360training curriculum standards. The questions address all six core
domains of the official content outline: Food Safety Fundamentals & The Food Safety Manager;
Biological, Chemical & Physical Contaminants; Time & Temperature Control; Personal Hygiene &
Employee Health; Purchasing, Receiving & Storage; and Cleaning, Sanitizing & Pest Control. Content is
original and designed to reinforce the official Texas Food Manager Certification course objectives for
actual exam readiness and food safety management proficiency, aligned to the 2026/2027 academic year.
Candidates are expected to demonstrate mastery of Texas Administrative Code Title 25 Chapter 228, the
FDA Food Code principles adopted by Texas, and foundational food safety methodology taught in the
Learn2Serve Food Manager Certification program.
ACTUAL QUESTIONS
Domain 1: Food Safety Fundamentals & The Food Safety Manager
Question 1. What is the primary responsibility of a Certified Food Manager in a food
establishment?
A. Preparing all menu items personally each shift
B. Ensuring that food safety procedures are followed to prevent foodborne illness
C. Managing only the financial records of the establishment
D. Designing the restaurant floor plan
Correct Answer: B
Rationale: Under Texas Administrative Code Title 25 Chapter 228 and the FDA Food Code principles
taught in the Learn2Serve curriculum, the Certified Food Manager is responsible for overseeing food
safety operations, training staff, and ensuring compliance with time/temperature controls, hygiene,
and sanitation to prevent foodborne illness.
Question 2. The Texas Food Establishment Rules are found primarily in which regulatory
document?
A. Texas Administrative Code Title 25 Chapter 228
B. Federal Register Title 40 only
C. Texas Penal Code Chapter 12
D. USDA Agricultural Handbook exclusively
Correct Answer: A
Rationale: Texas food establishments are regulated under Texas Administrative Code Title 25 Chapter
228 (Texas Food Establishment Rules), which adopts and adapts the FDA Food Code. Certified Food
Managers must know these rules as the basis for safe operations.
Question 3. What is the minimum score typically required to pass the Texas Food Manager
Certification Examination?
A. 60 percent
B. 65 percent
C. 70 percent
D. 90 percent
Correct Answer: C
Rationale: The Texas Food Manager Certification Examination, consistent with Learn2Serve and DSHS
standards, requires a minimum passing score of 70 percent. The examination assesses knowledge of the
Texas Food Establishment Rules and foundational food safety principles.
Texas Food Manager Certification Examination 2026/2027 | Verified Questions
, Question 4. A foodborne illness outbreak is generally defined as an incident in which:
A. One person reports mild indigestion
B. Food is recalled by the manufacturer only
C. A single employee is absent from work
D. Two or more people experience a similar illness after eating a common food
Correct Answer: D
Rationale: Public health authorities define a foodborne illness outbreak as an incident in which two or
more persons experience a similar illness resulting from the ingestion of a common food. The Certified
Food Manager must recognize and report such events according to local health department
requirements.
Question 5. Which of the following is a core principle of Active Managerial Control?
A. Waiting until an inspector finds a violation before correcting it
B. Identifying food safety hazards and implementing procedures to control them proactively
C. Relying solely on employee memory for critical temperatures
D. Reducing handwashing frequency to save time
Correct Answer: B
Rationale: Active Managerial Control, a central concept in the FDA Food Code and Learn2Serve
training, requires managers to proactively identify hazards (biological, chemical, physical), establish
control procedures, monitor them, and take corrective action before problems reach the consumer.
Question 6. How long is a Texas Food Manager Certification generally valid before renewal
is required?
A. 5 years
B. 1 year
C. 10 years
D. 6 months
Correct Answer: A
Rationale: Texas Food Manager Certificates issued through approved providers such as Learn2Serve
are typically valid for five years from the date of issuance. Managers must maintain certification and
stay current with regulatory updates.
Question 7. The 'Big Six' pathogens that are highly infectious and require exclusion or
restriction of food employees include which of the following?
A. Only Staphylococcus aureus
B. Only mold spores
C. Norovirus, Hepatitis A, Salmonella Typhi, Shigella spp., Shiga toxin-producing E. coli, and
nontyphoidal Salmonella
D. Only Clostridium botulinum
Correct Answer: C
Rationale: The FDA Food Code and Texas rules identify six highly infectious pathogens (Norovirus,
Hepatitis A virus, Salmonella Typhi, Shigella spp., Shiga toxin-producing Escherichia coli, and
nontyphoidal Salmonella) that require specific exclusion or restriction of ill food employees to protect
the public.
Question 8. What is the first step a Food Manager should take when a critical food safety
violation is observed during service?
A. Ignore it until the next scheduled inspection
B. Document it only at the end of the month
C. Immediately correct the violation and retrain staff as needed
Texas Food Manager Certification Examination 2026/2027 | Verified Questions
