TEXAS FOOD MANAGER CERTIFICATION EXAM
|ACTUAL QUESTIONS AND VERIFIED
ANSWERS|BRAND NEW 2026-2027
UPDATE|GRADED A+
Question 1
Which of the following occurs with the use of adequate lighting in a food establishment?
A. It encourages pests to enter
B. It is more difficult to identify hazards
C. It makes cleaning and sanitizing easier
D. It makes cleaning and sanitizing more complicated
CORRECT ANSWER
C. It makes cleaning and sanitizing easier
Question 2
What is the proper minimum clearance between the floor and floor-mounted equipment?
A. 4 inches
B. 6 inches
C. 8 inches
D. 12 inches
CORRECT ANSWER
B. 6 Inches
Question 3
What minimum temperature is required for rapidly reheating previously cooked foods?
1
,A. 140 F
B. 155 F
C. 165 F
D. 180 F
CORRECT ANSWER
C. 165 F
Question 4
When using hot water to manually sanitize objects, the objects must be immersed in
water for at least
A. 15 seconds in water that is at least 135 F
B. 15 seconds in water that is at least 150 F
C. 20 seconds in water that is at least 150F
D. 30 seconds in water that is at least 171 F
CORRECT ANSWER
D. 30 seconds in water that is at least 171 F
Question 5
A hose may be attached to a faucet in a food establishment only if the hose
A. Has treated connector instead of clamps
B. Has threaded connectors on both ends to simplify joining
C. Is long enough to reach the bottom of a sink
D. Is equipped with a backflow prevention device
CORRECT ANSWER
D. Is equipped with a backflow prevention device
2
, Question 6
An employee would not be allowed to work in a food preparation area with
A. A headache
B. Diarrhea
C. A sore throat but no fever
D. A leg cut with a tight-fitting bandage
CORRECT ANSWER
B. Diarrhea
Question 7
Which of the following employees would be allowed to work in a food service business?
A. Waitress with an open cut
B. Busboy wearing a bandaid on his thumb
C. Food prepared with a cut, covered by a bandaid, and a disposable glove
D. Dishwasher with a boil on his neck
CORRECT ANSWER
C. Food prepared with a cut, covered by a bandaid, and a disposable glove
Question 8
Which of the following is unacceptable for food workers' fingernails?
A. Nails neatly trimmed and filed
B. Uncovered artificial fingernails
C. Unpolished Nails
D. Gloves covering artificial fingernails
3
|ACTUAL QUESTIONS AND VERIFIED
ANSWERS|BRAND NEW 2026-2027
UPDATE|GRADED A+
Question 1
Which of the following occurs with the use of adequate lighting in a food establishment?
A. It encourages pests to enter
B. It is more difficult to identify hazards
C. It makes cleaning and sanitizing easier
D. It makes cleaning and sanitizing more complicated
CORRECT ANSWER
C. It makes cleaning and sanitizing easier
Question 2
What is the proper minimum clearance between the floor and floor-mounted equipment?
A. 4 inches
B. 6 inches
C. 8 inches
D. 12 inches
CORRECT ANSWER
B. 6 Inches
Question 3
What minimum temperature is required for rapidly reheating previously cooked foods?
1
,A. 140 F
B. 155 F
C. 165 F
D. 180 F
CORRECT ANSWER
C. 165 F
Question 4
When using hot water to manually sanitize objects, the objects must be immersed in
water for at least
A. 15 seconds in water that is at least 135 F
B. 15 seconds in water that is at least 150 F
C. 20 seconds in water that is at least 150F
D. 30 seconds in water that is at least 171 F
CORRECT ANSWER
D. 30 seconds in water that is at least 171 F
Question 5
A hose may be attached to a faucet in a food establishment only if the hose
A. Has treated connector instead of clamps
B. Has threaded connectors on both ends to simplify joining
C. Is long enough to reach the bottom of a sink
D. Is equipped with a backflow prevention device
CORRECT ANSWER
D. Is equipped with a backflow prevention device
2
, Question 6
An employee would not be allowed to work in a food preparation area with
A. A headache
B. Diarrhea
C. A sore throat but no fever
D. A leg cut with a tight-fitting bandage
CORRECT ANSWER
B. Diarrhea
Question 7
Which of the following employees would be allowed to work in a food service business?
A. Waitress with an open cut
B. Busboy wearing a bandaid on his thumb
C. Food prepared with a cut, covered by a bandaid, and a disposable glove
D. Dishwasher with a boil on his neck
CORRECT ANSWER
C. Food prepared with a cut, covered by a bandaid, and a disposable glove
Question 8
Which of the following is unacceptable for food workers' fingernails?
A. Nails neatly trimmed and filed
B. Uncovered artificial fingernails
C. Unpolished Nails
D. Gloves covering artificial fingernails
3
