Texas Food Manager Review Questions & Answers Solved 100% Correct!!

ohn is normally a cook at a food establishment but is re-assigned to cleaning tables. What symptom(s) does John likely have to cause him to be re-assigned? - Persistent drainage from the nose, eyes, mouth An outbreak of Salmonella is commonly associated with - Undercooked poultry Which of the following food containers in the dry-store room must be labelled? - Flour Customer forks should be stored at a self-service buffet - With only the handles extending out of the container To ensure it is of highest quality and free from contamination, fresh fish should only be received if it has - Shiny skin and red gills at 41F or lower Which is an approved method for storing in-use utensils? - In the food with the handle extending out HACCP is a/an - Management system designed to prevent foodborne disease The purpose of the Texas Establishment Food Rules is to safeguard the public health and to - Provide consumers safe, unadulterated, honestly presented food You are working in an establishment that has only one reach-in refrigerator. What is the proper way to store items from the highest to lowest shelf? - Lettuce, sliced turkey, raw hamburger patties An employee who is assigned to clean the frozen dessert dispenser at the end of the night must use CIP systems. CIP is an acronym for - Clean in placeAn establishment must use potable water for all food-related tasks. Which of the following is an example of potable water? - Drinking water