Texas food manager Exam Questions With 100% verified Answers, Latest Update 2024/2025 (Graded)

What is the most direct cause of customer loyalty? High food safety standards Which agency publishes the food code? FDA Good idea Keep up with daily pest control tasks & Return dented canned food to the vendor Bad Idea use tomatoes with a weird smell & Clean work spaces once a day & Quickly rinse vegetables from the farmers market Local health codes establish requirements for all the subjects except: price controls One of the most important reasons for using only reliable water sources is to reduce the number of parasites, such as cyclospora cayetanensis, that can infest foods. which one of the following food contaminations would be suspected if the end of a can of tomatoes had begun to swell? Botulism All of the following bacteria can cause foodborne illness except? Acidophilus milk Texas food manager Exam Questions With 100% verified Answers, Latest Update 2024/2025 Graded A+ Which of the following situations would most likely promote bacterial contamination? slicing roast beef and then slicing brisket with the same knife What is the easiest way to recognize foods contaminated with spoilage bacteria? Changes in color and smell The viral infection hepatitis a can be most effectively controlled if: All food personnel practice personal hygiene such as through handwashing Which bacteria cause the greatest harm in the food industry? Pathogenic Which one of the following food contaminations is usually associated with undercooked chicken? Salmonella An organism that lives in or another organism often with harmful side effects but without benefits are Virus Which one of the following food contaminations is best prevented by cooking to safe temperatures? Spoilage Salmonella Any food item that is exposed to animal waste may contain it. Symptoms may include fever and abdominal cramps. hepatitis A A liver disease that is caused by the virus and can be prevented with proper sanitation and good personal hygiene. Escherichia (E.) Coli The primary symptoms of this bacterium is diarrhea and it can be prevented by cooking at safe temperatures. Norovirus The virus is also known as 'Stomach Flu' and the main symptoms include nausea, vomiting, and stomach. Shigella This bacterium has also been known to be spread by flies that have lit upon contaminated materials. Reheated items must be heated for a minimum of 15 seconds to at least: 165 F The best temperature for short term refrigeration storage is 34 to 40 F All of the following are time/ temperature control for safety foods except: Cooked vegetables and pasta "Chilling" is mostly commonly practiced by Commercial food distributors It is important that food servers are trained to know food ingredients because: they will need to help customers who have food allergies. IN degrees fahrenheit what is the temperature range of the danger zone? 41 to 135 Bacterial contamination can spread quickly because if the conditions are right bacteria can multiply in 10 to 20 seconds The preservation technique that attempts to remove moisture is: Dehydration Food preservation does all of the following except: Promotes the growth of microorganisms which preservation technique involves heating food to mid temperatures and then cooling them down immediatley pasteurization the internal food temperature for safe food should be 130 F and 190 F good refrigeration temperatures may be anywhere from 34 F to 40 F what is the Food and Drug Administration or FDA This is the most important federal agency regarding food safety Perhaps the most common vehicle of contamination in the food industry is hands, and so should be washed often Which of the following contaminants is a physical contaminant