Texas Food safety Managers Test Verified Questions And Answers With Verified Updates

A food handler lifts a leaking garbage bag over the food prep counter when passing through the prep area on the way to the dumpster. What should the manager do? A. Point out a more difficult route through the prep area B. Ask the food handler to double bag the garbage to prevent leakage C. Stop, correct and retrain the food handler on correct procedures - C. Stop, correct and retrain the food handler on correct procedures A chef put on a clean chef coat after taking a shower. The chef then takes a dog for a walk before proceeding to work. What should the chef have done to reduce potential contamination at work? A. Used hand sanitizer to clean hands B. Put on the clean chef coat at work C. Showered after playing with the dog - B. Put on a clean chef coat at work A cook is preparing raw shell eggs that will be held at the breakfast buffet. These eggs must be cooked to which minimum internal temperature for 17 seconds? A. 135°F B. 145°F C. 155°F - B. 145°F A food handler may not wear fingernail polish unless A. Nails are well manicured B. Wearing intact single - use gloves. C. Hands are clean and sanitized - B. Wearing intact single-use gloves. A food handler may not wear fingernail polish unless A. Nails are well manicured. B. Hands are cleaned and sanitized. C. Where intact single-use gloves - C. Where intact single - use glovesA food handler should clean a garbage container in the A. A dishwashing area B. Three-compartment sink C. Service sink - C. Service sink. A handwashing station is stocked with soap, single use paper towels, and hot and cold running water. There's also signs reminding food handlers to wash their hands. Which additional item is required? A. Waste receptacle B. Latex disposable gloves. C. An approved hand antiseptic - A. Waste receptacle A handwashing station must have hot and cold running water, soap, a garbage container, and an acceptable method for A. Drying hands B. Sanitizing hands and arms. C. Cleaning under fingernails. - A. Drying hands A line cook arrives at work with a sore throat and fever. What should the manager do? A. Limit the cook to chop vegetables B. Report the illness to the health department C. Allow the cook to work in areas without exposed food or equipment - C. Allow the cook to work in areas without exposed food for equipment A menu item has been identified as a possible cause of a foodborne illness outbreak. The food is in the walk-in labeled "do not use ". What else needs to be on the label? A. Do not discard B. Do Not serve C. Keep for 7 days. - A. Do not discardA characteristic of Ciguatera toxin is that it A. Cannot be destroyed by correct cooking B. Can be tasted C. Can be smelled - A. Cannot be destroyed by correct cooking All food and non-food items must be stored A. Away from the wall B. 4 inches above the floor. C. An occupational safety and health administration (OSHA )approved storage rack - C. An occupational safety and health administration (OSHA )approved storage rack An unfamiliar person without a name badge is observed opening bins of flour and sugar in the store room. According to the food and drug administration (FDA) alert system what is the person considered A. Regulator B. Threat C. Competitor - B. Threat Besides training food handlers about food safety, which of the following should the person in charge do? A. Model excellent hygiene practice at all times. B. Discipline food handlers when they are caught making mistakes C. Give food handlers a difficult test at the end of the training session - A. Model excellent hygiene practice at all times Containers used to store and dispense cleaner taken from a bulk unit must be labeled with the A. Complete safety data sheet label B. Scientific name of the chemical C. Common name of the material - C. Common name of the materialCooked plants products that are served from a steamtable must be maintained at what minimum temperature? A. 155°F B. 145°F C. 135°F - C. 135°F Cooking ground beef to a minimum internal cooking temperature of 155°F for 17 seconds will help prevent illness caused by A. Nora virus B. Enterohemorrhagic and shiva toxin producing E. coli C. Hepatitis A - B. Enterohemorrhagic and shiva toxin producing E. coli