Texas Food
safety
Managers Test
100% Accurate
What must the person in charge of a nursing home do when A food handler has a sore throat and fever?
A. Make the food handler wear a medical face mask.
B. Allow the food handler to wash dishes.
C. Send the food handler home. - ANSWER C. Send the food handler home
Food handlers must wash their hands and exposed portions of their arms prior to which of the following
activities?
A. Using tobacco products.
B. Taking a restroom break.
C. Putting on disposable gloves. - ANSWER C. Putting on disposable gloves.
, An operation installs hand-antiseptic dispensers at each of the handwashing stations. What should
management explain to food handlers about the correct use of the hand-antiseptic?
A. A hand antiseptic is applied after correct handwashing.
B. A hand antiseptic is used before hand washing.
C. Hands don't require washing if an approved hand antiseptic is applied. - ANSWER A. A hand-antiseptic
applied after correct handwashing
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 - ANSWER B. Wearing intact single-use gloves.
The person in charge must exclude the food handler when he or she reports having which symptom?
A. Yellow skin and eyes
B. Infected lesion.
C. Sore throat with fever - ANSWER A. Yellow skin and eyes
Cooked plants products that are served from a steamtable must be maintained at what minimum
temperature?
A. 155°F
B. 145°F
C. 135°F - ANSWER 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 - ANSWER B. Enterohemorrhagic and shiva toxin producing E. coli
, 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 - ANSWER B. 145°F
Coving tile is used for
A. Lining doorways
B. Eliminating sharp corners or gaps
C. Protective tile under ice makers - ANSWER B. Eliminating sharp corners or gaps
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 - ANSWER A. Model excellent
hygiene practice at all times
What primary food safety risk could result from a food delivery to an offsite catering event
A. Food becoming dry
B. Time temperature abuse
C. Cross contact - ANSWER B. Time temperature abuse
What is the best way for an establishment to label a product that has been recalled?
A. Mark the food label with a big red X.
B. Label the product with the receivers initials
C. Label a product "do not use. Do not discard " - ANSWER C. Label a product "do not use. Do not discard
"
Food items that have been recalled should be stored
A. Away from food
safety
Managers Test
100% Accurate
What must the person in charge of a nursing home do when A food handler has a sore throat and fever?
A. Make the food handler wear a medical face mask.
B. Allow the food handler to wash dishes.
C. Send the food handler home. - ANSWER C. Send the food handler home
Food handlers must wash their hands and exposed portions of their arms prior to which of the following
activities?
A. Using tobacco products.
B. Taking a restroom break.
C. Putting on disposable gloves. - ANSWER C. Putting on disposable gloves.
, An operation installs hand-antiseptic dispensers at each of the handwashing stations. What should
management explain to food handlers about the correct use of the hand-antiseptic?
A. A hand antiseptic is applied after correct handwashing.
B. A hand antiseptic is used before hand washing.
C. Hands don't require washing if an approved hand antiseptic is applied. - ANSWER A. A hand-antiseptic
applied after correct handwashing
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 - ANSWER B. Wearing intact single-use gloves.
The person in charge must exclude the food handler when he or she reports having which symptom?
A. Yellow skin and eyes
B. Infected lesion.
C. Sore throat with fever - ANSWER A. Yellow skin and eyes
Cooked plants products that are served from a steamtable must be maintained at what minimum
temperature?
A. 155°F
B. 145°F
C. 135°F - ANSWER 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 - ANSWER B. Enterohemorrhagic and shiva toxin producing E. coli
, 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 - ANSWER B. 145°F
Coving tile is used for
A. Lining doorways
B. Eliminating sharp corners or gaps
C. Protective tile under ice makers - ANSWER B. Eliminating sharp corners or gaps
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 - ANSWER A. Model excellent
hygiene practice at all times
What primary food safety risk could result from a food delivery to an offsite catering event
A. Food becoming dry
B. Time temperature abuse
C. Cross contact - ANSWER B. Time temperature abuse
What is the best way for an establishment to label a product that has been recalled?
A. Mark the food label with a big red X.
B. Label the product with the receivers initials
C. Label a product "do not use. Do not discard " - ANSWER C. Label a product "do not use. Do not discard
"
Food items that have been recalled should be stored
A. Away from food
