Texas Food Handler/Manager Review Questions and Answers

Texas Food Handler/Manager Review Questions and Answers John 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? - Answer️️ -Persistent drainage from the nose, eyes, mouth An outbreak of Salmonella is commonly associated with - Answer️️ -Undercooked poultry Which of the following food containers in the dry-store room must be labelled? - Answer️️ -Flour Customer forks should be stored at a self-service buffet - Answer️️ -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 - Answer️️ -Shiny skin and red gills at 41F or lower Which is an approved method for storing in-use utensils? - Answer️️ -In the food with the handle extending out HACCP is a/an - Answer️️ -Management system designed to prevent foodborne disease ©SOPHIABENNET@2024/2025 Wednesday, August 21, 2024 12:13 PM 2 The purpose of the Texas Establishment Food Rules is to safeguard the public health and to - Answer️️ -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? - Answer️️ -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 - Answer️️ -Clean in place An establishment must use potable water for all food-related tasks. Which of the following is an example of potable water? - Answer️️ - Drinking water During an inspection, the health inspector must see the person in charge demonstrate knowledge adequately. Which of the following meets that requirement? - Answer️️ -Having a certificate from an approved examination company When cooking foods, what is the maximum time that the food can be in the 135F to 70F range? - Answer️️ -Two hours In a cafe, there is on server left to handle the front of the house between the lunch rush and dinner. One of the afternoon tasks is to wrap clean table sets in napkins to be kept at the hostess desk for the customers. The server has developed a routine to get this done ©SOPHIABENNET@2024/2025 Wednesday, August 21, 2024 12:13 PM 3 while also taking lunch break. The health inspector - Answer️️ - Was concerned because the potential for mouth to hand contamination A quick-service restaurant received a violation on a food establishment inspection because the customers were able to contaminate the plastic eating utensils at the condiment stand. To prevent his from happening, the restaurant could decide to - Answer️️ -Put wrapped utensils at the stand and keep utensils behind the counter A prep cook must be sure to wash hands well - Answer️️ -All of the above Pasteurized liquid, frozen, or dry egg products shall be substituted for raw shell eggs whenever - Answer️️ -Served to highly susceptible populations A trained chef, who also worked at a zoo, decided to