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Texas Food safety Managers Test (QUESTIONS
WITH VERIFIED ANSWERS) GRADED A+
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.
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.
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.
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.
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C. Hands are clean and sanitized
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
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
C. 135°F
The "T "in the ALERT food defense awareness program deals with
A. Tasks
B. Threats
C. Temperature
B. Threats
Molluscan Shellfish that are recreationally caught should
A. Be a immediately frozen for safety
B. Be used for personal consumption only
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C. Contain labels for safety storage and handling
A. Be immediately frozen for safety
A 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
For high temperature dish washing machines, why should the water temperature of the final rinse not
exceed 194°F?
A. Water temperature can damage dishwasher
B. Water can evaporate before sanitizing the items.
C. Spray nozzles may become clogged with minerals
B. Water can evaporate before sanitizing the items
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 discard
Cooking ground beef to a minimum internal cooking temperature of 155°F for 17 seconds will help
prevent illness caused by
A. Nora virus
Texas Food safety Managers Test (QUESTIONS
WITH VERIFIED ANSWERS) GRADED A+
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.
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.
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.
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.
,SCORE MORE
C. Hands are clean and sanitized
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
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
C. 135°F
The "T "in the ALERT food defense awareness program deals with
A. Tasks
B. Threats
C. Temperature
B. Threats
Molluscan Shellfish that are recreationally caught should
A. Be a immediately frozen for safety
B. Be used for personal consumption only
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C. Contain labels for safety storage and handling
A. Be immediately frozen for safety
A 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
For high temperature dish washing machines, why should the water temperature of the final rinse not
exceed 194°F?
A. Water temperature can damage dishwasher
B. Water can evaporate before sanitizing the items.
C. Spray nozzles may become clogged with minerals
B. Water can evaporate before sanitizing the items
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 discard
Cooking ground beef to a minimum internal cooking temperature of 155°F for 17 seconds will help
prevent illness caused by
A. Nora virus
