Texas Food Manager Review – Questions & Solutions
When cooking foods, what is the maximum time that the food can be in the
135F to 70F range? Right Ans - 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 while also taking lunch break. The health
inspector Right Ans - 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 Right Ans - Put wrapped utensils at the stand
and keep utensils behind the counter
A prep cook must be sure to wash hands well Right Ans - All of the above
Pasteurized liquid, frozen, or dry egg products shall be substituted for raw
shell eggs whenever Right Ans - Served to highly susceptible populations
A trained chef, who also worked at a zoo, decided to combine his kitchen with
nature and opened a restaurant where customers could watch animals in
cages and aquariums from their table. Part of the day is spent caring for some
of the creatures. According to the code, which creatures is he allowed to care
for or handle while at the restaurant? Right Ans - Fish in the aquarium
A kitchen manager was trying to train the staff and get all the inventory under
control. Many items were not being labelled in storage. The manger thinks it is
best to start by labeling every single item out of its original container, even
though it is not required to have the staff label Right Ans - Spaghetti
noodles
The restaurant staff noticed the heal inspector coming in the door and
assumed correctly that they would be inspected. One of the employees quickly
took the towel buckets, dumped them in a sink with dirty dishes, made fresh
sanitizing solution, and put the towels back in the water. To their surprise, the
, inspector marked a violation. This violation was for Right Ans - Putting the
soiled towels back in the new water
What are the rules for storing food cold? Right Ans - All these
A school lunch program offers seconds on fruits and vegetables. A child came
back for more sliced peaches. Without thinking about it, the nutrition worker
scooped a spoonful of peaches onto the child's used tray and touched the tray
with the scoop. After putting the scoop back into the pan of peaches the
worker realized what had happened. What should be done to immediately
remedy this? Right Ans - Pull and discard the peaches and replace with a
new pan
According to the Texas Rules, it is acceptable at times for item like salt and
pepper packets to be saved and given to another customer if they were not
contaminated. Which of the following must be discarded after a customer had
it? Right Ans - A bowl of cocktail sauce
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? Right Ans - Persistent drainage from the nose, eyes, mouth
An outbreak of Salmonella is commonly associated with Right Ans -
Undercooked poultry
Which of the following food containers in the dry-store room must be
labelled? Right Ans - Flour
Customer forks should be stored at a self-service buffet Right Ans - 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 Right Ans - Shiny skin and red gills at 41F
or lower
Which is an approved method for storing in-use utensils? Right Ans - In the
food with the handle extending out
When cooking foods, what is the maximum time that the food can be in the
135F to 70F range? Right Ans - 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 while also taking lunch break. The health
inspector Right Ans - 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 Right Ans - Put wrapped utensils at the stand
and keep utensils behind the counter
A prep cook must be sure to wash hands well Right Ans - All of the above
Pasteurized liquid, frozen, or dry egg products shall be substituted for raw
shell eggs whenever Right Ans - Served to highly susceptible populations
A trained chef, who also worked at a zoo, decided to combine his kitchen with
nature and opened a restaurant where customers could watch animals in
cages and aquariums from their table. Part of the day is spent caring for some
of the creatures. According to the code, which creatures is he allowed to care
for or handle while at the restaurant? Right Ans - Fish in the aquarium
A kitchen manager was trying to train the staff and get all the inventory under
control. Many items were not being labelled in storage. The manger thinks it is
best to start by labeling every single item out of its original container, even
though it is not required to have the staff label Right Ans - Spaghetti
noodles
The restaurant staff noticed the heal inspector coming in the door and
assumed correctly that they would be inspected. One of the employees quickly
took the towel buckets, dumped them in a sink with dirty dishes, made fresh
sanitizing solution, and put the towels back in the water. To their surprise, the
, inspector marked a violation. This violation was for Right Ans - Putting the
soiled towels back in the new water
What are the rules for storing food cold? Right Ans - All these
A school lunch program offers seconds on fruits and vegetables. A child came
back for more sliced peaches. Without thinking about it, the nutrition worker
scooped a spoonful of peaches onto the child's used tray and touched the tray
with the scoop. After putting the scoop back into the pan of peaches the
worker realized what had happened. What should be done to immediately
remedy this? Right Ans - Pull and discard the peaches and replace with a
new pan
According to the Texas Rules, it is acceptable at times for item like salt and
pepper packets to be saved and given to another customer if they were not
contaminated. Which of the following must be discarded after a customer had
it? Right Ans - A bowl of cocktail sauce
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? Right Ans - Persistent drainage from the nose, eyes, mouth
An outbreak of Salmonella is commonly associated with Right Ans -
Undercooked poultry
Which of the following food containers in the dry-store room must be
labelled? Right Ans - Flour
Customer forks should be stored at a self-service buffet Right Ans - 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 Right Ans - Shiny skin and red gills at 41F
or lower
Which is an approved method for storing in-use utensils? Right Ans - In the
food with the handle extending out
