Texas Food Managers Certification Exam – Questions &
Correct Solutions
Meat cooked in a microwave oven must be
A. Kept uncovered during cooking
B. Allowed to stand uncovered for 1 minute after cooking
C. Heated to a temperature of at least 155 F
D. Rotated or stirred during cooking Right Ans - D. Rotated or stirred
during cooking
The temperature danger zone is correctly described as the temperature
range...
A. Between 40 F and 150 F
B. Where harmful bacteria grow rapidly
C. In which harmful bacteria will be killed
D. In which food should be stored Right Ans - B. Where harmful bacteria
grow rapidly
A food manager sees a chef in a prep kitchen tasting mashed potatoes with his
finger. What should the manager do?
A. Tell the chef is it happens again the potatoes will be thrown away
B. Do not say or do anything because mashed potatoes are not a
time/temperature control for food safety
C. Throw the potatoes out immediately
D. Reheat the potatoes to 165 F before serving to customers Right Ans - C.
Throw the potatoes out immediately
What is the acceptable method of manual warewashing/dishwashing?
A. Pre-wash, sanitize, rinse, wash, and air dry
B. Pre-wash, rinse, wash, air dry, and sanitize
C. Pre-wash, wash, rinse, sanitize, and air dry
D. Pre-wash, wash, sanitize, rinse, and air dry Right Ans - C. Pre-wash,
wash, rinse, sanitize, and air dry
What is the proper way to store cleaned and sanitized glasses and cups?
A. Bottom down in a closed cabinet
B. Bottom up in a clean, dry location
C. Near the beverage machine
, D. On a clean absorbent cloth Right Ans - B. Bottom up in a clean, dry
location
What should be the water temperature when thawing food under running
water?
A. 165 F
B. 41 F
C. 70 F
D. 32 F Right Ans - C. 70 F
All of the following are time/temperature control for safety (TSC) food
except?
A. Refried beans
B. Baked potatoes
C. Cooked rice
D. Whole wheat bread Right Ans - D. Whole wheat bread
An integrated pest managemetn system (IPM) balances
A. Prevention and Control
B. Control and Inspection
C. Sanitation and Inspection
D. Elimination and Sanitation Right Ans - A. Prevention and Control
Which of the follwoing may a food facility do with a food previously served to
a customer?
A. Use leftover bread and rolls to make poultry dressing
B. Serve unopened, individually wrapped crackers and jelly again
C. Serve leftover garden salads
D. Pour unused cream from pitchers back into refrigerated containers
Right Ans - B. Serve unopened, individually wrapped crackers and jelly again
When teaching proper handwashing procedures to employees, the manager
should emphasize the need
A. For clean, short nails
B. For hand lotion by each sink
C. To rinse in a sanitizing solution
D. To wear gloves whenever possible Right Ans - A. For clean, short nails
Where should chemicals be stored?
Correct Solutions
Meat cooked in a microwave oven must be
A. Kept uncovered during cooking
B. Allowed to stand uncovered for 1 minute after cooking
C. Heated to a temperature of at least 155 F
D. Rotated or stirred during cooking Right Ans - D. Rotated or stirred
during cooking
The temperature danger zone is correctly described as the temperature
range...
A. Between 40 F and 150 F
B. Where harmful bacteria grow rapidly
C. In which harmful bacteria will be killed
D. In which food should be stored Right Ans - B. Where harmful bacteria
grow rapidly
A food manager sees a chef in a prep kitchen tasting mashed potatoes with his
finger. What should the manager do?
A. Tell the chef is it happens again the potatoes will be thrown away
B. Do not say or do anything because mashed potatoes are not a
time/temperature control for food safety
C. Throw the potatoes out immediately
D. Reheat the potatoes to 165 F before serving to customers Right Ans - C.
Throw the potatoes out immediately
What is the acceptable method of manual warewashing/dishwashing?
A. Pre-wash, sanitize, rinse, wash, and air dry
B. Pre-wash, rinse, wash, air dry, and sanitize
C. Pre-wash, wash, rinse, sanitize, and air dry
D. Pre-wash, wash, sanitize, rinse, and air dry Right Ans - C. Pre-wash,
wash, rinse, sanitize, and air dry
What is the proper way to store cleaned and sanitized glasses and cups?
A. Bottom down in a closed cabinet
B. Bottom up in a clean, dry location
C. Near the beverage machine
, D. On a clean absorbent cloth Right Ans - B. Bottom up in a clean, dry
location
What should be the water temperature when thawing food under running
water?
A. 165 F
B. 41 F
C. 70 F
D. 32 F Right Ans - C. 70 F
All of the following are time/temperature control for safety (TSC) food
except?
A. Refried beans
B. Baked potatoes
C. Cooked rice
D. Whole wheat bread Right Ans - D. Whole wheat bread
An integrated pest managemetn system (IPM) balances
A. Prevention and Control
B. Control and Inspection
C. Sanitation and Inspection
D. Elimination and Sanitation Right Ans - A. Prevention and Control
Which of the follwoing may a food facility do with a food previously served to
a customer?
A. Use leftover bread and rolls to make poultry dressing
B. Serve unopened, individually wrapped crackers and jelly again
C. Serve leftover garden salads
D. Pour unused cream from pitchers back into refrigerated containers
Right Ans - B. Serve unopened, individually wrapped crackers and jelly again
When teaching proper handwashing procedures to employees, the manager
should emphasize the need
A. For clean, short nails
B. For hand lotion by each sink
C. To rinse in a sanitizing solution
D. To wear gloves whenever possible Right Ans - A. For clean, short nails
Where should chemicals be stored?
