Texas Food Safety Managers Test: Questions With
Accurate Solutions
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 Right Ans - 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 Right Ans - B. 145°F
Coving tile is used for
A. Lining doorways
B. Eliminating sharp corners or gaps
C. Protective tile under ice makers Right Ans - 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 Right
Ans - 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 Right Ans - 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 " Right Ans - C. Label a
product "do not use. Do not discard "
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.
Right Ans - 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 Right Ans - 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 Right Ans - 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 Right Ans - C. 135°F
The "T "in the ALERT food defense awareness program deals with
A. Tasks
B. Threats
C. Temperature Right Ans - B. Threats
Molluscan Shellfish that are recreationally caught should
A. Be a immediately frozen for safety
B. Be used for personal consumption only
Accurate Solutions
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 Right Ans - 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 Right Ans - B. 145°F
Coving tile is used for
A. Lining doorways
B. Eliminating sharp corners or gaps
C. Protective tile under ice makers Right Ans - 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 Right
Ans - 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 Right Ans - 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 " Right Ans - C. Label a
product "do not use. Do not discard "
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.
Right Ans - 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 Right Ans - 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 Right Ans - 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 Right Ans - C. 135°F
The "T "in the ALERT food defense awareness program deals with
A. Tasks
B. Threats
C. Temperature Right Ans - B. Threats
Molluscan Shellfish that are recreationally caught should
A. Be a immediately frozen for safety
B. Be used for personal consumption only
