Texas Food Safety Manager Test Prep | Food Manager Certification Exam Study Guide

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Texas Food Safety Manager
Test Prep | Food Manager
Certification Exam Study
Guide




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A. Away from the wall
B. 4 inches above the floor.
C. An occupational safety and health administration (OSHA )approved storage
rack - ANSWER-C. An occupational safety and health administration (OSHA
)approved storage rack

Why should spaces between pieces of equipment that are fixed-In-place be
eliminated?
A. Fingers could be pinched when cleaning
B. Sealants cannot be used to eliminate space
C. Insects could harbor in the space - ANSWER-C. Insects could harbor in the
space

A food handler lifts a leaking garbage bag over the food prep counter when
passing through the prep area on the way to the dumpster. What should the
manager do?
A. Point out a more difficult route through the prep area
B. Ask the food handler to double bag the garbage to prevent leakage
C. Stop, correct and retrain the food handler on correct procedures -
ANSWER-C. Stop, correct and retrain the food handler on correct procedures

What is the correct way to dry dishes?
A. Air drying
B. Fan drying
C. Cloth drying - ANSWER-A. Air drying

Counter-mounted equipment that is not easily movable should be mounted at
least how many inches from the counter surface?
A. 3
B. 4
C. 5 - ANSWER-B. 4

The manager assigns a cook to monitor and record temperatures on the
steamtable in order to
A. Ensure food safety
B. Keep the food from drying out
C. Prevent cross-contamination - ANSWER-A. Ensure food safety




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C. Sore throat with fever - ANSWER-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 - ANSWER-C. 135°F

The "T "in the ALERT food defense awareness program deals with
A. Tasks
B. Threats
C. Temperature - ANSWER-B. Threats

Molluscan Shellfish that are recreationally caught should
A. Be a immediately frozen for safety
B. Be used for personal consumption only
C. Contain labels for safety storage and handling - ANSWER-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 - ANSWER-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 - ANSWER-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. - ANSWER-A. Do not discard




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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 - ANSWER-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 - ANSWER-B. 145°F

Coving tile is used for
A. Lining doorways
B. Eliminating sharp corners or gaps
C. Protective tile under ice makers - ANSWER-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 -
ANSWER-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 - ANSWER-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




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