Texas Food Handler/Manager Review
.A dishwasher that uses hot water as a sanitizer must have a final rinse temperature of at least - ANSWER-
180F
.A foodhandler makes a pot of soup at home and brings it in to sample to new customers in the
establishment. What should the manager do? - ANSWER-Tell the employee that outside food is not allowed
in the establishment
.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 - ANSWER-Spaghetti noodles
.A new bar manager was asking the equipment service technician how the glass washer works. The
technician explained the process and the chemicals and handed the manager a vial of test strips. "What are
these for?" The technician said that the machine is sanitizing properly when the iodine sanitizer turns the
color of the paper because the concentration is - ANSWER-12.5 - 25.00 ppm
.A prep cook must be sure to wash hands well - ANSWER-All of the above
.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 - ANSWER-Put wrapped utensils at the stand and keep utensils behind the
counter
.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? - ANSWER-Pull and discard the
peaches and replace with a new pan
, .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? - ANSWER-Fish in the aquarium
.A tray of eggs being held on a breakfast bar must maintain a minimum temperature of - ANSWER-135F
.According to the most health codes, what is the minimum standard for parts per million concentration
(ppm) of a chlorine based chemical when preparing a sanitizing solution for the three compartment sink? -
ANSWER-50
.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? - ANSWER-A bowl of cocktail sauce
.All of the following are acceptable methods for training food service personnel on management practices
except - ANSWER-Open book exams
.All of the following are effective ways to prevent cross contamination except - ANSWER-Rinsing food
contact surfaces in between tasks
.All of the following are examples of food contact surfaces except - ANSWER-Freezer walls
.All of the following foods can be stored in water and/or ice, except - ANSWER-Milk
.All of the following steps are important in ensuring sanitizer effectiveness exept - ANSWER-Rinsing the
surface afterwards
.An employee who is assigned to clean the frozen dessert dispenser at the end of the night must use CIP
systems. CIP is an acronym for - ANSWER-Clean in place
.A dishwasher that uses hot water as a sanitizer must have a final rinse temperature of at least - ANSWER-
180F
.A foodhandler makes a pot of soup at home and brings it in to sample to new customers in the
establishment. What should the manager do? - ANSWER-Tell the employee that outside food is not allowed
in the establishment
.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 - ANSWER-Spaghetti noodles
.A new bar manager was asking the equipment service technician how the glass washer works. The
technician explained the process and the chemicals and handed the manager a vial of test strips. "What are
these for?" The technician said that the machine is sanitizing properly when the iodine sanitizer turns the
color of the paper because the concentration is - ANSWER-12.5 - 25.00 ppm
.A prep cook must be sure to wash hands well - ANSWER-All of the above
.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 - ANSWER-Put wrapped utensils at the stand and keep utensils behind the
counter
.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? - ANSWER-Pull and discard the
peaches and replace with a new pan
, .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? - ANSWER-Fish in the aquarium
.A tray of eggs being held on a breakfast bar must maintain a minimum temperature of - ANSWER-135F
.According to the most health codes, what is the minimum standard for parts per million concentration
(ppm) of a chlorine based chemical when preparing a sanitizing solution for the three compartment sink? -
ANSWER-50
.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? - ANSWER-A bowl of cocktail sauce
.All of the following are acceptable methods for training food service personnel on management practices
except - ANSWER-Open book exams
.All of the following are effective ways to prevent cross contamination except - ANSWER-Rinsing food
contact surfaces in between tasks
.All of the following are examples of food contact surfaces except - ANSWER-Freezer walls
.All of the following foods can be stored in water and/or ice, except - ANSWER-Milk
.All of the following steps are important in ensuring sanitizer effectiveness exept - ANSWER-Rinsing the
surface afterwards
.An employee who is assigned to clean the frozen dessert dispenser at the end of the night must use CIP
systems. CIP is an acronym for - ANSWER-Clean in place
