TEXAS FOOD MANAGER TEST EXAM
NEWEST 2025 ACTUAL EXAM
COMPLETE QUESTIONS WITH 100%
CORRECT DETAILED AND VERIFIED
ANSWERS ACTUAL BRAND-NEW
EXAM ALREADY GRADED A+
Non-absorbent materials are required in all areas of the
food service facility except - ....ANSWER...Dining room
Insect control devices must _____ and must be able
to retain the electrocuted insect inside the devide -
....ANSWER...Not be installed over food prep areas
The lighting required in the walk-in cooler and dry
storage areas is ______ foot candles - ....ANSWER...10
If hot water is not available in the ware-washing sink,
food establishments can still serve food using -
....ANSWER...Single use utensils
What is the active ingredient in all FDA approved hand
sanitizers? - ....ANSWER...Alcohol
1
,The best way for a foodhandler to have a beverage in there
work area is to - ....ANSWER...Keep a beverage in a cup
with a lid and a straw
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
Shellstock identification tags on shellfish must include
the harvester's i.d number, the date and location of
harvest, the type of shellfish and a statement proclaiming
that - ....ANSWER...The tag must be kept for 90 days
To prevent cross-contamination in the food storage area,
food handlers should ensure that -
....ANSWER...Ready-to-eat foods are stored separately
from raw, uncooked foods
All of the following foods can be stored in water and/or
ice, except - ....ANSWER...Milk
The proper sequence for cleaning food-contact surface in
2
,a three-compartment sink is: -
....ANSWER...Wash, rinse, and sanitize
What term refers to allowing foods to remain for too
long a time at a temperature that allows the growth of
germs? - ....ANSWER...Time-temperature abuse
The best way to train food service employees on making a
new sandwich is -
....ANSWER...Show/tell/do/review
All of the following are acceptable methods for training
food service personnel on management practices except -
....ANSWER...Open book exams
Racheal used 10 times the amount of bleach required for
making a sanitizing solution. This is considered a
- ....ANSWER...Chemical hazard
What type of hazard could occur by wearing jewelry
while prepping food? - ....ANSWER...Physical and
Biological
Which of the following would be the best method for
cleaning and sanitizing the equipment that cannot be
- ....ANSWER...Clean, rinse, and sanitize in place
3
, The greatest concern about having pests in the restaurant
is that they will - ....ANSWER...Spread disease
Bacterial growth can be minimized by properly
controlling - ....ANSWER...Time, Temperature, Oxygen,
Moisture
The term "sanitizing" is defined as: -
....ANSWER...Reducing harmful microorganisms to safe
levels
What is the most direct cause of customer loyalty? -
....ANSWER...High food safety standards
Which agency publishes the food code? -
....ANSWER...FDA
Good idea - ....ANSWER...Keep up with daily pest
control tasks & Return dented canned food to the vendor
Bad Idea - ....ANSWER...use tomatoes with a weird smell
& Clean work spaces once a day & Quickly rinse
vegetables from the farmers market
4
NEWEST 2025 ACTUAL EXAM
COMPLETE QUESTIONS WITH 100%
CORRECT DETAILED AND VERIFIED
ANSWERS ACTUAL BRAND-NEW
EXAM ALREADY GRADED A+
Non-absorbent materials are required in all areas of the
food service facility except - ....ANSWER...Dining room
Insect control devices must _____ and must be able
to retain the electrocuted insect inside the devide -
....ANSWER...Not be installed over food prep areas
The lighting required in the walk-in cooler and dry
storage areas is ______ foot candles - ....ANSWER...10
If hot water is not available in the ware-washing sink,
food establishments can still serve food using -
....ANSWER...Single use utensils
What is the active ingredient in all FDA approved hand
sanitizers? - ....ANSWER...Alcohol
1
,The best way for a foodhandler to have a beverage in there
work area is to - ....ANSWER...Keep a beverage in a cup
with a lid and a straw
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
Shellstock identification tags on shellfish must include
the harvester's i.d number, the date and location of
harvest, the type of shellfish and a statement proclaiming
that - ....ANSWER...The tag must be kept for 90 days
To prevent cross-contamination in the food storage area,
food handlers should ensure that -
....ANSWER...Ready-to-eat foods are stored separately
from raw, uncooked foods
All of the following foods can be stored in water and/or
ice, except - ....ANSWER...Milk
The proper sequence for cleaning food-contact surface in
2
,a three-compartment sink is: -
....ANSWER...Wash, rinse, and sanitize
What term refers to allowing foods to remain for too
long a time at a temperature that allows the growth of
germs? - ....ANSWER...Time-temperature abuse
The best way to train food service employees on making a
new sandwich is -
....ANSWER...Show/tell/do/review
All of the following are acceptable methods for training
food service personnel on management practices except -
....ANSWER...Open book exams
Racheal used 10 times the amount of bleach required for
making a sanitizing solution. This is considered a
- ....ANSWER...Chemical hazard
What type of hazard could occur by wearing jewelry
while prepping food? - ....ANSWER...Physical and
Biological
Which of the following would be the best method for
cleaning and sanitizing the equipment that cannot be
- ....ANSWER...Clean, rinse, and sanitize in place
3
, The greatest concern about having pests in the restaurant
is that they will - ....ANSWER...Spread disease
Bacterial growth can be minimized by properly
controlling - ....ANSWER...Time, Temperature, Oxygen,
Moisture
The term "sanitizing" is defined as: -
....ANSWER...Reducing harmful microorganisms to safe
levels
What is the most direct cause of customer loyalty? -
....ANSWER...High food safety standards
Which agency publishes the food code? -
....ANSWER...FDA
Good idea - ....ANSWER...Keep up with daily pest
control tasks & Return dented canned food to the vendor
Bad Idea - ....ANSWER...use tomatoes with a weird smell
& Clean work spaces once a day & Quickly rinse
vegetables from the farmers market
4
