TEXAS FOOD MANAGER FINAL PAPER QUESTIONS AND
ANSWERS GUARANTEE A+ 2025/2026
✔✔When selecting small wares (plates, bowls, eating utensils) to use in the kitchen, a
manager must be sure the small wares are durable, easy to clean, safe, and -
✔✔Resistant to chipping
✔✔Can a food handler taste food to adjust seasoning? - ✔✔Yes, but the utensil must
be used only once
✔✔During an inspection, the manager asked the inspector about a can opener
cleaning. The health inspector said there could be ______ hazards present -
✔✔Physical, biological, or chemical
✔✔Cutting boards or cutting blocks that have scratched and cuts into the surfaces -
✔✔May be resurfaced as needed
✔✔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 - ✔✔12.5 - 25.00 ppm
✔✔What is the required minimal internal temperature for cooking fresh pot roast? -
✔✔145F
✔✔Which of the following is an acceptable source of potable water? - ✔✔Private well
water
✔✔The four steps in the cleaning and sanitizing process include cleaning the surface,
rinsing the surface, sanitizing the surface and then - ✔✔Allowing the surface to air dry
✔✔All of the following steps are important in ensuring sanitizer effectiveness exept -
✔✔Rinsing the surface afterwards
✔✔Raw animal foods such as beef, fish, lamb, pork, and poultry shall be separated
during storage, preparation, holding, and display at all times unless they are being -
✔✔Combined as ingredients
✔✔Approved sanitizers for the food service include chlorine, iodine, quartenary
ammonia and - ✔✔Water above 171F
✔✔The entire handwashing process should take _______ seconds - ✔✔20
, ✔✔Which is an example of a cross-connection? - ✔✔A hose in a mop bucket
✔✔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? - ✔✔50
✔✔Employees must change gloves between which tasks? - ✔✔Handling raw meat and
dressing the buns
✔✔Which is the proper way to test the internal temperature of a pot of soup? - ✔✔An
immersion probe into the soup
✔✔Chemical sanitizers are in a concentrated form and should be mixed only with -
✔✔Water
✔✔All of the following are effective ways to prevent cross contamination except -
✔✔Rinsing food contact surfaces in between tasks
✔✔NSG stands for - ✔✔National Sanitation Foundation
✔✔Food service managers must oversee safe food practices at all times. One way to
do that is to - ✔✔Create a master cleaning schedule
✔✔Single-use gloves should be worn - ✔✔Before you begin handling foods
✔✔A tray of eggs being held on a breakfast bar must maintain a minimum temperature
of - ✔✔135F
✔✔From top to bottom, how should the following terms be stored on a rack in the
cooler? - ✔✔Salad, vegetable lasagna, whole steaks, chicken
✔✔A dishwasher that uses hot water as a sanitizer must have a final rinse temperature
of at least - ✔✔180F
✔✔If you have a small cut on your finger, you should - ✔✔Cover it with a bandage and
finger cot or glove
✔✔To reheat soup for the buffet line, a foodhandler should - ✔✔Heat the soup on the
stove to 165 degrees
✔✔Clean dishes must ______ before they are stored - ✔✔Air dry
ANSWERS GUARANTEE A+ 2025/2026
✔✔When selecting small wares (plates, bowls, eating utensils) to use in the kitchen, a
manager must be sure the small wares are durable, easy to clean, safe, and -
✔✔Resistant to chipping
✔✔Can a food handler taste food to adjust seasoning? - ✔✔Yes, but the utensil must
be used only once
✔✔During an inspection, the manager asked the inspector about a can opener
cleaning. The health inspector said there could be ______ hazards present -
✔✔Physical, biological, or chemical
✔✔Cutting boards or cutting blocks that have scratched and cuts into the surfaces -
✔✔May be resurfaced as needed
✔✔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 - ✔✔12.5 - 25.00 ppm
✔✔What is the required minimal internal temperature for cooking fresh pot roast? -
✔✔145F
✔✔Which of the following is an acceptable source of potable water? - ✔✔Private well
water
✔✔The four steps in the cleaning and sanitizing process include cleaning the surface,
rinsing the surface, sanitizing the surface and then - ✔✔Allowing the surface to air dry
✔✔All of the following steps are important in ensuring sanitizer effectiveness exept -
✔✔Rinsing the surface afterwards
✔✔Raw animal foods such as beef, fish, lamb, pork, and poultry shall be separated
during storage, preparation, holding, and display at all times unless they are being -
✔✔Combined as ingredients
✔✔Approved sanitizers for the food service include chlorine, iodine, quartenary
ammonia and - ✔✔Water above 171F
✔✔The entire handwashing process should take _______ seconds - ✔✔20
, ✔✔Which is an example of a cross-connection? - ✔✔A hose in a mop bucket
✔✔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? - ✔✔50
✔✔Employees must change gloves between which tasks? - ✔✔Handling raw meat and
dressing the buns
✔✔Which is the proper way to test the internal temperature of a pot of soup? - ✔✔An
immersion probe into the soup
✔✔Chemical sanitizers are in a concentrated form and should be mixed only with -
✔✔Water
✔✔All of the following are effective ways to prevent cross contamination except -
✔✔Rinsing food contact surfaces in between tasks
✔✔NSG stands for - ✔✔National Sanitation Foundation
✔✔Food service managers must oversee safe food practices at all times. One way to
do that is to - ✔✔Create a master cleaning schedule
✔✔Single-use gloves should be worn - ✔✔Before you begin handling foods
✔✔A tray of eggs being held on a breakfast bar must maintain a minimum temperature
of - ✔✔135F
✔✔From top to bottom, how should the following terms be stored on a rack in the
cooler? - ✔✔Salad, vegetable lasagna, whole steaks, chicken
✔✔A dishwasher that uses hot water as a sanitizer must have a final rinse temperature
of at least - ✔✔180F
✔✔If you have a small cut on your finger, you should - ✔✔Cover it with a bandage and
finger cot or glove
✔✔To reheat soup for the buffet line, a foodhandler should - ✔✔Heat the soup on the
stove to 165 degrees
✔✔Clean dishes must ______ before they are stored - ✔✔Air dry
