TX FOOD MANAGER CERTIFICATION EXAM 360
TRAINING ACTUAL EXAM 2025 WITH 120
QUESTIONS AND CORRECT VERIFIED ANSWERS /
TEXAS FOOD MANAGER TEST LEARN TO SERVE
360 TRAINING (BRAND NEW!) WITH MOST TESTED
QUESTIONS GRADED A+
THE TX FOOD MANAGER CERTIFICATION EXAM THROUGH 360 TRAINING (LEARN2SERVE) IS
DESIGNED TO EVALUATE A CANDIDATE’S UNDERSTANDING OF CRITICAL FOOD SAFETY
PRACTICES AND TEXAS-SPECIFIC HEALTH REGULATIONS. THIS RESOURCE INCLUDES 1000
VERIFIED QUESTIONS THAT COVER TOPICS SUCH AS HACCP, FOODBORNE PATHOGENS,
SANITATION, TEMPERATURE CONTROL, AND EMPLOYEE HYGIENE. IT IS IDEAL FOR FOOD
MANAGERS SEEKING CERTIFICATION TO OPERATE IN COMMERCIAL FOOD SERVICE
ENVIRONMENTS ACROSS TEXAS.
What must the person in charge of a nursing home do when A food handler has a sore throat and
fever?
A. Make the food handler wear a medical face mask.
B. Allow the food handler to wash dishes.
C. Send the food handler home. - CORRECT ANSWER-C. Send the food handler home
Food handlers must wash their hands and exposed portions of their arms prior to which of the
following activities?
A. Using tobacco products.
B. Taking a restroom break.
C. Putting on disposable gloves. - CORRECT ANSWER-C. Putting on disposable gloves.
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. - CORRECT ANSWER-A. A
hand-antiseptic applied after correct handwashing
Why must an operation keep shelves stocked tags?
A. To protect future order qualities and food costs
B. To monitor and treat allergic reactions in anaphylaxis.
C. To link a foodborne illness outbreak to the shellfish bed - CORRECT ANSWER-C. To link a
foodborne illness outbreak to the shellfish bed
Containers used to store and dispense cleaner taken from a bulk unit must be labeled with the
A. Complete safety data sheet label
B. Scientific name of the chemical
C. Common name of the material - CORRECT ANSWER-C. Common name of the material
Water used for handwashing must be
A. Potable
B. Distilled.
C. Reclaimed - CORRECT ANSWER-A. Potable
What must a food service establishment that serves Oysters provide to customers
A. Regulatory advisory
B. Consumer advisory
C. HACCP plan - CORRECT ANSWER-B. Consumer advisory
Which storage practice reduces the risk of cross-contamination
A. Carrots stored above ground beef
B. Poultry stored above oysters
C. Fish stored above cheese - CORRECT ANSWER-A. Carrots stored above ground beef
Which of the following is not acceptable for food handler use when handling ready to eat foods?
A. Bare hands
TRAINING ACTUAL EXAM 2025 WITH 120
QUESTIONS AND CORRECT VERIFIED ANSWERS /
TEXAS FOOD MANAGER TEST LEARN TO SERVE
360 TRAINING (BRAND NEW!) WITH MOST TESTED
QUESTIONS GRADED A+
THE TX FOOD MANAGER CERTIFICATION EXAM THROUGH 360 TRAINING (LEARN2SERVE) IS
DESIGNED TO EVALUATE A CANDIDATE’S UNDERSTANDING OF CRITICAL FOOD SAFETY
PRACTICES AND TEXAS-SPECIFIC HEALTH REGULATIONS. THIS RESOURCE INCLUDES 1000
VERIFIED QUESTIONS THAT COVER TOPICS SUCH AS HACCP, FOODBORNE PATHOGENS,
SANITATION, TEMPERATURE CONTROL, AND EMPLOYEE HYGIENE. IT IS IDEAL FOR FOOD
MANAGERS SEEKING CERTIFICATION TO OPERATE IN COMMERCIAL FOOD SERVICE
ENVIRONMENTS ACROSS TEXAS.
What must the person in charge of a nursing home do when A food handler has a sore throat and
fever?
A. Make the food handler wear a medical face mask.
B. Allow the food handler to wash dishes.
C. Send the food handler home. - CORRECT ANSWER-C. Send the food handler home
Food handlers must wash their hands and exposed portions of their arms prior to which of the
following activities?
A. Using tobacco products.
B. Taking a restroom break.
C. Putting on disposable gloves. - CORRECT ANSWER-C. Putting on disposable gloves.
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. - CORRECT ANSWER-A. A
hand-antiseptic applied after correct handwashing
Why must an operation keep shelves stocked tags?
A. To protect future order qualities and food costs
B. To monitor and treat allergic reactions in anaphylaxis.
C. To link a foodborne illness outbreak to the shellfish bed - CORRECT ANSWER-C. To link a
foodborne illness outbreak to the shellfish bed
Containers used to store and dispense cleaner taken from a bulk unit must be labeled with the
A. Complete safety data sheet label
B. Scientific name of the chemical
C. Common name of the material - CORRECT ANSWER-C. Common name of the material
Water used for handwashing must be
A. Potable
B. Distilled.
C. Reclaimed - CORRECT ANSWER-A. Potable
What must a food service establishment that serves Oysters provide to customers
A. Regulatory advisory
B. Consumer advisory
C. HACCP plan - CORRECT ANSWER-B. Consumer advisory
Which storage practice reduces the risk of cross-contamination
A. Carrots stored above ground beef
B. Poultry stored above oysters
C. Fish stored above cheese - CORRECT ANSWER-A. Carrots stored above ground beef
Which of the following is not acceptable for food handler use when handling ready to eat foods?
A. Bare hands
