Texas Food Manager Exam Learn2Serve 360training COMPREHENSIVE
questions answered, 2025 verified graded A+ already passed!
Study online at https://quizlet.com/_hhyg45
1. An outbreak of Salmonella is commonly associated Undercooked poultry
with ______.
2. The restaurant staff noticed the health inspector com- Putting the soiled towels
ing in the door and assumed correctly they would be back in the new water
inspected. One of the employees quickly took the tow-
el buckets, dumped them in a sink with dirty dishes,
made fresh sanitizing solution, and put the towels back
in the water. To their surprise, the inspector marked a
violation. The violation was for _________.
3. What are the rules for storing food cold? All these.
4. What type of hazard could occur by wearing jewelry Physical and Biological
while prepping food?
5. Which of the following would be the best method for Clean, rinse, and sanitize
cleaning and sanitizing equipment that cannot placed in place.
in a dish machine or three compartment sink?
6. Which is the proper way to test the internal tempera- An immersion probe into
ture of a pot of soup? the soup
7. Single-use gloves should be worn: Before you begin handling
foods
8. PHF stands for ______. Potentially hazardous food
9. Bacterial growth can be minimized by properly control- Time, Temperature, Oxy-
ling ______. gen, Moisture.
10. Which is an example of a cross-connection? A hose in a mop bucket
, Texas Food Manager Exam Learn2Serve 360training COMPREHENSIVE
questions answered, 2025 verified graded A+ already passed!
Study online at https://quizlet.com/_hhyg45
11. A prep cook must be sure to wash hands well _________. All of the above
12. Shellstock identification tags on shellfish must include The tag must be kept for
the harvester's ID number, the date and location of 90 days.
harvest, the type of shellfish and a statement proclaim-
ing that ______.
13. If hot water is not available in the ware-washing sink, Single use utensils
food establishments can still serve food using ______.
14. The entire handwashing process should take _____ sec- 20
onds.
15. Which of the following is an acceptable source of Private well water
potable water?
16. An employee who is assigned to clean the frozen Clean in place
dessert dispenser at the end of the night must use CIP
systems. CIP is an acronym for _______.
17. All of the following are effective ways to prevent cross Rinsing food contact sur-
contamination except ______. faces in between tasks
18. Customer forks should be stored at a self-service buf- With only the handles ex-
fet _______. tending out of the contain-
er
19. When selecting small wares (plates, bowls, eating Resistant to chipping
utensils) to use in the kitchen, a manager must be sure
the small wares are durable, easy to clean, safe, and
_____.
20. HACCP is a/an ______.
questions answered, 2025 verified graded A+ already passed!
Study online at https://quizlet.com/_hhyg45
1. An outbreak of Salmonella is commonly associated Undercooked poultry
with ______.
2. The restaurant staff noticed the health inspector com- Putting the soiled towels
ing in the door and assumed correctly they would be back in the new water
inspected. One of the employees quickly took the tow-
el buckets, dumped them in a sink with dirty dishes,
made fresh sanitizing solution, and put the towels back
in the water. To their surprise, the inspector marked a
violation. The violation was for _________.
3. What are the rules for storing food cold? All these.
4. What type of hazard could occur by wearing jewelry Physical and Biological
while prepping food?
5. Which of the following would be the best method for Clean, rinse, and sanitize
cleaning and sanitizing equipment that cannot placed in place.
in a dish machine or three compartment sink?
6. Which is the proper way to test the internal tempera- An immersion probe into
ture of a pot of soup? the soup
7. Single-use gloves should be worn: Before you begin handling
foods
8. PHF stands for ______. Potentially hazardous food
9. Bacterial growth can be minimized by properly control- Time, Temperature, Oxy-
ling ______. gen, Moisture.
10. Which is an example of a cross-connection? A hose in a mop bucket
, Texas Food Manager Exam Learn2Serve 360training COMPREHENSIVE
questions answered, 2025 verified graded A+ already passed!
Study online at https://quizlet.com/_hhyg45
11. A prep cook must be sure to wash hands well _________. All of the above
12. Shellstock identification tags on shellfish must include The tag must be kept for
the harvester's ID number, the date and location of 90 days.
harvest, the type of shellfish and a statement proclaim-
ing that ______.
13. If hot water is not available in the ware-washing sink, Single use utensils
food establishments can still serve food using ______.
14. The entire handwashing process should take _____ sec- 20
onds.
15. Which of the following is an acceptable source of Private well water
potable water?
16. An employee who is assigned to clean the frozen Clean in place
dessert dispenser at the end of the night must use CIP
systems. CIP is an acronym for _______.
17. All of the following are effective ways to prevent cross Rinsing food contact sur-
contamination except ______. faces in between tasks
18. Customer forks should be stored at a self-service buf- With only the handles ex-
fet _______. tending out of the contain-
er
19. When selecting small wares (plates, bowls, eating Resistant to chipping
utensils) to use in the kitchen, a manager must be sure
the small wares are durable, easy to clean, safe, and
_____.
20. HACCP is a/an ______.
