Texas State Food Safety Questions and Answers (A+ Solution Guide)
Brand New Exam
Hot TCS food should be 135 F (57 C) or higher
held at
Ground meats (aside from 155 F (68 C)
ground poultry products)
must be cooked at least
Eggs that will be hot held for 155 F (68 C) for at least 15 secs.
services need to be cooked
to
Food workers should avoid That food will be an ingredient in a meal that is cooked to
bare-hand contact with required temperature
ready-to-eat food, unless
Regrigerated foods must be 41 F (5 C) or lower
received at a temperature of
If employees store medicine in It must have legible manufacturer's label
the establishment,
Frozen foods may be Immediately afterward
thawed in the microwave if
the food will be cooked
High moisture content, or To keep it safe
water activity, can cause a
food to require time or
Temperature control
The food should be heated Minimum internal temperature
for no longer than an hour,
followed by cooling,
Regrigeration or freezing, and
then cooking the food to its
Managers can train employees Like telling management if they notice anything unusual or
to prevent deliberate suspicious
, contamination through
simple habits
A toilet room for females must A covered receptacle for sanitary napkins
have
Backflow occurs when dirty A good way to prevent backflow is to install an
water and approved backflow prevention device
Potable (drinkable) water
cross paths within a
plumbing system and the
potable water becomes
contaminated
Handwashing sinks should A combination faucet to provide a water temperature of at least
be equipped with a mixing 100 F (38 C)
valve, which blends hot water
with cold water, or
Food workers with These are common symptoms of foodborne illness
vomiting or diarrhea
must be excluded ( or sent
home) from food service
establishments
A food manager must report a Norovirus, Hepatitis A, E coli. , any type of Salmonella, or Shigella
disease or illness to the
appropriate regulatory
authority if an employee
has been
Diagnosed with
If necessary, linens and No other food or ware items may be stored there
packaged single- use items
may be stored in a locker
room if they are in a
cabinet.
Floor equipment that is not 6 inches (15cm) above the floor or sealed to the floor
easily
Brand New Exam
Hot TCS food should be 135 F (57 C) or higher
held at
Ground meats (aside from 155 F (68 C)
ground poultry products)
must be cooked at least
Eggs that will be hot held for 155 F (68 C) for at least 15 secs.
services need to be cooked
to
Food workers should avoid That food will be an ingredient in a meal that is cooked to
bare-hand contact with required temperature
ready-to-eat food, unless
Regrigerated foods must be 41 F (5 C) or lower
received at a temperature of
If employees store medicine in It must have legible manufacturer's label
the establishment,
Frozen foods may be Immediately afterward
thawed in the microwave if
the food will be cooked
High moisture content, or To keep it safe
water activity, can cause a
food to require time or
Temperature control
The food should be heated Minimum internal temperature
for no longer than an hour,
followed by cooling,
Regrigeration or freezing, and
then cooking the food to its
Managers can train employees Like telling management if they notice anything unusual or
to prevent deliberate suspicious
, contamination through
simple habits
A toilet room for females must A covered receptacle for sanitary napkins
have
Backflow occurs when dirty A good way to prevent backflow is to install an
water and approved backflow prevention device
Potable (drinkable) water
cross paths within a
plumbing system and the
potable water becomes
contaminated
Handwashing sinks should A combination faucet to provide a water temperature of at least
be equipped with a mixing 100 F (38 C)
valve, which blends hot water
with cold water, or
Food workers with These are common symptoms of foodborne illness
vomiting or diarrhea
must be excluded ( or sent
home) from food service
establishments
A food manager must report a Norovirus, Hepatitis A, E coli. , any type of Salmonella, or Shigella
disease or illness to the
appropriate regulatory
authority if an employee
has been
Diagnosed with
If necessary, linens and No other food or ware items may be stored there
packaged single- use items
may be stored in a locker
room if they are in a
cabinet.
Floor equipment that is not 6 inches (15cm) above the floor or sealed to the floor
easily
