Texas Food Managers Certification tt tt tt
Exam
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C. It makes cleaning and sanitizing easier - ANS>>Which of the following occurs with the
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use of adequate lighting in a food establishment?
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A. It encourages pests to enter
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B. It is more difficult to identify hazards
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C. It makes cleaning and sanitizing easier
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D. It makes cleaning and sanitizing more complicated
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B. 6 Inches - ANS>>What is the proper minimum clearance between the floor and floor-
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mounted equipment? tt
A. 4 inches
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B. 6 inches
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C. 8 inches
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D. 12 inches
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C. 165 F - ANS>>What minimum temperature is required for rapidly reheating previously
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cooked foods?
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A. 140 F
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B. 155 F
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C. 165 F
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D. 180 F
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D. 30 seconds in water that is at least 171 F - ANS>>When using hot water to manually
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sanitize objects, the objects must be immersed in water for at least
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A. 15 seconds in water that is at least 135 F
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B. 15 seconds in water that is at least 150 F
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C. 20 seconds in water that is at least 150F
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D. 30 seconds in water that is at least 171 F
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D. Is equipped with a backflow prevention device - ANS>>A hose may be attached to a
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faucet in a food establishment only if the hose
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A. Has treated connector instead of clamps
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B. Has threaded connectors on both ends to simplify joining
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C. Is long enough to reach the bottom of a sink
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D. Is equipped with a backflow prevention device
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B. Diarrhea - ANS>>An employee would not be allowed to work in a food preparation area
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with
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, A. A headache
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B. Diarrhea
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C. A sore throat but no fever
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D. A leg cut with a tight-fitting bandage
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C. Food prepared with a cut, covered by a bandaid, and a disposable glove -
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ANS>>Which of the following employees would be allowed to work in a food service
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business?
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A. Waitress with an open cut
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B. Busboy wearing a bandaid on his thumb
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C. Food prepared with a cut, covered by a bandaid, and a disposable glove
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D. Dishwasher with a boil on his neck
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B. Uncovered artificial fingernails - ANS>>Which of the following is unacceptable for food
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workers' fingernails?
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A. Nails neatly trimmed and filed
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B. Uncovered artificial fingernails
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C. Unpolished Nails
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D. Gloves covering artificial fingernails
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D. Rotated or stirred during cooking - ANS>>Meat cooked in a microwave oven must be
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A. Kept uncovered during cooking
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B. Allowed to stand uncovered for 1 minute after cooking
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C. Heated to a temperature of at least 155 F
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D. Rotated or stirred during cooking
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B. Where harmful bacteria grow rapidly - ANS>>The temperature danger zone is correctly
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described as the temperature range...
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A. Between 40 F and 150 F
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B. Where harmful bacteria grow rapidly
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C. In which harmful bacteria will be killed
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D. In which food should be stored
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C. Throw the potatoes out immediately - ANS>>A food manager sees a chef in a prep
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kitchen tasting mashed potatoes with his finger. What should the manager do?
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A. Tell the chef is it happens again the potatoes will be thrown away
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B. Do not say or do anything because mashed potatoes are not a time/temperature
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control for food safety
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C. Throw the potatoes out immediately
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D. Reheat the potatoes to 165 F before serving to customers
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C. Pre-wash, wash, rinse, sanitize, and air dry - ANS>>What is the acceptable method of
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manual warewashing/dishwashing?
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A. Pre-wash, sanitize, rinse, wash, and air dry
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B. Pre-wash, rinse, wash, air dry, and sanitize
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C. Pre-wash, wash, rinse, sanitize, and air dry
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Exam
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C. It makes cleaning and sanitizing easier - ANS>>Which of the following occurs with the
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use of adequate lighting in a food establishment?
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A. It encourages pests to enter
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B. It is more difficult to identify hazards
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C. It makes cleaning and sanitizing easier
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D. It makes cleaning and sanitizing more complicated
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B. 6 Inches - ANS>>What is the proper minimum clearance between the floor and floor-
tt tt tt tt tt tt tt tt tt tt tt tt tt tt
mounted equipment? tt
A. 4 inches
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B. 6 inches
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C. 8 inches
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D. 12 inches
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C. 165 F - ANS>>What minimum temperature is required for rapidly reheating previously
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cooked foods?
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A. 140 F
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B. 155 F
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C. 165 F
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D. 180 F
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D. 30 seconds in water that is at least 171 F - ANS>>When using hot water to manually
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sanitize objects, the objects must be immersed in water for at least
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A. 15 seconds in water that is at least 135 F
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B. 15 seconds in water that is at least 150 F
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C. 20 seconds in water that is at least 150F
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D. 30 seconds in water that is at least 171 F
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D. Is equipped with a backflow prevention device - ANS>>A hose may be attached to a
tt tt tt tt tt tt tt tt tt tt tt tt tt tt tt
faucet in a food establishment only if the hose
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A. Has treated connector instead of clamps
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B. Has threaded connectors on both ends to simplify joining
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C. Is long enough to reach the bottom of a sink
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D. Is equipped with a backflow prevention device
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B. Diarrhea - ANS>>An employee would not be allowed to work in a food preparation area
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with
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, A. A headache
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B. Diarrhea
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C. A sore throat but no fever
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D. A leg cut with a tight-fitting bandage
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C. Food prepared with a cut, covered by a bandaid, and a disposable glove -
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ANS>>Which of the following employees would be allowed to work in a food service
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business?
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A. Waitress with an open cut
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B. Busboy wearing a bandaid on his thumb
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C. Food prepared with a cut, covered by a bandaid, and a disposable glove
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D. Dishwasher with a boil on his neck
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B. Uncovered artificial fingernails - ANS>>Which of the following is unacceptable for food
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workers' fingernails?
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A. Nails neatly trimmed and filed
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B. Uncovered artificial fingernails
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C. Unpolished Nails
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D. Gloves covering artificial fingernails
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D. Rotated or stirred during cooking - ANS>>Meat cooked in a microwave oven must be
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A. Kept uncovered during cooking
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B. Allowed to stand uncovered for 1 minute after cooking
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C. Heated to a temperature of at least 155 F
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D. Rotated or stirred during cooking
tt tt tt tt tt
B. Where harmful bacteria grow rapidly - ANS>>The temperature danger zone is correctly
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described as the temperature range...
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A. Between 40 F and 150 F
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B. Where harmful bacteria grow rapidly
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C. In which harmful bacteria will be killed
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D. In which food should be stored
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C. Throw the potatoes out immediately - ANS>>A food manager sees a chef in a prep
tt tt tt tt tt tt tt tt tt tt tt tt tt tt tt
kitchen tasting mashed potatoes with his finger. What should the manager do?
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A. Tell the chef is it happens again the potatoes will be thrown away
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B. Do not say or do anything because mashed potatoes are not a time/temperature
tt tt tt tt tt tt tt tt tt tt tt tt tt
control for food safety
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C. Throw the potatoes out immediately
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D. Reheat the potatoes to 165 F before serving to customers
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C. Pre-wash, wash, rinse, sanitize, and air dry - ANS>>What is the acceptable method of
tt tt tt tt tt tt tt tt tt tt tt tt tt tt
manual warewashing/dishwashing?
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A. Pre-wash, sanitize, rinse, wash, and air dry
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B. Pre-wash, rinse, wash, air dry, and sanitize
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C. Pre-wash, wash, rinse, sanitize, and air dry
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