Texas Food Managers Certification Exam
Questions and Actual Answers
1. C. It makes clean- Which of the following occurs with the use of adequate lighting in a
food estab-
ing and sanitizing lishment?
easie A. It encourages pests to enter
r B. It is more diflcult to identify hazards
C. It makes cleaning and sanitizing easier
D. It makes cleaning and sanitizing more complicated
2. B. 6 Inches What is the proper minimum clearance between the floor and floor-
mounted
equipment?
A. 4 inches
B. 6 inches
C. 8 inches
D. 12 inches
3. C. 165 F What minimum temperature is required for rapidly reheating
previously cooked foods?
A. 140 F
B. 155 F
C. 165 F
D. 180 F
4. D. 30 seconds with a back- flow prevention device
in water that
is at least 171
F
5. D. Is
equipped
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29
,Texas Food Managers Certification Exam
Questions and Actual Answers
When using hot water to
manually sanitize objects,
the objects must be
immersed in water for at
least
A. 15 seconds in water
that is at least 135 F
B. 15 seconds in water
that is at least 150 F
C. 20 seconds in water
that is at least 150F
D. 30 seconds in water
that is at least 171 F
A hose may be attached to
a faucet in a food
establishment only if the
hose
A. Has treated
connector instead of
clamps
B. Has threaded
connectors on both ends
to simplify joining
2/
29
, Texas Food Managers Certification Exam
Questions and Actual Answers
C. Is long enough to reach the bottom of a sink
D. Is equipped with a backflow prevention device
6. B. Diarrhea An employee would not be allowed to work in a food preparation area
with
A. A headache
B. Diarrhea
C. A sore throat but no fever
D. A leg cut with a tight-fitting bandage
7. C. Food pre- 10. B. Where harm- ful bacteria grow rapidly
pared with a
cut, covered
by a bandaid,
and a
disposable
glove
8. B. Uncovered
ar- tificial
fingernails
9. D. Rotated
or stirred
during
cooking
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29
Questions and Actual Answers
1. C. It makes clean- Which of the following occurs with the use of adequate lighting in a
food estab-
ing and sanitizing lishment?
easie A. It encourages pests to enter
r B. It is more diflcult to identify hazards
C. It makes cleaning and sanitizing easier
D. It makes cleaning and sanitizing more complicated
2. B. 6 Inches What is the proper minimum clearance between the floor and floor-
mounted
equipment?
A. 4 inches
B. 6 inches
C. 8 inches
D. 12 inches
3. C. 165 F What minimum temperature is required for rapidly reheating
previously cooked foods?
A. 140 F
B. 155 F
C. 165 F
D. 180 F
4. D. 30 seconds with a back- flow prevention device
in water that
is at least 171
F
5. D. Is
equipped
1/
29
,Texas Food Managers Certification Exam
Questions and Actual Answers
When using hot water to
manually sanitize objects,
the objects must be
immersed in water for at
least
A. 15 seconds in water
that is at least 135 F
B. 15 seconds in water
that is at least 150 F
C. 20 seconds in water
that is at least 150F
D. 30 seconds in water
that is at least 171 F
A hose may be attached to
a faucet in a food
establishment only if the
hose
A. Has treated
connector instead of
clamps
B. Has threaded
connectors on both ends
to simplify joining
2/
29
, Texas Food Managers Certification Exam
Questions and Actual Answers
C. Is long enough to reach the bottom of a sink
D. Is equipped with a backflow prevention device
6. B. Diarrhea An employee would not be allowed to work in a food preparation area
with
A. A headache
B. Diarrhea
C. A sore throat but no fever
D. A leg cut with a tight-fitting bandage
7. C. Food pre- 10. B. Where harm- ful bacteria grow rapidly
pared with a
cut, covered
by a bandaid,
and a
disposable
glove
8. B. Uncovered
ar- tificial
fingernails
9. D. Rotated
or stirred
during
cooking
3/
29
