TEXAS FOOD MANAGERS CERTIFICATION EXAM|QUESTIONS
AND 100% CORRECT WELL DETAILED
Which of the following occurs with the use of adequate lighting in a food establishment?
A. It encourages pests to enter
B. It is more difficult to identify hazards
C. It makes cleaning and sanitizing easier
D. It makes cleaning and sanitizing more complicated - ANSWER C. It makes cleaning and
sanitizing easier
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 - ANSWER B. 6 Inches
What minimum temperature is required for rapidly reheating previously cooked foods?
A. 140 F
B. 155 F
C. 165 F
D. 180 F - ANSWER C. 165 F
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
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,D. 30 seconds in water that is at least 171 F - ANSWER 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
C. Is long enough to reach the bottom of a sink
D. Is equipped with a backflow prevention device - ANSWER D. Is equipped with a
backflow prevention device
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 - ANSWER B. Diarrhea
Which of the following employees would be allowed to work in a food service business?
A. Waitress with an open cut
B. Busboy wearing a bandaid on his thumb
C. Food prepared with a cut, covered by a bandaid, and a disposable glove
D. Dishwasher with a boil on his neck - ANSWER C. Food prepared with a cut, covered by
a bandaid, and a disposable glove
Which of the following is unacceptable for food workers' fingernails?
A. Nails neatly trimmed and filed
B. Uncovered artificial fingernails
C. Unpolished Nails
D. Gloves covering artificial fingernails - ANSWER B. Uncovered artificial fingernails
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, Meat cooked in a microwave oven must be
A. Kept uncovered during cooking
B. Allowed to stand uncovered for 1 minute after cooking
C. Heated to a temperature of at least 155 F
D. Rotated or stirred during cooking - ANSWER D. Rotated or stirred during cooking
The temperature danger zone is correctly described as the temperature range...
A. Between 40 F and 150 F
B. Where harmful bacteria grow rapidly
C. In which harmful bacteria will be killed
D. In which food should be stored - ANSWER B. Where harmful bacteria grow rapidly
A food manager sees a chef in a prep kitchen tasting mashed potatoes with his finger. What
should the manager do?
A. Tell the chef is it happens again the potatoes will be thrown away
B. Do not say or do anything because mashed potatoes are not a time/temperature control for
food safety
C. Throw the potatoes out immediately
D. Reheat the potatoes to 165 F before serving to customers - ANSWER C. Throw the
potatoes out immediately
What is the acceptable method of manual warewashing/dishwashing?
A. Pre-wash, sanitize, rinse, wash, and air dry
B. Pre-wash, rinse, wash, air dry, and sanitize
C. Pre-wash, wash, rinse, sanitize, and air dry
D. Pre-wash, wash, sanitize, rinse, and air dry - ANSWER C. Pre-wash, wash, rinse,
sanitize, and air dry
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AND 100% CORRECT WELL DETAILED
Which of the following occurs with the use of adequate lighting in a food establishment?
A. It encourages pests to enter
B. It is more difficult to identify hazards
C. It makes cleaning and sanitizing easier
D. It makes cleaning and sanitizing more complicated - ANSWER C. It makes cleaning and
sanitizing easier
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 - ANSWER B. 6 Inches
What minimum temperature is required for rapidly reheating previously cooked foods?
A. 140 F
B. 155 F
C. 165 F
D. 180 F - ANSWER C. 165 F
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
1
,D. 30 seconds in water that is at least 171 F - ANSWER 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
C. Is long enough to reach the bottom of a sink
D. Is equipped with a backflow prevention device - ANSWER D. Is equipped with a
backflow prevention device
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 - ANSWER B. Diarrhea
Which of the following employees would be allowed to work in a food service business?
A. Waitress with an open cut
B. Busboy wearing a bandaid on his thumb
C. Food prepared with a cut, covered by a bandaid, and a disposable glove
D. Dishwasher with a boil on his neck - ANSWER C. Food prepared with a cut, covered by
a bandaid, and a disposable glove
Which of the following is unacceptable for food workers' fingernails?
A. Nails neatly trimmed and filed
B. Uncovered artificial fingernails
C. Unpolished Nails
D. Gloves covering artificial fingernails - ANSWER B. Uncovered artificial fingernails
2
, Meat cooked in a microwave oven must be
A. Kept uncovered during cooking
B. Allowed to stand uncovered for 1 minute after cooking
C. Heated to a temperature of at least 155 F
D. Rotated or stirred during cooking - ANSWER D. Rotated or stirred during cooking
The temperature danger zone is correctly described as the temperature range...
A. Between 40 F and 150 F
B. Where harmful bacteria grow rapidly
C. In which harmful bacteria will be killed
D. In which food should be stored - ANSWER B. Where harmful bacteria grow rapidly
A food manager sees a chef in a prep kitchen tasting mashed potatoes with his finger. What
should the manager do?
A. Tell the chef is it happens again the potatoes will be thrown away
B. Do not say or do anything because mashed potatoes are not a time/temperature control for
food safety
C. Throw the potatoes out immediately
D. Reheat the potatoes to 165 F before serving to customers - ANSWER C. Throw the
potatoes out immediately
What is the acceptable method of manual warewashing/dishwashing?
A. Pre-wash, sanitize, rinse, wash, and air dry
B. Pre-wash, rinse, wash, air dry, and sanitize
C. Pre-wash, wash, rinse, sanitize, and air dry
D. Pre-wash, wash, sanitize, rinse, and air dry - ANSWER C. Pre-wash, wash, rinse,
sanitize, and air dry
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