Texas Food Handler/Manager Review
UPDATED ACTUAL Questions and
CORRECT Answers
John is normally a cook at a food establishment but is re-assigned to cleaning tables. What
symptom(s) does John likely have to cause him to be re-assigned? - CORRECT
ANSWER - Persistent drainage from the nose, eyes, mouth
An outbreak of Salmonella is commonly associated with - CORRECT ANSWER -
Undercooked poultry
Which of the following food containers in the dry-store room must be labelled? - CORRECT
ANSWER - Flour
Customer forks should be stored at a self-service buffet - CORRECT ANSWER - With
only the handles extending out of the container
To ensure it is of highest quality and free from contamination, fresh fish should only be received
if it has - CORRECT ANSWER - Shiny skin and red gills at 41F or lower
Which is an approved method for storing in-use utensils? - CORRECT ANSWER - In the
food with the handle extending out
HACCP is a/an - CORRECT ANSWER - Management system designed to prevent
foodborne disease
The purpose of the Texas Establishment Food Rules is to safeguard the public health and to -
CORRECT ANSWER - Provide consumers safe, unadulterated, honestly presented food
, You are working in an establishment that has only one reach-in refrigerator. What is the proper
way to store items from the highest to lowest shelf? - CORRECT ANSWER - Lettuce,
sliced turkey, raw hamburger patties
An employee who is assigned to clean the frozen dessert dispenser at the end of the night must
use CIP systems. CIP is an acronym for - CORRECT ANSWER - Clean in place
An establishment must use potable water for all food-related tasks. Which of the following is an
example of potable water? - CORRECT ANSWER - Drinking water
During an inspection, the health inspector must see the person in charge demonstrate knowledge
adequately. Which of the following meets that requirement? - CORRECT ANSWER -
Having a certificate from an approved examination company
When cooking foods, what is the maximum time that the food can be in the 135F to 70F range? -
CORRECT ANSWER - Two hours
In a cafe, there is on server left to handle the front of the house between the lunch rush and
dinner. One of the afternoon tasks is to wrap clean table sets in napkins to be kept at the hostess
desk for the customers. The server has developed a routine to get this done while also taking
lunch break. The health inspector - CORRECT ANSWER - Was concerned because the
potential for mouth to hand contamination
A quick-service restaurant received a violation on a food establishment inspection because the
customers were able to contaminate the plastic eating utensils at the condiment stand. To prevent
his from happening, the restaurant could decide to - CORRECT ANSWER - Put wrapped
utensils at the stand and keep utensils behind the counter
A prep cook must be sure to wash hands well - CORRECT ANSWER - All of the above
Pasteurized liquid, frozen, or dry egg products shall be substituted for raw shell eggs whenever -
CORRECT ANSWER - Served to highly susceptible populations
UPDATED ACTUAL Questions and
CORRECT Answers
John is normally a cook at a food establishment but is re-assigned to cleaning tables. What
symptom(s) does John likely have to cause him to be re-assigned? - CORRECT
ANSWER - Persistent drainage from the nose, eyes, mouth
An outbreak of Salmonella is commonly associated with - CORRECT ANSWER -
Undercooked poultry
Which of the following food containers in the dry-store room must be labelled? - CORRECT
ANSWER - Flour
Customer forks should be stored at a self-service buffet - CORRECT ANSWER - With
only the handles extending out of the container
To ensure it is of highest quality and free from contamination, fresh fish should only be received
if it has - CORRECT ANSWER - Shiny skin and red gills at 41F or lower
Which is an approved method for storing in-use utensils? - CORRECT ANSWER - In the
food with the handle extending out
HACCP is a/an - CORRECT ANSWER - Management system designed to prevent
foodborne disease
The purpose of the Texas Establishment Food Rules is to safeguard the public health and to -
CORRECT ANSWER - Provide consumers safe, unadulterated, honestly presented food
, You are working in an establishment that has only one reach-in refrigerator. What is the proper
way to store items from the highest to lowest shelf? - CORRECT ANSWER - Lettuce,
sliced turkey, raw hamburger patties
An employee who is assigned to clean the frozen dessert dispenser at the end of the night must
use CIP systems. CIP is an acronym for - CORRECT ANSWER - Clean in place
An establishment must use potable water for all food-related tasks. Which of the following is an
example of potable water? - CORRECT ANSWER - Drinking water
During an inspection, the health inspector must see the person in charge demonstrate knowledge
adequately. Which of the following meets that requirement? - CORRECT ANSWER -
Having a certificate from an approved examination company
When cooking foods, what is the maximum time that the food can be in the 135F to 70F range? -
CORRECT ANSWER - Two hours
In a cafe, there is on server left to handle the front of the house between the lunch rush and
dinner. One of the afternoon tasks is to wrap clean table sets in napkins to be kept at the hostess
desk for the customers. The server has developed a routine to get this done while also taking
lunch break. The health inspector - CORRECT ANSWER - Was concerned because the
potential for mouth to hand contamination
A quick-service restaurant received a violation on a food establishment inspection because the
customers were able to contaminate the plastic eating utensils at the condiment stand. To prevent
his from happening, the restaurant could decide to - CORRECT ANSWER - Put wrapped
utensils at the stand and keep utensils behind the counter
A prep cook must be sure to wash hands well - CORRECT ANSWER - All of the above
Pasteurized liquid, frozen, or dry egg products shall be substituted for raw shell eggs whenever -
CORRECT ANSWER - Served to highly susceptible populations
