- Study guides, Class notes & Summaries

According to Centers for Disease Control and Prevention (CDC), each year how many people become sick due to foodborne illnesses? - ANSWER -Over 76 million people According to Centers for Disease Control and Prevention (CDC), each year how many people are hospitalized due to foodborne illnesses? - ANSWER -Over 325,000 people According to Centers for Disease Control and Prevention (CDC), each year how many people die due to foodborne illnesses? - ANSWER -Over 5,000 people What are the two...

-

12 pages

Written in 2025/2026

Grade A+

Lectcaptain

1. A food handler's duties regarding food safety include all of the following practices EXCEPT: - ANSWER -Periodically test food for illness causing microorganisms 2. What is the most direct cause of customer loyalty? - ANSWER -High food safety standards 3. What is the best way to prevent poor food safety? - ANSWER -Employee training 4. Which one of the following duties is management's responsibility to ensure food safety? - ANSWER -Preventing infected employees from contaminating...

-

100 pages

Written in 2025/2026

Grade A+

Lectcaptain

FOOD MANAGER EXAM (ALL 100% CORRECT ANSWERS) QUESTIONS AND ANSWERS (TEXAS FOOD MANAGER EXAM) 2025 GRADED TO SCORE A

-

15 items

Lectcaptain

12. Shellstock identification tags on shellfish - ANS -Must be kept for 90 days. 13. Alternative for hot water in ware-washing sink - ANS -Single-use utensils. 14. Duration of entire handwashing process - ANS -20 seconds. 15. Acceptable source of potable water - ANS -Private well water. 16. CIP system for cleaning frozen dessert dispenser - ANS -Clean in place.

-

7 pages

Written in 2025/2026

Grade A+

Lectcaptain

A. It makes cleaning and sanitizing easier - ANSWER -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 B. 6 Inches - ANSWER -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 C. 165 F - ANSWER...

-

23 pages

Written in 2025/2026

Grade A+

Lectcaptain

All fruits and vegetables must be washed with _________. *sanitizing solution *portable water vinegar - ANSWER -portable water A food manager must ensure written instructions are available for which of the following? * maintaining temperature logs * vomit or diarrhea clean up * the number of times the restroom are used during peak hours - ANSWER -maintaining temperature logs Hamburgers patties should be cooked to what temperature? *145f * 155f * 164f - ANSWER - Which of the fo...

-

8 pages

Written in 2025/2026

Grade A+

Lectcaptain

1. How often should temps be taken? - ANSWER -Every 2-4 hrs 2. What is a critical (red) violation? - ANSWER -Proven to cause food borne illness and immediate correction required 3. What is a sanitation (blue) violation? - ANSWER -Cleanliness, infestation,plumbing. Needs time to fix, warrants a follow up visit. 4. What is bacteria? - ANSWER -Bacteria are one-celled living organisms so small that they can be seen only with a microscope. -small, reproduce quickly,can create spore coatings ...

-

14 pages

Written in 2025/2026

Grade A+

Lectcaptain

180 - ANSWER -In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? Jaundice, vomiting and/or diarrhea - ANSWER -A food handler must be excluded from the food establishment for which symptoms? 41 to 135 - ANSWER -What is the temperature range for the danger zone?

-

47 pages

Written in 2025/2026

Grade A+

Lectcaptain

Table of Contents - ANS -Before You Begin Food Safety Introduction Be Clean, Be Healthy Keep it Cold, Keep it Hot Don't Cross Contaminate Wash, Rinse, & Sanitize Cook It & Chill It General Food Safety Equipment Selection & Maintenance Terminology Before You Begin Study Guide: About This Guide - ANS -This breakout guide is designed to supplement the Food Safety e-Learning module and help prepare you for certification. Here, we'll cover specific U.S. Food and Drug Administration...

-

47 pages

Written in 2025/2026

Grade A+

Lectcaptain

A food worker at a bar was diagnosed with E. coli and has not shown symptoms for a couple of days. What must her manager do? - ANSWER -Restrict until regulatory approval is obtained A large container of potato salad has been removed from cold holding at the correct temperature. How long can the food be safely held without temperature control, as long as it does not exceed 70°F (21°C)? - ANSWER -Six hours To prevent providing shelter for pests, how far above the floor should equipme...

-

11 pages

Written in 2025/2026

Grade A+

Lectcaptain

A food Manager trains workers about illnesses. Which symptom must be reported to the manager? A. Headaches B. Vomiting C. Muscle Aches D. Congestion - CORRECT ANSWER- A. Vomiting How is a food Manager required to encourage proper handwashing for their employees? A. Place signs as reminders B. Install cameras C. supply sinks with a timer D. provide nail brushes - CORRECT ANSWER- Place signs what is required to be included in food thermometer training? A. what thermometers are ma...

-

20 pages

Written in 2025/2026

Grade A+

Lectcaptain

what should you do when taking a food order from customers who have concerns about food allergies - ANSWER -Describe each menu item to the customer who ask, including any "secret" ingredients What temperature should the water be for manual dishwashing? - ANSWER -Must be at least 110 F A food handler just finished storing a dry food delivery, which step was done correctly? - ANSWER -Stored food away from the wall What should be done with food that has been handled by a food handler...

-

4 pages

Written in 2025/2026

Grade A+

Lectcaptain

The Person In Charge (PIC) is responsible for all of the following except a) training all staff in food safety b) complying with all state and local regulations c) correctly answer questions regarding food safety d) complying with staff's vacation requests - CORRECT ANSWER- d) complying with staff's vacation requests In order to continue working, what should a Food Employee with a minor cut on their hand do? a) Not allowed to work with a minor cut b) Must be checked by a doct...

-

41 pages

Written in 2025/2026

Grade A+

Lectcaptain

An outbreak of Salmonella is commonly associated with ______. - ANSWER -Undercooked poultry The restaurant staff noticed the health inspector coming in the door and assumed correctly they would be inspected. One of the employees quickly took the towel buckets, dumped them in a sink with dirty dishes, made fresh sanitizing solution, and put the towels back in the water. To their surprise, the inspector marked a violation. The violation was for _________. - ANSWER -Putting the soiled towels bac...

-

9 pages

Written in 2025/2026

Grade A+

Lectcaptain

FOOD MANANGER EXAM 2025 WITH ACTUAL CORRECT QUESTIONS AND VERIFIED DETAILED ANSWERS |FREQUENTLY TESTED QUESTIONS AND SOLUTIONS |ALREADY GRADED A+|BRAND NEW!!|LATEST UPDATE |GUARANTEED PASS

-

26 pages

Written in 2024/2025

Grade A+

Drmserpi

what should you do when taking a food order from customers who have concerns about food allergies - correct answer Describe each menu item to the customer who ask, including any "secret" ingredients What temperature should the water be for manual dishwashing? - correct answer Must be at least 110 F A food handler just finished storing a dry food delivery, which step was done correctly? - correct...

-

4 pages

Written in 2023/2024

Grade A+

RealGrades

Is food borne illness life threatening? - correct answer Yes What groups of people are considered high risk? - correct answer Immunocompromised, Elderly, Preschoolers, and Pregnant Woman What types of foods do pathogenic Bacteria grow and multiply in? - correct answer Potentionally Hazardous Food (PHF'S), which have water activities of > 0.85% and...

-

7 pages

Written in 2023/2024

Grade A+

RealGrades

Symptoms of Food borne illness - correct answer cramping in the abdominal area, vomiting, nausea, diarrhea, fever, and dehydration. 2 foodborne illness - correct answer 1. infection 2. contamination foodborne infection - correct answer produced by the ingestion of living, harmful organisms present in food. Such as bacteria, viruses, or parasites. In...

-

12 pages

Written in 2023/2024

Grade A+

RealGrades

According to Centers for Disease Control and Prevention (CDC), each year how many people become sick due to foodborne illnesses? - correct answer Over 76 million people According to Centers for Disease Control and Prevention (CDC), each year how many people are hospitalized due to foodborne illnesses? - correct answer Over 325,000 people According to Centers for Disease Control and Prevention (CDC...

-

12 pages

Written in 2023/2024

Grade A+

RealGrades