Texas Food Managers Certification
Exam With Correct Solutions
C. It makes cleaning and sanitizing easier - Ans--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 - Ans--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 - Ans--What minimum temperature is required for rapidly reheating
previously cooked foods?
A. 140 F
B. 155 F
C. 165 F
D. 180 F
D. 30 seconds in water that is at least 171 F - Ans--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
D. Is equipped with a backflow prevention device - Ans--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
B. Diarrhea - Ans--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
C. Food prepared with a cut, covered by a bandaid, and a disposable glove -
Ans--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
B. Uncovered artificial fingernails - Ans--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
D. Rotated or stirred during cooking - Ans--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
B. Where harmful bacteria grow rapidly - Ans--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
, C. Throw the potatoes out immediately - Ans--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
C. Pre-wash, wash, rinse, sanitize, and air dry - Ans--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
B. Bottom up in a clean, dry location - Ans--What is the proper way to store
cleaned and sanitized glasses and cups?
A. Bottom down in a closed cabinet
B. Bottom up in a clean, dry location
C. Near the beverage machine
D. On a clean absorbent cloth
C. 70 F - Ans--What should be the water temperature when thawing food
under running water?
A. 165 F
B. 41 F
C. 70 F
D. 32 F
D. Whole wheat bread - Ans--All of the following are time/temperature
control for safety (TSC) food except?
A. Refried beans
B. Baked potatoes
C. Cooked rice
D. Whole wheat bread
Exam With Correct Solutions
C. It makes cleaning and sanitizing easier - Ans--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 - Ans--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 - Ans--What minimum temperature is required for rapidly reheating
previously cooked foods?
A. 140 F
B. 155 F
C. 165 F
D. 180 F
D. 30 seconds in water that is at least 171 F - Ans--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
D. Is equipped with a backflow prevention device - Ans--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
B. Diarrhea - Ans--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
C. Food prepared with a cut, covered by a bandaid, and a disposable glove -
Ans--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
B. Uncovered artificial fingernails - Ans--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
D. Rotated or stirred during cooking - Ans--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
B. Where harmful bacteria grow rapidly - Ans--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
, C. Throw the potatoes out immediately - Ans--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
C. Pre-wash, wash, rinse, sanitize, and air dry - Ans--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
B. Bottom up in a clean, dry location - Ans--What is the proper way to store
cleaned and sanitized glasses and cups?
A. Bottom down in a closed cabinet
B. Bottom up in a clean, dry location
C. Near the beverage machine
D. On a clean absorbent cloth
C. 70 F - Ans--What should be the water temperature when thawing food
under running water?
A. 165 F
B. 41 F
C. 70 F
D. 32 F
D. Whole wheat bread - Ans--All of the following are time/temperature
control for safety (TSC) food except?
A. Refried beans
B. Baked potatoes
C. Cooked rice
D. Whole wheat bread
