Texas Food safety Managers Test exam ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
with correct answers ||\\||\\ ||\\||\\
What must the person in charge of a nursing home do when A
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
food handler has a sore throat and fever?
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
A. Make the food handler wear a medical face mask.
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
B. Allow the food handler to wash dishes.
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
C. Send the food handler home. - correct answers✔✔C. Send
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
the food handler home ||\\||\\ ||\\||\\ ||\\||\\
Food handlers must wash their hands and exposed portions of
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
their arms prior to which of the following activities?
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
A. Using tobacco products.
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
B. Taking a restroom break.
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
C. Putting on disposable gloves. - correct answers✔✔C. Putting
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
on disposable gloves.
||\\||\\ ||\\||\\
An operation installs hand-antiseptic dispensers at each of the
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
handwashing stations. What should management explain to ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
food handlers about the correct use of the hand-antiseptic?
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
,A. A hand antiseptic is applied after correct handwashing.
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
B. A hand antiseptic is used before hand washing.
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
C. Hands don't require washing if an approved hand antiseptic is
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
applied. - correct answers✔✔A. A hand-antiseptic applied after
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
correct handwashing ||\\||\\
A food handler may not wear fingernail polish unless
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
A. Nails are well manicured
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
B. Wearing intact single - use gloves.
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
C. Hands are clean and sanitized - correct answers✔✔B.
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
Wearing intact single-use gloves. ||\\||\\ ||\\||\\ ||\\||\\
The person in charge must exclude the food handler when he or
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
she reports having which symptom? ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
A. Yellow skin and eyes ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
B. Infected lesion. ||\\||\\ ||\\||\\ ||\\||\\
C. Sore throat with fever - correct answers✔✔A. Yellow skin and
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
eyes
||\\||\\
Cooked plants products that are served from a steamtable must ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
be maintained at what minimum temperature?
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
, A. 155°F ||\\||\\ ||\\||\\
B. 145°F ||\\||\\ ||\\||\\
C. 135°F - correct answers✔✔C. 135°F
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
The "T "in the ALERT food defense awareness program deals
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
with
A. Tasks ||\\||\\ ||\\||\\
B. Threats ||\\||\\ ||\\||\\
C. Temperature - correct answers✔✔B. Threats
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
Molluscan Shellfish that are recreationally caught should ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
A. Be a immediately frozen for safety
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
B. Be used for personal consumption only
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
C. Contain labels for safety storage and handling - correct
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
answers✔✔A. Be immediately frozen for safety ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
A characteristic of Ciguatera toxin is that it
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
A. Cannot be destroyed by correct cooking
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
B. Can be tasted
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
with correct answers ||\\||\\ ||\\||\\
What must the person in charge of a nursing home do when A
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
food handler has a sore throat and fever?
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
A. Make the food handler wear a medical face mask.
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
B. Allow the food handler to wash dishes.
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
C. Send the food handler home. - correct answers✔✔C. Send
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
the food handler home ||\\||\\ ||\\||\\ ||\\||\\
Food handlers must wash their hands and exposed portions of
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
their arms prior to which of the following activities?
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
A. Using tobacco products.
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
B. Taking a restroom break.
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
C. Putting on disposable gloves. - correct answers✔✔C. Putting
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
on disposable gloves.
||\\||\\ ||\\||\\
An operation installs hand-antiseptic dispensers at each of the
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
handwashing stations. What should management explain to ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
food handlers about the correct use of the hand-antiseptic?
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
,A. A hand antiseptic is applied after correct handwashing.
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
B. A hand antiseptic is used before hand washing.
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
C. Hands don't require washing if an approved hand antiseptic is
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
applied. - correct answers✔✔A. A hand-antiseptic applied after
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
correct handwashing ||\\||\\
A food handler may not wear fingernail polish unless
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
A. Nails are well manicured
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
B. Wearing intact single - use gloves.
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
C. Hands are clean and sanitized - correct answers✔✔B.
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
Wearing intact single-use gloves. ||\\||\\ ||\\||\\ ||\\||\\
The person in charge must exclude the food handler when he or
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
she reports having which symptom? ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
A. Yellow skin and eyes ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
B. Infected lesion. ||\\||\\ ||\\||\\ ||\\||\\
C. Sore throat with fever - correct answers✔✔A. Yellow skin and
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
eyes
||\\||\\
Cooked plants products that are served from a steamtable must ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
be maintained at what minimum temperature?
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
, A. 155°F ||\\||\\ ||\\||\\
B. 145°F ||\\||\\ ||\\||\\
C. 135°F - correct answers✔✔C. 135°F
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
The "T "in the ALERT food defense awareness program deals
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
with
A. Tasks ||\\||\\ ||\\||\\
B. Threats ||\\||\\ ||\\||\\
C. Temperature - correct answers✔✔B. Threats
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
Molluscan Shellfish that are recreationally caught should ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
A. Be a immediately frozen for safety
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
B. Be used for personal consumption only
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
C. Contain labels for safety storage and handling - correct
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
answers✔✔A. Be immediately frozen for safety ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
A characteristic of Ciguatera toxin is that it
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
A. Cannot be destroyed by correct cooking
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
B. Can be tasted
||\\||\\ ||\\||\\ ||\\||\\ ||\\||\\
