FOOD MANAGER / TEXAS FOOD MANAGERS
CERTIFICATION EXAM WITH QUESTIONS AND
ANSWERS
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
back in the new water
Which is the proper way to test the internal temperature of a pot of soup?
- ANSWER-An immersion probe into the soup
Single-use gloves should be worn: - ANSWER-Before you begin handling foods
PHF stands for ______. - ANSWER-Potentially hazardous food
Bacterial growth can be minimized by properly controlling ______. - ANSWER-
Time, Temperature, Oxygen, Moisture.
Which is an example of a cross-connection? - ANSWER-A hose in a mop bucket
A prep cook must be sure to wash hands well _________. - ANSWER-All of the
above
What are the rules for storing food cold? - ANSWER-All these.
,What type of hazard could occur by wearing jewelry while prepping food? -
ANSWER-Physical and Biological
Which of the following would be the best method for cleaning and sanitizing
equipment that cannot placed in a dish machine or three compartment sinks?
- ANSWER-Clean, rinse, and sanitize in place.
Shell stock identification tags on shellfish must include the harvester's ID number,
the date and location of harvest, the type of shellfish and a statement proclaiming
that ______. - ANSWER-The tag must be kept for 90 days.
If hot water is not available in the ware-washing sink, food establishments can still
serve food using ______. - ANSWER-Single use utensils
The entire handwashing process should take _____ seconds. - ANSWER-20
Which of the following is an acceptable source of potable water? - ANSWER-
Private well water
When selecting small wares (plates, bowls, eating utensils) to use in the kitchen, a
manager must be sure the small wares are durable, easy to clean, safe, and _____.
- ANSWER-Resistant to chipping
HACCP is a/an ______. - ANSWER-Management system designed to prevent
foodborne illness
Cutting boards or cutting blocks that have scratches and cuts into the surfaces
______. - ANSWER-May be resurfaced as needed
An outbreak of Salmonella is commonly associated with ______. - ANSWER-
Undercooked poultry
The four steps in the cleaning and sanitizing process include cleaning the surface,
rinsing the surface, sanitizing the surface and then ________. - ANSWER-
Allowing the surface to air dry
, Employees must change gloves between which tasks? - ANSWER-Handling raw
meat and dressing the buns
According to the most health codes, what is the minimum standard for parts per
million concentrations (ppm) of a chlorine based chemical when preparing a
sanitizing solution for the three-compartment sink? - ANSWER-50
A school lunch program offers seconds on fruits and vegetables. A child came
back for more sliced peaches. Without thinking about it, the nutrition worker
scooped a spoonful of peaches onto the child's used tray and touched the tray with
the scoop. After putting the scoop back into the pan of peaches the worker realized
what had happened. What should be done to immediately remedy this? -
ANSWER-Pull and discard the peaches and replace with a new pan.
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 _______. - ANSWER-Clean in
place
All of the following are effective ways to prevent cross contamination except
______. - ANSWER-Rinsing food contact surfaces in between tasks
Customer forks should be stored at a self-service buffet _______. - ANSWER-
With only the handles extending out of the container
What is the active ingredient in all FDA approved hand sanitizers? - ANSWER-
Alcohol
What is the most accurate method for calibrating bimetallic thermometers? -
ANSWER-INCORRECT: Place thermometer probe in very cold water, wait 30
seconds to take the reading and adjust to 32ºF.
CORRECT ANSWER: Place thermometer probe in crushed ice and cold water,
wait 15 seconds to take the reading and adjust to 32°F.
Which is an approved method for storing in-use utensils? - ANSWER-In the food
with the handle extending out
CERTIFICATION EXAM WITH QUESTIONS AND
ANSWERS
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
back in the new water
Which is the proper way to test the internal temperature of a pot of soup?
- ANSWER-An immersion probe into the soup
Single-use gloves should be worn: - ANSWER-Before you begin handling foods
PHF stands for ______. - ANSWER-Potentially hazardous food
Bacterial growth can be minimized by properly controlling ______. - ANSWER-
Time, Temperature, Oxygen, Moisture.
Which is an example of a cross-connection? - ANSWER-A hose in a mop bucket
A prep cook must be sure to wash hands well _________. - ANSWER-All of the
above
What are the rules for storing food cold? - ANSWER-All these.
,What type of hazard could occur by wearing jewelry while prepping food? -
ANSWER-Physical and Biological
Which of the following would be the best method for cleaning and sanitizing
equipment that cannot placed in a dish machine or three compartment sinks?
- ANSWER-Clean, rinse, and sanitize in place.
Shell stock identification tags on shellfish must include the harvester's ID number,
the date and location of harvest, the type of shellfish and a statement proclaiming
that ______. - ANSWER-The tag must be kept for 90 days.
If hot water is not available in the ware-washing sink, food establishments can still
serve food using ______. - ANSWER-Single use utensils
The entire handwashing process should take _____ seconds. - ANSWER-20
Which of the following is an acceptable source of potable water? - ANSWER-
Private well water
When selecting small wares (plates, bowls, eating utensils) to use in the kitchen, a
manager must be sure the small wares are durable, easy to clean, safe, and _____.
- ANSWER-Resistant to chipping
HACCP is a/an ______. - ANSWER-Management system designed to prevent
foodborne illness
Cutting boards or cutting blocks that have scratches and cuts into the surfaces
______. - ANSWER-May be resurfaced as needed
An outbreak of Salmonella is commonly associated with ______. - ANSWER-
Undercooked poultry
The four steps in the cleaning and sanitizing process include cleaning the surface,
rinsing the surface, sanitizing the surface and then ________. - ANSWER-
Allowing the surface to air dry
, Employees must change gloves between which tasks? - ANSWER-Handling raw
meat and dressing the buns
According to the most health codes, what is the minimum standard for parts per
million concentrations (ppm) of a chlorine based chemical when preparing a
sanitizing solution for the three-compartment sink? - ANSWER-50
A school lunch program offers seconds on fruits and vegetables. A child came
back for more sliced peaches. Without thinking about it, the nutrition worker
scooped a spoonful of peaches onto the child's used tray and touched the tray with
the scoop. After putting the scoop back into the pan of peaches the worker realized
what had happened. What should be done to immediately remedy this? -
ANSWER-Pull and discard the peaches and replace with a new pan.
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 _______. - ANSWER-Clean in
place
All of the following are effective ways to prevent cross contamination except
______. - ANSWER-Rinsing food contact surfaces in between tasks
Customer forks should be stored at a self-service buffet _______. - ANSWER-
With only the handles extending out of the container
What is the active ingredient in all FDA approved hand sanitizers? - ANSWER-
Alcohol
What is the most accurate method for calibrating bimetallic thermometers? -
ANSWER-INCORRECT: Place thermometer probe in very cold water, wait 30
seconds to take the reading and adjust to 32ºF.
CORRECT ANSWER: Place thermometer probe in crushed ice and cold water,
wait 15 seconds to take the reading and adjust to 32°F.
Which is an approved method for storing in-use utensils? - ANSWER-In the food
with the handle extending out
