Texas Food safety Managers EXAM COVERAGE
ACTUAL EXAM
FOOD SAFETY LAWS, REGULATIONS, AND
COMPLIANCE REQUIREMENTS
FOODBORNE ILLNESSES: CAUSES,
SYMPTOMS, AND PREVENTION
PERSONAL HYGIENE AND EMPLOYEE
HEALTH REQUIREMENTS
CROSS-CONTAMINATION PREVENTION
AND SAFE FOOD HANDLING
FOOD STORAGE, TEMPERATURE
CONTROL, AND TIME-TEMPERATURE
MANAGEMENT
CLEANING, SANITATION, AND PEST
CONTROL PROCEDURES
HAZARD ANALYSIS AND CRITICAL
, CONTROL POINT (HACCP) PRINCIPLES
SAFE FOOD PREPARATION AND SERVICE
PRACTICES
RECORDKEEPING, MONITORING, AND
DOCUMENTATION
EMERGENCY PROCEDURES, FOOD
RECALL, AND RESPONSE MANAGEMENT
Food handlers must wash their C. Putting on disposable gloves.
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.
,An operation installs hand- A. A hand-antiseptic applied after correct
antiseptic dispensers at each of handwashing
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.
, A food handler may not wear B. Wearing intact single-use gloves.
fingernail polish unless
A. Nails are well manicured
B. Wearing intact single - use
gloves.
C. Hands are clean and
sanitized
The person in charge must A. Yellow skin and eyes
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
ACTUAL EXAM
FOOD SAFETY LAWS, REGULATIONS, AND
COMPLIANCE REQUIREMENTS
FOODBORNE ILLNESSES: CAUSES,
SYMPTOMS, AND PREVENTION
PERSONAL HYGIENE AND EMPLOYEE
HEALTH REQUIREMENTS
CROSS-CONTAMINATION PREVENTION
AND SAFE FOOD HANDLING
FOOD STORAGE, TEMPERATURE
CONTROL, AND TIME-TEMPERATURE
MANAGEMENT
CLEANING, SANITATION, AND PEST
CONTROL PROCEDURES
HAZARD ANALYSIS AND CRITICAL
, CONTROL POINT (HACCP) PRINCIPLES
SAFE FOOD PREPARATION AND SERVICE
PRACTICES
RECORDKEEPING, MONITORING, AND
DOCUMENTATION
EMERGENCY PROCEDURES, FOOD
RECALL, AND RESPONSE MANAGEMENT
Food handlers must wash their C. Putting on disposable gloves.
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.
,An operation installs hand- A. A hand-antiseptic applied after correct
antiseptic dispensers at each of handwashing
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.
, A food handler may not wear B. Wearing intact single-use gloves.
fingernail polish unless
A. Nails are well manicured
B. Wearing intact single - use
gloves.
C. Hands are clean and
sanitized
The person in charge must A. Yellow skin and eyes
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
