TEXAS FOOD MANAGER STUDY GUIDE 2026
LEARN2SERVE 360TRAINING EXAM QUESTIONS AND
VERIFIED SOLUTIONS.
Detail Information
Certification
Learn2Serve by 360training (ANSI-CFP accredited)
Provider
Regulatory
Texas Department of State Health Services (DSHS)
Authority
Exam Format Multiple-choice; computer-based or proctored
Content Base FDA Food Code (current version)
Passing Score Typically 70% or higher
Foodborne illness, temperature control, hygiene, cross-contamination, HACCP,
Key Domains
cleaning/sanitizing, allergen management
SECTION 1: FOOD SAFETY FUNDAMENTALS AND
REGULATORY AGENCIES (Questions 1-10)
Question 1: What is the most direct cause of customer loyalty in food service?
A) Low prices
B) High food safety standards
C) Fast service
D) Large portions
,Correct answers: B. High food safety standards
Rationale: Customers are more likely to return to establishments that prioritize food
safety. Foodborne illness can permanently damage a business's reputation.
Question 2: Which agency publishes the FDA Food Code?
A) Centers for Disease Control and Prevention (CDC)
B) Food and Drug Administration (FDA)
C) United States Department of Agriculture (USDA)
D) Environmental Protection Agency (EPA)
Correct answers: B. Food and Drug Administration (FDA)
Rationale: The FDA publishes the Food Code, which provides scientifically sound food
safety standards for retail and food service operations.
Question 3: Local health codes establish requirements for all of the following
EXCEPT:
A) Food storage and handling
B) Facility sanitation
C) Price controls
D) Employee hygiene
Correct answers: C. Price controls
Rationale: Local health codes regulate food safety, sanitation, and facility requirements,
but do not control pricing, which is a business decision.
,Question 4: What is the temperature range of the Temperature Danger Zone
(TDZ)?
A) 32°F – 120°F (0°C – 49°C)
B) 41°F – 135°F (5°C – 57°C)
C) 50°F – 140°F (10°C – 60°C)
D) 45°F – 165°F (7°C – 74°C)
Correct answers: B. 41°F – 135°F (5°C – 57°C)
Rationale: The FDA Food Code defines the Temperature Danger Zone as 41°F to 135°F,
where bacteria grow most rapidly.
Question 5: How quickly can bacteria multiply if conditions are right?
A) 2-5 minutes
B) 10-20 seconds
C) 20-30 seconds
D) 30-60 seconds
Correct answers: B. 10-20 seconds
Rationale: Under optimal conditions, bacteria can multiply in as little as 10 to 20
seconds, making rapid temperature control essential.
Question 6: Which bacteria cause the greatest harm in the food industry?
, A) Spoilage bacteria
B) Beneficial bacteria
C) Pathogenic bacteria
D) Probiotic bacteria
Correct answers: C. Pathogenic bacteria
Rationale: Pathogenic bacteria cause foodborne illness and pose the greatest threat to
public health and food safety.
Question 7: One of the most important reasons for using only reliable water
sources is to reduce:
A) Food costs
B) Parasites such as Cyclospora cayetanensis
C) Water bills
D) Customer complaints
Correct answers: B. Parasites such as Cyclospora cayetanensis
Rationale: Contaminated water can introduce parasites into the food supply. Reliable
water sources help prevent waterborne parasitic infections.
Question 8: An organism that lives in or on another organism, often with harmful
side effects but without benefits, is a:
A) Parasite
B) Virus
LEARN2SERVE 360TRAINING EXAM QUESTIONS AND
VERIFIED SOLUTIONS.
Detail Information
Certification
Learn2Serve by 360training (ANSI-CFP accredited)
Provider
Regulatory
Texas Department of State Health Services (DSHS)
Authority
Exam Format Multiple-choice; computer-based or proctored
Content Base FDA Food Code (current version)
Passing Score Typically 70% or higher
Foodborne illness, temperature control, hygiene, cross-contamination, HACCP,
Key Domains
cleaning/sanitizing, allergen management
SECTION 1: FOOD SAFETY FUNDAMENTALS AND
REGULATORY AGENCIES (Questions 1-10)
Question 1: What is the most direct cause of customer loyalty in food service?
A) Low prices
B) High food safety standards
C) Fast service
D) Large portions
,Correct answers: B. High food safety standards
Rationale: Customers are more likely to return to establishments that prioritize food
safety. Foodborne illness can permanently damage a business's reputation.
Question 2: Which agency publishes the FDA Food Code?
A) Centers for Disease Control and Prevention (CDC)
B) Food and Drug Administration (FDA)
C) United States Department of Agriculture (USDA)
D) Environmental Protection Agency (EPA)
Correct answers: B. Food and Drug Administration (FDA)
Rationale: The FDA publishes the Food Code, which provides scientifically sound food
safety standards for retail and food service operations.
Question 3: Local health codes establish requirements for all of the following
EXCEPT:
A) Food storage and handling
B) Facility sanitation
C) Price controls
D) Employee hygiene
Correct answers: C. Price controls
Rationale: Local health codes regulate food safety, sanitation, and facility requirements,
but do not control pricing, which is a business decision.
,Question 4: What is the temperature range of the Temperature Danger Zone
(TDZ)?
A) 32°F – 120°F (0°C – 49°C)
B) 41°F – 135°F (5°C – 57°C)
C) 50°F – 140°F (10°C – 60°C)
D) 45°F – 165°F (7°C – 74°C)
Correct answers: B. 41°F – 135°F (5°C – 57°C)
Rationale: The FDA Food Code defines the Temperature Danger Zone as 41°F to 135°F,
where bacteria grow most rapidly.
Question 5: How quickly can bacteria multiply if conditions are right?
A) 2-5 minutes
B) 10-20 seconds
C) 20-30 seconds
D) 30-60 seconds
Correct answers: B. 10-20 seconds
Rationale: Under optimal conditions, bacteria can multiply in as little as 10 to 20
seconds, making rapid temperature control essential.
Question 6: Which bacteria cause the greatest harm in the food industry?
, A) Spoilage bacteria
B) Beneficial bacteria
C) Pathogenic bacteria
D) Probiotic bacteria
Correct answers: C. Pathogenic bacteria
Rationale: Pathogenic bacteria cause foodborne illness and pose the greatest threat to
public health and food safety.
Question 7: One of the most important reasons for using only reliable water
sources is to reduce:
A) Food costs
B) Parasites such as Cyclospora cayetanensis
C) Water bills
D) Customer complaints
Correct answers: B. Parasites such as Cyclospora cayetanensis
Rationale: Contaminated water can introduce parasites into the food supply. Reliable
water sources help prevent waterborne parasitic infections.
Question 8: An organism that lives in or on another organism, often with harmful
side effects but without benefits, is a:
A) Parasite
B) Virus
