TEXAS FOOD MANAGER EXAM LEARN2SERVE 360TRAINING EXAM
|COMPLETE QUESTIONS WITH EXPERT SOLUTION | 2026 LATEST
UPDATED GET A+
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
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 sink? - (Answer)Clean, rinse, and sanitize
in place.
, 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
Shellstock 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.
|COMPLETE QUESTIONS WITH EXPERT SOLUTION | 2026 LATEST
UPDATED GET A+
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
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 sink? - (Answer)Clean, rinse, and sanitize
in place.
, 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
Shellstock 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.
