Texas food manager Exam Questions
and Answers 100% Accurate
What is the most direct cause of customer loyalty? - ANSWER-High food safety
standards
Which agency publishes the food code? - ANSWER-FDA
Good idea - ANSWER-Keep up with daily pest control tasks & Return dented canned
food to the vendor
Bad Idea - ANSWER-use tomatoes with a weird smell & Clean work spaces once a day
& Quickly rinse vegetables from the farmers market
Local health codes establish requirements for all the subjects except: - ANSWER-price
controls
One of the most important reasons for using only reliable water sources is to reduce -
ANSWER-the number of parasites, such as cyclospora cayetanensis, that can infest
foods.
which one of the following food contaminations would be suspected if the end of a can
of tomatoes had begun to swell? - ANSWER-Botulism
All of the following bacteria can cause foodborne illness except? - ANSWER-
Acidophilus milk
Which of the following situations would most likely promote bacterial contamination? -
ANSWER-slicing roast beef and then slicing brisket with the same knife
What is the easiest way to recognize foods contaminated with spoilage bacteria? -
ANSWER-Changes in color and smell
,The viral infection hepatitis a can be most effectively controlled if: - ANSWER-All food
personnel practice personal hygiene such as through handwashing
Which bacteria cause the greatest harm in the food industry? - ANSWER-Pathogenic
Which one of the following food contaminations is usually associated with undercooked
chicken? - ANSWER-Salmonella
An organism that lives in or another organism often with harmful side effects but without
benefits are - ANSWER-Virus
Which one of the following food contaminations is best prevented by cooking to safe
temperatures? - ANSWER-Spoilage
Salmonella - ANSWER-Any food item that is exposed to animal waste may contain it.
Symptoms may include fever and abdominal cramps.
hepatitis A - ANSWER-A liver disease that is caused by the virus and can be prevented
with proper sanitation and good personal hygiene.
Escherichia (E.) Coli - ANSWER-The primary symptoms of this bacterium is diarrhea
and it can be prevented by cooking at safe temperatures.
Norovirus - ANSWER-The virus is also known as 'Stomach Flu' and the main symptoms
include nausea, vomiting, and stomach.
Shigella - ANSWER-This bacterium has also been known to be spread by flies that
have lit upon contaminated materials.
Reheated items must be heated for a minimum of 15 seconds to at least: - ANSWER-
165 F
, The best temperature for short term refrigeration storage is - ANSWER-34 to 40 F
All of the following are time/ temperature control for safety foods except: - ANSWER-
Cooked vegetables and pasta
"Chilling" is mostly commonly practiced by - ANSWER-Commercial food distributors
It is important that food servers are trained to know food ingredients because: -
ANSWER-they will need to help customers who have food allergies.
IN degrees fahrenheit what is the temperature range of the danger zone? - ANSWER-
41 to 135
Bacterial contamination can spread quickly because if the conditions are right bacteria
can multiply in - ANSWER-10 to 20 seconds
The preservation technique that attempts to remove moisture is: - ANSWER-
Dehydration
Food preservation does all of the following except: - ANSWER-Promotes the growth of
microorganisms
which preservation technique involves heating food to mid temperatures and then
cooling them down immediatley - ANSWER-pasteurization
the internal food temperature for safe food should be - ANSWER-130 F and 190 F
good refrigeration temperatures may be anywhere from - ANSWER-34 F to 40 F
what is the Food and Drug Administration or FDA - ANSWER-This is the most important
federal agency regarding food safety
and Answers 100% Accurate
What is the most direct cause of customer loyalty? - ANSWER-High food safety
standards
Which agency publishes the food code? - ANSWER-FDA
Good idea - ANSWER-Keep up with daily pest control tasks & Return dented canned
food to the vendor
Bad Idea - ANSWER-use tomatoes with a weird smell & Clean work spaces once a day
& Quickly rinse vegetables from the farmers market
Local health codes establish requirements for all the subjects except: - ANSWER-price
controls
One of the most important reasons for using only reliable water sources is to reduce -
ANSWER-the number of parasites, such as cyclospora cayetanensis, that can infest
foods.
which one of the following food contaminations would be suspected if the end of a can
of tomatoes had begun to swell? - ANSWER-Botulism
All of the following bacteria can cause foodborne illness except? - ANSWER-
Acidophilus milk
Which of the following situations would most likely promote bacterial contamination? -
ANSWER-slicing roast beef and then slicing brisket with the same knife
What is the easiest way to recognize foods contaminated with spoilage bacteria? -
ANSWER-Changes in color and smell
,The viral infection hepatitis a can be most effectively controlled if: - ANSWER-All food
personnel practice personal hygiene such as through handwashing
Which bacteria cause the greatest harm in the food industry? - ANSWER-Pathogenic
Which one of the following food contaminations is usually associated with undercooked
chicken? - ANSWER-Salmonella
An organism that lives in or another organism often with harmful side effects but without
benefits are - ANSWER-Virus
Which one of the following food contaminations is best prevented by cooking to safe
temperatures? - ANSWER-Spoilage
Salmonella - ANSWER-Any food item that is exposed to animal waste may contain it.
Symptoms may include fever and abdominal cramps.
hepatitis A - ANSWER-A liver disease that is caused by the virus and can be prevented
with proper sanitation and good personal hygiene.
Escherichia (E.) Coli - ANSWER-The primary symptoms of this bacterium is diarrhea
and it can be prevented by cooking at safe temperatures.
Norovirus - ANSWER-The virus is also known as 'Stomach Flu' and the main symptoms
include nausea, vomiting, and stomach.
Shigella - ANSWER-This bacterium has also been known to be spread by flies that
have lit upon contaminated materials.
Reheated items must be heated for a minimum of 15 seconds to at least: - ANSWER-
165 F
, The best temperature for short term refrigeration storage is - ANSWER-34 to 40 F
All of the following are time/ temperature control for safety foods except: - ANSWER-
Cooked vegetables and pasta
"Chilling" is mostly commonly practiced by - ANSWER-Commercial food distributors
It is important that food servers are trained to know food ingredients because: -
ANSWER-they will need to help customers who have food allergies.
IN degrees fahrenheit what is the temperature range of the danger zone? - ANSWER-
41 to 135
Bacterial contamination can spread quickly because if the conditions are right bacteria
can multiply in - ANSWER-10 to 20 seconds
The preservation technique that attempts to remove moisture is: - ANSWER-
Dehydration
Food preservation does all of the following except: - ANSWER-Promotes the growth of
microorganisms
which preservation technique involves heating food to mid temperatures and then
cooling them down immediatley - ANSWER-pasteurization
the internal food temperature for safe food should be - ANSWER-130 F and 190 F
good refrigeration temperatures may be anywhere from - ANSWER-34 F to 40 F
what is the Food and Drug Administration or FDA - ANSWER-This is the most important
federal agency regarding food safety
