Texas State Food Safety Exam Practice Questions and Answers

Texas State Food Safety Exam Practice Questions and Answers Hot TCS food should be held at - Answer️️ -135 F (57 C) or higher Ground meats (aside from ground poultry products) must be cooked at least - Answer️️ -155 F (68 C) Eggs that will be hot held for services need to be cooked to - Answer️️ - 155 F (68 C) for at least 15 secs. Food workers should avoid bare-hand contact with ready-to-eat food, unless - Answer️️ -That food will be an ingredient in a meal that is cooked to required temperature Regrigerated foods must be received at a temperature of - Answer️️ -41 F (5 C) or lower If employees store medicine in the establishment, - Answer️️ -it must have legible manufacturer's label Frozen foods may be thawed in the microwave if the food will be cooked - Answer️️ -immediately afterward High moisture content, or water activity, can cause a food to require time or temperature control - Answer️️ -to keep it safe ©SOPHIABENNETT@ Monday, August 19, 2024 12:35 AM Page 2 of 15 The food should be heated for no longer than an hour, followed by cooling, regrigeration or freezing, and then cooking the food to its - Answer️️ - minimum internal temperature Managers can train employees to prevent deliberate contamination through simple habits - Answer️️ -like telling management if they notice anything unusual or suspicious A toilet room for females must have - Answer️️ -a covered receptacle for sanitary napkins Backflow occurs when dirty water and potable (drinkable) water cross paths within a plumbing system and the potable water becomes contaminated - Answer️️ -A good way to prevent backflow is to install an approved backflow prevention device Handwashing sinks should be equipped with a mixing valve, which blends hot water with cold water, or - Answer️️ -a combination faucet to provide a water temperature of at least 100 F (38 C) Food workers with vomiting or diarrhea must be excluded ( or sent home) from food service establishments - Answer️️ -These are common symptoms of foodborne illness A food manager must report a disease or illness to the appropriate regulatory authority if an employee has been diagnosed with - Answer️️ - Norovirus, Hepatitis A, E coli. , any type of Salmonella, or Shigella ©SOPHIABENNETT@ Monday, August 19, 2024 12:35 AM Page 3 of 15 If necessary, linens and packaged single-use items may be stored in a locker room if they are in a cabinet. - Answer️️ -No other food or ware items may be stored there Floor equipment that is not easily moveable should be either be elevated - Answer️️ -6 inches (15cm) above the floor or sealed to the floor Hot water used to sanitized must contact the material or surface for at least - Answer️️ -30 secs to be effective Recalled food should be segregated and stored in designated areas - Answer️️ -separate from food or other items that could be contaminated Employees must be trained on how to properly measure the - Answer️️ - concentration of sanitizing solution for manual warewashing A variance is required if a food establishment cures or smokes food or uses additives or other component (such as vinegar) - Answer️️ -for preservation An employee is chewing gum when she arrives to her shift. under what circumstance may the manager allow her to chew