Texas Food safety Managers Test: Questions & Answers
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
Perhaps the most common vehicle of contamination in the food industry is - ANSWER:hands, and so
should be washed often
Which of the following contaminants is a physical contaminant - ANSWER:Hair
The contamination that results from the spread of bacteria from meat to vegetables is called -
ANSWER:Cross
You notice a food handler trim excess fat from a T bone steak and then ove toward a bowl of potatote to
begin pealing them with the same knife. What action should you take? - ANSWER:Caution the food
handler that she must wash the potatotes before peeling>
An employee brings you a bag of oatmeal in which he has found black specks. What is the most likely
cause of those specks? - ANSWER:Pests have gotten into the bag and left waste secretions in the
oatmeal.
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
Perhaps the most common vehicle of contamination in the food industry is - ANSWER:hands, and so
should be washed often
Which of the following contaminants is a physical contaminant - ANSWER:Hair
The contamination that results from the spread of bacteria from meat to vegetables is called -
ANSWER:Cross
You notice a food handler trim excess fat from a T bone steak and then ove toward a bowl of potatote to
begin pealing them with the same knife. What action should you take? - ANSWER:Caution the food
handler that she must wash the potatotes before peeling>
An employee brings you a bag of oatmeal in which he has found black specks. What is the most likely
cause of those specks? - ANSWER:Pests have gotten into the bag and left waste secretions in the
oatmeal.
