TEXAS FOOD MANAGERS CERTIFICATION EXAM
LATEST WITH ACTUAL QUESTIONS AND CORRECT
VERIFIED ANSWERS ALREADY GRADED A+
100%GUARANTEED PASS!
C. It makes cleaning and sanitizing easier - (answers)Which of the following occurs with the use
of adequate lighting in a food establishment?
A. It encourages pests to enter
B. It is more difficult to identify hazards
C. It makes cleaning and sanitizing easier
D. It makes cleaning and sanitizing more complicated
B. 6 Inches - (answers)What is the proper minimum clearance between the floor and floor-
mounted equipment?
A. 4 inches
B. 6 inches
C. 8 inches
D. 12 inches
C. 165 F - (answers)What minimum temperature is required for rapidly reheating previously
cooked foods?
A. 140 F
B. 155 F
C. 165 F
D. 180 F
D. 30 seconds in water that is at least 171 F - (answers)When using hot water to manually
sanitize objects, the objects must be immersed in water for at least
,A. 15 seconds in water that is at least 135 F
B. 15 seconds in water that is at least 150 F
C. 20 seconds in water that is at least 150F
D. 30 seconds in water that is at least 171 F
D. Is equipped with a backflow prevention device - (answers)A hose may be attached to a faucet
in a food establishment only if the hose
A. Has treated connector instead of clamps
B. Has threaded connectors on both ends to simplify joining
C. Is long enough to reach the bottom of a sink
D. Is equipped with a backflow prevention device
B. Diarrhea - (answers)An employee would not be allowed to work in a food preparation area
with
A. A headache
B. Diarrhea
C. A sore throat but no fever
D. A leg cut with a tight-fitting bandage
C. Food prepared with a cut, covered by a bandaid, and a disposable glove - (answers)Which of
the following employees would be allowed to work in a food service business?
A. Waitress with an open cut
B. Busboy wearing a bandaid on his thumb
C. Food prepared with a cut, covered by a bandaid, and a disposable glove
D. Dishwasher with a boil on his neck
, B. Uncovered artificial fingernails - (answers)Which of the following is unacceptable for food
workers' fingernails?
A. Nails neatly trimmed and filed
B. Uncovered artificial fingernails
C. Unpolished Nails
D. Gloves covering artificial fingernails
D. Rotated or stirred during cooking - (answers)Meat cooked in a microwave oven must be
A. Kept uncovered during cooking
B. Allowed to stand uncovered for 1 minute after cooking
C. Heated to a temperature of at least 155 F
D. Rotated or stirred during cooking
B. Where harmful bacteria grow rapidly - (answers)The temperature danger zone is correctly
described as the temperature range...
A. Between 40 F and 150 F
B. Where harmful bacteria grow rapidly
C. In which harmful bacteria will be killed
D. In which food should be stored
C. Throw the potatoes out immediately - (answers)A food manager sees a chef in a prep kitchen
tasting mashed potatoes with his finger. What should the manager do?
A. Tell the chef is it happens again the potatoes will be thrown away
B. Do not say or do anything because mashed potatoes are not a time/temperature control for
food safety
C. Throw the potatoes out immediately
D. Reheat the potatoes to 165 F before serving to customers
LATEST WITH ACTUAL QUESTIONS AND CORRECT
VERIFIED ANSWERS ALREADY GRADED A+
100%GUARANTEED PASS!
C. It makes cleaning and sanitizing easier - (answers)Which of the following occurs with the use
of adequate lighting in a food establishment?
A. It encourages pests to enter
B. It is more difficult to identify hazards
C. It makes cleaning and sanitizing easier
D. It makes cleaning and sanitizing more complicated
B. 6 Inches - (answers)What is the proper minimum clearance between the floor and floor-
mounted equipment?
A. 4 inches
B. 6 inches
C. 8 inches
D. 12 inches
C. 165 F - (answers)What minimum temperature is required for rapidly reheating previously
cooked foods?
A. 140 F
B. 155 F
C. 165 F
D. 180 F
D. 30 seconds in water that is at least 171 F - (answers)When using hot water to manually
sanitize objects, the objects must be immersed in water for at least
,A. 15 seconds in water that is at least 135 F
B. 15 seconds in water that is at least 150 F
C. 20 seconds in water that is at least 150F
D. 30 seconds in water that is at least 171 F
D. Is equipped with a backflow prevention device - (answers)A hose may be attached to a faucet
in a food establishment only if the hose
A. Has treated connector instead of clamps
B. Has threaded connectors on both ends to simplify joining
C. Is long enough to reach the bottom of a sink
D. Is equipped with a backflow prevention device
B. Diarrhea - (answers)An employee would not be allowed to work in a food preparation area
with
A. A headache
B. Diarrhea
C. A sore throat but no fever
D. A leg cut with a tight-fitting bandage
C. Food prepared with a cut, covered by a bandaid, and a disposable glove - (answers)Which of
the following employees would be allowed to work in a food service business?
A. Waitress with an open cut
B. Busboy wearing a bandaid on his thumb
C. Food prepared with a cut, covered by a bandaid, and a disposable glove
D. Dishwasher with a boil on his neck
, B. Uncovered artificial fingernails - (answers)Which of the following is unacceptable for food
workers' fingernails?
A. Nails neatly trimmed and filed
B. Uncovered artificial fingernails
C. Unpolished Nails
D. Gloves covering artificial fingernails
D. Rotated or stirred during cooking - (answers)Meat cooked in a microwave oven must be
A. Kept uncovered during cooking
B. Allowed to stand uncovered for 1 minute after cooking
C. Heated to a temperature of at least 155 F
D. Rotated or stirred during cooking
B. Where harmful bacteria grow rapidly - (answers)The temperature danger zone is correctly
described as the temperature range...
A. Between 40 F and 150 F
B. Where harmful bacteria grow rapidly
C. In which harmful bacteria will be killed
D. In which food should be stored
C. Throw the potatoes out immediately - (answers)A food manager sees a chef in a prep kitchen
tasting mashed potatoes with his finger. What should the manager do?
A. Tell the chef is it happens again the potatoes will be thrown away
B. Do not say or do anything because mashed potatoes are not a time/temperature control for
food safety
C. Throw the potatoes out immediately
D. Reheat the potatoes to 165 F before serving to customers
