FOOD MANAGER EXAM (TEXAS FOOD
MANAGER EXAM LEARN2SERVE
360TRAINING) 2025 ACTUAL EXAM
COMPLETE 1200+ QUESTIONS AND
DETAILED ANSWERS (VERIFIED
ANSWERS ALREADY GRADED A+ )
|| BRAND NEW !!!!!
…………………………………………………………………………………………………………………………………………………………………
…………………………………………………………………………………………………………………………………………………………………
Texas Food Manager Certification Exam Practice Questions
*Based on Learn2Serve 360 Training Curriculum*
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## Multiple Choice Questions (Select ALL correct answers where indicated)
1. **What is the maximum time allowed for cooling hot food through the temperature danger zone?
**
a) 2 hours from 135°F to 70°F
b) 4 hours from 135°F to 41°F
c) 6 hours from 165°F to 45°F
d) 8 hours from 120°F to 32°F
*Correct Answer: a) 2 hours from 135°F to 70°F*
2. **Which surfaces MUST be cleaned and sanitized? (Select all that apply)**
☑️
Cutting boards after preparing raw meat
☑️
Ice machine water reservoirs
,☐ Dry storage shelves
☑️
Food thermometers between uses
*Correct Answers: 1, 2, 4*
1. What is the minimum temperature required to hold hot foods at a safe temperature?
A. 135°F
B. 140°F
C. 145°F
D. 150°F
Answer: C. 145°F
2. Which of the following is a common cause of foodborne illness?
A. Norovirus
B. Salmonella
C. E. coli
D. All of the above
Answer: D. All of the above
3. What is the maximum amount of time that cooked foods can be left at room temperature before
they must be discarded?
A. 1 hour
B. 2 hours
C. 3 hours
D. 4 hours
Answer: B. 2 hours
4. What is the correct way to cool hot foods?
A. Placing them in a shallow pan and covering them with a lid
B. Placing them in a shallow pan and leaving them uncovered
C. Placing them in a deep pan and covering them with a lid
D. Placing them in a deep pan and leaving them uncovered
Answer: A. Placing them in a shallow pan and covering them with a lid
5. What is the minimum temperature required to hold cold foods at a safe temperature?
A. 32°F
B. 40°F
C. 45°F
D. 50°F
Answer: B. 40°F
6. What is the purpose of a food handler’s uniform?
A. To protect the food handler from contamination
B. To keep the food handler clean and tidy
C. To provide a professional appearance
D. All of the above
Answer: D. All of the above
, 7. What is the correct way to handle raw meat?
A. Use a separate cutting board for raw meat and other foods
B. Wash hands and utensils after handling raw meat
C. Cook raw meat to the proper temperature
D. All of the above
Answer: D. All of the above
8. What is the maximum amount of time that perishable foods can be left at room
temperature before they must be discarded?
A. 1 hour
B. 2 hours
C. 3 hours
D. 4 hours
Answer: B. 2 hours
9. What is the purpose of a food thermometer?
A. To measure the temperature of food
B. To ensure food is cooked to the proper temperature
C. To prevent foodborne illness
D. All of the above
Answer: D. All of the above
10. What is the correct way to store leftovers?
A. Store leftovers in shallow pans or containers to allow for proper cooling
B. Store leftovers in airtight containers to prevent contamination
C. Store leftovers at the correct temperature to prevent spoilage
D. All of the above
Answer: D. All of the above
What is the purpose of a food handler’s hair restraint?
A. To prevent hair from falling into food
B. To keep hair clean and tidy
C. To provide a professional appearance
D. All of the above
Answer: A. To prevent hair from falling into food
What is the correct way to handle money?
A. Use a separate hand for handling money and food
B. Wash hands and utensils after handling money
C. Keep money in a separate area from food
D. All of the above
Answer: D. All of the above
, What is the purpose of a food handler’s gloves?
A. To protect the food handler from contamination
B. To keep the food handler clean and tidy
C. To provide a professional appearance
D. All of the above
Answer: A. To protect the food handler from contamination
What is the correct way to handle raw seafood?
A. Use a separate cutting board for raw seafood and other foods
B. Wash hands and utensils after handling raw seafood
C. Cook raw seafood to the proper temperature
D. All of the above
Answer: D. All of the above
What is the purpose of a food handler’s apron?
A. To protect the food handler from contamination
B. To keep the food handler clean and tidy
C. To provide a professional appearance
D. All of the above
Answer: A. To protect the food handler from contamination
What is the correct way to handle ready-to-eat foods?
A. Use a separate cutting board for ready-to-eat foods and raw foods
B. Wash hands and utensils after handling ready-to-eat foods
C. Keep ready-to-eat foods separate from raw foods
D. All of the above
Answer: D. All of the above
What is the purpose of a food handler’s hat?
A. To protect the food handler from contamination
B. To keep the food handler clean and tidy
C. To provide a professional appearance
D. All of the above
MANAGER EXAM LEARN2SERVE
360TRAINING) 2025 ACTUAL EXAM
COMPLETE 1200+ QUESTIONS AND
DETAILED ANSWERS (VERIFIED
ANSWERS ALREADY GRADED A+ )
|| BRAND NEW !!!!!
…………………………………………………………………………………………………………………………………………………………………
…………………………………………………………………………………………………………………………………………………………………
Texas Food Manager Certification Exam Practice Questions
*Based on Learn2Serve 360 Training Curriculum*
---
## Multiple Choice Questions (Select ALL correct answers where indicated)
1. **What is the maximum time allowed for cooling hot food through the temperature danger zone?
**
a) 2 hours from 135°F to 70°F
b) 4 hours from 135°F to 41°F
c) 6 hours from 165°F to 45°F
d) 8 hours from 120°F to 32°F
*Correct Answer: a) 2 hours from 135°F to 70°F*
2. **Which surfaces MUST be cleaned and sanitized? (Select all that apply)**
☑️
Cutting boards after preparing raw meat
☑️
Ice machine water reservoirs
,☐ Dry storage shelves
☑️
Food thermometers between uses
*Correct Answers: 1, 2, 4*
1. What is the minimum temperature required to hold hot foods at a safe temperature?
A. 135°F
B. 140°F
C. 145°F
D. 150°F
Answer: C. 145°F
2. Which of the following is a common cause of foodborne illness?
A. Norovirus
B. Salmonella
C. E. coli
D. All of the above
Answer: D. All of the above
3. What is the maximum amount of time that cooked foods can be left at room temperature before
they must be discarded?
A. 1 hour
B. 2 hours
C. 3 hours
D. 4 hours
Answer: B. 2 hours
4. What is the correct way to cool hot foods?
A. Placing them in a shallow pan and covering them with a lid
B. Placing them in a shallow pan and leaving them uncovered
C. Placing them in a deep pan and covering them with a lid
D. Placing them in a deep pan and leaving them uncovered
Answer: A. Placing them in a shallow pan and covering them with a lid
5. What is the minimum temperature required to hold cold foods at a safe temperature?
A. 32°F
B. 40°F
C. 45°F
D. 50°F
Answer: B. 40°F
6. What is the purpose of a food handler’s uniform?
A. To protect the food handler from contamination
B. To keep the food handler clean and tidy
C. To provide a professional appearance
D. All of the above
Answer: D. All of the above
, 7. What is the correct way to handle raw meat?
A. Use a separate cutting board for raw meat and other foods
B. Wash hands and utensils after handling raw meat
C. Cook raw meat to the proper temperature
D. All of the above
Answer: D. All of the above
8. What is the maximum amount of time that perishable foods can be left at room
temperature before they must be discarded?
A. 1 hour
B. 2 hours
C. 3 hours
D. 4 hours
Answer: B. 2 hours
9. What is the purpose of a food thermometer?
A. To measure the temperature of food
B. To ensure food is cooked to the proper temperature
C. To prevent foodborne illness
D. All of the above
Answer: D. All of the above
10. What is the correct way to store leftovers?
A. Store leftovers in shallow pans or containers to allow for proper cooling
B. Store leftovers in airtight containers to prevent contamination
C. Store leftovers at the correct temperature to prevent spoilage
D. All of the above
Answer: D. All of the above
What is the purpose of a food handler’s hair restraint?
A. To prevent hair from falling into food
B. To keep hair clean and tidy
C. To provide a professional appearance
D. All of the above
Answer: A. To prevent hair from falling into food
What is the correct way to handle money?
A. Use a separate hand for handling money and food
B. Wash hands and utensils after handling money
C. Keep money in a separate area from food
D. All of the above
Answer: D. All of the above
, What is the purpose of a food handler’s gloves?
A. To protect the food handler from contamination
B. To keep the food handler clean and tidy
C. To provide a professional appearance
D. All of the above
Answer: A. To protect the food handler from contamination
What is the correct way to handle raw seafood?
A. Use a separate cutting board for raw seafood and other foods
B. Wash hands and utensils after handling raw seafood
C. Cook raw seafood to the proper temperature
D. All of the above
Answer: D. All of the above
What is the purpose of a food handler’s apron?
A. To protect the food handler from contamination
B. To keep the food handler clean and tidy
C. To provide a professional appearance
D. All of the above
Answer: A. To protect the food handler from contamination
What is the correct way to handle ready-to-eat foods?
A. Use a separate cutting board for ready-to-eat foods and raw foods
B. Wash hands and utensils after handling ready-to-eat foods
C. Keep ready-to-eat foods separate from raw foods
D. All of the above
Answer: D. All of the above
What is the purpose of a food handler’s hat?
A. To protect the food handler from contamination
B. To keep the food handler clean and tidy
C. To provide a professional appearance
D. All of the above
