Texas Food Manager Exam Learn2Serve 360training (all 100% correct
answers) 2025/2026 A+ GRADED
TCS - time/temperature control food
TCS foods - meat, dairy, shellfish, fish, poultry, melon, cooked rice, beans, and vegetables, oil with
garlic mixture, raw sprouts, sliced melons, cut tomatoes and leafy greens, baked potatoes
PHF - Potential hazards to food safety
potential hazards to food safety - biological, chemical, physical
biological hazards to food safety - bacteria, virus, fungi(yes, Mold), parasites
chemical hazards to food safety - cleaning supplies, sanitizers, polishes, toxic metals, pesticides
physical hazards to food safety - nails, hair, bandages, fish bones, fruit pits, staples, glass, dirt, metal
shavings
outbreak when - 2 or more people have same symptoms after eating same food
investigation
confirmation
stool sample
higher risk population to food borne illnesses - elderly
infants
taking meds or ill
food safety - accidental
food defense - deliberate. spitting in food
,food security - making sure you have enough food
food borne illness - illness carried or transmitted to people by food.
not bad food
can sneeze on good food and they get sick
risk factors for food borne illness - purchasing from unsafe sources
failing to cook properly
holding food at incorrect temps
using contaminated equipment
poor hygiene
food becomes unsafe when - time temp abuse
cross contamination
poor personal hygiene
poor cleaning and sanitizing
time temp abuse - when food stayed too long at temperatures good for pathogen growth
time temp abuse when - not held at correct temps
not cooked or reheated enough to kill pathogens
not cooled correctly
cross-contamination - when pathogen transferred from one surface to another
cross contamination causes food borne illness when - basically a contaminated part touches ready to
eat food or food that is going to the customer without any further cooking
FDA inspects - everything besides meat, poultry and eggs
USDA inspects - meat poultry and eggs
, CDC - centers for disease control
food borne illness studies
PHS - public health surface
oversees public health issues in the US
What does each state use to create laws and establish regulatory requirements? - FDA model food
code
microorganisms - small living organism
pathogen - illness causing microorganism
toxin - poison
microorganisms that can contaminate food and cause food borne illness - bacteria-salmonella, E. coli,
listeria, vibrio
virus-norovirus, hepatitis A
parasite-cyclospora, cryptosporidium
fungi-yeast/mold
what is the temperature danger zone - 41-135
pathogen - can't see, smell or taste
spoilage - can see
shell stock tags - where and when harvested shellfish
anaerobic bacteria - can grow without air
answers) 2025/2026 A+ GRADED
TCS - time/temperature control food
TCS foods - meat, dairy, shellfish, fish, poultry, melon, cooked rice, beans, and vegetables, oil with
garlic mixture, raw sprouts, sliced melons, cut tomatoes and leafy greens, baked potatoes
PHF - Potential hazards to food safety
potential hazards to food safety - biological, chemical, physical
biological hazards to food safety - bacteria, virus, fungi(yes, Mold), parasites
chemical hazards to food safety - cleaning supplies, sanitizers, polishes, toxic metals, pesticides
physical hazards to food safety - nails, hair, bandages, fish bones, fruit pits, staples, glass, dirt, metal
shavings
outbreak when - 2 or more people have same symptoms after eating same food
investigation
confirmation
stool sample
higher risk population to food borne illnesses - elderly
infants
taking meds or ill
food safety - accidental
food defense - deliberate. spitting in food
,food security - making sure you have enough food
food borne illness - illness carried or transmitted to people by food.
not bad food
can sneeze on good food and they get sick
risk factors for food borne illness - purchasing from unsafe sources
failing to cook properly
holding food at incorrect temps
using contaminated equipment
poor hygiene
food becomes unsafe when - time temp abuse
cross contamination
poor personal hygiene
poor cleaning and sanitizing
time temp abuse - when food stayed too long at temperatures good for pathogen growth
time temp abuse when - not held at correct temps
not cooked or reheated enough to kill pathogens
not cooled correctly
cross-contamination - when pathogen transferred from one surface to another
cross contamination causes food borne illness when - basically a contaminated part touches ready to
eat food or food that is going to the customer without any further cooking
FDA inspects - everything besides meat, poultry and eggs
USDA inspects - meat poultry and eggs
, CDC - centers for disease control
food borne illness studies
PHS - public health surface
oversees public health issues in the US
What does each state use to create laws and establish regulatory requirements? - FDA model food
code
microorganisms - small living organism
pathogen - illness causing microorganism
toxin - poison
microorganisms that can contaminate food and cause food borne illness - bacteria-salmonella, E. coli,
listeria, vibrio
virus-norovirus, hepatitis A
parasite-cyclospora, cryptosporidium
fungi-yeast/mold
what is the temperature danger zone - 41-135
pathogen - can't see, smell or taste
spoilage - can see
shell stock tags - where and when harvested shellfish
anaerobic bacteria - can grow without air
