TEXAS FOOD MANAGER EXAMS SCRIPT QUESTIONS AND
ANSWERS GUARANTEE A+ 2025/2026
✔✔good refrigeration temperatures may be anywhere from - ✔✔34 F to 40 F
✔✔what is the Food and Drug Administration or FDA - ✔✔This is the most important
federal agency regarding food safety
✔✔Perhaps the most common vehicle of contamination in the food industry is -
✔✔hands, and so should be washed often
✔✔Which of the following contaminants is a physical contaminant - ✔✔Hair
✔✔The contamination that results from the spread of bacteria from meat to vegetables
is called - ✔✔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? - ✔✔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? - ✔✔Pests have gotten into the bag and left
waste secretions in the oatmeal.
✔✔Although all of the following methods will promote the prevention of food
contamination, which one has the most continuous effect? - ✔✔Forbidding unauthorized
persons from handing food.
✔✔Checking the dinning areas of an eating establishments for evidence of flaking paint,
broken light bulbe, and wood damage will reduce the chances of: - ✔✔Physical
contamination
✔✔Contamination of food items by other living organisms is known as: - ✔✔Biological
Contamination
✔✔Toxins from seafoods, mushrooms, and molds present the greatest potential for: -
✔✔chemical contamination
✔✔Because they are living organisms which one of the following methods would be
born effective and safe to help reduce pathogenic contaminants in food? - ✔✔Heat
✔✔Which of the following duties is management's responsibility to ensure food safety? -
✔✔The elimination of critical control points.
, ✔✔What is the Unites States Department of Agriculture or USDA; Environmental
Protection Agency or EPA; Center for Disease Control : - ✔✔Name an agency other
than the food and drug administration or FDA that is also involved in food safety
✔✔Why must the manager sign the inspection document after the inspector has
completed the investigation? - ✔✔To confirm that the inspection has taken place.
✔✔What is 1 in 6 americas? - ✔✔Each year this is the number of people in the U.S.
who contract a foodborne illness from eating unsafe foods.
✔✔Creation of which one of the following quality programs is a management
responsibility - ✔✔Product
✔✔A food handlers duties regarding food safety include all of the following except -
✔✔Periodically test food for illness causing microorganisms
✔✔Which one of the following duties is managements responsibility to ensure food
safety? - ✔✔The elimination of critical control points
✔✔What is the best way to prevent poor food safety? - ✔✔Employee Training
✔✔Which one the following is NOT one of the seven HACCP steps? - ✔✔Create a cost
analysis
✔✔All of the following are the most common critical control points except - ✔✔Customer
Service
✔✔Local health codes establish requirements for all of the following except: - ✔✔price
controls
✔✔Around what most the bacteria stop grwoth - ✔✔41 F
✔✔Hot food on display must be held at ________ or above - ✔✔135 F
✔✔What is 7 ? - ✔✔The HACCP system has this number of steps
✔✔To thaw food using the submerging method the food must be submerged under
running drinking water below or at _____ - ✔✔70 F
✔✔Maintaining high food safety standards help ensure the safety and satisfaction of
customers and other employees and it is also a legal responsibility. - ✔✔wash your
hands after lunch, Use a new clean spoon each time you taste soup to be served in a
ANSWERS GUARANTEE A+ 2025/2026
✔✔good refrigeration temperatures may be anywhere from - ✔✔34 F to 40 F
✔✔what is the Food and Drug Administration or FDA - ✔✔This is the most important
federal agency regarding food safety
✔✔Perhaps the most common vehicle of contamination in the food industry is -
✔✔hands, and so should be washed often
✔✔Which of the following contaminants is a physical contaminant - ✔✔Hair
✔✔The contamination that results from the spread of bacteria from meat to vegetables
is called - ✔✔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? - ✔✔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? - ✔✔Pests have gotten into the bag and left
waste secretions in the oatmeal.
✔✔Although all of the following methods will promote the prevention of food
contamination, which one has the most continuous effect? - ✔✔Forbidding unauthorized
persons from handing food.
✔✔Checking the dinning areas of an eating establishments for evidence of flaking paint,
broken light bulbe, and wood damage will reduce the chances of: - ✔✔Physical
contamination
✔✔Contamination of food items by other living organisms is known as: - ✔✔Biological
Contamination
✔✔Toxins from seafoods, mushrooms, and molds present the greatest potential for: -
✔✔chemical contamination
✔✔Because they are living organisms which one of the following methods would be
born effective and safe to help reduce pathogenic contaminants in food? - ✔✔Heat
✔✔Which of the following duties is management's responsibility to ensure food safety? -
✔✔The elimination of critical control points.
, ✔✔What is the Unites States Department of Agriculture or USDA; Environmental
Protection Agency or EPA; Center for Disease Control : - ✔✔Name an agency other
than the food and drug administration or FDA that is also involved in food safety
✔✔Why must the manager sign the inspection document after the inspector has
completed the investigation? - ✔✔To confirm that the inspection has taken place.
✔✔What is 1 in 6 americas? - ✔✔Each year this is the number of people in the U.S.
who contract a foodborne illness from eating unsafe foods.
✔✔Creation of which one of the following quality programs is a management
responsibility - ✔✔Product
✔✔A food handlers duties regarding food safety include all of the following except -
✔✔Periodically test food for illness causing microorganisms
✔✔Which one of the following duties is managements responsibility to ensure food
safety? - ✔✔The elimination of critical control points
✔✔What is the best way to prevent poor food safety? - ✔✔Employee Training
✔✔Which one the following is NOT one of the seven HACCP steps? - ✔✔Create a cost
analysis
✔✔All of the following are the most common critical control points except - ✔✔Customer
Service
✔✔Local health codes establish requirements for all of the following except: - ✔✔price
controls
✔✔Around what most the bacteria stop grwoth - ✔✔41 F
✔✔Hot food on display must be held at ________ or above - ✔✔135 F
✔✔What is 7 ? - ✔✔The HACCP system has this number of steps
✔✔To thaw food using the submerging method the food must be submerged under
running drinking water below or at _____ - ✔✔70 F
✔✔Maintaining high food safety standards help ensure the safety and satisfaction of
customers and other employees and it is also a legal responsibility. - ✔✔wash your
hands after lunch, Use a new clean spoon each time you taste soup to be served in a
