TEXAS FOOD MANAGER EXAM NEWEST 2024 ACTUAL EXAM COMPLETE 170 QUESTIONS AND CORRECT
DETAILED 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
,TEXAS FOOD MANAGER EXAM NEWEST 2024 ACTUAL EXAM COMPLETE 170 QUESTIONS AND CORRECT
DETAILED ANSWERS
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
, TEXAS FOOD MANAGER EXAM NEWEST 2024 ACTUAL EXAM COMPLETE 170 QUESTIONS AND CORRECT
DETAILED ANSWERS
"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
DETAILED 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
,TEXAS FOOD MANAGER EXAM NEWEST 2024 ACTUAL EXAM COMPLETE 170 QUESTIONS AND CORRECT
DETAILED ANSWERS
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
, TEXAS FOOD MANAGER EXAM NEWEST 2024 ACTUAL EXAM COMPLETE 170 QUESTIONS AND CORRECT
DETAILED ANSWERS
"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
