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TEXAS FOOD MANAGER TEST EXAM NEWEST 2025
ACTUAL EXAM COMPLETE QUESTIONS AND
CORRECT DETAILED ANSWERS (VERIFIED
ANSWERS) |ALREADY GRADED A+/ LATEST EXAM!!!
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 -
Answer-C. It makes cleaning and sanitizing easier
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 - Answer-B. 6 Inches
What minimum temperature is required for rapidly
reheating previously cooked foods?
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A. 140 F
B. 155 F
C. 165 F
D. 180 F - Answer-C. 165 F
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 - Answer-D.
30 seconds in water that is at least 171 F
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 -
Answer-D. Is equipped with a backflow prevention device
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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 - Answer-B.
Diarrhea
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 - Answer-C. Food
prepared with a cut, covered by a bandaid, and a
disposable glove
Which of the following is unacceptable for food workers'
fingernails?
A. Nails neatly trimmed and filed
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B. Uncovered artificial fingernails
C. Unpolished Nails
D. Gloves covering artificial fingernails - Answer-B.
Uncovered artificial fingernails
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 - Answer-D. Rotated
or stirred during cooking
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 - Answer-B. Where
harmful bacteria grow rapidly
TEXAS FOOD MANAGER TEST EXAM NEWEST 2025
ACTUAL EXAM COMPLETE QUESTIONS AND
CORRECT DETAILED ANSWERS (VERIFIED
ANSWERS) |ALREADY GRADED A+/ LATEST EXAM!!!
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 -
Answer-C. It makes cleaning and sanitizing easier
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 - Answer-B. 6 Inches
What minimum temperature is required for rapidly
reheating previously cooked foods?
,2|Page
A. 140 F
B. 155 F
C. 165 F
D. 180 F - Answer-C. 165 F
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 - Answer-D.
30 seconds in water that is at least 171 F
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 -
Answer-D. Is equipped with a backflow prevention device
,3|Page
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 - Answer-B.
Diarrhea
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 - Answer-C. Food
prepared with a cut, covered by a bandaid, and a
disposable glove
Which of the following is unacceptable for food workers'
fingernails?
A. Nails neatly trimmed and filed
, 4|Page
B. Uncovered artificial fingernails
C. Unpolished Nails
D. Gloves covering artificial fingernails - Answer-B.
Uncovered artificial fingernails
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 - Answer-D. Rotated
or stirred during cooking
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 - Answer-B. Where
harmful bacteria grow rapidly
