Texas food managers practice test | Fall 2026 Update | 100% Correct
1. The transfer of microorganisms from one food or surface to another.: What is
cross contamination?
2. An illness transmitted to people through food that has been contaminated.-
: What is Foodborne Illness (FBI)?
3. Managers are responsible for instructing their employees about basic food
safety principles and how FBI are transmitted.: What is the Food Managers responsibilities?
4. An incident in which 2 or more people experience the same illness after eating
the same type of food.: Define Outbreak?
5. Foods that require time/temperature control for safety to limit the rapid
growth of organisms.: Define TCS food?
1/5
, 6. Ready to eat food that does not require further preparation, washing, or
cooking.: Define RTE food?
7. 1. Purchasing food from unapproved vendor
2. Failing to cook food adequately
3. Incorrect holding time and temperatures
4. Cross Contamination/contaminated equipment
5. Poor personal hygiene: List 5 major risk factors that cause FBI?
8. 41-135: What is the temperature danger zone?
9. nutrients (high protein/carb), high moisture, low acidity: What 3 components does
bacteria need to grow?
10. 1. Biological
2. Chemical
2/5
1. The transfer of microorganisms from one food or surface to another.: What is
cross contamination?
2. An illness transmitted to people through food that has been contaminated.-
: What is Foodborne Illness (FBI)?
3. Managers are responsible for instructing their employees about basic food
safety principles and how FBI are transmitted.: What is the Food Managers responsibilities?
4. An incident in which 2 or more people experience the same illness after eating
the same type of food.: Define Outbreak?
5. Foods that require time/temperature control for safety to limit the rapid
growth of organisms.: Define TCS food?
1/5
, 6. Ready to eat food that does not require further preparation, washing, or
cooking.: Define RTE food?
7. 1. Purchasing food from unapproved vendor
2. Failing to cook food adequately
3. Incorrect holding time and temperatures
4. Cross Contamination/contaminated equipment
5. Poor personal hygiene: List 5 major risk factors that cause FBI?
8. 41-135: What is the temperature danger zone?
9. nutrients (high protein/carb), high moisture, low acidity: What 3 components does
bacteria need to grow?
10. 1. Biological
2. Chemical
2/5
