Manager's Food Handler's License- Texas
UPDATED Questions and CORRECT
Answers
A food handler's duties regarding food safety include all of the following practices EXCEPT: -
CORRECT ANSWER - Periodically test food for illness causing microorganisms
What is the most direct cause of customer loyalty? - CORRECT ANSWER - High food
safety standards
All of the following are the most common Critical Control Points (CCPs) EXCEPT: -
CORRECT ANSWER - Customer service
Which one of the following steps is NOT one of the seven HACCP steps? - CORRECT
ANSWER - create a cost analysis
Creation of which one of the following quality programs is a management responsibility? -
CORRECT ANSWER - assurance
Local health codes establish requirements for all of the following subjects EXCEPT -
CORRECT ANSWER - price controls
Why must the manager sign the inspection document after the inspector has completed the
investigation? - CORRECT ANSWER - To confirm that the inspection has taken place.
The viral infection Hepatitis A can be most effectively controlled if: - CORRECT
ANSWER - All food personnel practice personal hygiene, such as thorough handwashing.
What is the easiest way to recognize foods contaminated with spoilage bacteria? - CORRECT
ANSWER - Changes in color and smell
, One of the most important reasons for using only reliable water sources is to reduce - CORRECT
ANSWER - The number of parasites, such as Cyclospora Cayetanensis, that can infest
foods.
Perhaps the most common vehicle of contamination in the food industry is - CORRECT
ANSWER - hands, so they should be washed often
You notice a food handler trim excess fat from a T-bone steak and then move toward a bowl of
potatoes to begin peeling them with the same knife. What action should you take - CORRECT
ANSWER - Caution the food handler that she must clean and sanitize her knife.
An employee brings you a bag of oatmeal in which he has found black specks. What is the
MOST LIKELY cause of those specks? - CORRECT ANSWER - Pests have gotten into
the bag and left waste secretions in the oatmeal.
Checking the dining areas of an eating establishment for evidence of flaking paint, broken light
bulbs, and wood damage will reduce the chances of - CORRECT ANSWER - physical
contamination
Toxins from seafoods, mushrooms, and molds present the greatest potential for - CORRECT
ANSWER - chemical
"Chilling" is most commonly practiced by - CORRECT ANSWER - commercial food
distributers
You see that the food handler you assigned to prepare the salad has a small cut on her hand. You
should: - CORRECT ANSWER - Have her put a watertight bandage over the cut and wear
gloves
Why should you stock only brightly colored bandages for first aid supply - CORRECT
ANSWER - So they can be easily found if they fall into food
UPDATED Questions and CORRECT
Answers
A food handler's duties regarding food safety include all of the following practices EXCEPT: -
CORRECT ANSWER - Periodically test food for illness causing microorganisms
What is the most direct cause of customer loyalty? - CORRECT ANSWER - High food
safety standards
All of the following are the most common Critical Control Points (CCPs) EXCEPT: -
CORRECT ANSWER - Customer service
Which one of the following steps is NOT one of the seven HACCP steps? - CORRECT
ANSWER - create a cost analysis
Creation of which one of the following quality programs is a management responsibility? -
CORRECT ANSWER - assurance
Local health codes establish requirements for all of the following subjects EXCEPT -
CORRECT ANSWER - price controls
Why must the manager sign the inspection document after the inspector has completed the
investigation? - CORRECT ANSWER - To confirm that the inspection has taken place.
The viral infection Hepatitis A can be most effectively controlled if: - CORRECT
ANSWER - All food personnel practice personal hygiene, such as thorough handwashing.
What is the easiest way to recognize foods contaminated with spoilage bacteria? - CORRECT
ANSWER - Changes in color and smell
, One of the most important reasons for using only reliable water sources is to reduce - CORRECT
ANSWER - The number of parasites, such as Cyclospora Cayetanensis, that can infest
foods.
Perhaps the most common vehicle of contamination in the food industry is - CORRECT
ANSWER - hands, so they should be washed often
You notice a food handler trim excess fat from a T-bone steak and then move toward a bowl of
potatoes to begin peeling them with the same knife. What action should you take - CORRECT
ANSWER - Caution the food handler that she must clean and sanitize her knife.
An employee brings you a bag of oatmeal in which he has found black specks. What is the
MOST LIKELY cause of those specks? - CORRECT ANSWER - Pests have gotten into
the bag and left waste secretions in the oatmeal.
Checking the dining areas of an eating establishment for evidence of flaking paint, broken light
bulbs, and wood damage will reduce the chances of - CORRECT ANSWER - physical
contamination
Toxins from seafoods, mushrooms, and molds present the greatest potential for - CORRECT
ANSWER - chemical
"Chilling" is most commonly practiced by - CORRECT ANSWER - commercial food
distributers
You see that the food handler you assigned to prepare the salad has a small cut on her hand. You
should: - CORRECT ANSWER - Have her put a watertight bandage over the cut and wear
gloves
Why should you stock only brightly colored bandages for first aid supply - CORRECT
ANSWER - So they can be easily found if they fall into food
