1|Page
TEXAS FOOD MANAGER EXAM NEWEST 2025/2026 ACTUAL EXAM
WITH COMPLETE QUESTIONS AND CORRECT DETAILED ANSWERS
(100% VERIFIED ANSWERS) |ALREADY GRADED A+| ||PROFESSOR
VERIFIED||
What information must be included on the label of a container of
ready-to-eat TCS food prepped on site for retail sale? - ANSWER-
Potential allergens
What should be done with food that has been handled by a food
handler who has been restricted or excluded from the operation
due to illness? - ANSWER-Throw it out
What should a food handler do with food after it is thawed in the
microwave? - ANSWER-Cook it using conventional cooking
equipment.
What must an operation do before packaging fresh juice on site
for later sale? - ANSWER-Obtain a variance
What temperature must stuffed lobster be cooked to? - ANSWER-
165°F for 15 seconds
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What temperature must cooked vegetables reach to be safely hot-
held for service? - ANSWER-135°F
Nursing home cafeteria staff are creating new menu items for a
breakfast for residents and their family members. What item is not
safe to serve?
A: Mayonnaise
B: Corned beef has
C: Soft boiled eggs
D: Pancakes - ANSWER-C: soft boiled eggs.
When must a food handler change gloves? - ANSWER-As soon
as they become dirty or torn.
A food handler has cooled a container of chili to 70°F in 1 hour.
How much time is left to cool the chili to 41°F? - ANSWER-5
hours
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What should a server do when taking a food order from
customers who have concerns about food allergies? - ANSWER-
Describe each menu item to customer who ask, including any
"secret" ingredients.
What is the minimum internal cooking temperature for chicken
breast? - ANSWER-165°F for 15 seconds
What thermometer is best suited to checking a dish-washing
machine's final rinse temperature? - ANSWER-Maximum
registering thermometer.
The five common mistakes that can lead to foodborne illness are
failing to cook food adequately, holding food at incorrect
temperatures, using contaminated equipment, practicing poor
personal hygiene, and - ANSWER-Purchasing food from unsafe
sources.
What is an important measure for preventing foodborne illness? -
ANSWER-Controlling time and temperature
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Raw chicken breast are left out at room temperature on a prep
table. What is the main risk that could cause a foodborne illness?
- ANSWER-Time-temperature abuse
A server cleans a dining table with a wiping cloth and then puts
the wiping cloth in an apron pocket. What is the risk that could
cause a foodborne illness? - ANSWER-Poor cleaning and
sanitizing
What are the most common symptoms of a food-borne illness? -
ANSWER-Diarrhea, vomiting, fever, nausea, abdominal cramps,
and jaundice
What is the most important way to prevent a foodborne illness
from bacteria? - ANSWER-Control time and temperature
Enterohemorrhagic and shiga toxin-producing E. coli are
commonly linked with what type of food? - ANSWER-Raw ground
beef
TEXAS FOOD MANAGER EXAM NEWEST 2025/2026 ACTUAL EXAM
WITH COMPLETE QUESTIONS AND CORRECT DETAILED ANSWERS
(100% VERIFIED ANSWERS) |ALREADY GRADED A+| ||PROFESSOR
VERIFIED||
What information must be included on the label of a container of
ready-to-eat TCS food prepped on site for retail sale? - ANSWER-
Potential allergens
What should be done with food that has been handled by a food
handler who has been restricted or excluded from the operation
due to illness? - ANSWER-Throw it out
What should a food handler do with food after it is thawed in the
microwave? - ANSWER-Cook it using conventional cooking
equipment.
What must an operation do before packaging fresh juice on site
for later sale? - ANSWER-Obtain a variance
What temperature must stuffed lobster be cooked to? - ANSWER-
165°F for 15 seconds
,2|Page
What temperature must cooked vegetables reach to be safely hot-
held for service? - ANSWER-135°F
Nursing home cafeteria staff are creating new menu items for a
breakfast for residents and their family members. What item is not
safe to serve?
A: Mayonnaise
B: Corned beef has
C: Soft boiled eggs
D: Pancakes - ANSWER-C: soft boiled eggs.
When must a food handler change gloves? - ANSWER-As soon
as they become dirty or torn.
A food handler has cooled a container of chili to 70°F in 1 hour.
How much time is left to cool the chili to 41°F? - ANSWER-5
hours
,3|Page
What should a server do when taking a food order from
customers who have concerns about food allergies? - ANSWER-
Describe each menu item to customer who ask, including any
"secret" ingredients.
What is the minimum internal cooking temperature for chicken
breast? - ANSWER-165°F for 15 seconds
What thermometer is best suited to checking a dish-washing
machine's final rinse temperature? - ANSWER-Maximum
registering thermometer.
The five common mistakes that can lead to foodborne illness are
failing to cook food adequately, holding food at incorrect
temperatures, using contaminated equipment, practicing poor
personal hygiene, and - ANSWER-Purchasing food from unsafe
sources.
What is an important measure for preventing foodborne illness? -
ANSWER-Controlling time and temperature
, 4|Page
Raw chicken breast are left out at room temperature on a prep
table. What is the main risk that could cause a foodborne illness?
- ANSWER-Time-temperature abuse
A server cleans a dining table with a wiping cloth and then puts
the wiping cloth in an apron pocket. What is the risk that could
cause a foodborne illness? - ANSWER-Poor cleaning and
sanitizing
What are the most common symptoms of a food-borne illness? -
ANSWER-Diarrhea, vomiting, fever, nausea, abdominal cramps,
and jaundice
What is the most important way to prevent a foodborne illness
from bacteria? - ANSWER-Control time and temperature
Enterohemorrhagic and shiga toxin-producing E. coli are
commonly linked with what type of food? - ANSWER-Raw ground
beef
