LEARN2SERVE FOOD MANAGER 360
TRAINING TEXAS NEWEST TEST EXAM
COMPLETE 2026 STUDY QUESTIONS
WITH CORRECT VERIFIED ANSWERS
100% GUARANTEED PASS | RATED A+
Copyright@2026
, LEARN2SERVE FOOD MANAGER 360 TRAINING TEXAS
NEWEST TEST EXAM COMPLETE 2026 STUDY QUESTIONS
WITH CORRECT VERIFIED ANSWERS 100% GUARANTEED
PASS | RATED A+
Some foods have a greater chance of foodborne contamination/potentially hazardous foods
(PHF) because of what three main characteristics? - Answer>>> They are foods high in protein,
low in acidity, and have high moisture content
The symptoms of what type of foodborne illness have a rapid onset, meaning they occur rapidly
within a few hours? - Answer>>> Foodborne intoxication
What type of bacteria is especially found in poultry and eggs including their shells, in human
intestines, and in domestic and wild animals? - Answer>>> Salmonella
How is salmonella killed in poultry? - Answer>>> By cooking it to an internal temperature of
165 degrees F for 15 seconds
The most common reported cause of seafood illness that comes from histamine toxins which
require anti-histamines for treatment. Symptoms are a swelling or rash around the neck and
chest, tingling or burning sensation around the mouth... - Answer>>> Scombroid poisoning
What are the two bacteria associated with foodborne intoxication? - Answer>>> Staphylococcus
Aureus and Clostridium Botulinum
What type of food contaminant is the transfer of pathogens or disease-causing micro-organisms
from one food to another? Food handlers who do not properly wash their hands and immediately
prepare the restaurant food are one example. - Answer>>> Cross contamination
Poultry should be cooked to an internal temperature of how many degrees and for how many
seconds? - Answer>>> 165 degrees F for 15 seconds
Ground beef should be cooked to an internal temperature of how many degrees for how many
seconds? - Answer>>> 155 degrees F for 15 seconds
TRAINING TEXAS NEWEST TEST EXAM
COMPLETE 2026 STUDY QUESTIONS
WITH CORRECT VERIFIED ANSWERS
100% GUARANTEED PASS | RATED A+
Copyright@2026
, LEARN2SERVE FOOD MANAGER 360 TRAINING TEXAS
NEWEST TEST EXAM COMPLETE 2026 STUDY QUESTIONS
WITH CORRECT VERIFIED ANSWERS 100% GUARANTEED
PASS | RATED A+
Some foods have a greater chance of foodborne contamination/potentially hazardous foods
(PHF) because of what three main characteristics? - Answer>>> They are foods high in protein,
low in acidity, and have high moisture content
The symptoms of what type of foodborne illness have a rapid onset, meaning they occur rapidly
within a few hours? - Answer>>> Foodborne intoxication
What type of bacteria is especially found in poultry and eggs including their shells, in human
intestines, and in domestic and wild animals? - Answer>>> Salmonella
How is salmonella killed in poultry? - Answer>>> By cooking it to an internal temperature of
165 degrees F for 15 seconds
The most common reported cause of seafood illness that comes from histamine toxins which
require anti-histamines for treatment. Symptoms are a swelling or rash around the neck and
chest, tingling or burning sensation around the mouth... - Answer>>> Scombroid poisoning
What are the two bacteria associated with foodborne intoxication? - Answer>>> Staphylococcus
Aureus and Clostridium Botulinum
What type of food contaminant is the transfer of pathogens or disease-causing micro-organisms
from one food to another? Food handlers who do not properly wash their hands and immediately
prepare the restaurant food are one example. - Answer>>> Cross contamination
Poultry should be cooked to an internal temperature of how many degrees and for how many
seconds? - Answer>>> 165 degrees F for 15 seconds
Ground beef should be cooked to an internal temperature of how many degrees for how many
seconds? - Answer>>> 155 degrees F for 15 seconds
