TEXAS FOOD MANAGERS CERTIFICATION EXAM ANSWERS WITH
ACTUAL QUESTIONS 100% VERIFIED.
C. It makes cleaning and sanitizing easier ANS << 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
B. 6 Inches ANS << 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
C. 165 F ANS << What minimum temperature is required for
rapidly reheating previously cooked foods?
A. 140 F
B. 155 F
C. 165 F
D. 180 F
D. 30 seconds in water that is at least 171 F ANS << 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
D. Is equipped with a backflow prevention device ANS << 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
B. Diarrhea ANS << 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
C. Food prepared with a cut, covered by a band aid, and a
disposable glove ANS << 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 band aid on his thumb
C. Food prepared with a cut, covered by a band aid, and a
disposable glove
D. Dishwasher with a boil on his neck
ACTUAL QUESTIONS 100% VERIFIED.
C. It makes cleaning and sanitizing easier ANS << 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
B. 6 Inches ANS << 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
C. 165 F ANS << What minimum temperature is required for
rapidly reheating previously cooked foods?
A. 140 F
B. 155 F
C. 165 F
D. 180 F
D. 30 seconds in water that is at least 171 F ANS << 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
D. Is equipped with a backflow prevention device ANS << 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
B. Diarrhea ANS << 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
C. Food prepared with a cut, covered by a band aid, and a
disposable glove ANS << 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 band aid on his thumb
C. Food prepared with a cut, covered by a band aid, and a
disposable glove
D. Dishwasher with a boil on his neck
