Manager's Food Handler's License-
Texas, Learn2Serve Food Safety
Management Principles Lesson
Assessments, Food Manager Exam
And Food Manager Practice Exam,
1. A food handler's duties regarding food safety include all of the following practices
EXCEPT: - ANSWER -Periodically test food for illness causing microorganisms
2. What is the most direct cause of customer loyalty? - ANSWER -High food safety
standards
3. What is the best way to prevent poor food safety? - ANSWER -Employee training
4. Which one of the following duties is management's responsibility to ensure food safety?
- ANSWER -Preventing infected employees from contaminating food.
5. All of the following are the most common Critical Control Points (CCPs) EXCEPT: -
ANSWER -Customer service
6. Which agency publishes the food code? - ANSWER -fda
7. Which one of the following steps is NOT one of the seven HACCP steps? - ANSWER -
create a cost analysis
,8. Creation of which one of the following quality programs is a management
responsibility? - ANSWER -assurance
9. Local health codes establish requirements for all of the following subjects EXCEPT -
ANSWER -price controls
10. Why must the manager sign the inspection document after the inspector has completed
the investigation? - ANSWER -To confirm that the inspection has taken place.
11. An organism that lives in or on another organism, often with harmful side effects—but
without benefits is: - ANSWER -parasite
12. The viral infection Hepatitis A can be most effectively controlled if: - ANSWER -All food
personnel practice personal hygiene, such as thorough handwashing.
13. What is the easiest way to recognize foods contaminated with spoilage bacteria? -
ANSWER -Changes in color and smell
14. Which one of the following situations would MOST LIKELY promote bacterial
contamination? - ANSWER -Touching raw chicken and then cooked chicken without
changing gloves.
15. One of the most important reasons for using only reliable water sources is to reduce -
ANSWER -The number of parasites, such as Cyclospora Cayetanensis, that can infest
foods.
16. Which bacteria cause the greatest harm in the food industry - ANSWER -pathogenic
17. All of the following bacteria can cause foodborne illness EXCEPT: - ANSWER -Acidophilus
milk
,18. Which one of the following food contaminations would be suspected if the end of a can
of tomatoes had begun to swell - ANSWER -botulism
19. Which one of the following food contaminations is usually associated with undercooked
chicken - ANSWER -salmonella
20. Which one of the following food contaminations is best prevented by cooking to safe
temperatures - ANSWER -e. coli
21. Contamination of food items by other living organisms is known as - ANSWER -biological
22. Because they are living organisms, which one of the following methods would be both
effective and safe to help reduce pathogenic contaminants in food? - ANSWER -heat
23. Perhaps the most common vehicle of contamination in the food industry is - ANSWER -
hands, so they should be washed often
24. The contamination results from the spread of bacteria from meat to vegetables is called
- ANSWER -cross
25. Which one of the following contaminants is a physical contaminant? - ANSWER -hair
26. 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 - ANSWER -Caution the food handler that she must clean and sanitize her knife.
27. An employee brings you a bag of oatmeal in which he has found black specks. What is
the MOST LIKELY cause of those specks? - ANSWER -Pests have gotten into the bag and
left waste secretions in the oatmeal.
, 28. Checking the dining areas of an eating establishment for evidence of flaking paint,
broken light bulbs, and wood damage will reduce the chances of - ANSWER -physical
contamination
29. Toxins from seafoods, mushrooms, and molds present the greatest potential for -
ANSWER -chemical
30. Although all of the following methods will promote the prevention of food
contamination, which one has the most continuous effect? - ANSWER -Educating
employees about clean, responsible, and legal food handling.
31. Food preservation does all of the following EXCEPT - ANSWER -promotes the growth of
microorganisms
32. In degrees Fahrenheit, what is the temperature range of the Danger Zone? - ANSWER -
41 to 135
33. Reheated food items must be heated for a minimum of 15 seconds to at least - ANSWER
-165
34. The preservation technique that attempts to remove moisture is - ANSWER -
dehydration
35. "Chilling" is most commonly practiced by - ANSWER -commercial food distributers
36. All of the following are Time/Temperature Control for Safety Foods Except - ANSWER -
Processed garlic mixtures
37. Bacterial contamination can spread quickly because if the conditions are right, bacteria
can multiply in - ANSWER -10 to 20 minutes
Texas, Learn2Serve Food Safety
Management Principles Lesson
Assessments, Food Manager Exam
And Food Manager Practice Exam,
1. A food handler's duties regarding food safety include all of the following practices
EXCEPT: - ANSWER -Periodically test food for illness causing microorganisms
2. What is the most direct cause of customer loyalty? - ANSWER -High food safety
standards
3. What is the best way to prevent poor food safety? - ANSWER -Employee training
4. Which one of the following duties is management's responsibility to ensure food safety?
- ANSWER -Preventing infected employees from contaminating food.
5. All of the following are the most common Critical Control Points (CCPs) EXCEPT: -
ANSWER -Customer service
6. Which agency publishes the food code? - ANSWER -fda
7. Which one of the following steps is NOT one of the seven HACCP steps? - ANSWER -
create a cost analysis
,8. Creation of which one of the following quality programs is a management
responsibility? - ANSWER -assurance
9. Local health codes establish requirements for all of the following subjects EXCEPT -
ANSWER -price controls
10. Why must the manager sign the inspection document after the inspector has completed
the investigation? - ANSWER -To confirm that the inspection has taken place.
11. An organism that lives in or on another organism, often with harmful side effects—but
without benefits is: - ANSWER -parasite
12. The viral infection Hepatitis A can be most effectively controlled if: - ANSWER -All food
personnel practice personal hygiene, such as thorough handwashing.
13. What is the easiest way to recognize foods contaminated with spoilage bacteria? -
ANSWER -Changes in color and smell
14. Which one of the following situations would MOST LIKELY promote bacterial
contamination? - ANSWER -Touching raw chicken and then cooked chicken without
changing gloves.
15. One of the most important reasons for using only reliable water sources is to reduce -
ANSWER -The number of parasites, such as Cyclospora Cayetanensis, that can infest
foods.
16. Which bacteria cause the greatest harm in the food industry - ANSWER -pathogenic
17. All of the following bacteria can cause foodborne illness EXCEPT: - ANSWER -Acidophilus
milk
,18. Which one of the following food contaminations would be suspected if the end of a can
of tomatoes had begun to swell - ANSWER -botulism
19. Which one of the following food contaminations is usually associated with undercooked
chicken - ANSWER -salmonella
20. Which one of the following food contaminations is best prevented by cooking to safe
temperatures - ANSWER -e. coli
21. Contamination of food items by other living organisms is known as - ANSWER -biological
22. Because they are living organisms, which one of the following methods would be both
effective and safe to help reduce pathogenic contaminants in food? - ANSWER -heat
23. Perhaps the most common vehicle of contamination in the food industry is - ANSWER -
hands, so they should be washed often
24. The contamination results from the spread of bacteria from meat to vegetables is called
- ANSWER -cross
25. Which one of the following contaminants is a physical contaminant? - ANSWER -hair
26. 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 - ANSWER -Caution the food handler that she must clean and sanitize her knife.
27. An employee brings you a bag of oatmeal in which he has found black specks. What is
the MOST LIKELY cause of those specks? - ANSWER -Pests have gotten into the bag and
left waste secretions in the oatmeal.
, 28. Checking the dining areas of an eating establishment for evidence of flaking paint,
broken light bulbs, and wood damage will reduce the chances of - ANSWER -physical
contamination
29. Toxins from seafoods, mushrooms, and molds present the greatest potential for -
ANSWER -chemical
30. Although all of the following methods will promote the prevention of food
contamination, which one has the most continuous effect? - ANSWER -Educating
employees about clean, responsible, and legal food handling.
31. Food preservation does all of the following EXCEPT - ANSWER -promotes the growth of
microorganisms
32. In degrees Fahrenheit, what is the temperature range of the Danger Zone? - ANSWER -
41 to 135
33. Reheated food items must be heated for a minimum of 15 seconds to at least - ANSWER
-165
34. The preservation technique that attempts to remove moisture is - ANSWER -
dehydration
35. "Chilling" is most commonly practiced by - ANSWER -commercial food distributers
36. All of the following are Time/Temperature Control for Safety Foods Except - ANSWER -
Processed garlic mixtures
37. Bacterial contamination can spread quickly because if the conditions are right, bacteria
can multiply in - ANSWER -10 to 20 minutes
