TEXAS FOOD SAFETY MANAGERS TEST
EXAM SCRIPT 2026 COMPLETE QUESTIONS
AND SOLUTIONS
◍ Which agency publishes the food code? Answer: FDA
◍ Good idea Answer: Keep up with daily pest control tasks &
Return dented canned food to the vendor
◍ Bad Idea Answer: use tomatoes with a weird smell & Clean
work spaces once a day & Quickly rinse vegetables from the
farmers market
◍ Local health codes establish requirements for all the subjects
except: Answer: price controls
◍ 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.
◍ which one of the following food contaminations would be
suspected if the end of a can of tomatoes had begun to swell?
Answer: Botulism
◍ All of the following bacteria can cause foodborne illness
except? Answer: Acidophilus milk
◍ Which of the following situations would most likely promote
bacterial contamination? Answer: slicing roast beef and then
slicing brisket with the same knife
◍ What is the easiest way to recognize foods contaminated with
spoilage bacteria? Answer: Changes in color and smell
,◍ The viral infection hepatitis a can be most effectively
controlled if: Answer: All food personnel practice personal
hygiene such as through handwashing
◍ Which bacteria cause the greatest harm in the food industry?
Answer: Pathogenic
◍ Which one of the following food contaminations is usually
associated with undercooked chicken? Answer: Salmonella
◍ An organism that lives in or another organism often with
harmful side effects but without benefits are Answer: Virus
◍ Which one of the following food contaminations is best
prevented by cooking to safe temperatures? Answer: Spoilage
◍ Salmonella Answer: Any food item that is exposed to animal
waste may contain it. Symptoms may include fever and
abdominal cramps.
◍ hepatitis A Answer: A liver disease that is caused by the
virus and can be prevented with proper sanitation and good
personal hygiene.
◍ Escherichia (E.) Coli Answer: The primary symptoms of this
bacterium is diarrhea and it can be prevented by cooking at safe
temperatures.
◍ Norovirus Answer: The virus is also known as 'Stomach Flu'
and the main symptoms include nausea, vomiting, and stomach.
◍ Shigella Answer: This bacterium has also been known to be
spread by flies that have lit upon contaminated materials.
◍ Reheated items must be heated for a minimum of 15 seconds
to at least: Answer: 165 F
, ◍ The best temperature for short term refrigeration storage is
Answer: 34 to 40 F
◍ All of the following are time/ temperature control for safety
foods except: Answer: Cooked vegetables and pasta
◍ "Chilling" is mostly commonly practiced by Answer:
Commercial food distributors
◍ It is important that food servers are trained to know food
ingredients because: Answer: they will need to help customers
who have food allergies.
◍ IN degrees fahrenheit what is the temperature range of the
danger zone? Answer: 41 to 135
◍ Bacterial contamination can spread quickly because if the
conditions are right bacteria can multiply in Answer: 10 to 20
seconds
◍ The preservation technique that attempts to remove moisture
is: Answer: Dehydration
◍ Food preservation does all of the following except: Answer:
Promotes the growth of microorganisms
◍ which preservation technique involves heating food to mid
temperatures and then cooling them down immediatley Answer:
pasteurization
◍ the internal food temperature for safe food should be Answer:
130 F and 190 F
◍ good refrigeration temperatures may be anywhere from
Answer: 34 F to 40 F
EXAM SCRIPT 2026 COMPLETE QUESTIONS
AND SOLUTIONS
◍ Which agency publishes the food code? Answer: FDA
◍ Good idea Answer: Keep up with daily pest control tasks &
Return dented canned food to the vendor
◍ Bad Idea Answer: use tomatoes with a weird smell & Clean
work spaces once a day & Quickly rinse vegetables from the
farmers market
◍ Local health codes establish requirements for all the subjects
except: Answer: price controls
◍ 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.
◍ which one of the following food contaminations would be
suspected if the end of a can of tomatoes had begun to swell?
Answer: Botulism
◍ All of the following bacteria can cause foodborne illness
except? Answer: Acidophilus milk
◍ Which of the following situations would most likely promote
bacterial contamination? Answer: slicing roast beef and then
slicing brisket with the same knife
◍ What is the easiest way to recognize foods contaminated with
spoilage bacteria? Answer: Changes in color and smell
,◍ The viral infection hepatitis a can be most effectively
controlled if: Answer: All food personnel practice personal
hygiene such as through handwashing
◍ Which bacteria cause the greatest harm in the food industry?
Answer: Pathogenic
◍ Which one of the following food contaminations is usually
associated with undercooked chicken? Answer: Salmonella
◍ An organism that lives in or another organism often with
harmful side effects but without benefits are Answer: Virus
◍ Which one of the following food contaminations is best
prevented by cooking to safe temperatures? Answer: Spoilage
◍ Salmonella Answer: Any food item that is exposed to animal
waste may contain it. Symptoms may include fever and
abdominal cramps.
◍ hepatitis A Answer: A liver disease that is caused by the
virus and can be prevented with proper sanitation and good
personal hygiene.
◍ Escherichia (E.) Coli Answer: The primary symptoms of this
bacterium is diarrhea and it can be prevented by cooking at safe
temperatures.
◍ Norovirus Answer: The virus is also known as 'Stomach Flu'
and the main symptoms include nausea, vomiting, and stomach.
◍ Shigella Answer: This bacterium has also been known to be
spread by flies that have lit upon contaminated materials.
◍ Reheated items must be heated for a minimum of 15 seconds
to at least: Answer: 165 F
, ◍ The best temperature for short term refrigeration storage is
Answer: 34 to 40 F
◍ All of the following are time/ temperature control for safety
foods except: Answer: Cooked vegetables and pasta
◍ "Chilling" is mostly commonly practiced by Answer:
Commercial food distributors
◍ It is important that food servers are trained to know food
ingredients because: Answer: they will need to help customers
who have food allergies.
◍ IN degrees fahrenheit what is the temperature range of the
danger zone? Answer: 41 to 135
◍ Bacterial contamination can spread quickly because if the
conditions are right bacteria can multiply in Answer: 10 to 20
seconds
◍ The preservation technique that attempts to remove moisture
is: Answer: Dehydration
◍ Food preservation does all of the following except: Answer:
Promotes the growth of microorganisms
◍ which preservation technique involves heating food to mid
temperatures and then cooling them down immediatley Answer:
pasteurization
◍ the internal food temperature for safe food should be Answer:
130 F and 190 F
◍ good refrigeration temperatures may be anywhere from
Answer: 34 F to 40 F
