TX FOOD MANAGER CERTIFICATION EXAM 360
TRAINING ACTUAL EXAM 2025 WITH 120
QUESTIONS AND CORRECT VER
THIS DOCUMENT CONTAINS 1000 VERIFIED QUESTIONS AND CORRECT ANSWERS FOR THE 2025 TEXAS FOOD MANAGER
CERTIFICATION EXAM VIA 360 TRAINING (LEARN2SERVE). TOPICS INCLUDE FOODBORNE ILLNESS PREVENTION, HACCP
PRINCIPLES, PERSONAL HYGIENE, CLEANING AND SANITATION, TEMPERATURE CONTROL, AND TEXAS-SPECIFIC REGULATIONS.
DESIGNED TO PREPARE CANDIDATES FOR STATE CERTIFICATION AND COMPLIANCE IN FOOD SAFETY MANAGEMENT
C. It makes cleaning and sanitizing easier - answerWhich 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 - answerWhat 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 - answerWhat 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 - answerWhen 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 - answerA
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 - answerAn 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 bandaid, and a
disposable glove - answerWhich of the following employees
would be allowed to work in a food service business?
A. Waitress with an open cut
B. Busboy wearing a bandaid on his thumb
, C. Food prepared with a cut, covered by a bandaid, and a
disposable glove
D. Dishwasher with a boil on his neck
B. Uncovered artificial fingernails - answerWhich of the
following is unacceptable for food workers' fingernails?
A. Nails neatly trimmed and filed
B. Uncovered artificial fingernails
C. Unpolished Nails
D. Gloves covering artificial fingernails
D. Rotated or stirred during cooking - answerMeat cooked in a
microwave oven must be
A. Kept uncovered during cooking
B. Allowed to stand uncovered for 1 minute after cooking
C. Heated to a temperature of at least 155 F
D. Rotated or stirred during cooking
B. Where harmful bacteria grow rapidly - answerThe
temperature danger zone is correctly described as the
temperature range...
A. Between 40 F and 150 F
B. Where harmful bacteria grow rapidly
C. In which harmful bacteria will be killed
D. In which food should be stored
C. Throw the potatoes out immediately - answerA food manager
sees a chef in a prep kitchen tasting mashed potatoes with his
finger. What should the manager do?
A. Tell the chef is it happens again the potatoes will be thrown
away
TRAINING ACTUAL EXAM 2025 WITH 120
QUESTIONS AND CORRECT VER
THIS DOCUMENT CONTAINS 1000 VERIFIED QUESTIONS AND CORRECT ANSWERS FOR THE 2025 TEXAS FOOD MANAGER
CERTIFICATION EXAM VIA 360 TRAINING (LEARN2SERVE). TOPICS INCLUDE FOODBORNE ILLNESS PREVENTION, HACCP
PRINCIPLES, PERSONAL HYGIENE, CLEANING AND SANITATION, TEMPERATURE CONTROL, AND TEXAS-SPECIFIC REGULATIONS.
DESIGNED TO PREPARE CANDIDATES FOR STATE CERTIFICATION AND COMPLIANCE IN FOOD SAFETY MANAGEMENT
C. It makes cleaning and sanitizing easier - answerWhich 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 - answerWhat 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 - answerWhat 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 - answerWhen 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 - answerA
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 - answerAn 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 bandaid, and a
disposable glove - answerWhich of the following employees
would be allowed to work in a food service business?
A. Waitress with an open cut
B. Busboy wearing a bandaid on his thumb
, C. Food prepared with a cut, covered by a bandaid, and a
disposable glove
D. Dishwasher with a boil on his neck
B. Uncovered artificial fingernails - answerWhich of the
following is unacceptable for food workers' fingernails?
A. Nails neatly trimmed and filed
B. Uncovered artificial fingernails
C. Unpolished Nails
D. Gloves covering artificial fingernails
D. Rotated or stirred during cooking - answerMeat cooked in a
microwave oven must be
A. Kept uncovered during cooking
B. Allowed to stand uncovered for 1 minute after cooking
C. Heated to a temperature of at least 155 F
D. Rotated or stirred during cooking
B. Where harmful bacteria grow rapidly - answerThe
temperature danger zone is correctly described as the
temperature range...
A. Between 40 F and 150 F
B. Where harmful bacteria grow rapidly
C. In which harmful bacteria will be killed
D. In which food should be stored
C. Throw the potatoes out immediately - answerA food manager
sees a chef in a prep kitchen tasting mashed potatoes with his
finger. What should the manager do?
A. Tell the chef is it happens again the potatoes will be thrown
away
