Texas Food Managers Certification ACTUAL EXAM
2025-2026 \NEWEST VERSIO N WITH
COMPLETE Q UESTIONS AND CORRECT
DETAILED ANSWERS \LATEST UPDATE
What is the primary concern of the Center for Disease
Control (CDC) in regards to food safety?
A. Prevent and monitor A. Prevent and monitor foodborne disease outbreak
foodborne disease outbreak B. Inspect feeds and medicines consumed by animals
C. Ensures proper licensure and training for pest control
operators
D. Inspect water quality standards and the regulation of pesticide
use
What is the temperature danger zone where bacteria
multiply rapidly in time/temperature control for food
safety?
D. 41 F to 135 F
A. 32 F to 150 F
B. 35 F to 140 F
C. 41 F to 150 F
D. 41 F to 135 F
Which of the following would be the most likely source of the
Norovirus?
A. Fresh vegetables from a A. Fresh vegetable from a salad bar
salad bar B. Cooked, cooled vegetables from the refrigerator
C. Cooked vegtable casserole
D. Reheated vegetable soup
Which of the following must be posted in a food establishment?
A. A sign reminding food employees to clock in
B. A siogn reminding food
B. A sign reminfing food employees to wash their hands
employees to wash their C. A menu with prices listed
hands D. A vegetarian menu
Which of the following is the most common pest found in food
establishments?
B. Flies A. Termites
B. Flies
C. Mosquitos
D. Moths
,7/12/25, 12:28 PM Texas Food Managers Certification Exam
Which of the following is the correct procedure?
A. A cook washes their hands over the preparation sink
with soap and running water and dries them with a
B. A cook washes their hands
paper hand towel
over the hand wash sink
B. A cook washes their hands over the hand wash sink
with soap and running water
with soap and running water and dries them with a
and dries them with a
paper hand towel
paper hand towel
C. A bartender washes their hands over a hand sink
with soap and ruunning water and dried them with
a bar cloth
D. A chef uses hand sanitizer instead of washing with soap and
water
The First-In-First-Out (FIFO) process is used in
A. Product rotation
A. Product rotation B. Hot holding
C. slacking
D. Reheating
Proper handling of tableware includes all of the following except
A. Holding plates by the botton edge
D. Holding cups by the rim B. Carrying glasses on a tray or in a rack
C. Strong flatware so it can be picked up by the handle
D. Holding cups by the rim
What is the purpose of time/temperature control for safety
(TCS)?
A. Limit pathogen A. Limit pathogen microorganism growth
microorganism growth B. Ensure maximum nutrition
C. Limit cooking time
D. Control the food's temperatur
Which of the following is an improper way to thaw food?
A. Under cold runnign water
C. On a clean surface at room B. Straight from freezer to grill
temperature C. On a clean surface at room temperature
D. In a microwave oven followed by immediate cooking
food service facilities may serve raw beef to customers, provided
that
C. A consumer advisory is A. The beef has been frozen at a temperature below -35 F
clearly displayed B. The customer has requested the beed to be served raw
C. A consumer advisory is clearly displayed
D. The facility serves only free-range, grass-fed beef
/ 2/19
, 7/12/25, 12:28 PM Texas Food Managers Certification Exam
Bacteria that causes foodborne illness grow best in
A. Protein foods
A. Protein foods B. Acidic foods
C. High sugar foods
D. Water
Trichinosis is a disease caused by
A. Virus
C. Parasite B. Bacterium
C. Parasite
D. Fungus
A visual check of the food-contact surfaces of
ewquipment and utensils should be made in order to
A. Ensure customer peace of mind
B. Verify cleanliness and B. Verify cleanliness and proper use
proper use
C. Ensure compliance with local regulations
D. Avoid health inspectors
Which food is associated with scombroid poisoning?
A. Mushrooms
B. Tuna fish B. Tuna fish
C. Potatoes
D. Chicken
Vibrio species is a foodborne illness related to the eating of
A. Undercooked ground beef
D. Raw shellfish B. Raw vegetables
C. Uncooked poultry products
D. Raw shellfish
A food manager has learned that two customers became
ill after eating chicken sold the previous night. What
C. Notify and cooperate should the manager do?
with the local health A. Immediately throw out all left oer chicken
department B. Apologize and send the customer a coupon
C. Notify and cooperate with the local health department
D. taste and smell the leftover chicken
Where should a wet wiping cloth be stored between uses?
A. Hot, soapy water
B. Sanitizing solution B. Sanitizing solution
C. Utility sink
D. Covered container
/ 3/19
2025-2026 \NEWEST VERSIO N WITH
COMPLETE Q UESTIONS AND CORRECT
DETAILED ANSWERS \LATEST UPDATE
What is the primary concern of the Center for Disease
Control (CDC) in regards to food safety?
A. Prevent and monitor A. Prevent and monitor foodborne disease outbreak
foodborne disease outbreak B. Inspect feeds and medicines consumed by animals
C. Ensures proper licensure and training for pest control
operators
D. Inspect water quality standards and the regulation of pesticide
use
What is the temperature danger zone where bacteria
multiply rapidly in time/temperature control for food
safety?
D. 41 F to 135 F
A. 32 F to 150 F
B. 35 F to 140 F
C. 41 F to 150 F
D. 41 F to 135 F
Which of the following would be the most likely source of the
Norovirus?
A. Fresh vegetables from a A. Fresh vegetable from a salad bar
salad bar B. Cooked, cooled vegetables from the refrigerator
C. Cooked vegtable casserole
D. Reheated vegetable soup
Which of the following must be posted in a food establishment?
A. A sign reminding food employees to clock in
B. A siogn reminding food
B. A sign reminfing food employees to wash their hands
employees to wash their C. A menu with prices listed
hands D. A vegetarian menu
Which of the following is the most common pest found in food
establishments?
B. Flies A. Termites
B. Flies
C. Mosquitos
D. Moths
,7/12/25, 12:28 PM Texas Food Managers Certification Exam
Which of the following is the correct procedure?
A. A cook washes their hands over the preparation sink
with soap and running water and dries them with a
B. A cook washes their hands
paper hand towel
over the hand wash sink
B. A cook washes their hands over the hand wash sink
with soap and running water
with soap and running water and dries them with a
and dries them with a
paper hand towel
paper hand towel
C. A bartender washes their hands over a hand sink
with soap and ruunning water and dried them with
a bar cloth
D. A chef uses hand sanitizer instead of washing with soap and
water
The First-In-First-Out (FIFO) process is used in
A. Product rotation
A. Product rotation B. Hot holding
C. slacking
D. Reheating
Proper handling of tableware includes all of the following except
A. Holding plates by the botton edge
D. Holding cups by the rim B. Carrying glasses on a tray or in a rack
C. Strong flatware so it can be picked up by the handle
D. Holding cups by the rim
What is the purpose of time/temperature control for safety
(TCS)?
A. Limit pathogen A. Limit pathogen microorganism growth
microorganism growth B. Ensure maximum nutrition
C. Limit cooking time
D. Control the food's temperatur
Which of the following is an improper way to thaw food?
A. Under cold runnign water
C. On a clean surface at room B. Straight from freezer to grill
temperature C. On a clean surface at room temperature
D. In a microwave oven followed by immediate cooking
food service facilities may serve raw beef to customers, provided
that
C. A consumer advisory is A. The beef has been frozen at a temperature below -35 F
clearly displayed B. The customer has requested the beed to be served raw
C. A consumer advisory is clearly displayed
D. The facility serves only free-range, grass-fed beef
/ 2/19
, 7/12/25, 12:28 PM Texas Food Managers Certification Exam
Bacteria that causes foodborne illness grow best in
A. Protein foods
A. Protein foods B. Acidic foods
C. High sugar foods
D. Water
Trichinosis is a disease caused by
A. Virus
C. Parasite B. Bacterium
C. Parasite
D. Fungus
A visual check of the food-contact surfaces of
ewquipment and utensils should be made in order to
A. Ensure customer peace of mind
B. Verify cleanliness and B. Verify cleanliness and proper use
proper use
C. Ensure compliance with local regulations
D. Avoid health inspectors
Which food is associated with scombroid poisoning?
A. Mushrooms
B. Tuna fish B. Tuna fish
C. Potatoes
D. Chicken
Vibrio species is a foodborne illness related to the eating of
A. Undercooked ground beef
D. Raw shellfish B. Raw vegetables
C. Uncooked poultry products
D. Raw shellfish
A food manager has learned that two customers became
ill after eating chicken sold the previous night. What
C. Notify and cooperate should the manager do?
with the local health A. Immediately throw out all left oer chicken
department B. Apologize and send the customer a coupon
C. Notify and cooperate with the local health department
D. taste and smell the leftover chicken
Where should a wet wiping cloth be stored between uses?
A. Hot, soapy water
B. Sanitizing solution B. Sanitizing solution
C. Utility sink
D. Covered container
/ 3/19
