Texas Food Manager (Learn2Serve / 360Training) Exam | Questions
& Answers & Rationale | 2025/2026 | Latest Update | Instant
Download !!
1. A food worker notices that raw chicken is stored above ready-to-eat salad in the refrigerator. What
is the best corrective action?
A. Move the chicken to the bottom shelf and adjust storage
B. Leave it as is; cook thoroughly later
C. Cover the salad and leave items in place
D. Throw away the salad immediately
Correct Answer: A
Rationale: Raw animal products must be stored below ready-to-eat foods to prevent cross-contamination, as
per Texas food safety regulations.
2. A food handler washes hands but uses a contaminated sink. Which hazard type does this represent?
A. Biological contamination
B. Chemical contamination
C. Physical contamination
D. Time-temperature abuse
Correct Answer: A
Rationale: Using a contaminated sink can introduce harmful pathogens (biological hazards) to food,
increasing the risk of foodborne illness.
3. During a health inspection, the manager is asked to show the temperature logs for refrigerated
foods. How long must these records be kept in Texas?
A. At least 30 days
B. 7 days
,C. 90 days
D. No record required
Correct Answer: A
Rationale: Texas law requires food establishments to maintain temperature logs for at least 30 days to
demonstrate compliance with safe storage practices.
4. A chef notices a food item has a sour odor. What is the safest action?
A. Discard the food item immediately
B. Taste a small sample to check safety
C. Wash and continue using it
D. Add seasoning to mask the smell
Correct Answer: A
Rationale: Odor changes are a sign of spoilage. Consuming or serving spoiled food increases the risk of
foodborne illness.
5. A manager receives a shipment of canned goods. One can is bulging. What should be done?
A. Discard the bulging can without opening
B. Open and check smell before discarding
C. Refrigerate and use later
D. Use immediately after cooking
Correct Answer: A
Rationale: Bulging cans indicate potential botulism contamination. They must never be opened or
consumed.
6. A food worker has a cut on their hand. What is the appropriate precaution before handling food?
A. Cover with a clean, waterproof bandage and wear gloves
B. Wash hands only
,C. Continue handling food normally
D. Apply ointment and proceed
Correct Answer: A
Rationale: Open wounds can transmit pathogens. Texas food safety regulations require proper covering and
glove use.
7. A restaurant serves raw oysters to customers. Which group is at highest risk for foodborne illness?
A. Pregnant women, elderly, and immunocompromised
B. Teenagers
C. Healthy adults
D. Children over 12
Correct Answer: A
Rationale: High-risk populations are more susceptible to severe illness from raw or undercooked seafood.
8. A chef leaves cooked rice at room temperature for 5 hours before serving. What risk does this pose?
A. Time-temperature abuse leading to bacterial growth
B. Physical contamination
C. Chemical hazard
D. Cross-contact
Correct Answer: A
Rationale: Cooked rice is a time/temperature-sensitive food. Leaving it in the danger zone (41–135°F)
allows bacterial toxins to develop.
9. A food handler uses the same cutting board for raw meat and vegetables without cleaning. Which
safety principle is violated?
A. Cross-contamination prevention
B. Personal hygiene
, C. Allergen management
D. Time-temperature control
Correct Answer: A
Rationale: Using the same surface without cleaning spreads pathogens from raw meat to ready-to-eat foods.
10. A refrigerator is not maintaining 41°F or below. What action must the manager take immediately?
A. Adjust the temperature and monitor until safe
B. Continue using food as long as it looks fresh
C. Cover food to prevent contamination
D. Move food outside temporarily
Correct Answer: A
Rationale: Texas regulations require refrigeration at 41°F or below to prevent bacterial growth. Food safety
monitoring is mandatory.
11. A food worker sneezes over a prep area. Which is the best corrective action?
A. Wash hands, clean and sanitize surfaces, discard exposed food
B. Continue prepping food
C. Cover the food quickly and proceed
D. Ignore if sneeze was brief
Correct Answer: A
Rationale: Respiratory droplets can carry pathogens. Surfaces and food potentially contaminated must be
sanitized or discarded.
12. A manager notices that a food thermometer reads 120°F for chicken. What should be done?
A. Continue cooking until chicken reaches 165°F
B. Serve immediately
& Answers & Rationale | 2025/2026 | Latest Update | Instant
Download !!
1. A food worker notices that raw chicken is stored above ready-to-eat salad in the refrigerator. What
is the best corrective action?
A. Move the chicken to the bottom shelf and adjust storage
B. Leave it as is; cook thoroughly later
C. Cover the salad and leave items in place
D. Throw away the salad immediately
Correct Answer: A
Rationale: Raw animal products must be stored below ready-to-eat foods to prevent cross-contamination, as
per Texas food safety regulations.
2. A food handler washes hands but uses a contaminated sink. Which hazard type does this represent?
A. Biological contamination
B. Chemical contamination
C. Physical contamination
D. Time-temperature abuse
Correct Answer: A
Rationale: Using a contaminated sink can introduce harmful pathogens (biological hazards) to food,
increasing the risk of foodborne illness.
3. During a health inspection, the manager is asked to show the temperature logs for refrigerated
foods. How long must these records be kept in Texas?
A. At least 30 days
B. 7 days
,C. 90 days
D. No record required
Correct Answer: A
Rationale: Texas law requires food establishments to maintain temperature logs for at least 30 days to
demonstrate compliance with safe storage practices.
4. A chef notices a food item has a sour odor. What is the safest action?
A. Discard the food item immediately
B. Taste a small sample to check safety
C. Wash and continue using it
D. Add seasoning to mask the smell
Correct Answer: A
Rationale: Odor changes are a sign of spoilage. Consuming or serving spoiled food increases the risk of
foodborne illness.
5. A manager receives a shipment of canned goods. One can is bulging. What should be done?
A. Discard the bulging can without opening
B. Open and check smell before discarding
C. Refrigerate and use later
D. Use immediately after cooking
Correct Answer: A
Rationale: Bulging cans indicate potential botulism contamination. They must never be opened or
consumed.
6. A food worker has a cut on their hand. What is the appropriate precaution before handling food?
A. Cover with a clean, waterproof bandage and wear gloves
B. Wash hands only
,C. Continue handling food normally
D. Apply ointment and proceed
Correct Answer: A
Rationale: Open wounds can transmit pathogens. Texas food safety regulations require proper covering and
glove use.
7. A restaurant serves raw oysters to customers. Which group is at highest risk for foodborne illness?
A. Pregnant women, elderly, and immunocompromised
B. Teenagers
C. Healthy adults
D. Children over 12
Correct Answer: A
Rationale: High-risk populations are more susceptible to severe illness from raw or undercooked seafood.
8. A chef leaves cooked rice at room temperature for 5 hours before serving. What risk does this pose?
A. Time-temperature abuse leading to bacterial growth
B. Physical contamination
C. Chemical hazard
D. Cross-contact
Correct Answer: A
Rationale: Cooked rice is a time/temperature-sensitive food. Leaving it in the danger zone (41–135°F)
allows bacterial toxins to develop.
9. A food handler uses the same cutting board for raw meat and vegetables without cleaning. Which
safety principle is violated?
A. Cross-contamination prevention
B. Personal hygiene
, C. Allergen management
D. Time-temperature control
Correct Answer: A
Rationale: Using the same surface without cleaning spreads pathogens from raw meat to ready-to-eat foods.
10. A refrigerator is not maintaining 41°F or below. What action must the manager take immediately?
A. Adjust the temperature and monitor until safe
B. Continue using food as long as it looks fresh
C. Cover food to prevent contamination
D. Move food outside temporarily
Correct Answer: A
Rationale: Texas regulations require refrigeration at 41°F or below to prevent bacterial growth. Food safety
monitoring is mandatory.
11. A food worker sneezes over a prep area. Which is the best corrective action?
A. Wash hands, clean and sanitize surfaces, discard exposed food
B. Continue prepping food
C. Cover the food quickly and proceed
D. Ignore if sneeze was brief
Correct Answer: A
Rationale: Respiratory droplets can carry pathogens. Surfaces and food potentially contaminated must be
sanitized or discarded.
12. A manager notices that a food thermometer reads 120°F for chicken. What should be done?
A. Continue cooking until chicken reaches 165°F
B. Serve immediately
