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Texas food manager Exam with verified detailed solutions
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What is the most direct cause of customer loyalty? - ✔✔High food safety standards
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Which agency publishes the food code? - ✔✔FDA
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Good idea - ✔✔Keep up with daily pest control tasks & Return dented canned food to the
|| || || || || || || || || || || || || || || || ||
vendor
Bad Idea - ✔✔use tomatoes with a weird smell & Clean work spaces once a day & Quickly
|| || || || || || || || || || || || || || || || || ||
rinse vegetables from the farmers market
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Local health codes establish requirements for all the subjects except: - ✔✔price controls
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One of the most important reasons for using only reliable water sources is to reduce -
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✔✔the number of parasites, such as cyclospora cayetanensis, that can infest foods.
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which one of the following food contaminations would be suspected if the end of a can of
|| || || || || || || || || || || || || || || || ||
tomatoes had begun to swell? - ✔✔Botulism || || || || || ||
All of the following bacteria can cause foodborne illness except? - ✔✔Acidophilus milk
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Which of the following situations would most likely promote bacterial contamination? -
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✔✔slicing roast beef and then slicing brisket with the same knife
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What is the easiest way to recognize foods contaminated with spoilage bacteria? -
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✔✔Changes in color and smell || || || ||
,2
The viral infection hepatitis a can be most effectively controlled if: - ✔✔All food personnel
|| || || || || || || || || || || || || || ||
practice personal hygiene such as through handwashing
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Which bacteria cause the greatest harm in the food industry? - ✔✔Pathogenic
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Which one of the following food contaminations is usually associated with undercooked
|| || || || || || || || || || || ||
chicken? - ✔✔Salmonella || ||
An organism that lives in or another organism often with harmful side effects but without
|| || || || || || || || || || || || || || ||
benefits are - ✔✔Virus || || ||
Which one of the following food contaminations is best prevented by cooking to safe
|| || || || || || || || || || || || || ||
temperatures? - ✔✔Spoilage || ||
Salmonella - ✔✔Any food item that is exposed to animal waste may contain it. Symptoms
|| || || || || || || || || || || || || || ||
may include fever and abdominal cramps.
|| || || || ||
hepatitis A - ✔✔A liver disease that is caused by the virus and can be prevented with proper
|| || || || || || || || || || || || || || || || ||
sanitation and good personal hygiene.
|| || || || ||
Escherichia (E.) Coli - ✔✔The primary symptoms of this bacterium is diarrhea and it can
|| || || || || || || || || || || || || || ||
be prevented by cooking at safe temperatures.
|| || || || || ||
Norovirus - ✔✔The virus is also known as 'Stomach Flu' and the main symptoms include
|| || || || || || || || || || || || || || ||
nausea, vomiting, and stomach.|| || ||
, 2
Shigella - ✔✔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: - ✔✔165 F
|| || || || || || || || || || || || || || || ||
The best temperature for short term refrigeration storage is - ✔✔34 to 40 F
|| || || || || || || || || || || || ||
All of the following are time/ temperature control for safety foods except: - ✔✔Cooked
|| || || || || || || || || || || || || ||
vegetables and pasta || ||
"Chilling" is mostly commonly practiced by - ✔✔Commercial food distributors
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It is important that food servers are trained to know food ingredients because: - ✔✔they
|| || || || || || || || || || || || || || ||
will need to help customers who have food allergies.
|| || || || || || || ||
IN degrees fahrenheit what is the temperature range of the danger zone? - ✔✔41 to 135
|| || || || || || || || || || || || || || ||
Bacterial contamination can spread quickly because if the conditions are right bacteria can
|| || || || || || || || || || || || ||
multiply in - ✔✔10 to 20 seconds || || || || || ||
The preservation technique that attempts to remove moisture is: - ✔✔Dehydration
|| || || || || || || || || ||
Food preservation does all of the following except: - ✔✔Promotes the growth of
|| || || || || || || || || || || || ||
microorganisms
which preservation technique involves heating food to mid temperatures and then cooling
|| || || || || || || || || || || ||
them down immediatley - ✔✔pasteurization
|| || || ||
Texas food manager Exam with verified detailed solutions
|| || || || || || ||
What is the most direct cause of customer loyalty? - ✔✔High food safety standards
|| || || || || || || || || || || || ||
Which agency publishes the food code? - ✔✔FDA
|| || || || || || ||
Good idea - ✔✔Keep up with daily pest control tasks & Return dented canned food to the
|| || || || || || || || || || || || || || || || ||
vendor
Bad Idea - ✔✔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: - ✔✔price controls
|| || || || || || || || || || || ||
One of the most important reasons for using only reliable water sources is to reduce -
|| || || || || || || || || || || || || || || ||
✔✔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? - ✔✔Botulism || || || || || ||
All of the following bacteria can cause foodborne illness except? - ✔✔Acidophilus milk
|| || || || || || || || || || || ||
Which of the following situations would most likely promote bacterial contamination? -
|| || || || || || || || || || || ||
✔✔slicing roast beef and then slicing brisket with the same knife
|| || || || || || || || || ||
What is the easiest way to recognize foods contaminated with spoilage bacteria? -
|| || || || || || || || || || || || ||
✔✔Changes in color and smell || || || ||
,2
The viral infection hepatitis a can be most effectively controlled if: - ✔✔All food personnel
|| || || || || || || || || || || || || || ||
practice personal hygiene such as through handwashing
|| || || || || ||
Which bacteria cause the greatest harm in the food industry? - ✔✔Pathogenic
|| || || || || || || || || || ||
Which one of the following food contaminations is usually associated with undercooked
|| || || || || || || || || || || ||
chicken? - ✔✔Salmonella || ||
An organism that lives in or another organism often with harmful side effects but without
|| || || || || || || || || || || || || || ||
benefits are - ✔✔Virus || || ||
Which one of the following food contaminations is best prevented by cooking to safe
|| || || || || || || || || || || || || ||
temperatures? - ✔✔Spoilage || ||
Salmonella - ✔✔Any food item that is exposed to animal waste may contain it. Symptoms
|| || || || || || || || || || || || || || ||
may include fever and abdominal cramps.
|| || || || ||
hepatitis A - ✔✔A liver disease that is caused by the virus and can be prevented with proper
|| || || || || || || || || || || || || || || || ||
sanitation and good personal hygiene.
|| || || || ||
Escherichia (E.) Coli - ✔✔The primary symptoms of this bacterium is diarrhea and it can
|| || || || || || || || || || || || || || ||
be prevented by cooking at safe temperatures.
|| || || || || ||
Norovirus - ✔✔The virus is also known as 'Stomach Flu' and the main symptoms include
|| || || || || || || || || || || || || || ||
nausea, vomiting, and stomach.|| || ||
, 2
Shigella - ✔✔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: - ✔✔165 F
|| || || || || || || || || || || || || || || ||
The best temperature for short term refrigeration storage is - ✔✔34 to 40 F
|| || || || || || || || || || || || ||
All of the following are time/ temperature control for safety foods except: - ✔✔Cooked
|| || || || || || || || || || || || || ||
vegetables and pasta || ||
"Chilling" is mostly commonly practiced by - ✔✔Commercial food distributors
|| || || || || || || || ||
It is important that food servers are trained to know food ingredients because: - ✔✔they
|| || || || || || || || || || || || || || ||
will need to help customers who have food allergies.
|| || || || || || || ||
IN degrees fahrenheit what is the temperature range of the danger zone? - ✔✔41 to 135
|| || || || || || || || || || || || || || ||
Bacterial contamination can spread quickly because if the conditions are right bacteria can
|| || || || || || || || || || || || ||
multiply in - ✔✔10 to 20 seconds || || || || || ||
The preservation technique that attempts to remove moisture is: - ✔✔Dehydration
|| || || || || || || || || ||
Food preservation does all of the following except: - ✔✔Promotes the growth of
|| || || || || || || || || || || || ||
microorganisms
which preservation technique involves heating food to mid temperatures and then cooling
|| || || || || || || || || || || ||
them down immediatley - ✔✔pasteurization
|| || || ||
