2
Texas Food safety Managers Test with precise detailed answers
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What must the person in charge of a nursing home do when A food handler has a sore
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throat and fever? || ||
A. Make the food handler wear a medical face mask.
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B. Allow the food handler to wash dishes.
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C. Send the food handler home. - ✔✔C. Send the food handler home
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Food handlers must wash their hands and exposed portions of their arms prior to which of
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the following activities?
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A. Using tobacco products.
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B. Taking a restroom break.
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C. Putting on disposable gloves. - ✔✔C. Putting on disposable gloves.
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An operation installs hand-antiseptic dispensers at each of the handwashing stations. What
|| || || || || || || || || || || ||
should management explain to food handlers about the correct use of the hand-antiseptic?
|| || || || || || || || || || || ||
A. A hand antiseptic is applied after correct handwashing.
|| || || || || || || ||
B. A hand antiseptic is used before hand washing.
|| || || || || || || || ||
C. Hands don't require washing if an approved hand antiseptic is applied. - ✔✔A. A hand-
|| || || || || || || || || || || || || || ||
antiseptic applied after correct handwashing || || || ||
A food handler may not wear fingernail polish unless
|| || || || || || || ||
A. Nails are well manicured
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B. Wearing intact single - use gloves.
|| || || || || || ||
C. Hands are clean and sanitized - ✔✔B. Wearing intact single-use gloves.
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,2
The person in charge must exclude the food handler when he or she reports having which
|| || || || || || || || || || || || || || || ||
symptom?
A. Yellow skin and eyes
|| || || ||
B. Infected lesion.
|| || ||
C. Sore throat with fever - ✔✔A. Yellow skin and eyes
|| || || || || || || || || ||
Cooked plants products that are served from a steamtable must be maintained at what
|| || || || || || || || || || || || || ||
minimum temperature? ||
A. 155°F
|| ||
B. 145°F
|| ||
C. 135°F - ✔✔C. 135°F
|| || || ||
The "T "in the ALERT food defense awareness program deals with
|| || || || || || || || || ||
A. Tasks
|| ||
B. Threats
|| ||
C. Temperature - ✔✔B. Threats
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Molluscan Shellfish that are recreationally caught should
|| || || || || ||
A. Be a immediately frozen for safety
|| || || || || || ||
B. Be used for personal consumption only
|| || || || || || ||
C. Contain labels for safety storage and handling - ✔✔A. Be immediately frozen for safety
|| || || || || || || || || || || || || ||
A characteristic of Ciguatera toxin is that it
|| || || || || || ||
A. Cannot be destroyed by correct cooking
|| || || || || || ||
B. Can be tasted
|| || || ||
C. Can be smelled - ✔✔A. Cannot be destroyed by correct cooking
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, 2
For high temperature dish washing machines, why should the water temperature of the
|| || || || || || || || || || || || ||
final rinse not exceed 194°F?
|| || || ||
A. Water temperature can damage dishwasher
|| || || || ||
B. Water can evaporate before sanitizing the items.
|| || || || || || || ||
C. Spray nozzles may become clogged with minerals - ✔✔B. Water can evaporate before
|| || || || || || || || || || || || || ||
sanitizing the items || ||
A menu item has been identified as a possible cause of a foodborne illness outbreak. The
|| || || || || || || || || || || || || || || ||
food is in the walk-in labeled "do not use ". What else needs to be on the label?
|| || || || || || || || || || || || || || || || ||
A. Do not discard
|| || ||
B. Do Not serve
|| || ||
C. Keep for 7 days. - ✔✔A. Do not discard
|| || || || || || || || ||
Cooking ground beef to a minimum internal cooking temperature of 155°F for 17 seconds
|| || || || || || || || || || || || || ||
will help prevent illness caused by
|| || || || ||
A. Nora virus
|| || ||
B. Enterohemorrhagic and shiva toxin producing E. coli
|| || || || || || || ||
C. Hepatitis A - ✔✔B. Enterohemorrhagic and shiva toxin producing E. coli
|| || || || || || || || || || ||
A cook is preparing raw shell eggs that will be held at the breakfast buffet. These eggs must
|| || || || || || || || || || || || || || || || || ||
be cooked to which minimum internal temperature for 17 seconds?
|| || || || || || || || ||
A. 135°F
||
B. 145°F
|| ||
C. 155°F - ✔✔B. 145°F
|| || || ||
Coving tile is used for || || || ||
Texas Food safety Managers Test with precise detailed answers
|| || || || || || || ||
What must the person in charge of a nursing home do when A food handler has a sore
|| || || || || || || || || || || || || || || || || ||
throat and fever? || ||
A. Make the food handler wear a medical face mask.
|| || || || || || || || || ||
B. Allow the food handler to wash dishes.
|| || || || || || ||
C. Send the food handler home. - ✔✔C. Send the food handler home
|| || || || || || || || || || || ||
Food handlers must wash their hands and exposed portions of their arms prior to which of
|| || || || || || || || || || || || || || || ||
the following activities?
|| ||
A. Using tobacco products.
|| || || ||
B. Taking a restroom break.
|| || || ||
C. Putting on disposable gloves. - ✔✔C. Putting on disposable gloves.
|| || || || || || || || || ||
An operation installs hand-antiseptic dispensers at each of the handwashing stations. What
|| || || || || || || || || || || ||
should management explain to food handlers about the correct use of the hand-antiseptic?
|| || || || || || || || || || || ||
A. A hand antiseptic is applied after correct handwashing.
|| || || || || || || ||
B. A hand antiseptic is used before hand washing.
|| || || || || || || || ||
C. Hands don't require washing if an approved hand antiseptic is applied. - ✔✔A. A hand-
|| || || || || || || || || || || || || || ||
antiseptic applied after correct handwashing || || || ||
A food handler may not wear fingernail polish unless
|| || || || || || || ||
A. Nails are well manicured
|| || || || ||
B. Wearing intact single - use gloves.
|| || || || || || ||
C. Hands are clean and sanitized - ✔✔B. Wearing intact single-use gloves.
|| || || || || || || || || || ||
,2
The person in charge must exclude the food handler when he or she reports having which
|| || || || || || || || || || || || || || || ||
symptom?
A. Yellow skin and eyes
|| || || ||
B. Infected lesion.
|| || ||
C. Sore throat with fever - ✔✔A. Yellow skin and eyes
|| || || || || || || || || ||
Cooked plants products that are served from a steamtable must be maintained at what
|| || || || || || || || || || || || || ||
minimum temperature? ||
A. 155°F
|| ||
B. 145°F
|| ||
C. 135°F - ✔✔C. 135°F
|| || || ||
The "T "in the ALERT food defense awareness program deals with
|| || || || || || || || || ||
A. Tasks
|| ||
B. Threats
|| ||
C. Temperature - ✔✔B. Threats
|| || || ||
Molluscan Shellfish that are recreationally caught should
|| || || || || ||
A. Be a immediately frozen for safety
|| || || || || || ||
B. Be used for personal consumption only
|| || || || || || ||
C. Contain labels for safety storage and handling - ✔✔A. Be immediately frozen for safety
|| || || || || || || || || || || || || ||
A characteristic of Ciguatera toxin is that it
|| || || || || || ||
A. Cannot be destroyed by correct cooking
|| || || || || || ||
B. Can be tasted
|| || || ||
C. Can be smelled - ✔✔A. Cannot be destroyed by correct cooking
|| || || || || || || || || || ||
, 2
For high temperature dish washing machines, why should the water temperature of the
|| || || || || || || || || || || || ||
final rinse not exceed 194°F?
|| || || ||
A. Water temperature can damage dishwasher
|| || || || ||
B. Water can evaporate before sanitizing the items.
|| || || || || || || ||
C. Spray nozzles may become clogged with minerals - ✔✔B. Water can evaporate before
|| || || || || || || || || || || || || ||
sanitizing the items || ||
A menu item has been identified as a possible cause of a foodborne illness outbreak. The
|| || || || || || || || || || || || || || || ||
food is in the walk-in labeled "do not use ". What else needs to be on the label?
|| || || || || || || || || || || || || || || || ||
A. Do not discard
|| || ||
B. Do Not serve
|| || ||
C. Keep for 7 days. - ✔✔A. Do not discard
|| || || || || || || || ||
Cooking ground beef to a minimum internal cooking temperature of 155°F for 17 seconds
|| || || || || || || || || || || || || ||
will help prevent illness caused by
|| || || || ||
A. Nora virus
|| || ||
B. Enterohemorrhagic and shiva toxin producing E. coli
|| || || || || || || ||
C. Hepatitis A - ✔✔B. Enterohemorrhagic and shiva toxin producing E. coli
|| || || || || || || || || || ||
A cook is preparing raw shell eggs that will be held at the breakfast buffet. These eggs must
|| || || || || || || || || || || || || || || || || ||
be cooked to which minimum internal temperature for 17 seconds?
|| || || || || || || || ||
A. 135°F
||
B. 145°F
|| ||
C. 155°F - ✔✔B. 145°F
|| || || ||
Coving tile is used for || || || ||
