2
Texas Food Managers Certification Exam with precise detailed answers
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C. It makes cleaning and sanitizing easier - ✔✔Which of the following occurs with the use
|| || || || || || || || || || || || || || || ||
of adequate lighting in a food establishment?
|| || || || || ||
A. It encourages pests to enter
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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 - ✔✔What 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 - ✔✔What 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 - ✔✔When 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
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B. 15 seconds in water that is at least 150 F
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,2
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 - ✔✔A 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 - ✔✔An 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 - ✔✔Which 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 - ✔✔Which of the following is unacceptable for food
|| || || || || || || || || || || || ||
workers' fingernails? ||
A. Nails neatly trimmed and filed
|| || || || ||
, 2
B. Uncovered artificial fingernails
|| || ||
C. Unpolished Nails
|| ||
D. Gloves covering artificial fingernails
|| || || ||
D. Rotated or stirred during cooking - ✔✔Meat 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 - ✔✔The 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 - ✔✔A 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
|| || || || || || || || || || || || ||
B. Do not say or do anything because mashed potatoes are not a time/temperature control
|| || || || || || || || || || || || || || ||
for food safety
|| ||
C. Throw the potatoes out immediately
|| || || || ||
D. Reheat the potatoes to 165 F before serving to customers
|| || || || || || || || || ||
C. Pre-wash, wash, rinse, sanitize, and air dry - ✔✔What is the acceptable method of
|| || || || || || || || || || || || || || ||
manual warewashing/dishwashing?
||
Texas Food Managers Certification Exam with precise detailed answers
|| || || || || || || ||
C. It makes cleaning and sanitizing easier - ✔✔Which 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 - ✔✔What 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 - ✔✔What 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 - ✔✔When 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
|| || || || || || || || || ||
,2
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 - ✔✔A 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 - ✔✔An 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 - ✔✔Which 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 - ✔✔Which of the following is unacceptable for food
|| || || || || || || || || || || || ||
workers' fingernails? ||
A. Nails neatly trimmed and filed
|| || || || ||
, 2
B. Uncovered artificial fingernails
|| || ||
C. Unpolished Nails
|| ||
D. Gloves covering artificial fingernails
|| || || ||
D. Rotated or stirred during cooking - ✔✔Meat 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 - ✔✔The 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 - ✔✔A 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
|| || || || || || || || || || || || ||
B. Do not say or do anything because mashed potatoes are not a time/temperature control
|| || || || || || || || || || || || || || ||
for food safety
|| ||
C. Throw the potatoes out immediately
|| || || || ||
D. Reheat the potatoes to 165 F before serving to customers
|| || || || || || || || || ||
C. Pre-wash, wash, rinse, sanitize, and air dry - ✔✔What is the acceptable method of
|| || || || || || || || || || || || || || ||
manual warewashing/dishwashing?
||
