Texas Food Managers Certification
Exam
A food manager has learned that two customers became ill after eating chicken sold
the previous night. What should the manager do?
A. Immediately throw out all left over chicken
B. Apologize and send the customer a coupon
C. Notify and cooperate with the local health department
D. taste and smell the leftover chicken - ------------ANS: C. Notify and cooperate with
the local health department
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 - ------------ANS: C.
Throw the potatoes out immediately
A food service worker has a minor cut on the hand
A. Should wash the cut before returning to work
B. Should not work in food preparation
C. Can work with no restrictions
D. Can work if a bandage and glove are worn - ------------ANS: D. Can work if a
bandage and glove are worn
A food worker's hands must be washed
,A. After handling raw foods and before handling ready-to-eat foods
B. When switching from slicing provolone to swiss cheese
C. And sanitized with an alcohol or chlorine-based sanitizer
D. For a full 60 seconds - ------------ANS: A. After handling raw foods and before
handling ready-to-eat foods
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 - ------------ANS: D. Is equipped
with a backflow prevention device
A visual check of the food-contact surfaces of equipment and utensils should be
made in order to
A. Ensure customer peace of mind
B. Verify cleanliness and proper use
C. Ensure compliance with local regulations
D. Avoid health inspectors - ------------ANS: B. Verify cleanliness and proper use
After removing a glass from a sanitizing solution, a food service employee should
A. Rinse it with water and towel dry
B. Towel it dry
C. Allow it to air-dry
D. Wipe off any water spots - ------------ANS: C. Allow it to air-dry
, All of the following are safe food storage practices for refrigerated food except the
storage of
A. A closed box of lettuce on a shelf below a pan of baked beans
B. Shredded cabbage below a case of whole, shell eggs
C. Cooked rice on the corner of a shelf
D. Parmesan cheese near a cooked pork roast - ------------ANS: B. Shredded
cabbage below a case of whole, shell eggs
All of the following are time/temperature control for safety (TSC) food except?
A. Refried beans
B. Baked potatoes
C. Cooked rice
D. Whole wheat bread - ------------ANS: D. Whole wheat bread
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 - ------------ANS: B. Diarrhea
An integrated pest management system (IPM) balances
A. Prevention and Control
B. Control and Inspection
C. Sanitation and Inspection
D. Elimination and Sanitation - ------------ANS: A. Prevention and Control
Exam
A food manager has learned that two customers became ill after eating chicken sold
the previous night. What should the manager do?
A. Immediately throw out all left over chicken
B. Apologize and send the customer a coupon
C. Notify and cooperate with the local health department
D. taste and smell the leftover chicken - ------------ANS: C. Notify and cooperate with
the local health department
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 - ------------ANS: C.
Throw the potatoes out immediately
A food service worker has a minor cut on the hand
A. Should wash the cut before returning to work
B. Should not work in food preparation
C. Can work with no restrictions
D. Can work if a bandage and glove are worn - ------------ANS: D. Can work if a
bandage and glove are worn
A food worker's hands must be washed
,A. After handling raw foods and before handling ready-to-eat foods
B. When switching from slicing provolone to swiss cheese
C. And sanitized with an alcohol or chlorine-based sanitizer
D. For a full 60 seconds - ------------ANS: A. After handling raw foods and before
handling ready-to-eat foods
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 - ------------ANS: D. Is equipped
with a backflow prevention device
A visual check of the food-contact surfaces of equipment and utensils should be
made in order to
A. Ensure customer peace of mind
B. Verify cleanliness and proper use
C. Ensure compliance with local regulations
D. Avoid health inspectors - ------------ANS: B. Verify cleanliness and proper use
After removing a glass from a sanitizing solution, a food service employee should
A. Rinse it with water and towel dry
B. Towel it dry
C. Allow it to air-dry
D. Wipe off any water spots - ------------ANS: C. Allow it to air-dry
, All of the following are safe food storage practices for refrigerated food except the
storage of
A. A closed box of lettuce on a shelf below a pan of baked beans
B. Shredded cabbage below a case of whole, shell eggs
C. Cooked rice on the corner of a shelf
D. Parmesan cheese near a cooked pork roast - ------------ANS: B. Shredded
cabbage below a case of whole, shell eggs
All of the following are time/temperature control for safety (TSC) food except?
A. Refried beans
B. Baked potatoes
C. Cooked rice
D. Whole wheat bread - ------------ANS: D. Whole wheat bread
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 - ------------ANS: B. Diarrhea
An integrated pest management system (IPM) balances
A. Prevention and Control
B. Control and Inspection
C. Sanitation and Inspection
D. Elimination and Sanitation - ------------ANS: A. Prevention and Control
