Texas Food safety Managers Test | 80 | Questions and
Answers | 2025/2026
What must the person in charge of a nursing home do C. Send the food handler home
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.
Food handlers must wash their hands and exposed C. Putting on disposable gloves.
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.
An operation installs hand-antiseptic dispensers at A. A hand-antiseptic applied after correct handwashing
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 food handler may not wear fingernail polish unless B. Wearing intact single-use gloves.
A. Nails are well manicured
B. Wearing intact single - use gloves.
C. Hands are clean and sanitized
, The person in charge must exclude the food handler A. Yellow skin and eyes
when he or she reports having which symptom?
A. Yellow skin and eyes
B. Infected lesion.
C. Sore throat with fever
Cooked plants products that are served from a C. 135°F
steamtable must be maintained at what minimum
temperature?
A. 155°F
B. 145°F
C. 135°F
The "T "in the ALERT food defense awareness program B. Threats
deals with
A. Tasks
B. Threats
C. Temperature
Molluscan Shellfish that are recreationally caught should A. Be immediately frozen for safety
A. Be a immediately frozen for safety
B. Be used for personal consumption only
C. Contain labels for safety storage and handling
A characteristic of Ciguatera toxin is that it A. Cannot be destroyed by correct cooking
A. Cannot be destroyed by correct cooking
B. Can be tasted
C. Can be smelled
For high temperature dish washing machines, why B. Water can evaporate before sanitizing the items
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
A menu item has been identified as a possible cause of a A. Do not discard
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.
Cooking ground beef to a minimum internal cooking B. Enterohemorrhagic and shiva toxin producing E. coli
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
Answers | 2025/2026
What must the person in charge of a nursing home do C. Send the food handler home
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.
Food handlers must wash their hands and exposed C. Putting on disposable gloves.
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.
An operation installs hand-antiseptic dispensers at A. A hand-antiseptic applied after correct handwashing
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 food handler may not wear fingernail polish unless B. Wearing intact single-use gloves.
A. Nails are well manicured
B. Wearing intact single - use gloves.
C. Hands are clean and sanitized
, The person in charge must exclude the food handler A. Yellow skin and eyes
when he or she reports having which symptom?
A. Yellow skin and eyes
B. Infected lesion.
C. Sore throat with fever
Cooked plants products that are served from a C. 135°F
steamtable must be maintained at what minimum
temperature?
A. 155°F
B. 145°F
C. 135°F
The "T "in the ALERT food defense awareness program B. Threats
deals with
A. Tasks
B. Threats
C. Temperature
Molluscan Shellfish that are recreationally caught should A. Be immediately frozen for safety
A. Be a immediately frozen for safety
B. Be used for personal consumption only
C. Contain labels for safety storage and handling
A characteristic of Ciguatera toxin is that it A. Cannot be destroyed by correct cooking
A. Cannot be destroyed by correct cooking
B. Can be tasted
C. Can be smelled
For high temperature dish washing machines, why B. Water can evaporate before sanitizing the items
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
A menu item has been identified as a possible cause of a A. Do not discard
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.
Cooking ground beef to a minimum internal cooking B. Enterohemorrhagic and shiva toxin producing E. coli
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
