FOOD MANAGER EXAM (ALL 100% CORRECT ANSWERS)
QUESTIONS AND ANSWERS
TEXAS FOOD MANAGER EXAM | LEARN2SERVE 360TRAINING |
2026/2027
100 Questions with Complete Solutions | Graded to Score A+
1. What is the primary responsibility of a Certified Food Manager?
A. Cooking all food personally
B. Ensuring the business makes a profit
C. Implementing active managerial control to prevent foodborne illness
D. Hiring and firing staff
Answer: C. The primary role is to oversee food safety operations and implement active
managerial control to minimize risk factors.
2. Which of the following is considered a "risk factor" for foodborne illness according to the
FDA Food Code?
A. Poor personal hygiene
B. Improper cooking temperatures
C. Contaminated equipment
D. All of the above
Answer: D. The CDC identifies five major risk factors: poor personal hygiene, improper
cooking temperatures, improper holding temperatures, contaminated equipment/cross-
contamination, and food from unsafe sources.
3. "Active Managerial Control" is best defined as:
,A. Watching employees work without intervening
B. A proactive approach to food safety where managers identify and control specific risk
factors
C. Relying solely on health inspections to find problems
D. Fixing equipment only when it breaks
Answer: B. Active managerial control involves purposeful actions by management to
reduce the occurrence of foodborne illness risk factors.
4. During a health inspection, which of the following would be considered a "Priority Item"?
A. A cracked tile in the dining room
B. A missing thermometers in a refrigerator
C. Improper cooling of potentially hazardous food
D. A light bulb burned out in a storage closet
Answer: C. Priority items are violations that directly contribute to foodborne illness, such
as improper temperature control. The other options are either Core (Foundation) items or
less critical.
5. Which government agency is responsible for inspecting meat, poultry, and eggs at the federal
level?
A. FDA (Food and Drug Administration)
B. USDA (United States Department of Agriculture)
C. CDC (Centers for Disease Control and Prevention)
D. EPA (Environmental Protection Agency)
Answer: B. The USDA inspects meat, poultry, and egg products. The FDA inspects other
food products.
6. The "Flow of Food" refers to:
A. The movement of staff through the kitchen
B. The path food travels from receiving to service
, C. The drainage system in the sinks
D. The air circulation in the ventilation system
Answer: B. The flow of food describes the stages food passes through: Receiving, Storage,
Preparation, Cooking, Holding, Cooling, Reheating, and Service.
7. A food safety management system is designed to:
A. Increase the speed of service
B. Identify and control food safety hazards
C. Reduce the cost of food purchases
D. Manage employee schedules
Answer: B. The purpose of a food safety management system is to identify hazards and
implement controls to prevent foodborne illness.
8. Which of the following is NOT a safe food handling practice?
A. Using separate cutting boards for raw chicken and lettuce
B. Storing raw meat below ready-to-eat food
C. Rinsing raw chicken under running water before cooking
D. Washing hands before putting on gloves
Answer: C. Rinsing raw poultry can spread bacteria through water splashing
(aerosolization) to other surfaces. It is not recommended.
9. Who is responsible for training employees on food safety procedures?
A. The health inspector
B. The Certified Food Manager
C. The customers
D. The food supplier
Answer: B. The food manager is responsible for ensuring all employees are trained in food
safety principles relevant to their duties.
QUESTIONS AND ANSWERS
TEXAS FOOD MANAGER EXAM | LEARN2SERVE 360TRAINING |
2026/2027
100 Questions with Complete Solutions | Graded to Score A+
1. What is the primary responsibility of a Certified Food Manager?
A. Cooking all food personally
B. Ensuring the business makes a profit
C. Implementing active managerial control to prevent foodborne illness
D. Hiring and firing staff
Answer: C. The primary role is to oversee food safety operations and implement active
managerial control to minimize risk factors.
2. Which of the following is considered a "risk factor" for foodborne illness according to the
FDA Food Code?
A. Poor personal hygiene
B. Improper cooking temperatures
C. Contaminated equipment
D. All of the above
Answer: D. The CDC identifies five major risk factors: poor personal hygiene, improper
cooking temperatures, improper holding temperatures, contaminated equipment/cross-
contamination, and food from unsafe sources.
3. "Active Managerial Control" is best defined as:
,A. Watching employees work without intervening
B. A proactive approach to food safety where managers identify and control specific risk
factors
C. Relying solely on health inspections to find problems
D. Fixing equipment only when it breaks
Answer: B. Active managerial control involves purposeful actions by management to
reduce the occurrence of foodborne illness risk factors.
4. During a health inspection, which of the following would be considered a "Priority Item"?
A. A cracked tile in the dining room
B. A missing thermometers in a refrigerator
C. Improper cooling of potentially hazardous food
D. A light bulb burned out in a storage closet
Answer: C. Priority items are violations that directly contribute to foodborne illness, such
as improper temperature control. The other options are either Core (Foundation) items or
less critical.
5. Which government agency is responsible for inspecting meat, poultry, and eggs at the federal
level?
A. FDA (Food and Drug Administration)
B. USDA (United States Department of Agriculture)
C. CDC (Centers for Disease Control and Prevention)
D. EPA (Environmental Protection Agency)
Answer: B. The USDA inspects meat, poultry, and egg products. The FDA inspects other
food products.
6. The "Flow of Food" refers to:
A. The movement of staff through the kitchen
B. The path food travels from receiving to service
, C. The drainage system in the sinks
D. The air circulation in the ventilation system
Answer: B. The flow of food describes the stages food passes through: Receiving, Storage,
Preparation, Cooking, Holding, Cooling, Reheating, and Service.
7. A food safety management system is designed to:
A. Increase the speed of service
B. Identify and control food safety hazards
C. Reduce the cost of food purchases
D. Manage employee schedules
Answer: B. The purpose of a food safety management system is to identify hazards and
implement controls to prevent foodborne illness.
8. Which of the following is NOT a safe food handling practice?
A. Using separate cutting boards for raw chicken and lettuce
B. Storing raw meat below ready-to-eat food
C. Rinsing raw chicken under running water before cooking
D. Washing hands before putting on gloves
Answer: C. Rinsing raw poultry can spread bacteria through water splashing
(aerosolization) to other surfaces. It is not recommended.
9. Who is responsible for training employees on food safety procedures?
A. The health inspector
B. The Certified Food Manager
C. The customers
D. The food supplier
Answer: B. The food manager is responsible for ensuring all employees are trained in food
safety principles relevant to their duties.
