TEXAS FOOD MANAGER test EXAM PRACTICE QUESTIONS FOR
ACTUAL EXAMS AND 100% CORRECT ANSWERS VERIFIED | FULL
EXAM PREP TESTBANK | INSTANT PDF DOWNLOAD | GUARANTEED
PASS
CORE DOMAINS:
Foodborne Illnesses and Pathogens
Personal Hygiene and Health Reporting
Time and Temperature Control (TCS)
Preventing Cross-Contamination
Cleaning, Sanitizing, and Pest Management
Facility Design and Maintenance
HACCP Principles and Regulatory Compliance
This exam test bank is designed to provide food service professionals with a
rigorous, high-level review of the Texas Food Establishment Rules (TFER) and
national food safety standards. These questions simulate the complexity and
technical depth found in official certification exams to ensure comprehensive
mastery of food safety management.
SECTION 1: Questions
1. Which pathogen is most commonly associated with a failure to wash hands after
using the bathroom, potentially leading to a liver-related infection?
ANS: Hepatitis A
,2. What is the minimum internal cooking temperature for poultry, including whole or
ground chicken and turkey?
ANS: 165°F (74°C) for <1 second (instantaneous)
3. A food manager notices a worker with an open, infected wound on their hand.
What must the worker do to continue working with food?
ANS: Cover the wound with an impermeable cover and wear a single-use glove
4. What is the maximum allowable internal temperature for receiving cold TCS food,
such as raw beef?
ANS: 41°F (5°C)
5. In a three-compartment sink, what is the required minimum temperature for the
water in the first (wash) compartment?
ANS: 110°F (43°C)
6. Which bacterial pathogen is specifically linked to dented or bulging cans and can
grow without oxygen?
ANS: Clostridium botulinum
7. What is the primary purpose of a vacuum breaker in a food establishment?
ANS: To prevent backsiphonage/backflow of contaminated water into the
potable water supply
8. How many hours can hot TCS food be held without temperature control before it
must be discarded, provided it was held at 135°F (57°C) originally?
, ANS: 4 hours
9. What is the correct vertical storage order, from top to bottom, for the following
items: raw poultry, ready-to-eat salad, and raw ground pork?
ANS: Ready-to-eat salad, raw ground pork, raw poultry
10.A food handler has been diagnosed with Norovirus. What action must the manager
take regarding the handler’s work status?
ANS: Exclude the food handler from the establishment
11.What is the minimum internal temperature for hot-holding TCS food?
ANS: 135°F (57°C)
12.Which highly susceptible population is at the greatest risk for contracting
Listeriosis from unpasteurized soft cheeses?
ANS: Pregnant women
13.What is the second step in the proper manual cleaning and sanitizing process?
ANS: Rinsing
14.How long must a manager maintain shellstock tags after the last shellfish from a
container has been sold or served?
ANS: 90 days
15.What is the most effective way to prevent the transmission of Shigella spp.?
ANS: Practicing proper handwashing and excluding handlers with diarrhea
ACTUAL EXAMS AND 100% CORRECT ANSWERS VERIFIED | FULL
EXAM PREP TESTBANK | INSTANT PDF DOWNLOAD | GUARANTEED
PASS
CORE DOMAINS:
Foodborne Illnesses and Pathogens
Personal Hygiene and Health Reporting
Time and Temperature Control (TCS)
Preventing Cross-Contamination
Cleaning, Sanitizing, and Pest Management
Facility Design and Maintenance
HACCP Principles and Regulatory Compliance
This exam test bank is designed to provide food service professionals with a
rigorous, high-level review of the Texas Food Establishment Rules (TFER) and
national food safety standards. These questions simulate the complexity and
technical depth found in official certification exams to ensure comprehensive
mastery of food safety management.
SECTION 1: Questions
1. Which pathogen is most commonly associated with a failure to wash hands after
using the bathroom, potentially leading to a liver-related infection?
ANS: Hepatitis A
,2. What is the minimum internal cooking temperature for poultry, including whole or
ground chicken and turkey?
ANS: 165°F (74°C) for <1 second (instantaneous)
3. A food manager notices a worker with an open, infected wound on their hand.
What must the worker do to continue working with food?
ANS: Cover the wound with an impermeable cover and wear a single-use glove
4. What is the maximum allowable internal temperature for receiving cold TCS food,
such as raw beef?
ANS: 41°F (5°C)
5. In a three-compartment sink, what is the required minimum temperature for the
water in the first (wash) compartment?
ANS: 110°F (43°C)
6. Which bacterial pathogen is specifically linked to dented or bulging cans and can
grow without oxygen?
ANS: Clostridium botulinum
7. What is the primary purpose of a vacuum breaker in a food establishment?
ANS: To prevent backsiphonage/backflow of contaminated water into the
potable water supply
8. How many hours can hot TCS food be held without temperature control before it
must be discarded, provided it was held at 135°F (57°C) originally?
, ANS: 4 hours
9. What is the correct vertical storage order, from top to bottom, for the following
items: raw poultry, ready-to-eat salad, and raw ground pork?
ANS: Ready-to-eat salad, raw ground pork, raw poultry
10.A food handler has been diagnosed with Norovirus. What action must the manager
take regarding the handler’s work status?
ANS: Exclude the food handler from the establishment
11.What is the minimum internal temperature for hot-holding TCS food?
ANS: 135°F (57°C)
12.Which highly susceptible population is at the greatest risk for contracting
Listeriosis from unpasteurized soft cheeses?
ANS: Pregnant women
13.What is the second step in the proper manual cleaning and sanitizing process?
ANS: Rinsing
14.How long must a manager maintain shellstock tags after the last shellfish from a
container has been sold or served?
ANS: 90 days
15.What is the most effective way to prevent the transmission of Shigella spp.?
ANS: Practicing proper handwashing and excluding handlers with diarrhea
