Texas Food Manager Certification Exam Prep – 180
Verified Questions & Answers | Latest Update 2026 |
Exam Q&A PDF | 100% Pass Guarantee
1. Describe why handwashing is essential in food safety practices.
Handwashing is not necessary if gloves are worn.
Handwashing is only important for cooks, not servers.
Handwashing is essential because it removes pathogens that can
cause foodborne illnesses.
Handwashing only needs to occur before preparing food.
2. Describe the role of parasites in foodborne illnesses, using Trichinosis as an
example.
Parasites do not affect human health.
Parasites, such as those causing Trichinosis, can infect humans
through contaminated food, leading to illness.
Parasites are beneficial organisms that help in food digestion.
Parasites are only found in plant-based foods.
3. C2: Hands should be washed:
whenever changing to a new food prep task.
All of the above.
before putting on or on when changing gloves.
after using the bathroom.
4. What is the appropriate storage solution for a wet wiping cloth when not in
use?
, Sanitizing solution
Covered container
Hot, soapy water
Utility sink
5. What guidelines should be followed when handling ice to keep it safe?
Only handle ice with bare hands after handwashing
Use a glass to scoop ice
Store ice scoops in the ice machine
Never use ice as an ingredient if it was used to cool food
6. What is the most common cause of food contamination according to food
safety practices?
Dented containers
Poor personal hygiene
Dirty cutting boards
Poor refrigeration
7. Which of the following TCS foods is most commonly associated with the
foodborne illness Vibrio?
Shellfish
Poultry
Leafy greens
Ground beef
,8. Why is carpeting generally not recommended in food preparation areas
according to food safety practices?
Carpeting is required in dining areas.
Carpeting is more comfortable for staff.
Carpeting is more expensive than tile.
Carpeting can harbor bacteria and is difficult to clean in food
preparation areas.
9. Which condition would prevent an employee from working in a food
preparation area due to food safety regulations?
A leg cut with a tight-fitting bandage
A sore throat but no fever
Diarrhea
A headache
10. What temperatures are known as the food safety 'danger zone'?
140 - 212 degrees F.
40 - 140 degrees F.
60-100 degrees F
0 - 32 degrees F.
11. What is the safe reheating temperature for leftover foods?
165 degrees F for 15 seconds
155 degrees F for 15 seconds
145 degrees F for 15 seconds
, 175 degrees F for 15 seconds
12. Describe the importance of storing wet wiping cloths in a sanitizing solution.
Wet wiping cloths can be stored anywhere as long as they are
cleaned regularly.
Storing them in hot, soapy water is sufficient for sanitation.
Storing wet wiping cloths in a sanitizing solution helps prevent the
growth of bacteria and ensures they are ready for safe food
contact.
Wet wiping cloths should be left out to air dry between uses.
13. Bacteria grow especially well in food that is (choose one)
warm, moist, contains protein, and has a pH that is neutral to
slightly acidic
very hot, wet, calcium-rich and neutral
cool, dry, and metallic
cool, dry, low in protein, high in acid
14. Which of the following BEST describes what must occur before foods can be
stored in a refrigerator?
They must be wrapped in plastic or put into clean containers.
They must be cooled and labeled.
They must be cooled, wrapped in plastic or put into clean
containers, and labeled.
They must be cooled and wrapped in plastic or put into clean
containers.
Verified Questions & Answers | Latest Update 2026 |
Exam Q&A PDF | 100% Pass Guarantee
1. Describe why handwashing is essential in food safety practices.
Handwashing is not necessary if gloves are worn.
Handwashing is only important for cooks, not servers.
Handwashing is essential because it removes pathogens that can
cause foodborne illnesses.
Handwashing only needs to occur before preparing food.
2. Describe the role of parasites in foodborne illnesses, using Trichinosis as an
example.
Parasites do not affect human health.
Parasites, such as those causing Trichinosis, can infect humans
through contaminated food, leading to illness.
Parasites are beneficial organisms that help in food digestion.
Parasites are only found in plant-based foods.
3. C2: Hands should be washed:
whenever changing to a new food prep task.
All of the above.
before putting on or on when changing gloves.
after using the bathroom.
4. What is the appropriate storage solution for a wet wiping cloth when not in
use?
, Sanitizing solution
Covered container
Hot, soapy water
Utility sink
5. What guidelines should be followed when handling ice to keep it safe?
Only handle ice with bare hands after handwashing
Use a glass to scoop ice
Store ice scoops in the ice machine
Never use ice as an ingredient if it was used to cool food
6. What is the most common cause of food contamination according to food
safety practices?
Dented containers
Poor personal hygiene
Dirty cutting boards
Poor refrigeration
7. Which of the following TCS foods is most commonly associated with the
foodborne illness Vibrio?
Shellfish
Poultry
Leafy greens
Ground beef
,8. Why is carpeting generally not recommended in food preparation areas
according to food safety practices?
Carpeting is required in dining areas.
Carpeting is more comfortable for staff.
Carpeting is more expensive than tile.
Carpeting can harbor bacteria and is difficult to clean in food
preparation areas.
9. Which condition would prevent an employee from working in a food
preparation area due to food safety regulations?
A leg cut with a tight-fitting bandage
A sore throat but no fever
Diarrhea
A headache
10. What temperatures are known as the food safety 'danger zone'?
140 - 212 degrees F.
40 - 140 degrees F.
60-100 degrees F
0 - 32 degrees F.
11. What is the safe reheating temperature for leftover foods?
165 degrees F for 15 seconds
155 degrees F for 15 seconds
145 degrees F for 15 seconds
, 175 degrees F for 15 seconds
12. Describe the importance of storing wet wiping cloths in a sanitizing solution.
Wet wiping cloths can be stored anywhere as long as they are
cleaned regularly.
Storing them in hot, soapy water is sufficient for sanitation.
Storing wet wiping cloths in a sanitizing solution helps prevent the
growth of bacteria and ensures they are ready for safe food
contact.
Wet wiping cloths should be left out to air dry between uses.
13. Bacteria grow especially well in food that is (choose one)
warm, moist, contains protein, and has a pH that is neutral to
slightly acidic
very hot, wet, calcium-rich and neutral
cool, dry, and metallic
cool, dry, low in protein, high in acid
14. Which of the following BEST describes what must occur before foods can be
stored in a refrigerator?
They must be wrapped in plastic or put into clean containers.
They must be cooled and labeled.
They must be cooled, wrapped in plastic or put into clean
containers, and labeled.
They must be cooled and wrapped in plastic or put into clean
containers.
