Texas Food Managers Certification Exam -
2026/2027 Latest Update | Real Verified Q&A
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Question 1
Which of the following occurs with the use of adequate lighting in a food
establishment?
Choices:
A) It encourages pests to enter
B) It is more difficult to identify hazards
C) It makes cleaning and sanitizing easier
D) It makes cleaning and sanitizing more complicated
Correct Answer: C) It makes cleaning and sanitizing easier
Explanation: Adequate lighting allows food workers to see dirt, debris, and
contamination on surfaces, making cleaning and sanitizing more effective and
easier to perform correctly.
Question 2
What is the proper minimum clearance between the floor and floor-mounted
equipment?
Choices:
A) 4 inches
B) 6 inches
C) 8 inches
D) 12 inches
Correct Answer: B) 6 inches
Explanation: Floor-mounted equipment must be raised at least 6 inches off the
floor to allow for proper cleaning underneath and to prevent pest harborage.
,Question 3
What minimum temperature is required for rapidly reheating previously cooked
foods?
Choices:
A) 140°F
B) 155°F
C) 165°F
D) 180°F
Correct Answer: C) 165°F
Explanation: Previously cooked foods must be reheated to an internal temperature
of 165°F within 2 hours to kill any bacteria that may have grown during cooling and
storage.
Question 4
When using hot water to manually sanitize objects, the objects must be immersed in
water for at least:
Choices:
A) 15 seconds in water that is at least 135°F
B) 15 seconds in water that is at least 150°F
C) 20 seconds in water that is at least 150°F
D) 30 seconds in water that is at least 171°F
Correct Answer: D) 30 seconds in water that is at least 171°F
Explanation: For manual hot water sanitizing, items must be immersed in water at
171°F or higher for at least 30 seconds to effectively reduce pathogens.
,Question 5
A hose may be attached to a faucet in a food establishment only if the hose:
Choices:
A) Has a treated connector instead of clamps
B) Has threaded connectors on both ends
C) Is equipped with a back-flow prevention device
D) Is less than 6 feet in length
Correct Answer: C) Is equipped with a back-flow prevention device
Explanation: A back-flow prevention device (such as a vacuum breaker) prevents
contaminated water from being siphoned back into the potable water supply, which
is a critical food safety requirement.
Question 6
An employee would not be allowed to work in a food preparation area with:
Choices:
A) A headache
B) Diarrhea
C) A sore throat but no fever
D) A leg cut with a tight-fitting bandage
Correct Answer: B) Diarrhea
Explanation: Diarrhea is a symptom of several highly contagious foodborne
illnesses (such as Norovirus, Salmonella, Shigella). Employees with diarrhea must
be excluded from food handling until symptom-free for at least 24 hours.
Question 7
Which of the following employees would be allowed to work in a food service
business?
Choices:
A) Waitress with an open cut
B) Busboy wearing a bandaid on his thumb
, C) Food preparer with a cut, covered by a bandaid, and a disposable glove
D) Dishwasher with a boil on his neck
Correct Answer: C) Food preparer with a cut, covered by a bandaid, and a
disposable glove
Explanation: Cuts must be properly covered with a bandage and then a glove to
prevent contamination of food. The other options either involve uncovered wounds
or lesions that could shed bacteria.
Question 8
Which of the following is unacceptable for food workers' fingernails?
Choices:
A) Nails neatly trimmed and filed
B) Uncovered artificial fingernails
C) Unpolished nails
D) Gloves covering artificial fingernails
Correct Answer: B) Uncovered artificial fingernails
Explanation: Artificial fingernails can easily detach into food and are difficult to
keep clean. If worn, they must be covered with gloves at all times.
Question 9
Meat cooked in a microwave oven must be:
Choices:
A) Kept uncovered during cooking
B) Allowed to stand uncovered for 1 minute after cooking
C) Heated to a temperature of at least 155°F
D) Rotated or stirred during cooking
Correct Answer: D) Rotated or stirred during cooking
Explanation: Microwaves cook unevenly, creating cold spots where bacteria can
survive. Rotating or stirring ensures more even heat distribution and complete
cooking.
2026/2027 Latest Update | Real Verified Q&A
Guaranteed A+ Success!!
Question 1
Which of the following occurs with the use of adequate lighting in a food
establishment?
Choices:
A) It encourages pests to enter
B) It is more difficult to identify hazards
C) It makes cleaning and sanitizing easier
D) It makes cleaning and sanitizing more complicated
Correct Answer: C) It makes cleaning and sanitizing easier
Explanation: Adequate lighting allows food workers to see dirt, debris, and
contamination on surfaces, making cleaning and sanitizing more effective and
easier to perform correctly.
Question 2
What is the proper minimum clearance between the floor and floor-mounted
equipment?
Choices:
A) 4 inches
B) 6 inches
C) 8 inches
D) 12 inches
Correct Answer: B) 6 inches
Explanation: Floor-mounted equipment must be raised at least 6 inches off the
floor to allow for proper cleaning underneath and to prevent pest harborage.
,Question 3
What minimum temperature is required for rapidly reheating previously cooked
foods?
Choices:
A) 140°F
B) 155°F
C) 165°F
D) 180°F
Correct Answer: C) 165°F
Explanation: Previously cooked foods must be reheated to an internal temperature
of 165°F within 2 hours to kill any bacteria that may have grown during cooling and
storage.
Question 4
When using hot water to manually sanitize objects, the objects must be immersed in
water for at least:
Choices:
A) 15 seconds in water that is at least 135°F
B) 15 seconds in water that is at least 150°F
C) 20 seconds in water that is at least 150°F
D) 30 seconds in water that is at least 171°F
Correct Answer: D) 30 seconds in water that is at least 171°F
Explanation: For manual hot water sanitizing, items must be immersed in water at
171°F or higher for at least 30 seconds to effectively reduce pathogens.
,Question 5
A hose may be attached to a faucet in a food establishment only if the hose:
Choices:
A) Has a treated connector instead of clamps
B) Has threaded connectors on both ends
C) Is equipped with a back-flow prevention device
D) Is less than 6 feet in length
Correct Answer: C) Is equipped with a back-flow prevention device
Explanation: A back-flow prevention device (such as a vacuum breaker) prevents
contaminated water from being siphoned back into the potable water supply, which
is a critical food safety requirement.
Question 6
An employee would not be allowed to work in a food preparation area with:
Choices:
A) A headache
B) Diarrhea
C) A sore throat but no fever
D) A leg cut with a tight-fitting bandage
Correct Answer: B) Diarrhea
Explanation: Diarrhea is a symptom of several highly contagious foodborne
illnesses (such as Norovirus, Salmonella, Shigella). Employees with diarrhea must
be excluded from food handling until symptom-free for at least 24 hours.
Question 7
Which of the following employees would be allowed to work in a food service
business?
Choices:
A) Waitress with an open cut
B) Busboy wearing a bandaid on his thumb
, C) Food preparer with a cut, covered by a bandaid, and a disposable glove
D) Dishwasher with a boil on his neck
Correct Answer: C) Food preparer with a cut, covered by a bandaid, and a
disposable glove
Explanation: Cuts must be properly covered with a bandage and then a glove to
prevent contamination of food. The other options either involve uncovered wounds
or lesions that could shed bacteria.
Question 8
Which of the following is unacceptable for food workers' fingernails?
Choices:
A) Nails neatly trimmed and filed
B) Uncovered artificial fingernails
C) Unpolished nails
D) Gloves covering artificial fingernails
Correct Answer: B) Uncovered artificial fingernails
Explanation: Artificial fingernails can easily detach into food and are difficult to
keep clean. If worn, they must be covered with gloves at all times.
Question 9
Meat cooked in a microwave oven must be:
Choices:
A) Kept uncovered during cooking
B) Allowed to stand uncovered for 1 minute after cooking
C) Heated to a temperature of at least 155°F
D) Rotated or stirred during cooking
Correct Answer: D) Rotated or stirred during cooking
Explanation: Microwaves cook unevenly, creating cold spots where bacteria can
survive. Rotating or stirring ensures more even heat distribution and complete
cooking.
