1|Page
TEXAS FOOD MANAGER EXAM AND PRACTICE
EXAM NEWEST 2026/2027 ACTUAL VERIFIED EXAM
COMPLETE 400 QUESTIONS AND CORRECT
DETAILED ANSWERS (VERIFIED ANSWERS)
|ALREADY GRADED A+||NEWEST EXAM!!!
The temperature of a roast is checked to see if it has met
its critical limit of 145° F (63°C) for 4 minutes. This is an
example of which HACCP principle? - ANSWER-
Monitoring
The temperature of a pot of beef stew is checked during
holding. The stew has not met the critical limit and is
thrown out according to house policy. Throwing out the
stew is an example of which HACCP principle? -
ANSWER-Corrective action
A deli serves cold sandwiches in a self-serve display.
which step in the flow of food would be a critical control
point? - ANSWER-Storage
A chef sanitized a thermometer probe and then checked
the temperature of minestrone soup being held in a hot-
holding unit. The temperature was 120°F (49°C), which did
not meet the operation's critical limit of 135° F (57°). The
chef recorded the temperature in the log and reheated the
,2|Page
soup to 165°F (74°C) for 15 seconds withing 2 hours.
which was the corrective action? - ANSWER-Reheating
the soup
What is the purpose of a food safety management
system? - ANSWER-Identify and control possible hazards
throughout the flow of food.
Reviewing temperature logs and other records to make
sure that the HACCP plan is working as intended is an
example of which HACCP principle? - ANSWER-
Verification
What is the first step in developing a HACCP plan? -
ANSWER-Conduct a hazard analysis.
What does an operation that wants to smoke food as a
method of preservation need to have before processing
food this way? - ANSWER-Variance from the regulatory
authority
What are the most important food safety features to look
for when selecting flooring, wall, and ceiling materials? -
ANSWER-Smooth and durable
,3|Page
What organization creates national standards for
foodservice equipment? - ANSWER-NSF
When installing tabletop equipment on legs, the space
between the base of the equipment and the tabletop must
be at least - ANSWER-4 inches (10 centimeters)
Besides information on chemical concentration and water
temperature, what other machine setting information
should be posted on dishwashing machines? - ANSWER-
Water pressure
Signage posted at a handwashing station must include a
reminder to staff to - ANSWER-Wash hands before
returning to work.
What is the only completely reliable method for preventing
backflow? - ANSWER-Air gap
A food handler drops the end of a hose into a mop bucket
and turns the water on to fill it. What has the food handler
done wrong? - ANSWER-Created a cross-connection
, 4|Page
Which area of the operation is usually required to be the
brightest? - ANSWER-Preparation
An operation has a buildup of grease and condensation on
the walls and ceiling. What is the most likely problem? -
ANSWER-The ventilation system is not working correctly.
An operation received a violation in the outside area of the
facility. The manager reviewed the area and saw that the
Dumpster was placed on a freshly graveled drive. The lids
were closed, and the drain plug was in place to prevent
the Dumpster from draining. What was the problem? -
ANSWER-The surface underneath the Dumpster should
have been paved with concrete or asphalt.
A broken water main has caused the water in an operation
to appear brown. What should the manager do? -
ANSWER-Contact the local regulatory authority before
use.
What is the best way to eliminate pests that have entered
the operation? - ANSWER-Work with a licensed pest
control operator aka P C O
TEXAS FOOD MANAGER EXAM AND PRACTICE
EXAM NEWEST 2026/2027 ACTUAL VERIFIED EXAM
COMPLETE 400 QUESTIONS AND CORRECT
DETAILED ANSWERS (VERIFIED ANSWERS)
|ALREADY GRADED A+||NEWEST EXAM!!!
The temperature of a roast is checked to see if it has met
its critical limit of 145° F (63°C) for 4 minutes. This is an
example of which HACCP principle? - ANSWER-
Monitoring
The temperature of a pot of beef stew is checked during
holding. The stew has not met the critical limit and is
thrown out according to house policy. Throwing out the
stew is an example of which HACCP principle? -
ANSWER-Corrective action
A deli serves cold sandwiches in a self-serve display.
which step in the flow of food would be a critical control
point? - ANSWER-Storage
A chef sanitized a thermometer probe and then checked
the temperature of minestrone soup being held in a hot-
holding unit. The temperature was 120°F (49°C), which did
not meet the operation's critical limit of 135° F (57°). The
chef recorded the temperature in the log and reheated the
,2|Page
soup to 165°F (74°C) for 15 seconds withing 2 hours.
which was the corrective action? - ANSWER-Reheating
the soup
What is the purpose of a food safety management
system? - ANSWER-Identify and control possible hazards
throughout the flow of food.
Reviewing temperature logs and other records to make
sure that the HACCP plan is working as intended is an
example of which HACCP principle? - ANSWER-
Verification
What is the first step in developing a HACCP plan? -
ANSWER-Conduct a hazard analysis.
What does an operation that wants to smoke food as a
method of preservation need to have before processing
food this way? - ANSWER-Variance from the regulatory
authority
What are the most important food safety features to look
for when selecting flooring, wall, and ceiling materials? -
ANSWER-Smooth and durable
,3|Page
What organization creates national standards for
foodservice equipment? - ANSWER-NSF
When installing tabletop equipment on legs, the space
between the base of the equipment and the tabletop must
be at least - ANSWER-4 inches (10 centimeters)
Besides information on chemical concentration and water
temperature, what other machine setting information
should be posted on dishwashing machines? - ANSWER-
Water pressure
Signage posted at a handwashing station must include a
reminder to staff to - ANSWER-Wash hands before
returning to work.
What is the only completely reliable method for preventing
backflow? - ANSWER-Air gap
A food handler drops the end of a hose into a mop bucket
and turns the water on to fill it. What has the food handler
done wrong? - ANSWER-Created a cross-connection
, 4|Page
Which area of the operation is usually required to be the
brightest? - ANSWER-Preparation
An operation has a buildup of grease and condensation on
the walls and ceiling. What is the most likely problem? -
ANSWER-The ventilation system is not working correctly.
An operation received a violation in the outside area of the
facility. The manager reviewed the area and saw that the
Dumpster was placed on a freshly graveled drive. The lids
were closed, and the drain plug was in place to prevent
the Dumpster from draining. What was the problem? -
ANSWER-The surface underneath the Dumpster should
have been paved with concrete or asphalt.
A broken water main has caused the water in an operation
to appear brown. What should the manager do? -
ANSWER-Contact the local regulatory authority before
use.
What is the best way to eliminate pests that have entered
the operation? - ANSWER-Work with a licensed pest
control operator aka P C O
