Texas Food Managers Certification Exam
Questions and Answers
C. It makes cleaning and sanitizing easier
Which of the following occurs with the use of adequate lighting in a food
establishment?
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
B. 6 Inches
What is the proper minimum clearance between the floor and floor-mounted
equipment?
A. 4 inches
B. 6 inches
C. 8 inches
D. 12 inches
C. 165 F
,What minimum temperature is required for rapidly reheating previously cooked
foods?
A. 140 F
B. 155 F
C. 165 F
D. 180 F
D. 30 seconds in water that is at least 171 F
When using hot water to manually sanitize objects, the objects must be immersed
in water for at least
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 150F
D. 30 seconds in water that is at least 171 F
D. Is equipped with a backflow prevention device
A hose may be attached to a faucet in a food establishment only if the hose
A. Has treated connector instead of clamps
B. Has threaded connectors on both ends to simplify joining
C. Is long enough to reach the bottom of a sink
D. Is equipped with a backflow prevention device
, B. Diarrhea
An employee would not be allowed to work in a food preparation area with
A. A headache
B. Diarrhea
C. A sore throat but no fever
D. A leg cut with a tight-fitting bandage
C. Food prepared with a cut, covered by a band aid, and a disposable glove
Which of the following employees would be allowed to work in a food service
business?
A. Waitress with an open cut
B. Busboy wearing a band aid on his thumb
C. Food prepared with a cut, covered by a band aid, and a disposable glove
D. Dishwasher with a boil on his neck
B. Uncovered artificial fingernails
Which of the following is unacceptable for food workers' fingernails?
A. Nails neatly trimmed and filed
B. Uncovered artificial fingernails
C. Unpolished Nails
Questions and Answers
C. It makes cleaning and sanitizing easier
Which of the following occurs with the use of adequate lighting in a food
establishment?
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
B. 6 Inches
What is the proper minimum clearance between the floor and floor-mounted
equipment?
A. 4 inches
B. 6 inches
C. 8 inches
D. 12 inches
C. 165 F
,What minimum temperature is required for rapidly reheating previously cooked
foods?
A. 140 F
B. 155 F
C. 165 F
D. 180 F
D. 30 seconds in water that is at least 171 F
When using hot water to manually sanitize objects, the objects must be immersed
in water for at least
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 150F
D. 30 seconds in water that is at least 171 F
D. Is equipped with a backflow prevention device
A hose may be attached to a faucet in a food establishment only if the hose
A. Has treated connector instead of clamps
B. Has threaded connectors on both ends to simplify joining
C. Is long enough to reach the bottom of a sink
D. Is equipped with a backflow prevention device
, B. Diarrhea
An employee would not be allowed to work in a food preparation area with
A. A headache
B. Diarrhea
C. A sore throat but no fever
D. A leg cut with a tight-fitting bandage
C. Food prepared with a cut, covered by a band aid, and a disposable glove
Which of the following employees would be allowed to work in a food service
business?
A. Waitress with an open cut
B. Busboy wearing a band aid on his thumb
C. Food prepared with a cut, covered by a band aid, and a disposable glove
D. Dishwasher with a boil on his neck
B. Uncovered artificial fingernails
Which of the following is unacceptable for food workers' fingernails?
A. Nails neatly trimmed and filed
B. Uncovered artificial fingernails
C. Unpolished Nails
