Texas Food Manager Certification Exam
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1. A food manager notices that cooked chicken has been left at room
temperature for 6 hours. What should be done?
A. Reheat and serve immediately
B. Discard the chicken
C. Cool it rapidly
D. Freeze it for later use
Explanation: Food left in the danger zone for more than 4 hours must be
discarded due to bacterial growth risk.
2. Which temperature range is known as the “danger zone” for food safety?
A. 0°F to 32°F
B. 32°F to 41°F
C. 41°F to 135°F
D. 135°F to 165°F
Explanation: Bacteria grow rapidly between 41°F and 135°F.
3. A worker has diarrhea but insists on working. What is the correct action?
A. Assign them to cleaning duties
B. Allow them to work with gloves
C. Exclude them from food handling duties
D. Let them work only with packaged food
, Explanation: Ill workers with symptoms of foodborne illness must be
excluded to prevent contamination.
4. What is the proper minimum internal cooking temperature for poultry?
A. 145°F
B. 150°F
C. 165°F
D. 180°F
Explanation: Poultry must reach 165°F to ensure harmful bacteria are
destroyed.
5. Which practice helps prevent cross-contamination?
A. Using the same cutting board for meat and vegetables
B. Washing hands after handling money
C. Using separate equipment for raw and cooked foods
D. Rinsing raw chicken before cooking
Explanation: Separation of raw and ready-to-eat foods prevents
contamination.
6. How long can food safely remain in the temperature danger zone?
A. 1 hour
B. 2 hours
C. 4 hours
D. 6 hours
Explanation: Food must be discarded after 4 hours in the danger zone.
7. What is the correct handwashing procedure?
A. 5 seconds rinse only
B. Soap and water for 10 seconds
C. Soap, scrub for 20 seconds, rinse and dry
D. Alcohol wipe only
Explanation: Proper handwashing requires at least 20 seconds with soap
and water.
, 8. A food handler cuts raw chicken then prepares salad without washing
hands. This is an example of:
A. Food spoilage
B. Food intoxication
C. Cross-contamination
D. Chemical contamination
Explanation: Transfer of pathogens from raw to ready-to-eat food is cross-
contamination.
9. What is the correct hot holding temperature for food?
A. 100°F
B. 120°F
C. 135°F or higher
D. 150°F
Explanation: Hot food must be held at 135°F or above to prevent bacterial
growth.
10.Which illness requires a food worker to be excluded immediately?
A. Headache
B. Allergies
C. Norovirus symptoms (vomiting/diarrhea)
D. Mild cold
Explanation: Norovirus symptoms are highly contagious in food
environments.
11.What is the best method to thaw frozen food safely?
A. Room temperature
B. Hot water
C. Refrigerator thawing
D. Sunlight
Explanation: Refrigerator thawing keeps food out of the danger zone.
12.Which chemical storage practice is correct?
A. Store above food shelves
B. Store near utensils
Newest 2026 2027 Updated 100
Questions From Actual Exams Complete
Questions And Correct Detailed
Answers (Expert Verified Exam)
|Already Graded A+||Brand New!!
1. A food manager notices that cooked chicken has been left at room
temperature for 6 hours. What should be done?
A. Reheat and serve immediately
B. Discard the chicken
C. Cool it rapidly
D. Freeze it for later use
Explanation: Food left in the danger zone for more than 4 hours must be
discarded due to bacterial growth risk.
2. Which temperature range is known as the “danger zone” for food safety?
A. 0°F to 32°F
B. 32°F to 41°F
C. 41°F to 135°F
D. 135°F to 165°F
Explanation: Bacteria grow rapidly between 41°F and 135°F.
3. A worker has diarrhea but insists on working. What is the correct action?
A. Assign them to cleaning duties
B. Allow them to work with gloves
C. Exclude them from food handling duties
D. Let them work only with packaged food
, Explanation: Ill workers with symptoms of foodborne illness must be
excluded to prevent contamination.
4. What is the proper minimum internal cooking temperature for poultry?
A. 145°F
B. 150°F
C. 165°F
D. 180°F
Explanation: Poultry must reach 165°F to ensure harmful bacteria are
destroyed.
5. Which practice helps prevent cross-contamination?
A. Using the same cutting board for meat and vegetables
B. Washing hands after handling money
C. Using separate equipment for raw and cooked foods
D. Rinsing raw chicken before cooking
Explanation: Separation of raw and ready-to-eat foods prevents
contamination.
6. How long can food safely remain in the temperature danger zone?
A. 1 hour
B. 2 hours
C. 4 hours
D. 6 hours
Explanation: Food must be discarded after 4 hours in the danger zone.
7. What is the correct handwashing procedure?
A. 5 seconds rinse only
B. Soap and water for 10 seconds
C. Soap, scrub for 20 seconds, rinse and dry
D. Alcohol wipe only
Explanation: Proper handwashing requires at least 20 seconds with soap
and water.
, 8. A food handler cuts raw chicken then prepares salad without washing
hands. This is an example of:
A. Food spoilage
B. Food intoxication
C. Cross-contamination
D. Chemical contamination
Explanation: Transfer of pathogens from raw to ready-to-eat food is cross-
contamination.
9. What is the correct hot holding temperature for food?
A. 100°F
B. 120°F
C. 135°F or higher
D. 150°F
Explanation: Hot food must be held at 135°F or above to prevent bacterial
growth.
10.Which illness requires a food worker to be excluded immediately?
A. Headache
B. Allergies
C. Norovirus symptoms (vomiting/diarrhea)
D. Mild cold
Explanation: Norovirus symptoms are highly contagious in food
environments.
11.What is the best method to thaw frozen food safely?
A. Room temperature
B. Hot water
C. Refrigerator thawing
D. Sunlight
Explanation: Refrigerator thawing keeps food out of the danger zone.
12.Which chemical storage practice is correct?
A. Store above food shelves
B. Store near utensils
