FOOD MANAGER EXAM QUESTIONS AND CORRECT
ANSWERS (TEXAS FOOD MANAGER EXAM
LEARN2SERVE 360TRAINING) 2025 GRADED TO
SCORE A+
An outbreak of Salmonella is commonly associated with
______. - correct questions and answersUndercooked poultry
The restaurant staff noticed the health inspector coming in the
door and assumed correctly they would be inspected. One of
the employees quickly took the towel buckets, dumped them in
a sink with dirty dishes, made fresh sanitizing solution, and put
the towels back in the water. To their surprise, the inspector
marked a violation. The violation was for _________. - correct
questions and answersPutting the soiled towels back in the new
water
What are the rules for storing food cold? - correct questions
and answersAll these.
What type of hazard could occur by wearing jewelry while
prepping food? - correct questions and answersPhysical and
Biological
,Which of the following would be the best method for cleaning
and sanitizing equipment that cannot placed in a dish machine
or three compartment sink? - correct questions and
answersClean, rinse, and sanitize in place.
Which is the proper way to test the internal temperature of a
pot of soup? - correct questions and answersAn immersion
probe into the soup
Single-use gloves should be worn: - correct questions and
answersBefore you begin handling foods
PHF stands for ______. - correct questions and
answersPotentially hazardous food
Bacterial growth can be minimized by properly controlling
______. - correct questions and answersTime, Temperature,
Oxygen, Moisture.
Which is an example of a cross-connection? - correct questions
and answersA hose in a mop bucket
, A prep cook must be sure to wash hands well _________. -
correct questions and answersAll of the above
Shellstock identification tags on shellfish must include the
harvester's ID number, the date and location of harvest, the
type of shellfish and a statement proclaiming that ______. -
correct questions and answersThe tag must be kept for 90 days.
If hot water is not available in the ware-washing sink, food
establishments can still serve food using ______. - correct
questions and answersSingle use utensils
The entire handwashing process should take _____ seconds. -
correct questions and answers20
Which of the following is an acceptable source of potable
water? - correct questions and answersPrivate well water
An employee who is assigned to clean the frozen dessert
dispenser at the end of the night must use CIP systems. CIP is an
ANSWERS (TEXAS FOOD MANAGER EXAM
LEARN2SERVE 360TRAINING) 2025 GRADED TO
SCORE A+
An outbreak of Salmonella is commonly associated with
______. - correct questions and answersUndercooked poultry
The restaurant staff noticed the health inspector coming in the
door and assumed correctly they would be inspected. One of
the employees quickly took the towel buckets, dumped them in
a sink with dirty dishes, made fresh sanitizing solution, and put
the towels back in the water. To their surprise, the inspector
marked a violation. The violation was for _________. - correct
questions and answersPutting the soiled towels back in the new
water
What are the rules for storing food cold? - correct questions
and answersAll these.
What type of hazard could occur by wearing jewelry while
prepping food? - correct questions and answersPhysical and
Biological
,Which of the following would be the best method for cleaning
and sanitizing equipment that cannot placed in a dish machine
or three compartment sink? - correct questions and
answersClean, rinse, and sanitize in place.
Which is the proper way to test the internal temperature of a
pot of soup? - correct questions and answersAn immersion
probe into the soup
Single-use gloves should be worn: - correct questions and
answersBefore you begin handling foods
PHF stands for ______. - correct questions and
answersPotentially hazardous food
Bacterial growth can be minimized by properly controlling
______. - correct questions and answersTime, Temperature,
Oxygen, Moisture.
Which is an example of a cross-connection? - correct questions
and answersA hose in a mop bucket
, A prep cook must be sure to wash hands well _________. -
correct questions and answersAll of the above
Shellstock identification tags on shellfish must include the
harvester's ID number, the date and location of harvest, the
type of shellfish and a statement proclaiming that ______. -
correct questions and answersThe tag must be kept for 90 days.
If hot water is not available in the ware-washing sink, food
establishments can still serve food using ______. - correct
questions and answersSingle use utensils
The entire handwashing process should take _____ seconds. -
correct questions and answers20
Which of the following is an acceptable source of potable
water? - correct questions and answersPrivate well water
An employee who is assigned to clean the frozen dessert
dispenser at the end of the night must use CIP systems. CIP is an
