CFM – FOOD MANAGER CERTIFICATION EXAM –
High-Yield Notes & Practice Questions | 2026/2027
Texas Food Manager Study Guide with 50+ Verified Questions,
Answers & Rationales
EXAM SUMMARY
This comprehensive exam covers the major content areas tested on the Texas
Food Manager Exam (Learn2Serve 360Training):
Content Areas Covered:
1. ✓ Foodborne Illnesses and Pathogens
2. ✓ Time-Temperature Control
3. ✓ Personal Hygiene
4. ✓ Cross-Contamination Prevention
5. ✓ Cleaning and Sanitizing
6. ✓ Receiving and Storage
7. ✓ HACCP Principles
8. ✓ Pest Control
9. ✓ Water, Plumbing, and Equipment
10.✓ Allergen Management
11.✓ Food Safety Management Systems
SECTION 1: FOOD BORNE ILLNESSES & PATHOGENS
Question 1: An outbreak of Salmonella is commonly associated with:
, • A) Raw shellfish
• B) Undercooked poultry
• C) Cooked rice
• D) Pasteurized milk
Answer: B) Undercooked poultry
Rationale: Salmonella is most commonly associated with poultry, eggs, and
products containing eggs. Poultry must be cooked to a minimum internal
temperature of 165°F (74°C) for 15 seconds to destroy Salmonella bacteria. Raw
shellfish is more associated with Vibrio, cooked rice with Bacillus cereus, and
pasteurized milk is safe.
Question 2: Which pathogen is most commonly associated with ready-to-eat
foods and can grow at refrigeration temperatures?
• A) Salmonella Typhi
• B) Listeria monocytogenes
• C) E. coli O157:H7
• D) Shigella spp.
Answer: B) Listeria monocytogenes
Rationale: Listeria monocytogenes is unique because it can grow at refrigeration
temperatures (as low as 34°F/1°C). It's particularly dangerous in ready-to-eat
foods like deli meats, soft cheeses, and smoked seafood. Other pathogens
generally cannot multiply at proper refrigeration temperatures.
Question 3: A food handler diagnosed with Shigella spp. should be:
• A) Allowed to work with restrictions
• B) Excluded from the operation and reported to the regulatory authority
• C) Allowed to work only in the dishwashing area
, • D) Required to wear gloves at all times
Answer: B) Excluded from the operation and reported to the regulatory
authority
Rationale: Shigella spp. is a highly infectious pathogen that causes shigellosis.
Food handlers diagnosed with infections from Shigella must be excluded from the
operation and the diagnosis must be reported to the regulatory authority. The
person can only return after medical clearance.
Question 4: Which of the following is a TCS (Time/Temperature Control for
Safety) food?
• A) Bread
• B) Cut tomatoes
• C) Whole apples
• D) Uncooked rice
Answer: B) Cut tomatoes
Rationale: Cut tomatoes are considered TCS foods because once the protective
skin is broken, they provide a moist, nutrient-rich environment that supports
pathogen growth. Whole tomatoes, bread, whole apples, and uncooked rice are
not TCS foods in their intact state.
Question 5: The "Big Six" pathogens identified by the FDA include all of the
following EXCEPT:
• A) Hepatitis A
• B) Norovirus
• C) Staphylococcus aureus
• D) Influenza
Answer: D) Influenza
High-Yield Notes & Practice Questions | 2026/2027
Texas Food Manager Study Guide with 50+ Verified Questions,
Answers & Rationales
EXAM SUMMARY
This comprehensive exam covers the major content areas tested on the Texas
Food Manager Exam (Learn2Serve 360Training):
Content Areas Covered:
1. ✓ Foodborne Illnesses and Pathogens
2. ✓ Time-Temperature Control
3. ✓ Personal Hygiene
4. ✓ Cross-Contamination Prevention
5. ✓ Cleaning and Sanitizing
6. ✓ Receiving and Storage
7. ✓ HACCP Principles
8. ✓ Pest Control
9. ✓ Water, Plumbing, and Equipment
10.✓ Allergen Management
11.✓ Food Safety Management Systems
SECTION 1: FOOD BORNE ILLNESSES & PATHOGENS
Question 1: An outbreak of Salmonella is commonly associated with:
, • A) Raw shellfish
• B) Undercooked poultry
• C) Cooked rice
• D) Pasteurized milk
Answer: B) Undercooked poultry
Rationale: Salmonella is most commonly associated with poultry, eggs, and
products containing eggs. Poultry must be cooked to a minimum internal
temperature of 165°F (74°C) for 15 seconds to destroy Salmonella bacteria. Raw
shellfish is more associated with Vibrio, cooked rice with Bacillus cereus, and
pasteurized milk is safe.
Question 2: Which pathogen is most commonly associated with ready-to-eat
foods and can grow at refrigeration temperatures?
• A) Salmonella Typhi
• B) Listeria monocytogenes
• C) E. coli O157:H7
• D) Shigella spp.
Answer: B) Listeria monocytogenes
Rationale: Listeria monocytogenes is unique because it can grow at refrigeration
temperatures (as low as 34°F/1°C). It's particularly dangerous in ready-to-eat
foods like deli meats, soft cheeses, and smoked seafood. Other pathogens
generally cannot multiply at proper refrigeration temperatures.
Question 3: A food handler diagnosed with Shigella spp. should be:
• A) Allowed to work with restrictions
• B) Excluded from the operation and reported to the regulatory authority
• C) Allowed to work only in the dishwashing area
, • D) Required to wear gloves at all times
Answer: B) Excluded from the operation and reported to the regulatory
authority
Rationale: Shigella spp. is a highly infectious pathogen that causes shigellosis.
Food handlers diagnosed with infections from Shigella must be excluded from the
operation and the diagnosis must be reported to the regulatory authority. The
person can only return after medical clearance.
Question 4: Which of the following is a TCS (Time/Temperature Control for
Safety) food?
• A) Bread
• B) Cut tomatoes
• C) Whole apples
• D) Uncooked rice
Answer: B) Cut tomatoes
Rationale: Cut tomatoes are considered TCS foods because once the protective
skin is broken, they provide a moist, nutrient-rich environment that supports
pathogen growth. Whole tomatoes, bread, whole apples, and uncooked rice are
not TCS foods in their intact state.
Question 5: The "Big Six" pathogens identified by the FDA include all of the
following EXCEPT:
• A) Hepatitis A
• B) Norovirus
• C) Staphylococcus aureus
• D) Influenza
Answer: D) Influenza
