Texas Food Manager Exam: 50 Questions with 100% Correct
Answers | Learn2Serve 360training (2026/2027 Edition)
SECTION 1: Food Safety Fundamentals and Hazards
Question 1. Which biological hazard is most commonly associated with improperly
cooled rice and pasta dishes in Texas food establishments?
A. Salmonella enterica
B. Clostridium perfringens
C. Bacillus cereus
D. Listeria monocytogenes
Correct Answer: C. Bacillus cereus
Rationale: Bacillus cereus is the biological hazard most commonly associated with
improperly cooled rice and pasta dishes. This spore-forming bacterium produces
heat-stable toxins and thrives when starchy foods are left in the temperature danger
zone (41°F–135°F) for extended periods. The FDA Food Code 2022 and Texas DSHS
Chapter 228 emphasize rapid cooling of cooked TCS foods to prevent B. cereus
proliferation. Option A (Salmonella) is more commonly linked to poultry, eggs, and
cross-contamination. Option B (C. perfringens) is associated with large quantities of
meat, poultry, and gravy held at improper temperatures. Option D (Listeria) is primarily
linked to ready-to-eat foods, deli meats, and soft cheeses, particularly in refrigerated
environments.
Question 2. A food manager in Houston discovers that a delivery of canned goods
includes several cans with deep dents along the seams. According to 2026 FDA Food
Code and Texas DSHS guidelines, what is the most appropriate immediate action?
,A. Accept the delivery and use the dented cans first, storing them at the front of the
shelf
B. Reject the delivery entirely and request a full replacement shipment
C. Reject only the severely dented cans and document the discrepancy on the invoice
D. Accept the cans but label them "use immediately" and monitor for swelling
Correct Answer: C. Reject only the severely dented cans and document the discrepancy
on the invoice
Rationale: Under the FDA Food Code 2022 and Texas DSHS Chapter 228, food
managers must inspect all incoming deliveries. Cans with deep dents along seams,
sharp dents, or swelling should be rejected because they may compromise the hermetic
seal, allowing Clostridium botulinum to grow. However, only the affected items—not the
entire shipment—need rejection. Proper documentation on the invoice protects the
establishment and ensures traceability. Option A is incorrect because using
compromised cans risks botulism. Option B is excessive and not required by regulation.
Option D is dangerous because visual monitoring cannot detect botulinum toxin
production.
Question 3. Which of the following is classified as a chemical hazard in a commercial
kitchen under current HACCP principles?
A. Metal shavings from a worn can opener
B. Norovirus introduced by an infected food handler
C. Sulfites added to fresh salad bar vegetables as a preservative
D. Glass fragments from a broken overhead light
Correct Answer: C. Sulfites added to fresh salad bar vegetables as a preservative
Rationale: Chemical hazards include substances that can cause illness or injury, such as
cleaning agents, pesticides, food allergens, and unauthorized preservatives. Sulfites
used on fresh vegetables in a salad bar constitute a chemical hazard because they can
,trigger severe allergic reactions and are prohibited on fresh produce intended for raw
consumption under FDA regulations. Option A (metal shavings) is a physical hazard.
Option B (Norovirus) is a biological hazard. Option D (glass fragments) is a physical
hazard. HACCP principles require identifying and controlling all three hazard categories.
Question 4. During a routine self-inspection, a Dallas restaurant manager notices that
several employees are unaware of the eight major food allergens identified by the FDA.
Under the 2022 FDA Food Code and Texas regulations, which of the following is NOT
one of the major food allergens that must be accurately communicated to consumers?
A. Crustacean shellfish
B. Sesame
C. Coconut
D. Soybeans
Correct Answer: C. Coconut
Rationale: The FDA Food Safety Modernization Act (FSMA) and the 2022 FDA Food
Code identify nine major food allergens: milk, eggs, fish, crustacean shellfish, tree nuts,
peanuts, wheat, soybeans, and sesame (added most recently under the FASTER Act of
2021, effective January 2023). Coconut is not classified as a major allergen under
federal or Texas DSHS regulations, though it is a tree nut in botanical terms; the FDA
specifically lists coconut as distinct from the major tree nut allergens for regulatory
purposes. Options A, B, and D are all major allergens requiring disclosure.
Question 5. A food manager in Austin is training staff on the "Big 5" pathogens that
require exclusion or restriction of ill food employees. Which pathogen is NOT included in
the FDA's "Big 5" list of highly contagious foodborne illness organisms?
A. Salmonella Typhi
, B. Shigella species
C. Escherichia coli O157:H7
D. Campylobacter jejuni
Correct Answer: D. Campylobacter jejuni
Rationale: The FDA Food Code 2022 defines the "Big 5" pathogens requiring employee
exclusion or restriction as: Norovirus, Salmonella Typhi, Shigella species, E. coli O157:H7
(and other enterohemorrhagic or Shiga toxin-producing strains), and Hepatitis A virus.
These are designated due to high contagiousness, severity, and transmission risk
through food. Campylobacter jejuni, while a common cause of foodborne illness, is not
included in the "Big 5" list for mandatory exclusion under the FDA Food Code. Options A,
B, and C are all explicitly listed in the FDA Food Code 2022, Section 2-201.11.
Question 6. Under Texas DSHS Chapter 228 and the FDA Food Code 2022, what is the
primary food safety risk associated with serving raw or undercooked animal foods to
high-risk populations?
A. Increased risk of physical contamination from bone fragments
B. Potential presence of parasites that are destroyed only by freezing
C. Elevated risk of pathogenic bacteria that may survive inadequate cooking
temperatures
D. Chemical residue accumulation from animal feed
Correct Answer: C. Elevated risk of pathogenic bacteria that may survive inadequate
cooking temperatures
Rationale: The FDA Food Code 2022 (Section 3-603.11) and Texas DSHS regulations
require consumer advisories when serving raw or undercooked animal foods because
pathogens such as Salmonella, E. coli O157:H7, Campylobacter, and Vibrio may survive
inadequate heat treatment. High-risk populations (young children, elderly, pregnant
women, immunocompromised individuals) are particularly vulnerable to severe
Answers | Learn2Serve 360training (2026/2027 Edition)
SECTION 1: Food Safety Fundamentals and Hazards
Question 1. Which biological hazard is most commonly associated with improperly
cooled rice and pasta dishes in Texas food establishments?
A. Salmonella enterica
B. Clostridium perfringens
C. Bacillus cereus
D. Listeria monocytogenes
Correct Answer: C. Bacillus cereus
Rationale: Bacillus cereus is the biological hazard most commonly associated with
improperly cooled rice and pasta dishes. This spore-forming bacterium produces
heat-stable toxins and thrives when starchy foods are left in the temperature danger
zone (41°F–135°F) for extended periods. The FDA Food Code 2022 and Texas DSHS
Chapter 228 emphasize rapid cooling of cooked TCS foods to prevent B. cereus
proliferation. Option A (Salmonella) is more commonly linked to poultry, eggs, and
cross-contamination. Option B (C. perfringens) is associated with large quantities of
meat, poultry, and gravy held at improper temperatures. Option D (Listeria) is primarily
linked to ready-to-eat foods, deli meats, and soft cheeses, particularly in refrigerated
environments.
Question 2. A food manager in Houston discovers that a delivery of canned goods
includes several cans with deep dents along the seams. According to 2026 FDA Food
Code and Texas DSHS guidelines, what is the most appropriate immediate action?
,A. Accept the delivery and use the dented cans first, storing them at the front of the
shelf
B. Reject the delivery entirely and request a full replacement shipment
C. Reject only the severely dented cans and document the discrepancy on the invoice
D. Accept the cans but label them "use immediately" and monitor for swelling
Correct Answer: C. Reject only the severely dented cans and document the discrepancy
on the invoice
Rationale: Under the FDA Food Code 2022 and Texas DSHS Chapter 228, food
managers must inspect all incoming deliveries. Cans with deep dents along seams,
sharp dents, or swelling should be rejected because they may compromise the hermetic
seal, allowing Clostridium botulinum to grow. However, only the affected items—not the
entire shipment—need rejection. Proper documentation on the invoice protects the
establishment and ensures traceability. Option A is incorrect because using
compromised cans risks botulism. Option B is excessive and not required by regulation.
Option D is dangerous because visual monitoring cannot detect botulinum toxin
production.
Question 3. Which of the following is classified as a chemical hazard in a commercial
kitchen under current HACCP principles?
A. Metal shavings from a worn can opener
B. Norovirus introduced by an infected food handler
C. Sulfites added to fresh salad bar vegetables as a preservative
D. Glass fragments from a broken overhead light
Correct Answer: C. Sulfites added to fresh salad bar vegetables as a preservative
Rationale: Chemical hazards include substances that can cause illness or injury, such as
cleaning agents, pesticides, food allergens, and unauthorized preservatives. Sulfites
used on fresh vegetables in a salad bar constitute a chemical hazard because they can
,trigger severe allergic reactions and are prohibited on fresh produce intended for raw
consumption under FDA regulations. Option A (metal shavings) is a physical hazard.
Option B (Norovirus) is a biological hazard. Option D (glass fragments) is a physical
hazard. HACCP principles require identifying and controlling all three hazard categories.
Question 4. During a routine self-inspection, a Dallas restaurant manager notices that
several employees are unaware of the eight major food allergens identified by the FDA.
Under the 2022 FDA Food Code and Texas regulations, which of the following is NOT
one of the major food allergens that must be accurately communicated to consumers?
A. Crustacean shellfish
B. Sesame
C. Coconut
D. Soybeans
Correct Answer: C. Coconut
Rationale: The FDA Food Safety Modernization Act (FSMA) and the 2022 FDA Food
Code identify nine major food allergens: milk, eggs, fish, crustacean shellfish, tree nuts,
peanuts, wheat, soybeans, and sesame (added most recently under the FASTER Act of
2021, effective January 2023). Coconut is not classified as a major allergen under
federal or Texas DSHS regulations, though it is a tree nut in botanical terms; the FDA
specifically lists coconut as distinct from the major tree nut allergens for regulatory
purposes. Options A, B, and D are all major allergens requiring disclosure.
Question 5. A food manager in Austin is training staff on the "Big 5" pathogens that
require exclusion or restriction of ill food employees. Which pathogen is NOT included in
the FDA's "Big 5" list of highly contagious foodborne illness organisms?
A. Salmonella Typhi
, B. Shigella species
C. Escherichia coli O157:H7
D. Campylobacter jejuni
Correct Answer: D. Campylobacter jejuni
Rationale: The FDA Food Code 2022 defines the "Big 5" pathogens requiring employee
exclusion or restriction as: Norovirus, Salmonella Typhi, Shigella species, E. coli O157:H7
(and other enterohemorrhagic or Shiga toxin-producing strains), and Hepatitis A virus.
These are designated due to high contagiousness, severity, and transmission risk
through food. Campylobacter jejuni, while a common cause of foodborne illness, is not
included in the "Big 5" list for mandatory exclusion under the FDA Food Code. Options A,
B, and C are all explicitly listed in the FDA Food Code 2022, Section 2-201.11.
Question 6. Under Texas DSHS Chapter 228 and the FDA Food Code 2022, what is the
primary food safety risk associated with serving raw or undercooked animal foods to
high-risk populations?
A. Increased risk of physical contamination from bone fragments
B. Potential presence of parasites that are destroyed only by freezing
C. Elevated risk of pathogenic bacteria that may survive inadequate cooking
temperatures
D. Chemical residue accumulation from animal feed
Correct Answer: C. Elevated risk of pathogenic bacteria that may survive inadequate
cooking temperatures
Rationale: The FDA Food Code 2022 (Section 3-603.11) and Texas DSHS regulations
require consumer advisories when serving raw or undercooked animal foods because
pathogens such as Salmonella, E. coli O157:H7, Campylobacter, and Vibrio may survive
inadequate heat treatment. High-risk populations (young children, elderly, pregnant
women, immunocompromised individuals) are particularly vulnerable to severe
