Texas Food safety Managers
Exam/ 80 Questions with Solved
Answers/ Latest Update
What must the person in charge of a nursing home do when A food
handler has a sore throat and fever?
A. Make the food handler wear a medical face mask.
B. Allow the food handler to wash dishes.
C. Send the food handler home. - -C. Send the food handler home
-Food handlers must wash their hands and exposed portions of their
arms prior to which of the following activities?
A. Using tobacco products.
B. Taking a restroom break.
C. Putting on disposable gloves. - -C. Putting on disposable gloves.
-An operation installs hand-antiseptic dispensers at each of the
handwashing stations. What should management explain to food
handlers about the correct use of the hand-antiseptic?
A. A hand antiseptic is applied after correct handwashing.
B. A hand antiseptic is used before hand washing.
C. Hands don't require washing if an approved hand antiseptic is
applied. - -A. A hand-antiseptic applied after correct handwashing
-A food handler may not wear fingernail polish unless
A. Nails are well manicured
B. Wearing intact single - use gloves.
C. Hands are clean and sanitized - -B. Wearing intact single-use gloves.
-The person in charge must exclude the food handler when he or she
reports having which symptom?
A. Yellow skin and eyes
B. Infected lesion.
C. Sore throat with fever - -A. Yellow skin and eyes
-Cooked plants products that are served from a steamtable must be
maintained at what minimum temperature?
A. 155°F
B. 145°F
C. 135°F - -C. 135°F
-The "T "in the ALERT food defense awareness program deals with
A. Tasks
B. Threats
C. Temperature - -B. Threats
-Molluscan Shellfish that are recreationally caught should
, A. Be a immediately frozen for safety
B. Be used for personal consumption only
C. Contain labels for safety storage and handling - -A. Be immediately
frozen for safety
-A characteristic of Ciguatera toxin is that it
A. Cannot be destroyed by correct cooking
B. Can be tasted
C. Can be smelled - -A. Cannot be destroyed by correct cooking
-For high temperature dish washing machines, why should the water
temperature of the final rinse not exceed 194°F?
A. Water temperature can damage dishwasher
B. Water can evaporate before sanitizing the items.
C. Spray nozzles may become clogged with minerals - -B. Water can
evaporate before sanitizing the items
-A menu item has been identified as a possible cause of a foodborne
illness outbreak. The food is in the walk-in labeled "do not use ". What
else needs to be on the label?
A. Do not discard
B. Do Not serve
C. Keep for 7 days. - -A. Do not discard
-Cooking ground beef to a minimum internal cooking temperature of
155°F for 17 seconds will help prevent illness caused by
A. Nora virus
B. Enterohemorrhagic and shiva toxin producing E. coli
C. Hepatitis A - -B. Enterohemorrhagic and shiva toxin producing E. coli
-A cook is preparing raw shell eggs that will be held at the breakfast
buffet. These eggs must be cooked to which minimum internal
temperature for 17 seconds?
A. 135°F
B. 145°F
C. 155°F - -B. 145°F
-Coving tile is used for
A. Lining doorways
B. Eliminating sharp corners or gaps
C. Protective tile under ice makers - -B. Eliminating sharp corners or
gaps
-Besides training food handlers about food safety, which of the
following should the person in charge do?
A. Model excellent hygiene practice at all times.
B. Discipline food handlers when they are caught making mistakes
C. Give food handlers a difficult test at the end of the training session - -
A. Model excellent hygiene practice at all times
Exam/ 80 Questions with Solved
Answers/ Latest Update
What must the person in charge of a nursing home do when A food
handler has a sore throat and fever?
A. Make the food handler wear a medical face mask.
B. Allow the food handler to wash dishes.
C. Send the food handler home. - -C. Send the food handler home
-Food handlers must wash their hands and exposed portions of their
arms prior to which of the following activities?
A. Using tobacco products.
B. Taking a restroom break.
C. Putting on disposable gloves. - -C. Putting on disposable gloves.
-An operation installs hand-antiseptic dispensers at each of the
handwashing stations. What should management explain to food
handlers about the correct use of the hand-antiseptic?
A. A hand antiseptic is applied after correct handwashing.
B. A hand antiseptic is used before hand washing.
C. Hands don't require washing if an approved hand antiseptic is
applied. - -A. A hand-antiseptic applied after correct handwashing
-A food handler may not wear fingernail polish unless
A. Nails are well manicured
B. Wearing intact single - use gloves.
C. Hands are clean and sanitized - -B. Wearing intact single-use gloves.
-The person in charge must exclude the food handler when he or she
reports having which symptom?
A. Yellow skin and eyes
B. Infected lesion.
C. Sore throat with fever - -A. Yellow skin and eyes
-Cooked plants products that are served from a steamtable must be
maintained at what minimum temperature?
A. 155°F
B. 145°F
C. 135°F - -C. 135°F
-The "T "in the ALERT food defense awareness program deals with
A. Tasks
B. Threats
C. Temperature - -B. Threats
-Molluscan Shellfish that are recreationally caught should
, A. Be a immediately frozen for safety
B. Be used for personal consumption only
C. Contain labels for safety storage and handling - -A. Be immediately
frozen for safety
-A characteristic of Ciguatera toxin is that it
A. Cannot be destroyed by correct cooking
B. Can be tasted
C. Can be smelled - -A. Cannot be destroyed by correct cooking
-For high temperature dish washing machines, why should the water
temperature of the final rinse not exceed 194°F?
A. Water temperature can damage dishwasher
B. Water can evaporate before sanitizing the items.
C. Spray nozzles may become clogged with minerals - -B. Water can
evaporate before sanitizing the items
-A menu item has been identified as a possible cause of a foodborne
illness outbreak. The food is in the walk-in labeled "do not use ". What
else needs to be on the label?
A. Do not discard
B. Do Not serve
C. Keep for 7 days. - -A. Do not discard
-Cooking ground beef to a minimum internal cooking temperature of
155°F for 17 seconds will help prevent illness caused by
A. Nora virus
B. Enterohemorrhagic and shiva toxin producing E. coli
C. Hepatitis A - -B. Enterohemorrhagic and shiva toxin producing E. coli
-A cook is preparing raw shell eggs that will be held at the breakfast
buffet. These eggs must be cooked to which minimum internal
temperature for 17 seconds?
A. 135°F
B. 145°F
C. 155°F - -B. 145°F
-Coving tile is used for
A. Lining doorways
B. Eliminating sharp corners or gaps
C. Protective tile under ice makers - -B. Eliminating sharp corners or
gaps
-Besides training food handlers about food safety, which of the
following should the person in charge do?
A. Model excellent hygiene practice at all times.
B. Discipline food handlers when they are caught making mistakes
C. Give food handlers a difficult test at the end of the training session - -
A. Model excellent hygiene practice at all times
