Texas food manager Exam With Answers
1. What is the most direct cause of customer loyalty?: High food safety stan-
dards
2. Which agency publishes the food code?: FDA
3. Good idea: Keep up with daily pest control tasks & Return dented canned food
to the vendor
4. Bad Idea: use tomatoes with a weird smell & Clean work spaces once a day &
Quickly rinse vegetables from the farmers market
5. Local health codes establish requirements for all the subjects except:: price
controls
6. One of the most important reasons for using only reliable water sources
is to reduce: the number of parasites, such as cyclospora cayetanensis, that can
infest foods.
7. which one of the following food contaminations would be suspected if the
end of a can of tomatoes had begun to swell?: Botulism
8. All of the following bacteria can cause foodborne illness except?: Aci-
dophilus milk
9. Which of the following situations would most likely promote bacterial con-
tamination?: slicing roast beef and then slicing brisket with the same knife
10. What is the easiest way to recognize foods contaminated with spoilage
bacteria?: Changes in color and smell
11. The viral infection hepatitis a can be most effectively controlled if:: All food
personnel practice personal hygiene such as through handwashing
12. Which bacteria cause the greatest harm in the food industry?: Pathogenic
13. Which one of the following food contaminations is usually associated with
undercooked chicken?: Salmonella
14. An organism that lives in or another organism often with harmful side
effects but without benefits are: Virus
15. Which one of the following food contaminations is best prevented by
cooking to safe temperatures?: Spoilage
16. Salmonella: Any food item that is exposed to animal waste may contain it.
Symptoms may include fever and abdominal cramps.
17. hepatitis A: A liver disease that is caused by the virus and can be prevented
with proper sanitation and good personal hygiene.
18. Escherichia (E.) Coli: The primary symptoms of this bacterium is diarrhea and
it can be prevented by cooking at safe temperatures.
19. Norovirus: The virus is also known as 'Stomach Flu' and the main symptoms
include nausea, vomiting, and stomach.
20. Shigella: This bacterium has also been known to be spread by flies that have lit
upon contaminated materials.
, Texas food manager Exam With Answers
21. Reheated items must be heated for a minimum of 15 seconds to at least:-
: 165 F
22. The best temperature for short term refrigeration storage is: 34 to 40 F
23. All of the following are time/ temperature control for safety foods except:-
: Cooked vegetables and pasta
24. "Chilling" is mostly commonly practiced by: Commercial food distributors
25. It is important that food servers are trained to know food ingredients
because:: they will need to help customers who have food allergies.
26. IN degrees fahrenheit what is the temperature range of the danger zone?-
: 41 to 135
27. Bacterial contamination can spread quickly because if the conditions are
right bacteria can multiply in: 10 to 20 seconds
28. The preservation technique that attempts to remove moisture is:: Dehydra-
tion
29. Food preservation does all of the following except:: Promotes the growth of
microorganisms
30. which preservation technique involves heating food to mid temperatures
and then cooling them down immediatley: pasteurization
31. the internal food temperature for safe food should be: 130 F and 190 F
32. good refrigeration temperatures may be anywhere from: 34 F to 40 F
33. what is the Food and Drug Administration or FDA: This is the most important
federal agency regarding food safety
34. Perhaps the most common vehicle of contamination in the food industry
is: hands, and so should be washed often
35. Which of the following contaminants is a physical contaminant: Hair
36. The contamination that results from the spread of bacteria from meat to
vegetables is called: Cross
37. You notice a food handler trim excess fat from a T bone steak and then
ove toward a bowl of potatote to begin pealing them with the same knife.
What action should you take?: Caution the food handler that she must wash the
potatotes before peeling>
38. An employee brings you a bag of oatmeal in which he has found black
specks. What is the most likely cause of those specks?: Pests have gotten into
the bag and left waste secretions in the oatmeal.
39. Although all of the following methods will promote the prevention of
food contamination, which one has the most continuous effect?: Forbidding
unauthorized persons from handing food.
1. What is the most direct cause of customer loyalty?: High food safety stan-
dards
2. Which agency publishes the food code?: FDA
3. Good idea: Keep up with daily pest control tasks & Return dented canned food
to the vendor
4. Bad Idea: use tomatoes with a weird smell & Clean work spaces once a day &
Quickly rinse vegetables from the farmers market
5. Local health codes establish requirements for all the subjects except:: price
controls
6. One of the most important reasons for using only reliable water sources
is to reduce: the number of parasites, such as cyclospora cayetanensis, that can
infest foods.
7. which one of the following food contaminations would be suspected if the
end of a can of tomatoes had begun to swell?: Botulism
8. All of the following bacteria can cause foodborne illness except?: Aci-
dophilus milk
9. Which of the following situations would most likely promote bacterial con-
tamination?: slicing roast beef and then slicing brisket with the same knife
10. What is the easiest way to recognize foods contaminated with spoilage
bacteria?: Changes in color and smell
11. The viral infection hepatitis a can be most effectively controlled if:: All food
personnel practice personal hygiene such as through handwashing
12. Which bacteria cause the greatest harm in the food industry?: Pathogenic
13. Which one of the following food contaminations is usually associated with
undercooked chicken?: Salmonella
14. An organism that lives in or another organism often with harmful side
effects but without benefits are: Virus
15. Which one of the following food contaminations is best prevented by
cooking to safe temperatures?: Spoilage
16. Salmonella: Any food item that is exposed to animal waste may contain it.
Symptoms may include fever and abdominal cramps.
17. hepatitis A: A liver disease that is caused by the virus and can be prevented
with proper sanitation and good personal hygiene.
18. Escherichia (E.) Coli: The primary symptoms of this bacterium is diarrhea and
it can be prevented by cooking at safe temperatures.
19. Norovirus: The virus is also known as 'Stomach Flu' and the main symptoms
include nausea, vomiting, and stomach.
20. Shigella: This bacterium has also been known to be spread by flies that have lit
upon contaminated materials.
, Texas food manager Exam With Answers
21. Reheated items must be heated for a minimum of 15 seconds to at least:-
: 165 F
22. The best temperature for short term refrigeration storage is: 34 to 40 F
23. All of the following are time/ temperature control for safety foods except:-
: Cooked vegetables and pasta
24. "Chilling" is mostly commonly practiced by: Commercial food distributors
25. It is important that food servers are trained to know food ingredients
because:: they will need to help customers who have food allergies.
26. IN degrees fahrenheit what is the temperature range of the danger zone?-
: 41 to 135
27. Bacterial contamination can spread quickly because if the conditions are
right bacteria can multiply in: 10 to 20 seconds
28. The preservation technique that attempts to remove moisture is:: Dehydra-
tion
29. Food preservation does all of the following except:: Promotes the growth of
microorganisms
30. which preservation technique involves heating food to mid temperatures
and then cooling them down immediatley: pasteurization
31. the internal food temperature for safe food should be: 130 F and 190 F
32. good refrigeration temperatures may be anywhere from: 34 F to 40 F
33. what is the Food and Drug Administration or FDA: This is the most important
federal agency regarding food safety
34. Perhaps the most common vehicle of contamination in the food industry
is: hands, and so should be washed often
35. Which of the following contaminants is a physical contaminant: Hair
36. The contamination that results from the spread of bacteria from meat to
vegetables is called: Cross
37. You notice a food handler trim excess fat from a T bone steak and then
ove toward a bowl of potatote to begin pealing them with the same knife.
What action should you take?: Caution the food handler that she must wash the
potatotes before peeling>
38. An employee brings you a bag of oatmeal in which he has found black
specks. What is the most likely cause of those specks?: Pests have gotten into
the bag and left waste secretions in the oatmeal.
39. Although all of the following methods will promote the prevention of
food contamination, which one has the most continuous effect?: Forbidding
unauthorized persons from handing food.
