Food Manager Exam (all 100% correct answers) Questions
And Answers (Texas Food Manager Exam Learn2Serve
360training) 2023
Active Managerial Control - ANSWER It is a system to create and implement food
safety procedures
Active Managerial Control is a 3-step process (Name each) - ANSWER 1. Create Policy
2. Train
3. Follow up
Describe 'create policy' from the active managerial process - ANSWER Create policy
means:
-Identify food safety risks
-For each risk, create a Standard Operating Procedure (SOP)
Describe 'train' from the active managerial process - ANSWER Train means:
-On the job training, training meetings, or training online
-Positive reinforcement and consequences
-Stand up training provided by StateFood Safety
Describe 'follow up' from the active managerial process - ANSWER Follow up means:
-Direct or indirect monitoring (e.g. using logs)
-Planned or unplanned inspections
Who conducts inspections of your establishment to make sure that all codes and
requirements for maintaining food service licenses are being followed? - ANSWER
Regulatory agencies like local health departments
What steps are necessary to take when a regulatory agency comes to your
establishment? - ANSWER 1. Ask for identification and check that the inspector's
credentials are legitimate
2. Accompany the inspector -- take notes and make changes at the time or soon
afterward
3. Perform self-inspections to prepare for regulatory inspections
What is a food hazard? - ANSWER A food hazard is any item or substance that can
make food dangerous to eat. Food hazards can be physical, chemical, or biological.
What is a physical hazard? - ANSWER A physical hazard are objects that cause cuts,
choking, or other injuries when they get into food
, Give an example of a physical accidental hazards - ANSWER Bits of packaging, strands
of hair, etc.
Give example of physical natural hazards - ANSWER bones, fruit pits, etc.
How do you prevent serious injury from physical hazards? - ANSWER 1. Follow hygiene
practices like pulling hair back
2. Follow clean-up procedures, such as thoroughly cleaning up broken glass
3/ Remove natural physical hazards before serving, such as cherry pits
What are chemical hazards? - ANSWER Chemical hazards are any toxic or corrosive
chemicals that can cause illness or injury when eaten
What are some chemicals in our establishment? - ANSWER Cleaning/maintenance
supplies and toxic metals
How do you prevent chemical hazards during cleaning and maintenance? - ANSWER 1.
Never store food and chemicals together
2. Clearly label containers and spray bottles
3. Never mix different chemicals together
4. Use a safety data sheet
5. Wear personal protective equipment
6. Separate chemical use from food
Chemicals and pesticides must have a ________________________. - ANSWER
manufactures label (e.g. EPA registered label)
Give examples of personal protective equipment (PPE) - ANSWER Heavy duty aprons,
safety glasses, heavy-duty gloves
What do you do to prevent chemical hazards from toxic metals? - ANSWER Use
equipment made of, or lined with, a food - safe metal like stainless steel
What type of metals CAN NOT be used with acidic foods? - ANSWER Do not use
copper, copper alloys, or galvanized metals with acidic foods
What metals do we exercise caution with? - ANSWER Lead and Mercury
What is the only metal we are allowed to use as a cooking surface? - ANSWER Cast
iron
How do we prevent foods with chemical hazards before it reaches our establishment? -
ANSWER To prevent chemical hazards due to source contamination and natural toxins,
purchase food from approved suppliers and prepare foods correctly
And Answers (Texas Food Manager Exam Learn2Serve
360training) 2023
Active Managerial Control - ANSWER It is a system to create and implement food
safety procedures
Active Managerial Control is a 3-step process (Name each) - ANSWER 1. Create Policy
2. Train
3. Follow up
Describe 'create policy' from the active managerial process - ANSWER Create policy
means:
-Identify food safety risks
-For each risk, create a Standard Operating Procedure (SOP)
Describe 'train' from the active managerial process - ANSWER Train means:
-On the job training, training meetings, or training online
-Positive reinforcement and consequences
-Stand up training provided by StateFood Safety
Describe 'follow up' from the active managerial process - ANSWER Follow up means:
-Direct or indirect monitoring (e.g. using logs)
-Planned or unplanned inspections
Who conducts inspections of your establishment to make sure that all codes and
requirements for maintaining food service licenses are being followed? - ANSWER
Regulatory agencies like local health departments
What steps are necessary to take when a regulatory agency comes to your
establishment? - ANSWER 1. Ask for identification and check that the inspector's
credentials are legitimate
2. Accompany the inspector -- take notes and make changes at the time or soon
afterward
3. Perform self-inspections to prepare for regulatory inspections
What is a food hazard? - ANSWER A food hazard is any item or substance that can
make food dangerous to eat. Food hazards can be physical, chemical, or biological.
What is a physical hazard? - ANSWER A physical hazard are objects that cause cuts,
choking, or other injuries when they get into food
, Give an example of a physical accidental hazards - ANSWER Bits of packaging, strands
of hair, etc.
Give example of physical natural hazards - ANSWER bones, fruit pits, etc.
How do you prevent serious injury from physical hazards? - ANSWER 1. Follow hygiene
practices like pulling hair back
2. Follow clean-up procedures, such as thoroughly cleaning up broken glass
3/ Remove natural physical hazards before serving, such as cherry pits
What are chemical hazards? - ANSWER Chemical hazards are any toxic or corrosive
chemicals that can cause illness or injury when eaten
What are some chemicals in our establishment? - ANSWER Cleaning/maintenance
supplies and toxic metals
How do you prevent chemical hazards during cleaning and maintenance? - ANSWER 1.
Never store food and chemicals together
2. Clearly label containers and spray bottles
3. Never mix different chemicals together
4. Use a safety data sheet
5. Wear personal protective equipment
6. Separate chemical use from food
Chemicals and pesticides must have a ________________________. - ANSWER
manufactures label (e.g. EPA registered label)
Give examples of personal protective equipment (PPE) - ANSWER Heavy duty aprons,
safety glasses, heavy-duty gloves
What do you do to prevent chemical hazards from toxic metals? - ANSWER Use
equipment made of, or lined with, a food - safe metal like stainless steel
What type of metals CAN NOT be used with acidic foods? - ANSWER Do not use
copper, copper alloys, or galvanized metals with acidic foods
What metals do we exercise caution with? - ANSWER Lead and Mercury
What is the only metal we are allowed to use as a cooking surface? - ANSWER Cast
iron
How do we prevent foods with chemical hazards before it reaches our establishment? -
ANSWER To prevent chemical hazards due to source contamination and natural toxins,
purchase food from approved suppliers and prepare foods correctly
