Texas food manager Exam: Questions & Answers
In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? -
ANSWER:180
A food handler must be excluded from the food establishment for which symptoms? - ANSWER:Jaundice,
vomiting and/or diarrhea
What is the temperature range for the danger zone? - ANSWER:41 to 135
What is the form some bacteria take to keep from dying when they do not have enough food? -
ANSWER:spore
Most regulations for food service operations are at what level? - ANSWER:state
At what internal temperature should raw meat, poultry, and seafood be stored? - ANSWER:41 or lower
What type of container should be used to transport TCS food from the place of preparation to the place
of service? - ANSWER:insulated containter
To learn a new skill, learners must be given the opportunity to __. - ANSWER:practice the skill
A backup of raw sewage has occurred in the kitchen. What should happen next? - ANSWER:close the
affected area and clean it
When using a bottom to top shelving order, what determines the best placement of food in a cooler? -
ANSWER:minimum internal cooking temperature of food
A hose connected to a running faucet that is left submerged in a bucket is an example of what? -
ANSWER:cross-connection
A customer having an allergic reaction may show which 9+ symptoms? - ANSWER:sneezing, itching,
vomiting, nausea, cramps, diarrhea, hives, rashes, eczema, etc.
Raw or undercooked dishes made for highly-susceptible populations (HSPs) must use eggs that have
been __. - ANSWER:pasteurized
The effectiveness of chemical sanitizers are effected by __, __, __, and __, but NOT its __. -
ANSWER:Exposure Time, Temperature (Avoid 131F+), Concentration, Water pH and Hardness (Avoid
7.5+); Not the Liquid's Color
Which agencies enforces food safety in a food service operation? - ANSWER:state or local regulatory
authority
What can cause histamine to form in tuna? - ANSWER:time-temperature abuse
What are the three rules of an integrated pest management program (IPM) program? - ANSWER:1. deny
pests access to the operation
2. deny pests food, water, and a nesting or hiding
,place
3. work with a licensed PCO to eliminate pests
that do enter the operation
All screens for windows and vents must meet this requirement. - ANSWER:16 mesh per square inch
screening
When deciding were to place dry goods for storage in a dry-storage area it is important that the dry
goods NOT be ____. - ANSWER:touching the walls
How long must shellstock tags be kept on file? - ANSWER:90 days after the container has been emptied
or the last shellfish that was served from the container
You should label all ready to eat TCS food that is prepped in house and held longer than ___. -
ANSWER:24 hours
What is the only certain way to prevent backflow? - ANSWER:vacuum-breaker
When should employees receive food safety training? - ANSWER:when hired, daily (i.e. on-the-job),
weekly, monthly, quarterly, and whenever necessary
TCS food must be reheated to what temperature for 15 seconds within 2 hours - ANSWER:165
What do time-temperature indicators do? - ANSWER:show if food has been time-temperature abused
during shipment
What is one way that food should NEVER be thawed? - ANSWER:at room temperature
What is the minimum internal cooking temperature for poultry? - ANSWER:165
What does HACCP stand for? - ANSWER:Hazard Analysis and Critical Control Points
What system is used to control risks and hazards throughout the flow of food - ANSWER:HACCP system
What are the 7 steps in developing an HACCP plan? - ANSWER:1. Conduct a hazard analysis
2. determine critical control points (CCPs)
3. establish critical limits
4. establish monitoring procedures
5. identify corrective actions
6. verify that the system works
7. establish procedures for record keeping and documentation
What are the "two" steps in cooling TCS food? - ANSWER:1. cool food from 135 to 70 within 2 hours
2. cool food from 135 to 41 within 6 hours
, Which thermometer or probe is good for checking the temperature large or thick food? -
ANSWER:bimetallic stemmed thermometer
Which thermometer or probe is good for checking the temperature of thick and thin food -
ANSWER:thermocouples and thermistors
Which thermometer or probe is good for checking the temperature of liquids, like soups, sauces, and
frying oil - ANSWER:immersion probes
What is the minimum internal temperature for poultry, stuffing, stuffed meat or seafood or pasta, dishes
that include previously cooked, TCS ingredients? - ANSWER:165 for 15 seconds
What is the minimum internal temperature for ground meat or seafood, injected meat, and eggs for hot
held service? - ANSWER:155 for 15 seconds
What is the minimum internal temperature for seafood, steaks, pork chop, and eggs that will be served
immediately? - ANSWER:145 for 15 seconds
What is the minimum internal temperature for roasts of pork, beef? - ANSWER:145 for 4 minutes
What is the minimum internal temperature for commercially processed food that will be hot held? -
ANSWER:135
What is the minimum internal temperature for fruit, vegetables, grains like rice, and legumes or beans
that will be hot held for service? - ANSWER:135
The best way to deal with pests is to have an __ program. - ANSWER:Integrated Pest Management (IPM)
program
The most common type of cleaner in a food establishment. - ANSWER:detergent
What are the two categories of detergents? - ANSWER:moderately-alkaline and highly-alkaline
This category of detergent is used mostly for standard cleaning tasks such as utensil and food prep
surface cleaning - ANSWER:moderately-alkaline
This category of detergent works best on fresh loose soil types. - ANSWER:moderately-alkaline
This category of detergent is considered "heavy duty". - ANSWER:highly-alkaline
This category of detergent is used on hard-to-clean,baked-on or dried-on food soil. - ANSWER:highly-
alkaline
These are added to cleaners to help scrub-off hard to clean and grease soil. - ANSWER:abrasives
These are added to cleaners to help dissolve grease, fat and oil. - ANSWER:degreaser
These are designed to remove stains caused by mineral deposits such as calcium and lime scale. They
can also remove rust stains. - ANSWER:delimer
What are the 5 steps in using in a 3 compartment sink? - ANSWER:Pre-scrape, clean, rinse, sanitize, air
dry
In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? -
ANSWER:180
A food handler must be excluded from the food establishment for which symptoms? - ANSWER:Jaundice,
vomiting and/or diarrhea
What is the temperature range for the danger zone? - ANSWER:41 to 135
What is the form some bacteria take to keep from dying when they do not have enough food? -
ANSWER:spore
Most regulations for food service operations are at what level? - ANSWER:state
At what internal temperature should raw meat, poultry, and seafood be stored? - ANSWER:41 or lower
What type of container should be used to transport TCS food from the place of preparation to the place
of service? - ANSWER:insulated containter
To learn a new skill, learners must be given the opportunity to __. - ANSWER:practice the skill
A backup of raw sewage has occurred in the kitchen. What should happen next? - ANSWER:close the
affected area and clean it
When using a bottom to top shelving order, what determines the best placement of food in a cooler? -
ANSWER:minimum internal cooking temperature of food
A hose connected to a running faucet that is left submerged in a bucket is an example of what? -
ANSWER:cross-connection
A customer having an allergic reaction may show which 9+ symptoms? - ANSWER:sneezing, itching,
vomiting, nausea, cramps, diarrhea, hives, rashes, eczema, etc.
Raw or undercooked dishes made for highly-susceptible populations (HSPs) must use eggs that have
been __. - ANSWER:pasteurized
The effectiveness of chemical sanitizers are effected by __, __, __, and __, but NOT its __. -
ANSWER:Exposure Time, Temperature (Avoid 131F+), Concentration, Water pH and Hardness (Avoid
7.5+); Not the Liquid's Color
Which agencies enforces food safety in a food service operation? - ANSWER:state or local regulatory
authority
What can cause histamine to form in tuna? - ANSWER:time-temperature abuse
What are the three rules of an integrated pest management program (IPM) program? - ANSWER:1. deny
pests access to the operation
2. deny pests food, water, and a nesting or hiding
,place
3. work with a licensed PCO to eliminate pests
that do enter the operation
All screens for windows and vents must meet this requirement. - ANSWER:16 mesh per square inch
screening
When deciding were to place dry goods for storage in a dry-storage area it is important that the dry
goods NOT be ____. - ANSWER:touching the walls
How long must shellstock tags be kept on file? - ANSWER:90 days after the container has been emptied
or the last shellfish that was served from the container
You should label all ready to eat TCS food that is prepped in house and held longer than ___. -
ANSWER:24 hours
What is the only certain way to prevent backflow? - ANSWER:vacuum-breaker
When should employees receive food safety training? - ANSWER:when hired, daily (i.e. on-the-job),
weekly, monthly, quarterly, and whenever necessary
TCS food must be reheated to what temperature for 15 seconds within 2 hours - ANSWER:165
What do time-temperature indicators do? - ANSWER:show if food has been time-temperature abused
during shipment
What is one way that food should NEVER be thawed? - ANSWER:at room temperature
What is the minimum internal cooking temperature for poultry? - ANSWER:165
What does HACCP stand for? - ANSWER:Hazard Analysis and Critical Control Points
What system is used to control risks and hazards throughout the flow of food - ANSWER:HACCP system
What are the 7 steps in developing an HACCP plan? - ANSWER:1. Conduct a hazard analysis
2. determine critical control points (CCPs)
3. establish critical limits
4. establish monitoring procedures
5. identify corrective actions
6. verify that the system works
7. establish procedures for record keeping and documentation
What are the "two" steps in cooling TCS food? - ANSWER:1. cool food from 135 to 70 within 2 hours
2. cool food from 135 to 41 within 6 hours
, Which thermometer or probe is good for checking the temperature large or thick food? -
ANSWER:bimetallic stemmed thermometer
Which thermometer or probe is good for checking the temperature of thick and thin food -
ANSWER:thermocouples and thermistors
Which thermometer or probe is good for checking the temperature of liquids, like soups, sauces, and
frying oil - ANSWER:immersion probes
What is the minimum internal temperature for poultry, stuffing, stuffed meat or seafood or pasta, dishes
that include previously cooked, TCS ingredients? - ANSWER:165 for 15 seconds
What is the minimum internal temperature for ground meat or seafood, injected meat, and eggs for hot
held service? - ANSWER:155 for 15 seconds
What is the minimum internal temperature for seafood, steaks, pork chop, and eggs that will be served
immediately? - ANSWER:145 for 15 seconds
What is the minimum internal temperature for roasts of pork, beef? - ANSWER:145 for 4 minutes
What is the minimum internal temperature for commercially processed food that will be hot held? -
ANSWER:135
What is the minimum internal temperature for fruit, vegetables, grains like rice, and legumes or beans
that will be hot held for service? - ANSWER:135
The best way to deal with pests is to have an __ program. - ANSWER:Integrated Pest Management (IPM)
program
The most common type of cleaner in a food establishment. - ANSWER:detergent
What are the two categories of detergents? - ANSWER:moderately-alkaline and highly-alkaline
This category of detergent is used mostly for standard cleaning tasks such as utensil and food prep
surface cleaning - ANSWER:moderately-alkaline
This category of detergent works best on fresh loose soil types. - ANSWER:moderately-alkaline
This category of detergent is considered "heavy duty". - ANSWER:highly-alkaline
This category of detergent is used on hard-to-clean,baked-on or dried-on food soil. - ANSWER:highly-
alkaline
These are added to cleaners to help scrub-off hard to clean and grease soil. - ANSWER:abrasives
These are added to cleaners to help dissolve grease, fat and oil. - ANSWER:degreaser
These are designed to remove stains caused by mineral deposits such as calcium and lime scale. They
can also remove rust stains. - ANSWER:delimer
What are the 5 steps in using in a 3 compartment sink? - ANSWER:Pre-scrape, clean, rinse, sanitize, air
dry
