TEXAS FOOD MANAGERS CERTIFICATION EXAM LATEST
2025/2026 ACTUAL EXAM| COMPLETE 100 QUESTIONS
AND VERIFIED ANSWERS (100% CORRECT ANSWERS) A
GRADE ASSURED!!
An employee would not be allowed to work in a food preparation area with
A. A headache
B. Diarrhea
C. A sore throat but no fever
D. A leg cut with a tight-fitting bandage - Correct Answer - B. Diarrhea
Which of the following employees would be allowed to work in a food
service business?
A. Waitress with an open cut
B. Busboy wearing a band aid on his thumb
C. Food prepared with a cut, covered by a band aid, and a disposable
glove
D. Dishwasher with a boil on his neck - Correct Answer -C. Food prepared
with a cut, covered by a band aid, and a disposable glove
Which of the following is unacceptable for food workers' fingernails?
A. Nails neatly trimmed and filed
B. Uncovered artificial fingernails
C. Unpolished Nails
D. Gloves covering artificial fingernails - Correct Answer - B. Uncovered
artificial fingernails
pg. 1
,Meat cooked in a microwave oven must be
A. Kept uncovered during cooking
B. Allowed to stand uncovered for 1 minute after cooking
C. Heated to a temperature of at least 155 F
D. Rotated or stirred during cooking - Correct Answer - D. Rotated or stirred
during cooking
The temperature danger zone is correctly described as the temperature
range...
A. Between 40 F and 150 F
B. Where harmful bacteria grow rapidly
C. In which harmful bacteria will be killed
D. In which food should be stored - Correct Answer - B. Where harmful
bacteria grow rapidly
The First-In-First-Out (FIFO) process is used in
A. Product rotation
B. Hot holding
C. slacking
D. Reheating - Correct Answer - A. Product rotation
Proper handling of tableware includes all of the following except
A. Holding plates by the bottom edge
B. Carrying glasses on a tray or in a rack
C. Strong flatware so it can be picked up by the handle
D. Holding cups by the rim - Correct Answer - D. Holding cups by the rim
pg. 2
, What is the purpose of time/temperature control for safety (TCS)?
A. Limit pathogen microorganism growth
B. Ensure maximum nutrition
C. Limit cooking time
D. Control the food's temperature - Correct Answer - A. Limit pathogen
microorganism growth
Which of the following is an improper way to thaw food?
A. Under cold running water
B. Straight from freezer to grill
C. On a clean surface at room temperature
D. In a microwave oven followed by immediate cooking - Correct Answer -
C. On a clean surface at room temperature
food service facilities may serve raw beef to customers, provided that
A. The beef has been frozen at a temperature below -35 F
B. The customer has requested the bed to be served raw
C. A consumer advisory is clearly displayed
D. The facility serves only free-range, grass-fed beef - Correct Answer - C.
A consumer advisory is clearly displayed
A food manager sees a chef in a prep kitchen tasting mashed potatoes with
his finger. What should the manager do?
A. Tell the chef is it happens again the potatoes will be thrown away
B. Do not say or do anything because mashed potatoes are not a
time/temperature control for food safety
C. Throw the potatoes out immediately
pg. 3
2025/2026 ACTUAL EXAM| COMPLETE 100 QUESTIONS
AND VERIFIED ANSWERS (100% CORRECT ANSWERS) A
GRADE ASSURED!!
An employee would not be allowed to work in a food preparation area with
A. A headache
B. Diarrhea
C. A sore throat but no fever
D. A leg cut with a tight-fitting bandage - Correct Answer - B. Diarrhea
Which of the following employees would be allowed to work in a food
service business?
A. Waitress with an open cut
B. Busboy wearing a band aid on his thumb
C. Food prepared with a cut, covered by a band aid, and a disposable
glove
D. Dishwasher with a boil on his neck - Correct Answer -C. Food prepared
with a cut, covered by a band aid, and a disposable glove
Which of the following is unacceptable for food workers' fingernails?
A. Nails neatly trimmed and filed
B. Uncovered artificial fingernails
C. Unpolished Nails
D. Gloves covering artificial fingernails - Correct Answer - B. Uncovered
artificial fingernails
pg. 1
,Meat cooked in a microwave oven must be
A. Kept uncovered during cooking
B. Allowed to stand uncovered for 1 minute after cooking
C. Heated to a temperature of at least 155 F
D. Rotated or stirred during cooking - Correct Answer - D. Rotated or stirred
during cooking
The temperature danger zone is correctly described as the temperature
range...
A. Between 40 F and 150 F
B. Where harmful bacteria grow rapidly
C. In which harmful bacteria will be killed
D. In which food should be stored - Correct Answer - B. Where harmful
bacteria grow rapidly
The First-In-First-Out (FIFO) process is used in
A. Product rotation
B. Hot holding
C. slacking
D. Reheating - Correct Answer - A. Product rotation
Proper handling of tableware includes all of the following except
A. Holding plates by the bottom edge
B. Carrying glasses on a tray or in a rack
C. Strong flatware so it can be picked up by the handle
D. Holding cups by the rim - Correct Answer - D. Holding cups by the rim
pg. 2
, What is the purpose of time/temperature control for safety (TCS)?
A. Limit pathogen microorganism growth
B. Ensure maximum nutrition
C. Limit cooking time
D. Control the food's temperature - Correct Answer - A. Limit pathogen
microorganism growth
Which of the following is an improper way to thaw food?
A. Under cold running water
B. Straight from freezer to grill
C. On a clean surface at room temperature
D. In a microwave oven followed by immediate cooking - Correct Answer -
C. On a clean surface at room temperature
food service facilities may serve raw beef to customers, provided that
A. The beef has been frozen at a temperature below -35 F
B. The customer has requested the bed to be served raw
C. A consumer advisory is clearly displayed
D. The facility serves only free-range, grass-fed beef - Correct Answer - C.
A consumer advisory is clearly displayed
A food manager sees a chef in a prep kitchen tasting mashed potatoes with
his finger. What should the manager do?
A. Tell the chef is it happens again the potatoes will be thrown away
B. Do not say or do anything because mashed potatoes are not a
time/temperature control for food safety
C. Throw the potatoes out immediately
pg. 3
