Texas Food safety Managers Test Newest 2025/2026 Actual Exam
Complete Accurate Exam Questions and Correct Verified Answers| Rate
1. What must the person in charge of a nursing home do C. Send the food
when A food handler has a sore throat and fever? handler home
A. Make the food handler wear a medical face mask.
B. Allow the food handler to wash dishes.
C. Send the food handler home.
2. Food handlers must wash their hands and exposed C. Putting on dis-
portions of their arms prior to which of the following posable gloves.
activities?
A. Using tobacco products.
B. Taking a restroom break.
C. Putting on disposable gloves.
3. An operation installs hand-antiseptic dispensers at A. A hand-antisep-
each of the handwashing stations. What should man- tic applied after
agement explain to food handlers about the correct correct handwash-
use of the hand-antiseptic? ing
A. A hand antiseptic is applied after correct hand-
washing.
B. A hand antiseptic is used before hand washing.
C. Hands don't require washing if an approved hand
antiseptic is applied.
4. A food handler may not wear fingernail polish unless B. Wearing intact
A. Nails are well manicured single-use gloves.
B. Wearing intact single - use gloves.
C. Hands are clean and sanitized
5. The person in charge must exclude the food handler A. Yellow skin and
when he or she reports having which symptom? eyes
A. Yellow skin and eyes
B. Infected lesion.
C. Sore throat with fever
6. Cooked plants products that are served from a C. 135°F
steamtable must be maintained at what minimum tem-
perature?
A. 155°F
, Texas Food safety Managers Test Newest 2025/2026
B. 145°F
C. 135°F
7. The "T "in the ALERT food defense awareness pro- B. Threats
gram deals with
A. Tasks
B. Threats
C. Temperature
8. Molluscan Shellfish that are recreationally caught A. Be immediately
should frozen for safety
A. Be a immediately frozen for safety
B. Be used for personal consumption only
C. Contain labels for safety storage and handling
9. A characteristic of Ciguatera toxin is that it A. Cannot be de-
A. Cannot be destroyed by correct cooking stroyed by correct
B. Can be tasted cooking
C. Can be smelled
10. For high temperature dish washing machines, why B. Water can evap-
should the water temperature of the final rinse not orate before sani-
exceed 194°F? tizing the items
A. Water temperature can damage dishwasher
B. Water can evaporate before sanitizing the items.
C. Spray nozzles may become clogged with minerals
11. A menu item has been identified as a possible cause A. Do not discard
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.
12. Cooking ground beef to a minimum internal cooking B. Enterohemor-
temperature of 155°F for 17 seconds will help prevent rhagic and shiva
illness caused by toxin producing E.
A. Nora virus coli
B. Enterohemorrhagic and shiva toxin producing E.
Complete Accurate Exam Questions and Correct Verified Answers| Rate
1. What must the person in charge of a nursing home do C. Send the food
when A food handler has a sore throat and fever? handler home
A. Make the food handler wear a medical face mask.
B. Allow the food handler to wash dishes.
C. Send the food handler home.
2. Food handlers must wash their hands and exposed C. Putting on dis-
portions of their arms prior to which of the following posable gloves.
activities?
A. Using tobacco products.
B. Taking a restroom break.
C. Putting on disposable gloves.
3. An operation installs hand-antiseptic dispensers at A. A hand-antisep-
each of the handwashing stations. What should man- tic applied after
agement explain to food handlers about the correct correct handwash-
use of the hand-antiseptic? ing
A. A hand antiseptic is applied after correct hand-
washing.
B. A hand antiseptic is used before hand washing.
C. Hands don't require washing if an approved hand
antiseptic is applied.
4. A food handler may not wear fingernail polish unless B. Wearing intact
A. Nails are well manicured single-use gloves.
B. Wearing intact single - use gloves.
C. Hands are clean and sanitized
5. The person in charge must exclude the food handler A. Yellow skin and
when he or she reports having which symptom? eyes
A. Yellow skin and eyes
B. Infected lesion.
C. Sore throat with fever
6. Cooked plants products that are served from a C. 135°F
steamtable must be maintained at what minimum tem-
perature?
A. 155°F
, Texas Food safety Managers Test Newest 2025/2026
B. 145°F
C. 135°F
7. The "T "in the ALERT food defense awareness pro- B. Threats
gram deals with
A. Tasks
B. Threats
C. Temperature
8. Molluscan Shellfish that are recreationally caught A. Be immediately
should frozen for safety
A. Be a immediately frozen for safety
B. Be used for personal consumption only
C. Contain labels for safety storage and handling
9. A characteristic of Ciguatera toxin is that it A. Cannot be de-
A. Cannot be destroyed by correct cooking stroyed by correct
B. Can be tasted cooking
C. Can be smelled
10. For high temperature dish washing machines, why B. Water can evap-
should the water temperature of the final rinse not orate before sani-
exceed 194°F? tizing the items
A. Water temperature can damage dishwasher
B. Water can evaporate before sanitizing the items.
C. Spray nozzles may become clogged with minerals
11. A menu item has been identified as a possible cause A. Do not discard
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.
12. Cooking ground beef to a minimum internal cooking B. Enterohemor-
temperature of 155°F for 17 seconds will help prevent rhagic and shiva
illness caused by toxin producing E.
A. Nora virus coli
B. Enterohemorrhagic and shiva toxin producing E.
