Texas Food Managers Certification Exam Latest 2025/2026 Actual Exam
Complete Accurate Questions and Correct Verified Answers| Rated A+
1. Which of the following occurs with the use of ade- C. It makes clean-
quate lighting in a food establishment? ing and sanitizing
A. It encourages pests to enter easier
B. It is more difficult to identify hazards
C. It makes cleaning and sanitizing easier
D. It makes cleaning and sanitizing more complicated
2. What is the proper minimum clearance between the B. 6 Inches
floor and floor-mounted equipment?
A. 4 inches
B. 6 inches
C. 8 inches
D. 12 inches
3. What minimum temperature is required for rapidly C. 165 F
reheating previously cooked foods?
A. 140 F
B. 155 F
C. 165 F
D. 180 F
4. When using hot water to manually sanitize objects, D. 30 seconds in
the objects must be immersed in water for at least water that is at
A. 15 seconds in water that is at least 135 F least 171 F
B. 15 seconds in water that is at least 150 F
C. 20 seconds in water that is at least 150F
D. 30 seconds in water that is at least 171 F
5. A hose may be attached to a faucet in a food estab- D. Is equipped with
lishment only if the hose a backflow preven-
A. Has treated connector instead of clamps tion device
B. Has threaded connectors on both ends to simplify
joining
C. Is long enough to reach the bottom of a sink
D. Is equipped with a backflow prevention device
6. An employee would not be allowed to work in a food B. Diarrhea
preparation area with
A. A headache
, Texas Food Managers Certification Exam Latest 2025/2026
B. Diarrhea
C. A sore throat but no fever
D. A leg cut with a tight-fitting bandage
7. Which of the following employees would be allowed to C. Food prepared
work in a food service business? with a cut, covered
A. Waitress with an open cut by a bandaid, and
B. Busboy wearing a bandaid on his thumb a disposable glove
C. Food prepared with a cut, covered by a bandaid,
and a disposable glove
D. Dishwasher with a boil on his neck
8. Which of the following is unacceptable for food work- B. Uncovered arti-
ers' fingernails? ficial fingernails
A. Nails neatly trimmed and filed
B. Uncovered artificial fingernails
C. Unpolished Nails
D. Gloves covering artificial fingernails
9. Meat cooked in a microwave oven must be D. Rotated or
A. Kept uncovered during cooking stirred during
B. Allowed to stand uncovered for 1 minute after cook- cooking
ing
C. Heated to a temperature of at least 155 F
D. Rotated or stirred during cooking
10. The temperature danger zone is correctly described B. Where harm-
as the temperature range... ful bacteria grow
A. Between 40 F and 150 F rapidly
B. Where harmful bacteria grow rapidly
C. In which harmful bacteria will be killed
D. In which food should be stored
11. A food manager sees a chef in a prep kitchen tast- C. Throw the pota-
ing mashed potatoes with his finger. What should the toes out immedi-
manager do? ately
A. Tell the chef is it happens again the potatoes will be
thrown away
B. Do not say or do anything because mashed pota-
toes are not a time/temperature control for food safety
Complete Accurate Questions and Correct Verified Answers| Rated A+
1. Which of the following occurs with the use of ade- C. It makes clean-
quate lighting in a food establishment? ing and sanitizing
A. It encourages pests to enter easier
B. It is more difficult to identify hazards
C. It makes cleaning and sanitizing easier
D. It makes cleaning and sanitizing more complicated
2. What is the proper minimum clearance between the B. 6 Inches
floor and floor-mounted equipment?
A. 4 inches
B. 6 inches
C. 8 inches
D. 12 inches
3. What minimum temperature is required for rapidly C. 165 F
reheating previously cooked foods?
A. 140 F
B. 155 F
C. 165 F
D. 180 F
4. When using hot water to manually sanitize objects, D. 30 seconds in
the objects must be immersed in water for at least water that is at
A. 15 seconds in water that is at least 135 F least 171 F
B. 15 seconds in water that is at least 150 F
C. 20 seconds in water that is at least 150F
D. 30 seconds in water that is at least 171 F
5. A hose may be attached to a faucet in a food estab- D. Is equipped with
lishment only if the hose a backflow preven-
A. Has treated connector instead of clamps tion device
B. Has threaded connectors on both ends to simplify
joining
C. Is long enough to reach the bottom of a sink
D. Is equipped with a backflow prevention device
6. An employee would not be allowed to work in a food B. Diarrhea
preparation area with
A. A headache
, Texas Food Managers Certification Exam Latest 2025/2026
B. Diarrhea
C. A sore throat but no fever
D. A leg cut with a tight-fitting bandage
7. Which of the following employees would be allowed to C. Food prepared
work in a food service business? with a cut, covered
A. Waitress with an open cut by a bandaid, and
B. Busboy wearing a bandaid on his thumb a disposable glove
C. Food prepared with a cut, covered by a bandaid,
and a disposable glove
D. Dishwasher with a boil on his neck
8. Which of the following is unacceptable for food work- B. Uncovered arti-
ers' fingernails? ficial fingernails
A. Nails neatly trimmed and filed
B. Uncovered artificial fingernails
C. Unpolished Nails
D. Gloves covering artificial fingernails
9. Meat cooked in a microwave oven must be D. Rotated or
A. Kept uncovered during cooking stirred during
B. Allowed to stand uncovered for 1 minute after cook- cooking
ing
C. Heated to a temperature of at least 155 F
D. Rotated or stirred during cooking
10. The temperature danger zone is correctly described B. Where harm-
as the temperature range... ful bacteria grow
A. Between 40 F and 150 F rapidly
B. Where harmful bacteria grow rapidly
C. In which harmful bacteria will be killed
D. In which food should be stored
11. A food manager sees a chef in a prep kitchen tast- C. Throw the pota-
ing mashed potatoes with his finger. What should the toes out immedi-
manager do? ately
A. Tell the chef is it happens again the potatoes will be
thrown away
B. Do not say or do anything because mashed pota-
toes are not a time/temperature control for food safety
