Texas food manager Exam Q & A 2023
John is normally a cook at a food establishment but is re-assigned to cleaning tables.
What symptom(s) does John likely have to cause him to be re-assigned? -
(ANSWER)Persistent drainage from the nose, eyes, mouth
An outbreak of Salmonella is commonly associated with - (ANSWER)Undercooked poultry
Which of the following food containers in the dry-store room must be labelled? -
(ANSWER)Flour
Customer forks should be stored at a self-service buffet - (ANSWER)With only the handles
extending out of the container
To ensure it is of highest quality and free from contamination, fresh fish should only be
received if it has - (ANSWER)Shiny skin and red gills at 41F or lower
Which is an approved method for storing in-use utensils? - (ANSWER)In the food with the
handle extending out
HACCP is a/an - (ANSWER)Management system designed to prevent foodborne disease
The purpose of the Texas Establishment Food Rules is to safeguard the public health and
to - (ANSWER)Provide consumers safe, unadulterated, honestly presented food
,You are working in an establishment that has only one reach-in refrigerator. What is the
proper way to store items from the highest to lowest shelf? - (ANSWER)Lettuce, sliced
turkey, raw hamburger patties
An employee who is assigned to clean the frozen dessert dispenser at the end of the
night must use CIP systems. CIP is an acronym for - (ANSWER)Clean in place
An establishment must use potable water for all food-related tasks. Which of the
following is an example of potable water? - (ANSWER)Drinking water
During an inspection, the health inspector must see the person in charge demonstrate
knowledge adequately. Which of the following meets that requirement? -
(ANSWER)Having a certificate from an approved examination company
When cooking foods, what is the maximum time that the food can be in the 135F to 70F
range? - (ANSWER)Two hours
In a cafe, there is on server left to handle the front of the house between the lunch rush
and dinner. One of the afternoon tasks is to wrap clean table sets in napkins to be kept at
the hostess desk for the customers. The server has developed a routine to get this done
while also taking lunch break. The health inspector - (ANSWER)Was concerned because
the potential for mouth to hand contamination
A quick-service restaurant received a violation on a food establishment inspection
because the customers were able to contaminate the plastic eating utensils at the
condiment stand. To prevent his from happening, the restaurant could decide to -
(ANSWER)Put wrapped utensils at the stand and keep utensils behind the counter
A prep cook must be sure to wash hands well - (ANSWER)All of the above
,Pasteurized liquid, frozen, or dry egg products shall be substituted for raw shell eggs
whenever - (ANSWER)Served to highly susceptible populations
A trained chef, who also worked at a zoo, decided to combine his kitchen with nature and
opened a restaurant where customers could watch animals in cages and aquariums from
their table. Part of the day is spent caring for some of the creatures. According to the
code, which creatures is he allowed to care for or handle while at the restaurant? -
(ANSWER)Fish in the aquarium
A kitchen manager was trying to train the staff and get all the inventory under control.
Many items were not being labelled in storage. The manger thinks it is best to start by
labeling every single item out of its original container, even though it is not required to
have the staff label - (ANSWER)Spaghetti noodles
The restaurant staff noticed the heal inspector coming in the door and assumed correctly
that they would be inspected. One of the employees quickly took the towel buckets,
dumped them in a sink with dirty dishes, made fresh sanitizing solution, and put the
towels back in the water. To their surprise, the inspector marked a violation. This violation
was for - (ANSWER)Putting the soiled towels back in the new water
What are the rules for storing food cold? - (ANSWER)All these
A school lunch program offers seconds on fruits and vegetables. A child came back for
more sliced peaches. Without thinking about it, the nutrition worker scooped a spoonful
of peaches onto the child's used tray and touched the tray with the scoop. After putting
the scoop back into the pan of peaches the worker realized what had happened. What
should be done to immediately remedy this? - (ANSWER)Pull and discard the peaches and
replace with a new pan
, According to the Texas Rules, it is acceptable at times for item like salt and pepper
packets to be saved and given to another customer if they were not contaminated. Which
of the following must be discarded after a customer had it? - (ANSWER)A bowl of cocktail
sauce
When selecting small wares (plates, bowls, eating utensils) to use in the kitchen, a
manager must be sure the small wares are durable, easy to clean, safe, and -
(ANSWER)Resistant to chipping
Can a food handler taste food to adjust seasoning? - (ANSWER)Yes, but the utensil must
be used only once
During an inspection, the manager asked the inspector about a can opener cleaning. The
health inspector said there could be ______ hazards present - (ANSWER)Physical,
biological, or chemical
Cutting boards or cutting blocks that have scratched and cuts into the surfaces -
(ANSWER)May be resurfaced as needed
A new bar manager was asking the equipment service technician how the glass washer
works. The technician explained the process and the chemicals and handed the manager
a vial of test strips. "What are these for?" The technician said that the machine is
sanitizing properly when the iodine sanitizer turns the color of the paper because the
concentration is - (ANSWER)12.5 - 25.00 ppm
What is the required minimal internal temperature for cooking fresh pot roast? -
(ANSWER)145F
Which of the following is an acceptable source of potable water? - (ANSWER)Private well
water
John is normally a cook at a food establishment but is re-assigned to cleaning tables.
What symptom(s) does John likely have to cause him to be re-assigned? -
(ANSWER)Persistent drainage from the nose, eyes, mouth
An outbreak of Salmonella is commonly associated with - (ANSWER)Undercooked poultry
Which of the following food containers in the dry-store room must be labelled? -
(ANSWER)Flour
Customer forks should be stored at a self-service buffet - (ANSWER)With only the handles
extending out of the container
To ensure it is of highest quality and free from contamination, fresh fish should only be
received if it has - (ANSWER)Shiny skin and red gills at 41F or lower
Which is an approved method for storing in-use utensils? - (ANSWER)In the food with the
handle extending out
HACCP is a/an - (ANSWER)Management system designed to prevent foodborne disease
The purpose of the Texas Establishment Food Rules is to safeguard the public health and
to - (ANSWER)Provide consumers safe, unadulterated, honestly presented food
,You are working in an establishment that has only one reach-in refrigerator. What is the
proper way to store items from the highest to lowest shelf? - (ANSWER)Lettuce, sliced
turkey, raw hamburger patties
An employee who is assigned to clean the frozen dessert dispenser at the end of the
night must use CIP systems. CIP is an acronym for - (ANSWER)Clean in place
An establishment must use potable water for all food-related tasks. Which of the
following is an example of potable water? - (ANSWER)Drinking water
During an inspection, the health inspector must see the person in charge demonstrate
knowledge adequately. Which of the following meets that requirement? -
(ANSWER)Having a certificate from an approved examination company
When cooking foods, what is the maximum time that the food can be in the 135F to 70F
range? - (ANSWER)Two hours
In a cafe, there is on server left to handle the front of the house between the lunch rush
and dinner. One of the afternoon tasks is to wrap clean table sets in napkins to be kept at
the hostess desk for the customers. The server has developed a routine to get this done
while also taking lunch break. The health inspector - (ANSWER)Was concerned because
the potential for mouth to hand contamination
A quick-service restaurant received a violation on a food establishment inspection
because the customers were able to contaminate the plastic eating utensils at the
condiment stand. To prevent his from happening, the restaurant could decide to -
(ANSWER)Put wrapped utensils at the stand and keep utensils behind the counter
A prep cook must be sure to wash hands well - (ANSWER)All of the above
,Pasteurized liquid, frozen, or dry egg products shall be substituted for raw shell eggs
whenever - (ANSWER)Served to highly susceptible populations
A trained chef, who also worked at a zoo, decided to combine his kitchen with nature and
opened a restaurant where customers could watch animals in cages and aquariums from
their table. Part of the day is spent caring for some of the creatures. According to the
code, which creatures is he allowed to care for or handle while at the restaurant? -
(ANSWER)Fish in the aquarium
A kitchen manager was trying to train the staff and get all the inventory under control.
Many items were not being labelled in storage. The manger thinks it is best to start by
labeling every single item out of its original container, even though it is not required to
have the staff label - (ANSWER)Spaghetti noodles
The restaurant staff noticed the heal inspector coming in the door and assumed correctly
that they would be inspected. One of the employees quickly took the towel buckets,
dumped them in a sink with dirty dishes, made fresh sanitizing solution, and put the
towels back in the water. To their surprise, the inspector marked a violation. This violation
was for - (ANSWER)Putting the soiled towels back in the new water
What are the rules for storing food cold? - (ANSWER)All these
A school lunch program offers seconds on fruits and vegetables. A child came back for
more sliced peaches. Without thinking about it, the nutrition worker scooped a spoonful
of peaches onto the child's used tray and touched the tray with the scoop. After putting
the scoop back into the pan of peaches the worker realized what had happened. What
should be done to immediately remedy this? - (ANSWER)Pull and discard the peaches and
replace with a new pan
, According to the Texas Rules, it is acceptable at times for item like salt and pepper
packets to be saved and given to another customer if they were not contaminated. Which
of the following must be discarded after a customer had it? - (ANSWER)A bowl of cocktail
sauce
When selecting small wares (plates, bowls, eating utensils) to use in the kitchen, a
manager must be sure the small wares are durable, easy to clean, safe, and -
(ANSWER)Resistant to chipping
Can a food handler taste food to adjust seasoning? - (ANSWER)Yes, but the utensil must
be used only once
During an inspection, the manager asked the inspector about a can opener cleaning. The
health inspector said there could be ______ hazards present - (ANSWER)Physical,
biological, or chemical
Cutting boards or cutting blocks that have scratched and cuts into the surfaces -
(ANSWER)May be resurfaced as needed
A new bar manager was asking the equipment service technician how the glass washer
works. The technician explained the process and the chemicals and handed the manager
a vial of test strips. "What are these for?" The technician said that the machine is
sanitizing properly when the iodine sanitizer turns the color of the paper because the
concentration is - (ANSWER)12.5 - 25.00 ppm
What is the required minimal internal temperature for cooking fresh pot roast? -
(ANSWER)145F
Which of the following is an acceptable source of potable water? - (ANSWER)Private well
water
