3/31/25, 2:59 AM TEXAS FOOD MANAGERS CERTIFICATION TEST EXAM NEWEST 2025 ACTUAL EXAM COMPLETE QUESTIONS AND CORR…
TEXAS FOOD MANAGERS CERTIFICATION TEST
EXAM NEWEST 2025 ACTUAL EXAM COMPLETE
QUESTIONS AND CORRECT DETAILED ANSWERS
(VERIFIED ANSWERS) |ALREADY GRADED A+
Save
Terms in this set (79)
Which of the following occurs with the use of
adequate lighting in a food establishment?
C. It makes cleaning and A. It encourages pests to enter
sanitizing easier B. It is more difficult to identify hazards
C. It makes cleaning and sanitizing easier
D. It makes cleaning and sanitizing more complicated
What is the proper minimum clearance between the
floor and floor-mounted equipment?
A. 4 inches
B. 6 Inches
B. 6 inches
C. 8 inches
D. 12 inches
What minimum temperature is required for rapidly
reheating previously cooked foods?
A. 140 F
C. 165 F
B. 155 F
C. 165 F
D. 180 F
https://quizlet.com/1024905643/texas-food-managers-certification-test-exam-newest-2025-actual-exam-complete-questions-and-correct-detailed-ans… 1/17
,3/31/25, 2:59 AM TEXAS FOOD MANAGERS CERTIFICATION TEST EXAM NEWEST 2025 ACTUAL EXAM COMPLETE QUESTIONS AND CORR…
When using hot water to manually sanitize objects, the
objects must be immersed in water for at least
D. 30 seconds in water A. 15 seconds in water that is at least 135 F
that is at 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
A hose may be attached to a faucet in a food
establishment only if the hose
D. Is equipped with a A. Has treated connector instead of clamps
backflow prevention B. Has threaded connectors on both ends to simplify
device joining
C. Is long enough to reach the bottom of a sink
D. Is equipped with a backflow prevention device
An employee would not be allowed to work in a food
preparation area with
A. A headache
B. Diarrhea
B. Diarrhea
C. A sore throat but no fever
D. A leg cut with a tight-fitting bandage
Which of the following employees would be allowed
to work in a food service business?
C. Food prepared with a A. Waitress with an open cut
cut, covered by a bandaid, B. Busboy wearing a bandaid on his thumb
and 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
Which of the following is unacceptable for food
workers' fingernails?
B. Uncovered artificial A. Nails neatly trimmed and filed
fingernails B. Uncovered artificial fingernails
C. Unpolished Nails
D. Gloves covering artificial fingernails
https://quizlet.com/1024905643/texas-food-managers-certification-test-exam-newest-2025-actual-exam-complete-questions-and-correct-detailed-ans… 2/17
, 3/31/25, 2:59 AM TEXAS FOOD MANAGERS CERTIFICATION TEST EXAM NEWEST 2025 ACTUAL EXAM COMPLETE QUESTIONS AND CORR…
Meat cooked in a microwave oven must be
A. Kept uncovered during cooking
D. Rotated or stirred B. Allowed to stand uncovered for 1 minute after
during cooking cooking
C. Heated to a temperature of at least 155 F
D. Rotated or stirred during cooking
The temperature danger zone is correctly described
as the temperature range...
B. Where harmful bacteria A. Between 40 F and 150 F
grow rapidly B. Where harmful bacteria grow rapidly
C. In which harmful bacteria will be killed
D. In which food should be stored
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
C. Throw the potatoes out
B. Do not say or do anything because mashed
immediately
potatoes are not a time/temperature control for food
safety
C. Throw the potatoes out immediately
D. Reheat the potatoes to 165 F before serving to
customers
What is the acceptable method of manual
warewashing/dishwashing?
C. Pre-wash, wash, rinse, A. Pre-wash, sanitize, rinse, wash, and air dry
sanitize, and air dry B. Pre-wash, rinse, wash, air dry, and sanitize
C. Pre-wash, wash, rinse, sanitize, and air dry
D. Pre-wash, wash, sanitize, rinse, and air dry
What is the proper way to store cleaned and sanitized
glasses and cups?
B. Bottom up in a clean, A. Bottom down in a closed cabinet
dry location B. Bottom up in a clean, dry location
C. Near the beverage machine
D. On a clean absorbent cloth
https://quizlet.com/1024905643/texas-food-managers-certification-test-exam-newest-2025-actual-exam-complete-questions-and-correct-detailed-ans… 3/17
TEXAS FOOD MANAGERS CERTIFICATION TEST
EXAM NEWEST 2025 ACTUAL EXAM COMPLETE
QUESTIONS AND CORRECT DETAILED ANSWERS
(VERIFIED ANSWERS) |ALREADY GRADED A+
Save
Terms in this set (79)
Which of the following occurs with the use of
adequate lighting in a food establishment?
C. It makes cleaning and A. It encourages pests to enter
sanitizing easier B. It is more difficult to identify hazards
C. It makes cleaning and sanitizing easier
D. It makes cleaning and sanitizing more complicated
What is the proper minimum clearance between the
floor and floor-mounted equipment?
A. 4 inches
B. 6 Inches
B. 6 inches
C. 8 inches
D. 12 inches
What minimum temperature is required for rapidly
reheating previously cooked foods?
A. 140 F
C. 165 F
B. 155 F
C. 165 F
D. 180 F
https://quizlet.com/1024905643/texas-food-managers-certification-test-exam-newest-2025-actual-exam-complete-questions-and-correct-detailed-ans… 1/17
,3/31/25, 2:59 AM TEXAS FOOD MANAGERS CERTIFICATION TEST EXAM NEWEST 2025 ACTUAL EXAM COMPLETE QUESTIONS AND CORR…
When using hot water to manually sanitize objects, the
objects must be immersed in water for at least
D. 30 seconds in water A. 15 seconds in water that is at least 135 F
that is at 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
A hose may be attached to a faucet in a food
establishment only if the hose
D. Is equipped with a A. Has treated connector instead of clamps
backflow prevention B. Has threaded connectors on both ends to simplify
device joining
C. Is long enough to reach the bottom of a sink
D. Is equipped with a backflow prevention device
An employee would not be allowed to work in a food
preparation area with
A. A headache
B. Diarrhea
B. Diarrhea
C. A sore throat but no fever
D. A leg cut with a tight-fitting bandage
Which of the following employees would be allowed
to work in a food service business?
C. Food prepared with a A. Waitress with an open cut
cut, covered by a bandaid, B. Busboy wearing a bandaid on his thumb
and 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
Which of the following is unacceptable for food
workers' fingernails?
B. Uncovered artificial A. Nails neatly trimmed and filed
fingernails B. Uncovered artificial fingernails
C. Unpolished Nails
D. Gloves covering artificial fingernails
https://quizlet.com/1024905643/texas-food-managers-certification-test-exam-newest-2025-actual-exam-complete-questions-and-correct-detailed-ans… 2/17
, 3/31/25, 2:59 AM TEXAS FOOD MANAGERS CERTIFICATION TEST EXAM NEWEST 2025 ACTUAL EXAM COMPLETE QUESTIONS AND CORR…
Meat cooked in a microwave oven must be
A. Kept uncovered during cooking
D. Rotated or stirred B. Allowed to stand uncovered for 1 minute after
during cooking cooking
C. Heated to a temperature of at least 155 F
D. Rotated or stirred during cooking
The temperature danger zone is correctly described
as the temperature range...
B. Where harmful bacteria A. Between 40 F and 150 F
grow rapidly B. Where harmful bacteria grow rapidly
C. In which harmful bacteria will be killed
D. In which food should be stored
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
C. Throw the potatoes out
B. Do not say or do anything because mashed
immediately
potatoes are not a time/temperature control for food
safety
C. Throw the potatoes out immediately
D. Reheat the potatoes to 165 F before serving to
customers
What is the acceptable method of manual
warewashing/dishwashing?
C. Pre-wash, wash, rinse, A. Pre-wash, sanitize, rinse, wash, and air dry
sanitize, and air dry B. Pre-wash, rinse, wash, air dry, and sanitize
C. Pre-wash, wash, rinse, sanitize, and air dry
D. Pre-wash, wash, sanitize, rinse, and air dry
What is the proper way to store cleaned and sanitized
glasses and cups?
B. Bottom up in a clean, A. Bottom down in a closed cabinet
dry location B. Bottom up in a clean, dry location
C. Near the beverage machine
D. On a clean absorbent cloth
https://quizlet.com/1024905643/texas-food-managers-certification-test-exam-newest-2025-actual-exam-complete-questions-and-correct-detailed-ans… 3/17
