Texas Food safety Managers Test correctly
answered already passed
1. What must the person in charge of a nursing home do C. Send the
food handler
when A food handler has a sore throat and fever? 5. The person
A. Make the food handler wear a medical face in charge
mask. must
B. Allow the food handler to wash dishes. exclude the
C. Send the food handler home. food
handler
2. Food handlers must wash their hands and when he
exposed portions of their arms prior to or she
which of the following activities? reports
A. Using tobacco products. having
B. Taking a restroom break. which
C. Putting on disposable gloves. symptom?
A. Yellow
3. An operation installs hand-antiseptic skin and
dispensers at each of the handwashing eyes
stations. What should man- agement explain
to food handlers about the correct use of the
hand-antiseptic?
A. A hand antiseptic is applied after correct
handwash- ing.
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
A. Nails are well manicured
B. Wearing intact single - use gloves.
C. Hands are clean and sanitized
, Texas Food safety Managers Test correctly
answered already passed
home
C. Putting on disposable gloves.
A. A hand-antiseptic ap- plied after correct hand- washing
B. Wearing intact sin- gle-use gloves.
A. Yellow skin and eyes
,Texas Food safety Managers Test correctly
answered already passed
B. Infected lesion.
C. Sore throat with fever
6. Cooked plants products that are served C. 135°F
from a steamtable must be maintained at
what minimum temperature?
A. 155°F
B. 145°F
C. 135°F
7. The "T "in the ALERT food defense awareness program B. Threats
deals with
A. Tasks
B. Threats
C. Temperature
8. Molluscan Shellfish that are recreationally A. Water
caught should temperatu
A. Be a immediately frozen for safety re can
B. Be used for personal consumption only damage
dishwashe
C. Contain labels for safety storage and
r
handling
B. Water can
9. A characteristic of Ciguatera toxin is evaporate
that it before
sanitizing
A. Cannot be destroyed by correct
the items.
cooking
C. Spray
B. Can be tasted
nozzles
C. Can be smelled may
become
10. For high temperature dish washing machines, clogged
why should the water temperature of the final with
rinse not exceed 194°F? minerals
, Texas Food safety Managers Test correctly
answered already passed
A. Be immediately frozen for safety
A. Cannot be destroyed by correct cooking
B. Water can evaporate before sanitizing the items
answered already passed
1. What must the person in charge of a nursing home do C. Send the
food handler
when A food handler has a sore throat and fever? 5. The person
A. Make the food handler wear a medical face in charge
mask. must
B. Allow the food handler to wash dishes. exclude the
C. Send the food handler home. food
handler
2. Food handlers must wash their hands and when he
exposed portions of their arms prior to or she
which of the following activities? reports
A. Using tobacco products. having
B. Taking a restroom break. which
C. Putting on disposable gloves. symptom?
A. Yellow
3. An operation installs hand-antiseptic skin and
dispensers at each of the handwashing eyes
stations. What should man- agement explain
to food handlers about the correct use of the
hand-antiseptic?
A. A hand antiseptic is applied after correct
handwash- ing.
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
A. Nails are well manicured
B. Wearing intact single - use gloves.
C. Hands are clean and sanitized
, Texas Food safety Managers Test correctly
answered already passed
home
C. Putting on disposable gloves.
A. A hand-antiseptic ap- plied after correct hand- washing
B. Wearing intact sin- gle-use gloves.
A. Yellow skin and eyes
,Texas Food safety Managers Test correctly
answered already passed
B. Infected lesion.
C. Sore throat with fever
6. Cooked plants products that are served C. 135°F
from a steamtable must be maintained at
what minimum temperature?
A. 155°F
B. 145°F
C. 135°F
7. The "T "in the ALERT food defense awareness program B. Threats
deals with
A. Tasks
B. Threats
C. Temperature
8. Molluscan Shellfish that are recreationally A. Water
caught should temperatu
A. Be a immediately frozen for safety re can
B. Be used for personal consumption only damage
dishwashe
C. Contain labels for safety storage and
r
handling
B. Water can
9. A characteristic of Ciguatera toxin is evaporate
that it before
sanitizing
A. Cannot be destroyed by correct
the items.
cooking
C. Spray
B. Can be tasted
nozzles
C. Can be smelled may
become
10. For high temperature dish washing machines, clogged
why should the water temperature of the final with
rinse not exceed 194°F? minerals
, Texas Food safety Managers Test correctly
answered already passed
A. Be immediately frozen for safety
A. Cannot be destroyed by correct cooking
B. Water can evaporate before sanitizing the items
