Texas Food Manager Exam Practice Questions & Answers (2025 Updated)
Section 1: Foodborne Illness & Hazards
Q1: What is the most common cause of foodborne illness?
✅ Answer: Biological hazards (bacteria, viruses, parasites, fungi).
Q2: Which bacteria is commonly linked with undercooked poultry and eggs?
✅ Answer: Salmonella.
Q3: What is the "danger zone" for food temperature where bacteria grow rapidly?
✅ Answer: 41°F to 135°F (5°C to 57°C).
Section 2: Personal Hygiene
Q4: How long should employees wash their hands?
✅ Answer: At least 20 seconds with warm water and soap.
Q5: When must food handlers wash their hands? (Select all that apply)
✅ Answer:
After using the restroom
After handling raw meat
After touching hair/face
After handling garbage
Q6: What should a food worker do if they have diarrhea or vomiting?
✅ Answer: Exclude themselves from handling food and report to the manager.
Section 3. Temperature Control
Q7: What is the minimum internal cooking temperature for ground beef?
✅ Answer: 155°F (68°C) for 15 seconds.
Q8: How often should you calibrate a food thermometer?
✅ Answer: At least once a day or after dropping it.
Q9: How should hot TCS (Time/Temperature Control for Safety) food be held?
✅ Answer: At 135°F (57°C) or higher.
Section 4. Cross-Contamination
, Q10: What is the best way to prevent cross-contamination?
✅ Answer: Separate raw and cooked foods, use different cutting boards, and sanitize surfaces.
Q11: Where should raw meat be stored in a refrigerator?
✅ Answer: On the bottom shelf below ready-to-eat foods.
Q12: What should you do with a utensil that touched raw chicken?
✅ Answer: Wash, rinse, and sanitize before reusing.
Section 5. Cleaning & Sanitizing
Q13: What is the correct order for cleaning and sanitizing?
✅ Answer: 1. Wash, 2. Rinse, 3. Sanitize, 4. Air-dry.
Q14: What is the minimum sanitizing concentration for chlorine bleach in water?
✅ Answer: 50-100 ppm (parts per million).
Q15: How often should a food contact surface be sanitized?
✅ Answer: Every 4 hours during constant use.
Section 6. Food Storage & Labeling
Q16: How long can ready-to-eat TCS food be stored at 41°F (5°C)?
✅ Answer: 7 days (discard after).
Q17: What must be included on a food label in storage?
✅ Answer: Product name, expiration date, and storage instructions.
Q18: What is FIFO?
✅ Answer: First In, First Out (use older stock first).
Section 7. Pest Control
Q19: What is the best way to prevent pests in a kitchen?
✅ Answer: Seal cracks, store food properly, and maintain cleanliness.
Q20: What should you do if you see a rodent in the kitchen?
✅ Answer: Contact a pest control professional immediately.
Section 1: Foodborne Illness & Hazards
Q1: What is the most common cause of foodborne illness?
✅ Answer: Biological hazards (bacteria, viruses, parasites, fungi).
Q2: Which bacteria is commonly linked with undercooked poultry and eggs?
✅ Answer: Salmonella.
Q3: What is the "danger zone" for food temperature where bacteria grow rapidly?
✅ Answer: 41°F to 135°F (5°C to 57°C).
Section 2: Personal Hygiene
Q4: How long should employees wash their hands?
✅ Answer: At least 20 seconds with warm water and soap.
Q5: When must food handlers wash their hands? (Select all that apply)
✅ Answer:
After using the restroom
After handling raw meat
After touching hair/face
After handling garbage
Q6: What should a food worker do if they have diarrhea or vomiting?
✅ Answer: Exclude themselves from handling food and report to the manager.
Section 3. Temperature Control
Q7: What is the minimum internal cooking temperature for ground beef?
✅ Answer: 155°F (68°C) for 15 seconds.
Q8: How often should you calibrate a food thermometer?
✅ Answer: At least once a day or after dropping it.
Q9: How should hot TCS (Time/Temperature Control for Safety) food be held?
✅ Answer: At 135°F (57°C) or higher.
Section 4. Cross-Contamination
, Q10: What is the best way to prevent cross-contamination?
✅ Answer: Separate raw and cooked foods, use different cutting boards, and sanitize surfaces.
Q11: Where should raw meat be stored in a refrigerator?
✅ Answer: On the bottom shelf below ready-to-eat foods.
Q12: What should you do with a utensil that touched raw chicken?
✅ Answer: Wash, rinse, and sanitize before reusing.
Section 5. Cleaning & Sanitizing
Q13: What is the correct order for cleaning and sanitizing?
✅ Answer: 1. Wash, 2. Rinse, 3. Sanitize, 4. Air-dry.
Q14: What is the minimum sanitizing concentration for chlorine bleach in water?
✅ Answer: 50-100 ppm (parts per million).
Q15: How often should a food contact surface be sanitized?
✅ Answer: Every 4 hours during constant use.
Section 6. Food Storage & Labeling
Q16: How long can ready-to-eat TCS food be stored at 41°F (5°C)?
✅ Answer: 7 days (discard after).
Q17: What must be included on a food label in storage?
✅ Answer: Product name, expiration date, and storage instructions.
Q18: What is FIFO?
✅ Answer: First In, First Out (use older stock first).
Section 7. Pest Control
Q19: What is the best way to prevent pests in a kitchen?
✅ Answer: Seal cracks, store food properly, and maintain cleanliness.
Q20: What should you do if you see a rodent in the kitchen?
✅ Answer: Contact a pest control professional immediately.
