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TEXAS FOOD SAFETY MANAGERS EXAM COMPLETE
300 QUESTIONS AND VERIFIED SOLUTIONS LATEST
UPDATE THIS YEAR
QUESTION: An operation installs hand-antiseptic dispensers at each of the handwashing
stations. What should management explain to food handlers about the correct use of the hand-
antiseptic?
A. A hand antiseptic is applied after correct handwashing.
B. A hand antiseptic is used before hand washing.
C. Hands don't require washing if an approved hand antiseptic is applied. - ANSWER-A. A hand-
antiseptic applied after correct handwashing
QUESTION: 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 - ANSWER-B. Wearing intact single-use gloves.
QUESTION: The person in charge must exclude the food handler when he or she reports having
which symptom?
A. Yellow skin and eyes
B. Infected lesion.
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C. Sore throat with fever - ANSWER-A. Yellow skin and eyes
QUESTION: Cooked plants products that are served from a steamtable must be maintained at
what minimum temperature?
A. 155°F
B. 145°F
C. 135°F - ANSWER-C. 135°F
QUESTION: The "T "in the ALERT food defense awareness program deals with
A. Tasks
B. Threats
C. Temperature - ANSWER-B. Threats
QUESTION: Molluscan Shellfish that are recreationally caught should
A. Be a immediately frozen for safety
B. Be used for personal consumption only
C. Contain labels for safety storage and handling - ANSWER-A. Be immediately frozen for safety
QUESTION: A characteristic of Ciguatera toxin is that it
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A. Cannot be destroyed by correct cooking
B. Can be tasted
C. Can be smelled - ANSWER-A. Cannot be destroyed by correct cooking
QUESTION: For high temperature dish washing machines, why should the water temperature
of the final rinse not exceed 194°F?
A. Water temperature can damage dishwasher
B. Water can evaporate before sanitizing the items.
C. Spray nozzles may become clogged with minerals - ANSWER-B. Water can evaporate before
sanitizing the items
What must the person in charge of a nursing home do when A food handler has a sore throat
and fever?
A. Make the food handler wear a medical face mask.
B. Allow the food handler to wash dishes.
C. Send the food handler home. - ANSWER-C. Send the food handler home
QUESTION: Food handlers must wash their hands and exposed portions of their arms prior to
which of the following activities?
A. Using tobacco products.
B. Taking a restroom break.
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C. Putting on disposable gloves. - ANSWER-C. Putting on disposable gloves.
QUESTION: A menu item has been identified as a possible cause of a foodborne illness
outbreak. The food is in the walk-in labeled "do not use ". What else needs to be on the label?
A. Do not discard
B. Do Not serve
C. Keep for 7 days. - ANSWER-A. Do not discard
QUESTION: Cooking ground beef to a minimum internal cooking temperature of 155°F for 17
seconds will help prevent illness caused by
A. Nora virus
B. Enterohemorrhagic and shiva toxin producing E. coli
C. Hepatitis A - ANSWER-B. Enterohemorrhagic and shiva toxin producing E. coli
QUESTION: A cook is preparing raw shell eggs that will be held at the breakfast buffet. These
eggs must be cooked to which minimum internal temperature for 17 seconds?
A. 135°F
B. 145°F
C. 155°F - ANSWER-B. 145°F
TEXAS FOOD SAFETY MANAGERS EXAM COMPLETE
300 QUESTIONS AND VERIFIED SOLUTIONS LATEST
UPDATE THIS YEAR
QUESTION: An operation installs hand-antiseptic dispensers at each of the handwashing
stations. What should management explain to food handlers about the correct use of the hand-
antiseptic?
A. A hand antiseptic is applied after correct handwashing.
B. A hand antiseptic is used before hand washing.
C. Hands don't require washing if an approved hand antiseptic is applied. - ANSWER-A. A hand-
antiseptic applied after correct handwashing
QUESTION: 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 - ANSWER-B. Wearing intact single-use gloves.
QUESTION: The person in charge must exclude the food handler when he or she reports having
which symptom?
A. Yellow skin and eyes
B. Infected lesion.
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C. Sore throat with fever - ANSWER-A. Yellow skin and eyes
QUESTION: Cooked plants products that are served from a steamtable must be maintained at
what minimum temperature?
A. 155°F
B. 145°F
C. 135°F - ANSWER-C. 135°F
QUESTION: The "T "in the ALERT food defense awareness program deals with
A. Tasks
B. Threats
C. Temperature - ANSWER-B. Threats
QUESTION: Molluscan Shellfish that are recreationally caught should
A. Be a immediately frozen for safety
B. Be used for personal consumption only
C. Contain labels for safety storage and handling - ANSWER-A. Be immediately frozen for safety
QUESTION: A characteristic of Ciguatera toxin is that it
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A. Cannot be destroyed by correct cooking
B. Can be tasted
C. Can be smelled - ANSWER-A. Cannot be destroyed by correct cooking
QUESTION: For high temperature dish washing machines, why should the water temperature
of the final rinse not exceed 194°F?
A. Water temperature can damage dishwasher
B. Water can evaporate before sanitizing the items.
C. Spray nozzles may become clogged with minerals - ANSWER-B. Water can evaporate before
sanitizing the items
What must the person in charge of a nursing home do when A food handler has a sore throat
and fever?
A. Make the food handler wear a medical face mask.
B. Allow the food handler to wash dishes.
C. Send the food handler home. - ANSWER-C. Send the food handler home
QUESTION: Food handlers must wash their hands and exposed portions of their arms prior to
which of the following activities?
A. Using tobacco products.
B. Taking a restroom break.
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C. Putting on disposable gloves. - ANSWER-C. Putting on disposable gloves.
QUESTION: A menu item has been identified as a possible cause of a foodborne illness
outbreak. The food is in the walk-in labeled "do not use ". What else needs to be on the label?
A. Do not discard
B. Do Not serve
C. Keep for 7 days. - ANSWER-A. Do not discard
QUESTION: Cooking ground beef to a minimum internal cooking temperature of 155°F for 17
seconds will help prevent illness caused by
A. Nora virus
B. Enterohemorrhagic and shiva toxin producing E. coli
C. Hepatitis A - ANSWER-B. Enterohemorrhagic and shiva toxin producing E. coli
QUESTION: A cook is preparing raw shell eggs that will be held at the breakfast buffet. These
eggs must be cooked to which minimum internal temperature for 17 seconds?
A. 135°F
B. 145°F
C. 155°F - ANSWER-B. 145°F
