Texas Food Managers Certification Exam
TEXAS FOOD MANAGERS CERTIFICATION EXAM NEWEST 2025
COMPLETE 100 QUESTIONS AND CORRECT DETAILED ANSWERS
(VERIFIED ANSWERS) |ALREADY GRADED A+
Meat cooked in a microwave oven must be
A. Kept uncovered during cooking
B. Allowed to stand uncovered for 1 minute after cooking
C. Heated to a temperature of at least 155 F
D. Rotated or stirred during cooking - ANSWER-D. Rotated or stirred during cooking
The temperature danger zone is correctly described as the temperature range...
A. Between 40 F and 150 F
B. Where harmful bacteria grow rapidly
C. In which harmful bacteria will be killed
D. In which food should be stored - ANSWER-B. Where harmful bacteria grow rapidly
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
B. Do not say or do anything because mashed 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 - ANSWER-C. Throw the potatoes
out immediately
What is the acceptable method of manual warewashing/dishwashing?
A. Pre-wash, sanitize, rinse, wash, and air dry
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, Texas Food Managers Certification Exam
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 - ANSWER-C. Pre-wash, wash, rinse, sanitize, and
air dry
What is the proper way to store cleaned and sanitized glasses and cups?
A. Bottom down in a closed cabinet
B. Bottom up in a clean, dry location
C. Near the beverage machine
D. On a clean absorbent cloth - ANSWER-B. Bottom up in a clean, dry location
What should be the water temperature when thawing food under running water?
A. 165 F
B. 41 F
C. 70 F
D. 32 F - ANSWER-C. 70 F
All of the following are time/temperature control for safety (TSC) food except?
A. Refried beans
B. Baked potatoes
C. Cooked rice
D. Whole wheat bread - ANSWER-D. Whole wheat bread
An integrated pest managemetn system (IPM) balances
A. Prevention and Control
B. Control and Inspection
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, Texas Food Managers Certification Exam
C. Sanitation and Inspection
D. Elimination and Sanitation - ANSWER-A. Prevention and Control
Which of the follwoing may a food facility do with a food previously served to a customer?
A. Use leftover bread and rolls to make poultry dressing
B. Serve unopened, individually wrapped crackers and jelly again
C. Serve leftover garden salads
D. Pour unused cream from pitchers back into refrigerated containers - ANSWER-B. Serve
unopened, individually wrapped crackers and jelly again
When teaching proper handwashing procedures to employees, the manager should emphasize
the need
A. For clean, short nails
B. For hand lotion by each sink
C. To rinse in a sanitizing solution
D. To wear gloves whenever possible - ANSWER-A. For clean, short nails
Where should chemicals be stored?
A. Under the handwashing sink
B. On a shelf near the dishwasher
C. In an area away from the kitchen
D. In the area with linens and utensils - ANSWER-C. In an area separate from the kitchen
For how many days must shellstock tags be kept on file?
A. 30
B. 60
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TEXAS FOOD MANAGERS CERTIFICATION EXAM NEWEST 2025
COMPLETE 100 QUESTIONS AND CORRECT DETAILED ANSWERS
(VERIFIED ANSWERS) |ALREADY GRADED A+
Meat cooked in a microwave oven must be
A. Kept uncovered during cooking
B. Allowed to stand uncovered for 1 minute after cooking
C. Heated to a temperature of at least 155 F
D. Rotated or stirred during cooking - ANSWER-D. Rotated or stirred during cooking
The temperature danger zone is correctly described as the temperature range...
A. Between 40 F and 150 F
B. Where harmful bacteria grow rapidly
C. In which harmful bacteria will be killed
D. In which food should be stored - ANSWER-B. Where harmful bacteria grow rapidly
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
B. Do not say or do anything because mashed 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 - ANSWER-C. Throw the potatoes
out immediately
What is the acceptable method of manual warewashing/dishwashing?
A. Pre-wash, sanitize, rinse, wash, and air dry
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, Texas Food Managers Certification Exam
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 - ANSWER-C. Pre-wash, wash, rinse, sanitize, and
air dry
What is the proper way to store cleaned and sanitized glasses and cups?
A. Bottom down in a closed cabinet
B. Bottom up in a clean, dry location
C. Near the beverage machine
D. On a clean absorbent cloth - ANSWER-B. Bottom up in a clean, dry location
What should be the water temperature when thawing food under running water?
A. 165 F
B. 41 F
C. 70 F
D. 32 F - ANSWER-C. 70 F
All of the following are time/temperature control for safety (TSC) food except?
A. Refried beans
B. Baked potatoes
C. Cooked rice
D. Whole wheat bread - ANSWER-D. Whole wheat bread
An integrated pest managemetn system (IPM) balances
A. Prevention and Control
B. Control and Inspection
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, Texas Food Managers Certification Exam
C. Sanitation and Inspection
D. Elimination and Sanitation - ANSWER-A. Prevention and Control
Which of the follwoing may a food facility do with a food previously served to a customer?
A. Use leftover bread and rolls to make poultry dressing
B. Serve unopened, individually wrapped crackers and jelly again
C. Serve leftover garden salads
D. Pour unused cream from pitchers back into refrigerated containers - ANSWER-B. Serve
unopened, individually wrapped crackers and jelly again
When teaching proper handwashing procedures to employees, the manager should emphasize
the need
A. For clean, short nails
B. For hand lotion by each sink
C. To rinse in a sanitizing solution
D. To wear gloves whenever possible - ANSWER-A. For clean, short nails
Where should chemicals be stored?
A. Under the handwashing sink
B. On a shelf near the dishwasher
C. In an area away from the kitchen
D. In the area with linens and utensils - ANSWER-C. In an area separate from the kitchen
For how many days must shellstock tags be kept on file?
A. 30
B. 60
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