TEXAS FOOD SAFETY MANAGERS TEST
EXAM QUESTION AND ANSWERS (2025- 2026)
NEWEST A+ SCORE GUARANTEED
,QUESTION 1
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.
C. Send the food handler home
QUESTION 2
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.
C. Putting on disposable gloves.
C. Putting on disposable gloves.
QUESTION 3
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.
A. A hand-antiseptic applied after correct handwashing
,QUESTION 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
B. Wearing intact single-use gloves.
QUESTION 5
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.
C. Sore throat with fever
A. Yellow skin and eyes
QUESTION 6
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
C. 135°F
QUESTION 7
The "T "in the ALERT food defense awareness program deals with
A. Tasks
B. Threats
C. Temperature
, B. Threats
EXAM QUESTION AND ANSWERS (2025- 2026)
NEWEST A+ SCORE GUARANTEED
,QUESTION 1
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.
C. Send the food handler home
QUESTION 2
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.
C. Putting on disposable gloves.
C. Putting on disposable gloves.
QUESTION 3
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.
A. A hand-antiseptic applied after correct handwashing
,QUESTION 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
B. Wearing intact single-use gloves.
QUESTION 5
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.
C. Sore throat with fever
A. Yellow skin and eyes
QUESTION 6
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
C. 135°F
QUESTION 7
The "T "in the ALERT food defense awareness program deals with
A. Tasks
B. Threats
C. Temperature
, B. Threats
