1
Texas Food Manager Exam Prep 2025–2026 | 140
Practice Questions & Correct Answers | Learn2Serve
360training Style | Guarantee Pass
1.
What is the minimum internal cooking temperature for ground beef according to
FDA Food Code?
A. 135°F (57°C) for 15 seconds
B. 145°F (63°C) for 15 seconds
C. 155°F (68°C) for 15 seconds
D. 165°F (74°C) for 15 seconds
Answer: C
Rationale: Ground beef must be cooked to at least 155°F for 15 seconds to destroy
pathogens such as E. coli.
2.
Which type of bacteria is most commonly linked with raw poultry?
A. Salmonella spp.
B. Clostridium botulinum
C. Listeria monocytogenes
D. Hepatitis A
Answer: A
Rationale: Salmonella is frequently associated with raw poultry and can cause
severe foodborne illness if not properly cooked.
3.
, 2
How often should you check the temperature of food held in hot-holding
equipment?
A. Every hour
B. Every two hours
C. Every four hours
D. Only at the end of the shift
Answer: B
Rationale: Checking every two hours allows corrective action before food enters
the danger zone.
4.
What is the correct order for storing food in a refrigerator, from top to bottom?
A. Ready-to-eat, seafood, whole cuts of beef/pork, ground meat, poultry
B. Poultry, ground meat, whole cuts, seafood, ready-to-eat
C. Seafood, ready-to-eat, poultry, ground meat, whole cuts
D. Ground meat, poultry, whole cuts, seafood, ready-to-eat
Answer: A
Rationale: Store based on minimum internal cooking temperature, with ready-to-
eat foods on top and poultry at the bottom.
5.
What is the maximum time that ready-to-eat TCS food can be stored at 41°F or
lower before it must be sold, served, or thrown out?
A. 3 days
B. 5 days
C. 7 days
D. 10 days
Answer: C
Rationale: TCS (Time/Temperature Control for Safety) foods can be kept up to 7
days at 41°F or lower.
, 3
6.
Which sanitizer concentration is correct for chlorine?
A. 25–50 ppm
B. 50–100 ppm
C. 50–200 ppm
D. 200–400 ppm
Answer: C
Rationale: Chlorine sanitizer should be 50–200 ppm for effective disinfection.
7.
What is the danger zone for bacterial growth?
A. 32°F–100°F
B. 41°F–135°F
C. 50°F–140°F
D. 60°F–120°F
Answer: B
Rationale: Bacteria grow rapidly between 41°F and 135°F.
8.
When cooling cooked TCS food, it must be cooled from 135°F to 70°F within:
A. 1 hour
B. 2 hours
C. 4 hours
D. 6 hours
Answer: B
Rationale: The first step in cooling is to reach 70°F within 2 hours, then 41°F
within a total of 6 hours.
9.
, 4
Which illness requires food handlers to be excluded from the operation?
A. Norovirus
B. Common cold
C. Seasonal allergies
D. Mild headache
Answer: A
Rationale: Norovirus is highly contagious and requires exclusion until cleared by
a doctor.
10.
What is the proper way to thaw frozen food?
A. On the counter at room temperature
B. Under running potable water at 70°F or lower
C. In hot water above 110°F
D. In a sealed container outside
Answer: B
Rationale: Safe thawing prevents bacterial growth by using running water at 70°F
or lower.
11.
Which pest leaves droppings that look like black pepper?
A. Flies
B. Cockroaches
C. Rats
D. Mice
Answer: B
Rationale: Cockroach droppings resemble black pepper or coffee grounds.
12.
Texas Food Manager Exam Prep 2025–2026 | 140
Practice Questions & Correct Answers | Learn2Serve
360training Style | Guarantee Pass
1.
What is the minimum internal cooking temperature for ground beef according to
FDA Food Code?
A. 135°F (57°C) for 15 seconds
B. 145°F (63°C) for 15 seconds
C. 155°F (68°C) for 15 seconds
D. 165°F (74°C) for 15 seconds
Answer: C
Rationale: Ground beef must be cooked to at least 155°F for 15 seconds to destroy
pathogens such as E. coli.
2.
Which type of bacteria is most commonly linked with raw poultry?
A. Salmonella spp.
B. Clostridium botulinum
C. Listeria monocytogenes
D. Hepatitis A
Answer: A
Rationale: Salmonella is frequently associated with raw poultry and can cause
severe foodborne illness if not properly cooked.
3.
, 2
How often should you check the temperature of food held in hot-holding
equipment?
A. Every hour
B. Every two hours
C. Every four hours
D. Only at the end of the shift
Answer: B
Rationale: Checking every two hours allows corrective action before food enters
the danger zone.
4.
What is the correct order for storing food in a refrigerator, from top to bottom?
A. Ready-to-eat, seafood, whole cuts of beef/pork, ground meat, poultry
B. Poultry, ground meat, whole cuts, seafood, ready-to-eat
C. Seafood, ready-to-eat, poultry, ground meat, whole cuts
D. Ground meat, poultry, whole cuts, seafood, ready-to-eat
Answer: A
Rationale: Store based on minimum internal cooking temperature, with ready-to-
eat foods on top and poultry at the bottom.
5.
What is the maximum time that ready-to-eat TCS food can be stored at 41°F or
lower before it must be sold, served, or thrown out?
A. 3 days
B. 5 days
C. 7 days
D. 10 days
Answer: C
Rationale: TCS (Time/Temperature Control for Safety) foods can be kept up to 7
days at 41°F or lower.
, 3
6.
Which sanitizer concentration is correct for chlorine?
A. 25–50 ppm
B. 50–100 ppm
C. 50–200 ppm
D. 200–400 ppm
Answer: C
Rationale: Chlorine sanitizer should be 50–200 ppm for effective disinfection.
7.
What is the danger zone for bacterial growth?
A. 32°F–100°F
B. 41°F–135°F
C. 50°F–140°F
D. 60°F–120°F
Answer: B
Rationale: Bacteria grow rapidly between 41°F and 135°F.
8.
When cooling cooked TCS food, it must be cooled from 135°F to 70°F within:
A. 1 hour
B. 2 hours
C. 4 hours
D. 6 hours
Answer: B
Rationale: The first step in cooling is to reach 70°F within 2 hours, then 41°F
within a total of 6 hours.
9.
, 4
Which illness requires food handlers to be excluded from the operation?
A. Norovirus
B. Common cold
C. Seasonal allergies
D. Mild headache
Answer: A
Rationale: Norovirus is highly contagious and requires exclusion until cleared by
a doctor.
10.
What is the proper way to thaw frozen food?
A. On the counter at room temperature
B. Under running potable water at 70°F or lower
C. In hot water above 110°F
D. In a sealed container outside
Answer: B
Rationale: Safe thawing prevents bacterial growth by using running water at 70°F
or lower.
11.
Which pest leaves droppings that look like black pepper?
A. Flies
B. Cockroaches
C. Rats
D. Mice
Answer: B
Rationale: Cockroach droppings resemble black pepper or coffee grounds.
12.
