FOOD MANAGER EXAM (ALL 100% CORRECT
ANSWERS) QUESTIONS AND ANSWERS (TEXAS FOOD
MANAGER EXAM LEARN2SERVE 360TRAINING)
2025/2026 GRADED TO SCORE A+
Question:1
The Person In Charge (PIC) is responsible for all of the following except
a) training all staff in food safety
b) complying with all state and local regulations
c) correctly answer questions regarding food safety
d) complying with staff's vacation requests - answer..d) complying with staff's
vacation requests
Question:2
In order to continue working, what should a Food Employee with a minor cut on
their hand do?
a) Not allowed to work with a minor cut
b) Must be checked by a doctor first
c) Nothing needs to be done
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,d) Cover cut with a watertight bandage and a glove - answer..d) Cover cut with a
watertight bandage and a glove
Question:3
If a Food Employee has an infected open wound, the Food Manager must
a) Restrict the employee from working with the open food
b) Send the employee to a doctor
c) Allow the employee to work only with salads
d) Exclude the employee for working until a letter from a doctor is received -
answer..a) Restrict the employee from working with the open food
Question:4
All of the following are used to handle ready-to-eat foods except
a) bare hands
b) tongs
c) gloved hands
d) deli paper - answer..a) bare hands
Question:5
It is most important for an employee to use proper handwashing techniques after
they
a) talk on the phone
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,b) use a restroom
c) take an order
d) drink from a closed container - answer..b) use a restroom
Question:6
An inspection can occur only
a) when the Person in Charge is present
b) when the inspector notifies the facility 24 hours in advance
c) when the facility is open or during reasonable hours
d) when the facility is not too busy - answer..c) when the facility is open or
during reasonable hours
Question:7
An employee must wash their hands in all of the following situations except
a) before putting gloves on
b) after handling raw pork
c) after sneezing
d) before mopping the floor - answer..d) before mopping the floor
Question:8
Where should a Food Employee take a break to smoke?
a) In the dry storage area
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, b) In the kitchen
c) In designated areas only
d) In the walk-in cooler - answer..c) In designated areas only
Question:9
In the food prep area, the only jewelry allowed on an employee's hands or arms is
a) a medical bracelet
b) a diamond engagement ring
c) a charm bracelet
d) a plain wedding band - answer..d) a plain wedding band
Question:10
The chef is allowed to taste test a food only if they
a) use a small finger to taste
b) stir the food before testing
c) use the same spoon they previously used to taste
d) use a clean and sanitized utensil each time they taste - answer..d) use a clean
and sanitized utensil each time they taste
Question:11
All of the following are a hazard to food except
a) Biological hazard
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ANSWERS) QUESTIONS AND ANSWERS (TEXAS FOOD
MANAGER EXAM LEARN2SERVE 360TRAINING)
2025/2026 GRADED TO SCORE A+
Question:1
The Person In Charge (PIC) is responsible for all of the following except
a) training all staff in food safety
b) complying with all state and local regulations
c) correctly answer questions regarding food safety
d) complying with staff's vacation requests - answer..d) complying with staff's
vacation requests
Question:2
In order to continue working, what should a Food Employee with a minor cut on
their hand do?
a) Not allowed to work with a minor cut
b) Must be checked by a doctor first
c) Nothing needs to be done
1|Page
,d) Cover cut with a watertight bandage and a glove - answer..d) Cover cut with a
watertight bandage and a glove
Question:3
If a Food Employee has an infected open wound, the Food Manager must
a) Restrict the employee from working with the open food
b) Send the employee to a doctor
c) Allow the employee to work only with salads
d) Exclude the employee for working until a letter from a doctor is received -
answer..a) Restrict the employee from working with the open food
Question:4
All of the following are used to handle ready-to-eat foods except
a) bare hands
b) tongs
c) gloved hands
d) deli paper - answer..a) bare hands
Question:5
It is most important for an employee to use proper handwashing techniques after
they
a) talk on the phone
2|Page
,b) use a restroom
c) take an order
d) drink from a closed container - answer..b) use a restroom
Question:6
An inspection can occur only
a) when the Person in Charge is present
b) when the inspector notifies the facility 24 hours in advance
c) when the facility is open or during reasonable hours
d) when the facility is not too busy - answer..c) when the facility is open or
during reasonable hours
Question:7
An employee must wash their hands in all of the following situations except
a) before putting gloves on
b) after handling raw pork
c) after sneezing
d) before mopping the floor - answer..d) before mopping the floor
Question:8
Where should a Food Employee take a break to smoke?
a) In the dry storage area
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, b) In the kitchen
c) In designated areas only
d) In the walk-in cooler - answer..c) In designated areas only
Question:9
In the food prep area, the only jewelry allowed on an employee's hands or arms is
a) a medical bracelet
b) a diamond engagement ring
c) a charm bracelet
d) a plain wedding band - answer..d) a plain wedding band
Question:10
The chef is allowed to taste test a food only if they
a) use a small finger to taste
b) stir the food before testing
c) use the same spoon they previously used to taste
d) use a clean and sanitized utensil each time they taste - answer..d) use a clean
and sanitized utensil each time they taste
Question:11
All of the following are a hazard to food except
a) Biological hazard
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