FOOD MANAGER EXAM (TEXAS FOOD MANAGER
EXAM LEARN 2 SERVE 360 TRAINING) PRACTICE
EXAM QUESTIONS AND ANSWERS NEW MODIFIED
2026 LATEST
What is the primary reason a food is on the high-risk list of TCS foods? --
CORRECT ANSWER--It is at risk for developing pathogens depending on its
temperature.
Why are some populations at a higher risk for developing a foodborne illness? -
-CORRECT ANSWER--They have compromised immune systems.
The best protection against foodborne illness is: --CORRECT ANSWER--
having a strong immune system.
The manager of a foodservice operation is responsible for monitoring all of the
following: --CORRECT ANSWER--staff hand washing practices
delivery of food after-hours.
inspection of deliveries from approved sources.
Food handlers are typically monitored by foodservice managers to ensure that
the handlers are: --CORRECT ANSWER--ensuring that all types of TCS food
are cooked to the required temperatures.
Page 1 of 258
,In the acronym, "Fat Tom", the "M" stands for: --CORRECT ANSWER--
moisture -- Food, Acidity, Time, Temperature, Oxygen and Moisture
The temperature danger zone refers to temperatures in which bacteria: --
CORRECT ANSWER--grows rapidly.
Which of the following elements play the largest role in TCS food safety? --
CORRECT ANSWER--time and temperature
One of the hallmark definitions of TCS food is that it is: --CORRECT
ANSWER--unusually vulnerable to the growth of various pathogens.
Bacillus cereus is a spore-forming bacteria that is found in: --CORRECT
ANSWER--dirt.
Which of the following types of food carries the highest risk of causing a
foodborne illness? --CORRECT ANSWER--Milk and dairy products
When two or more people display the same symptoms of illness after eating the
same food, it is considered to be a(n): --CORRECT ANSWER--outbreak.
Language differences can create a conflict in maintaining food safety, as can
differences in an employee's: --CORRECT ANSWER--culture.
Page 2 of 258
,Why does staff turnover challenge the ability to follow food safety rules? --
CORRECT ANSWER--More time has to be spent in job training, so there is
less available for food safety.
Which of the following is one of the costs a foodborne illness brings to an
operation? --CORRECT ANSWER--lawsuits and legal costs
What is one element that tends to increase for a business after a foodborne-
illness outbreak? --CORRECT ANSWER--insurance premiums
Which type of contaminant is responsible for the majority of foodborne
illnesses? --CORRECT ANSWER--biological
Which of the following is an example of a physical contaminant? --CORRECT
ANSWER--bandages
Almost all food-handling mistakes are related to time-temperature abuse, cross-
contamination, poor personal hygiene, or poor cleaning and sanitizing. Which
of the following mistakes is NOT related to these practices? --CORRECT
ANSWER--purchasing food from unsafe sources
When spoiled food drips onto cooked or ready-to-eat food, what is the common
result? --CORRECT ANSWER--cross-contamination
Page 3 of 258
, Which statement is the most accurate about the list of high-risk TCS foods? --
CORRECT ANSWER--Virtually all types of meat and animal products are on
the list.
Which of the following illnesses has the ability to result in a miscarriage? --
CORRECT ANSWER--Listeriosis.
Which of the following diseases could be largely prevented by avoiding the use
of unpasteurized dairy products? --CORRECT ANSWER--listeriosis
Which of the following diseases is especially lethal to people with chronic
conditions such as diabetes or cirrhosis? --CORRECT ANSWER--vibrio
gastroenteritis
What word means the closest to toxin? --CORRECT ANSWER--poison
What is one of the most common symptoms associated with the toxins from
seafood? --CORRECT ANSWER--tingling in various parts of the body
If a customer has a cut in his mouth after eating something at your food service
operation, he most likely came into contact with what kind of contaminant? --
CORRECT ANSWER--physical
Page 4 of 258
EXAM LEARN 2 SERVE 360 TRAINING) PRACTICE
EXAM QUESTIONS AND ANSWERS NEW MODIFIED
2026 LATEST
What is the primary reason a food is on the high-risk list of TCS foods? --
CORRECT ANSWER--It is at risk for developing pathogens depending on its
temperature.
Why are some populations at a higher risk for developing a foodborne illness? -
-CORRECT ANSWER--They have compromised immune systems.
The best protection against foodborne illness is: --CORRECT ANSWER--
having a strong immune system.
The manager of a foodservice operation is responsible for monitoring all of the
following: --CORRECT ANSWER--staff hand washing practices
delivery of food after-hours.
inspection of deliveries from approved sources.
Food handlers are typically monitored by foodservice managers to ensure that
the handlers are: --CORRECT ANSWER--ensuring that all types of TCS food
are cooked to the required temperatures.
Page 1 of 258
,In the acronym, "Fat Tom", the "M" stands for: --CORRECT ANSWER--
moisture -- Food, Acidity, Time, Temperature, Oxygen and Moisture
The temperature danger zone refers to temperatures in which bacteria: --
CORRECT ANSWER--grows rapidly.
Which of the following elements play the largest role in TCS food safety? --
CORRECT ANSWER--time and temperature
One of the hallmark definitions of TCS food is that it is: --CORRECT
ANSWER--unusually vulnerable to the growth of various pathogens.
Bacillus cereus is a spore-forming bacteria that is found in: --CORRECT
ANSWER--dirt.
Which of the following types of food carries the highest risk of causing a
foodborne illness? --CORRECT ANSWER--Milk and dairy products
When two or more people display the same symptoms of illness after eating the
same food, it is considered to be a(n): --CORRECT ANSWER--outbreak.
Language differences can create a conflict in maintaining food safety, as can
differences in an employee's: --CORRECT ANSWER--culture.
Page 2 of 258
,Why does staff turnover challenge the ability to follow food safety rules? --
CORRECT ANSWER--More time has to be spent in job training, so there is
less available for food safety.
Which of the following is one of the costs a foodborne illness brings to an
operation? --CORRECT ANSWER--lawsuits and legal costs
What is one element that tends to increase for a business after a foodborne-
illness outbreak? --CORRECT ANSWER--insurance premiums
Which type of contaminant is responsible for the majority of foodborne
illnesses? --CORRECT ANSWER--biological
Which of the following is an example of a physical contaminant? --CORRECT
ANSWER--bandages
Almost all food-handling mistakes are related to time-temperature abuse, cross-
contamination, poor personal hygiene, or poor cleaning and sanitizing. Which
of the following mistakes is NOT related to these practices? --CORRECT
ANSWER--purchasing food from unsafe sources
When spoiled food drips onto cooked or ready-to-eat food, what is the common
result? --CORRECT ANSWER--cross-contamination
Page 3 of 258
, Which statement is the most accurate about the list of high-risk TCS foods? --
CORRECT ANSWER--Virtually all types of meat and animal products are on
the list.
Which of the following illnesses has the ability to result in a miscarriage? --
CORRECT ANSWER--Listeriosis.
Which of the following diseases could be largely prevented by avoiding the use
of unpasteurized dairy products? --CORRECT ANSWER--listeriosis
Which of the following diseases is especially lethal to people with chronic
conditions such as diabetes or cirrhosis? --CORRECT ANSWER--vibrio
gastroenteritis
What word means the closest to toxin? --CORRECT ANSWER--poison
What is one of the most common symptoms associated with the toxins from
seafood? --CORRECT ANSWER--tingling in various parts of the body
If a customer has a cut in his mouth after eating something at your food service
operation, he most likely came into contact with what kind of contaminant? --
CORRECT ANSWER--physical
Page 4 of 258
