Texas Food Manager Exam Q&A – Most Tested Questions
& 100% Verified Correct Answers | Latest 2026 Update
1. Describe the importance of changing gloves between tasks in food service.
Changing gloves is only required for employees who handle ready-to-
eat foods.
Changing gloves helps to keep the kitchen clean but is not essential
for food safety.
Changing gloves is only necessary when handling raw meat.
Changing gloves between tasks is crucial to prevent cross-
contamination and ensure food safety.
2. A potable water source must be used when...
Water is in contact with food
Water is an ingredient
Water is used to make ice or steam
All of the above
3. Food held under refrigeration must be at or below:
45ºF.
50ºF.
41ºF.
4. What is the required minimum internal cooking temperature for pork roast?
165F
155F
, 145F
135F
5. What types of creatures are chefs permitted to handle in a restaurant setting
according to food safety regulations?
All types of animals
Certain seafood and shellfish
No animals at all
Only fish
6. What tool is commonly used to measure the internal temperature of food
such as soup?
Cooking timer
Meat cleaver
Food thermometer
Serving spoon
7. All of the following will help prevent cross-contamination except:
placing cooked grilled meat on the tray that was used to bring the
meat to the grill.
washing and sanitizing cutting boards between uses.
washing the top of cans before opening.
storing raw meat on the lowest refrigerator shelves.
8. Describe the significance of Potentially Hazardous Foods (PHF) in food
safety practices.
, Potentially Hazardous Foods (PHF) are foods that require time and
temperature control to prevent the growth of harmful
microorganisms.
Potentially Hazardous Foods (PHF) are foods that can be stored
indefinitely without risk.
Potentially Hazardous Foods (PHF) are foods that are always safe to
eat.
Potentially Hazardous Foods (PHF) are foods that do not require any
special handling.
9. If a restaurant serves a bowl of cocktail sauce to a customer who does not
finish it, what should the staff do with the remaining sauce according to food
safety practices?
The staff should offer it to another customer.
The staff should refrigerate the remaining sauce for later use.
The staff should discard the remaining sauce.
The staff should cover it and save it for the next day.
10. Describe the importance of sanitation procedures in preventing bacterial
growth in food.
Sanitation procedures are optional if food is cooked thoroughly.
Sanitation procedures are crucial as they eliminate contaminants
that can lead to bacterial growth.
Sanitation procedures only apply to raw foods.
Sanitation procedures are less important than food storage.
, 11. What is the minimum internal temperature recommended for cooking fresh
pork roast to ensure food safety?
145°F
160°F
170°F
135°F
12. If a pot of soup is found to have an internal temperature below the
recommended safe level, what steps should be taken to ensure food safety?
Add more ingredients to increase the temperature.
Serve the soup immediately to avoid waste.
Reheat the soup to the appropriate temperature.
Cool the soup down and store it in the refrigerator.
13. If a food handler mistakenly stores raw chicken above ready-to-eat salads in
the refrigerator, what potential risk does this pose?
Increased risk of cross-contamination.
Enhanced food presentation.
No risk, as refrigeration prevents bacteria growth.
Improved food flavor.
14. What specific violation occurs when soiled towels are reused in clean
water?
Inadequate employee training
Improper food storage
& 100% Verified Correct Answers | Latest 2026 Update
1. Describe the importance of changing gloves between tasks in food service.
Changing gloves is only required for employees who handle ready-to-
eat foods.
Changing gloves helps to keep the kitchen clean but is not essential
for food safety.
Changing gloves is only necessary when handling raw meat.
Changing gloves between tasks is crucial to prevent cross-
contamination and ensure food safety.
2. A potable water source must be used when...
Water is in contact with food
Water is an ingredient
Water is used to make ice or steam
All of the above
3. Food held under refrigeration must be at or below:
45ºF.
50ºF.
41ºF.
4. What is the required minimum internal cooking temperature for pork roast?
165F
155F
, 145F
135F
5. What types of creatures are chefs permitted to handle in a restaurant setting
according to food safety regulations?
All types of animals
Certain seafood and shellfish
No animals at all
Only fish
6. What tool is commonly used to measure the internal temperature of food
such as soup?
Cooking timer
Meat cleaver
Food thermometer
Serving spoon
7. All of the following will help prevent cross-contamination except:
placing cooked grilled meat on the tray that was used to bring the
meat to the grill.
washing and sanitizing cutting boards between uses.
washing the top of cans before opening.
storing raw meat on the lowest refrigerator shelves.
8. Describe the significance of Potentially Hazardous Foods (PHF) in food
safety practices.
, Potentially Hazardous Foods (PHF) are foods that require time and
temperature control to prevent the growth of harmful
microorganisms.
Potentially Hazardous Foods (PHF) are foods that can be stored
indefinitely without risk.
Potentially Hazardous Foods (PHF) are foods that are always safe to
eat.
Potentially Hazardous Foods (PHF) are foods that do not require any
special handling.
9. If a restaurant serves a bowl of cocktail sauce to a customer who does not
finish it, what should the staff do with the remaining sauce according to food
safety practices?
The staff should offer it to another customer.
The staff should refrigerate the remaining sauce for later use.
The staff should discard the remaining sauce.
The staff should cover it and save it for the next day.
10. Describe the importance of sanitation procedures in preventing bacterial
growth in food.
Sanitation procedures are optional if food is cooked thoroughly.
Sanitation procedures are crucial as they eliminate contaminants
that can lead to bacterial growth.
Sanitation procedures only apply to raw foods.
Sanitation procedures are less important than food storage.
, 11. What is the minimum internal temperature recommended for cooking fresh
pork roast to ensure food safety?
145°F
160°F
170°F
135°F
12. If a pot of soup is found to have an internal temperature below the
recommended safe level, what steps should be taken to ensure food safety?
Add more ingredients to increase the temperature.
Serve the soup immediately to avoid waste.
Reheat the soup to the appropriate temperature.
Cool the soup down and store it in the refrigerator.
13. If a food handler mistakenly stores raw chicken above ready-to-eat salads in
the refrigerator, what potential risk does this pose?
Increased risk of cross-contamination.
Enhanced food presentation.
No risk, as refrigeration prevents bacteria growth.
Improved food flavor.
14. What specific violation occurs when soiled towels are reused in clean
water?
Inadequate employee training
Improper food storage
