Texas Food Manager Certification Q&A Mastery Bundle

If a Foodhandler has been vomiting or has diarrhea, they should? Call in sick and don't return until the symptoms are gone for at leased 24 hours. After washing, rinsing and drying hands, it is recommended that a Foodhandler turn off the faucet with a paper towel. Which is not a physical ha...

Thawing food can be part of the cooking process if cooked to the requirements of the FDA food code Foodborne Pathogens easily transmitted through food Salmonella, Shigella, Norovirus, E Coli, Hepatits A, Clostridium Botulinum Salmonella - Cause Can be found on any food item exposed to animal w...

No, homemade foods may not be sold or used in a public food service establishment Can homemade salad dressing be sold in public food service establishment? Food is delivered within an acceptable temperature range During a delivery of frozen products the manager on duty should check the? Upon r...

What is a thermocouple? a. a metal probed thermometer b. a type of single us impermeable glove c. a thermostat in a walk in cooler d. a backflow prevention device a. a metal probed thermometer it is a thermometer with a metal probe, the sensing area is the tip of the probe and the reading...

180 In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? Jaundice, vomiting and/or diarrhea A food handler must be excluded from the food establishment for which symptoms? 41 to 135 What is the temperature range for the danger zone? spore What is the ...

All fruits and vegetables must be washed with _________. *sanitizing solution *portable water vinegar portable water A food manager must ensure written instructions are available for which of the following? * maintaining temperature logs * vomit or diarrhea clean up * the number of times th...

Average number of food borne illnesses per year 76 million people (1/4 people in the us) Symptoms of foodborne illness cramping in the abdominal area vomiting nausea diarrhea fever dehydration Listeria and Botulism have a greater health effect on pregnant women 2 types of food borne il...

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 d) complying with staff's vacat...