Texas Food Manager Test Questions with 100% Complete Solutions, Rated A+

What is the most direct cause of customer loyalty? - High food safety standards Which agency publishes the food code? - FDA Good idea - Keep up with daily pest control tasks & Return dented canned food to the vendor Bad Idea - use tomatoes with a weird smell & Clean work spaces once a day & Quickly rinse vegetables from the farmers market Local health codes establish requirements for all the subjects except: - price controls One of the most important reasons for using only reliable water sources is to reduce - the number of parasites, such as cyclospora cayetanensis, that can infest foods. which one of the following food contaminations would be suspected if the end of a can of tomatoes had begun to swell? - Botulism All of the following bacteria can cause foodborne illness except? - Acidophilus milk Which of the following situations would most likely promote bacterial contamination? - slicing roast beef and then slicing brisket with the same knife What is the easiest way to recognize foods contaminated with spoilage bacteria? - Changes in color and smell The viral infection hepatitis a can be most effectively controlled if: - All food personnel practice personal hygiene such as through handwashing Which bacteria cause the greatest harm in the food industry? - Pathogenic Which one of the following food contaminations is usually associated with undercooked chicken? - Salmonella An organism that lives in or another organism often with harmful side effects but without benefits are - Virus Which one of the following food contaminations is best prevented by cooking to safe temperatures? - Spoilage Salmonella - Any food item that is exposed to animal waste may contain it. Symptoms may include fever and abdominal cramps. hepatitis A - A liver disease that is caused by the virus and can be prevented with proper sanitation and good personal hygiene. Escherichia (E.) Coli - The primary symptoms of this bacterium is diarrhea and it can be prevented by cooking at safe temperatures. Norovirus - The virus is also known as 'Stomach Flu' and the main symptoms include nausea, vomiting, and stomach. Shigella - This bacterium has also been known to be spread by flies that have lit upon contaminated materials. Reheated items must be heated for a minimum of 15 seconds to at least: - 165 F The best temperature for short term refrigeration storage is - 34 to 40 F All of the following are time/ temperature control for safety foods except: - Cooked vegetables and pasta "Chilling" is mostly commonly practiced by - Commercial food distributors It is important that food servers are trained to know food ingredients because: - they will need to help customers who have food allergies. IN degrees fahrenheit what is the temperature range of the danger zone? - 41 to 135 Bacterial contamination can spread quickly because if the conditions are right bacteria can multiply in - 10 to 20 seconds