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TEXAS FOOD MANAGER QUESTIONS & ANSWERS 2024 -25
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TEXAS FOOD MANAGER QUESTIONS & ANSWERS 2024 -25
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TEXAS FOOD MANAGER QUESTIONS &ANSWERS 2024 -25
What is the most direct cause of customer loyalty? ANS -High food safety standards
Which agency publishes the food code? ANS -FDA
Good idea ANS -Keep up with daily pest control tasks & Return dented canned food to the vendor
Bad Idea ANS -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: ANS -price controls
One of the most important reasons for using only reliable water sources is to reduce ANS -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? ANS -Botulism
All of the following bacteria can cause foodborne illness except? ANS -Acidophilus milk
Which of the following situations would most likely promote bacterial contamination? ANS -slicing roast
beef and then slicing brisket with the same knife
What is the easiest way to recognize foods contaminated with spoilage bacteria? ANS -Changes in color
and smell
The viral infection hepatitis a can be most effectively controlled if: ANS -All food personnel practice
personal hygiene such as through handwashing
, Which bacteria cause the greatest harm in the food industry? ANS -Pathogenic
Which one of the following food contaminations is usually associated with undercooked chicken? ANS -
Salmonella
An organism that lives in or another organism often with harmful side effects but without benefits are
ANS -Virus
Which one of the following food contaminations is best prevented by cooking to safe temperatures?
ANS -Spoilage
Salmonella ANS -Any food item that is exposed to animal waste may contain it. Symptoms may include
fever and abdominal cramps.
hepatitis A ANS -A liver disease that is caused by the virus and can be prevented with proper sanitation
and good personal hygiene.
Escherichia (E.) Coli ANS -The primary symptoms of this bacterium is diarrhea and it can be prevented by
cooking at safe temperatures.
Norovirus ANS -The virus is also known as 'Stomach Flu' and the main symptoms include nausea,
vomiting, and stomach.
Shigella ANS -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: ANS -165 F
The best temperature for short term refrigeration storage is ANS -34 to 40 F
All of the following are time/ temperature control for safety foods except: ANS -Cooked vegetables and
pasta
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