Texas Food safety Managers Test Already Graded A+
What should the person in charge of a nursing home do if a food handler has a sore throat and fever? - A. Require the food handler to wear a medical face mask. - B. Let the food handler wash dishes. - C. Send the food handler home. ️C. Send the ...
What should the person in charge of a nursing home do if a food handler has a sore throat and fever?
- A. Require the food handler to wear a medical face mask.
- B. Let the food handler wash dishes.
- C. Send the food handler home. ✔️C. Send the food handler home.
Food handlers must wash their hands and exposed arms before which activity?
- A. Using tobacco products.
- B. Taking a restroom break.
- C. Putting on disposable gloves. ✔️C. Putting on disposable gloves.
When a facility installs hand antiseptic dispensers at handwashing stations, what should management
instruct food handlers regarding its proper use?
- A. Apply the hand antiseptic after thorough handwashing.
- B. Use the hand antiseptic before washing hands.
- C. If a hand antiseptic is applied, washing hands is not necessary. ✔️A. Apply the hand antiseptic
after thorough handwashing.
A food handler can wear fingernail polish only if:
- A. The nails are well-groomed.
- B. They wear intact single-use gloves.
- C. Their hands are clean and sanitized. ✔️B. They wear intact single-use gloves.
When must the person in charge exclude a food handler from work if they report having which
symptom?
- A. Yellowing of skin and eyes.
- B. An infected lesion.
- C. Sore throat accompanied by fever. ✔️A. Yellowing of skin and eyes.
,Cooked plant products served from a steam table must be kept at what minimum temperature?
- A. 155°F.
- B. 145°F.
- C. 135°F. ✔️C. 135°F.
In the ALERT food defense awareness program, what does the "T" stand for?
- A. Tasks.
- B. Threats.
- C. Temperature. ✔️B. Threats.
Molluscan shellfish that are caught recreationally should:
- A. Be immediately frozen for safety.
- B. Be used for personal consumption only.
- C. Have labels indicating safe storage and handling. ✔️A. Be immediately frozen for safety.
A defining trait of Ciguatera toxin is that it:
- A. Cannot be eliminated by proper cooking.
- B. Has a detectable taste.
- C. Has a detectable smell. ✔️A. Cannot be eliminated by proper cooking.
Why should the final rinse water temperature not exceed 194°F in high-temperature dishwashing
machines?
- A. Excessive temperature can damage the dishwasher.
- B. Water may evaporate before the items are sanitized.
- C. Minerals can clog the spray nozzles. ✔️B. Water may evaporate before the items are sanitized.
If a menu item is suspected of causing a foodborne illness outbreak and is labeled "do not use" in the
walk-in, what else should appear on the label?
, - A. Do not discard.
- B. Do not serve.
- C. Keep for 7 days. ✔️A. Do not discard.
Cooking ground beef to a minimum internal temperature of 155°F for 17 seconds helps to prevent
illness caused by:
- A. Norovirus.
- B. Enterohemorrhagic and Shiga toxin-producing E. coli.
- C. Hepatitis A. ✔️B. Enterohemorrhagic and Shiga toxin-producing E. coli.
A cook is preparing raw shell eggs that will be held at the breakfast buffet. These eggs must be cooked
to which minimum internal temperature for 17 seconds?
A. 135°F
B. 145°F
C. 155°F ✔️B. 145°F
Coving tile is used for
A. Lining doorways
B. Eliminating sharp corners or gaps
C. Protective tile under ice makers ✔️B. Eliminating sharp corners or gaps
Besides training food handlers about food safety, which of the following should the person in charge do?
A. Model excellent hygiene practice at all times.
B. Discipline food handlers when they are caught making mistakes
C. Give food handlers a difficult test at the end of the training session ✔️A. Model excellent hygiene
practice at all times
What primary food safety risk could result from a food delivery to an offsite catering event
A. Food becoming dry
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