Texas Food Safety Managers Test Exam With 100% Correct Answers
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Course
Food Manager
Institution
Food Manager
Texas Food Safety Managers Test Exam With
100% Correct Answers
What must the person in charge of a nursing home do when A food handler has a sore throat and
fever?
A. Make the food handler wear a medical face mask.
B. Allow the food handler to wash dishes.
C. Send the food handler home. - Ans...
Texas Food Safety Managers Test Exam With 100% Correct Answers What must the person in charge of a nursing home do when A food handler has a sore throat and fever? A. Make the food handler wear a medical face mask. B. Allow the food handler to wash dishes. C. Send the food handler home. - Answer ✔️✔️-C. Send the food handler home Food handlers must wash their hands and exposed portions of their arms prior to which of the following activities? A. Using tobacco products. B. Taking a restroom break. C. Putting on disposable gloves. - Answer ✔️✔️-C. Putting on disposable gloves. An operation installs hand -antiseptic dispensers at each of the handwashing stations. What should management explain to food handlers about the correct use of the hand -antiseptic? A. A h and antiseptic is applied after correct handwashing. B. A hand antiseptic is used before hand washing. C. Hands don't require washing if an approved hand antiseptic is applied. - Answer ✔️✔️-A. A hand -antiseptic applied after correct handwashing A food h andler may not wear fingernail polish unless A. Nails are well manicured B. Wearing intact single - use gloves. C. Hands are clean and sanitized - Answer ✔️✔️-B. Wearing intact single -use gloves. The person in charge must exclude the food handler when h e or she reports having which symptom? A. Yellow skin and eyes B. Infected lesion. C. Sore throat with fever - Answer ✔️✔️-A. Yellow skin and eyes Cooked plants products that are served from a steamtable must be maintained at what minimum temperature? A. 155°F B. 145°F C. 135°F - Answer ✔️✔️-C. 135°F The "T "in the ALERT food defense awareness program deals with A. Tasks B. Threats C. Temperature - Answer ✔️✔️-B. Threats Molluscan Shellfish that are recreationally caught should A. Be a immediately frozen for safety B. Be used for personal consumption only C. Contain labels for safety storage and handling - Answer ✔️✔️-A. Be immediately frozen for safety A characteristic of Ciguatera toxin is that it A. Cannot be destroyed by correct cooking B. Can be tasted C. Can be smelled - Answer ✔️✔️-A. Cannot be destroyed by correct cooking For high temperature dish washing machines, why should the water temperature of the final rinse not exceed 194°F? A. Water temperature can damage dishwasher B. Water can evaporate before sanitizing the items. C. Spray nozzles may become clogged with minerals - Answer ✔️✔️-B. Water can evaporate before sanitizing the items A menu item has been identified as a possible cause of a foodborne illness outbreak. The food is in the walk -in labeled "do not use ". What else needs to be on the label? A. Do not discard B. Do Not serve C. Keep for 7 days. - Answer ✔️✔️-A. Do not discard Cooking ground beef to a minimum internal cooking temperature of 155°F for 17 seconds will help prevent illness caused by A. Nora virus B. Enterohemorrhagic and shiva toxin producing E. coli C. Hepatitis A - Answer ✔️✔️-B. Enterohemorrhagic and shiva toxin producing E. coli A cook is preparing raw shell eggs that will be held at the breakfast bu ffet. These eggs must be cooked to which minimum internal temperature for 17 seconds? A. 135°F B. 145°F C. 155°F - Answer ✔️✔️-B. 145°F Coving tile is used for
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