Texas Food Manager Exam| Complete Questions with 100% Correct Verified Answers | Graded 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...
Texas Food Manager Exam| Complete Questions with
100% Correct Verified Answers | Graded 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
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