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