Exam (elaborations)
Texas food manager Questions and Answers
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Exam of 12 pages for the course Food Manager at Food Manager (Texas food manager)
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Texas food managerWhat is the most direct cause of customer loyalty? - answerHigh food safety standards
Which agency publishes the food code? - answerFDA
Good idea - answerKeep up with daily pest control tasks & Return dented canned food
to the vendor
Bad Idea - answeruse 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: - answerprice
controls
One of the most important reasons for using only reliable water sources is to reduce -
answerthe 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? - answerBotulism
All of the following bacteria can cause foodborne illness except? - answerAcidophilus
milk
Which of the following situations would most likely promote bacterial contamination? -
answerslicing roast beef and then slicing brisket with the same knife
What is the easiest way to recognize foods contaminated with spoilage bacteria? -
answerChanges in color and smell
The viral infection hepatitis a can be most effectively controlled if: - answerAll food
personnel practice personal hygiene such as through handwashing
Which bacteria cause the greatest harm in the food industry? - answerPathogenic
Which one of the following food contaminations is usually associated with undercooked
chicken? - answerSalmonella
An organism that lives in or another organism often with harmful side effects but without
benefits are - answerVirus
, Which one of the following food contaminations is best prevented by cooking to safe
temperatures? - answerSpoilage
Salmonella - answerAny food item that is exposed to animal waste may contain it.
Symptoms may include fever and abdominal cramps.
hepatitis A - answerA liver disease that is caused by the virus and can be prevented
with proper sanitation and good personal hygiene.
Escherichia (E.) Coli - answerThe primary symptoms of this bacterium is diarrhea and it
can be prevented by cooking at safe temperatures.
Norovirus - answerThe virus is also known as 'Stomach Flu' and the main symptoms
include nausea, vomiting, and stomach.
Shigella - answerThis 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: - answer165 F
The best temperature for short term refrigeration storage is - answer34 to 40 F
All of the following are time/ temperature control for safety foods except: -
answerCooked vegetables and pasta
"Chilling" is mostly commonly practiced by - answerCommercial food distributors
It is important that food servers are trained to know food ingredients because: -
answerthey will need to help customers who have food allergies.
IN degrees fahrenheit what is the temperature range of the danger zone? - answer41 to
135
Bacterial contamination can spread quickly because if the conditions are right bacteria
can multiply in - answer10 to 20 seconds
The preservation technique that attempts to remove moisture is: - answerDehydration
Food preservation does all of the following except: - answerPromotes the growth of
microorganisms
which preservation technique involves heating food to mid temperatures and then
cooling them down immediatley - answerpasteurization
the internal food temperature for safe food should be - answer130 F and 190 F
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