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Texas Food Manager Review questions with correct answers
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Texas Food Manager Review questions with correct answers
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Texas Food Manager Review questionswith correct answers
John is normally a cook at a food establishment but is re-assigned to cleaning tables. What symptom(s)
does John likely have to cause him to be re-assigned? - correct answer -Persistent drainage from the
nose, eyes, mouth
An outbreak of Salmonella is commonly associated with - correct answer -Undercooked poultry
Which of the following food containers in the dry-store room must be labelled? - correct answer -Flour
Customer forks should be stored at a self-service buffet - correct answer -With only the handles
extending out of the container
To ensure it is of highest quality and free from contamination, fresh fish should only be received if it has
- correct answer -Shiny skin and red gills at 41F or lower
Which is an approved method for storing in-use utensils? - correct answer -In the food with the handle
extending out
HACCP is a/an - correct answer -Management system designed to prevent foodborne disease
The purpose of the Texas Establishment Food Rules is to safeguard the public health and to - correct
answer -Provide consumers safe, unadulterated, honestly presented food
You are working in an establishment that has only one reach-in refrigerator. What is the proper way to
store items from the highest to lowest shelf? - correct answer -Lettuce, sliced turkey, raw hamburger
patties
An employee who is assigned to clean the frozen dessert dispenser at the end of the night must use CIP
systems. CIP is an acronym for - correct answer -Clean in place
, An establishment must use potable water for all food-related tasks. Which of the following is an
example of potable water? - correct answer -Drinking water
During an inspection, the health inspector must see the person in charge demonstrate knowledge
adequately. Which of the following meets that requirement? - correct answer -Having a certificate from
an approved examination company
When cooking foods, what is the maximum time that the food can be in the 135F to 70F range? - correct
answer -Two hours
In a cafe, there is on server left to handle the front of the house between the lunch rush and dinner. One
of the afternoon tasks is to wrap clean table sets in napkins to be kept at the hostess desk for the
customers. The server has developed a routine to get this done while also taking lunch break. The health
inspector - correct answer -Was concerned because the potential for mouth to hand contamination
A quick-service restaurant received a violation on a food establishment inspection because the
customers were able to contaminate the plastic eating utensils at the condiment stand. To prevent his
from happening, the restaurant could decide to - correct answer -Put wrapped utensils at the stand and
keep utensils behind the counter
A prep cook must be sure to wash hands well - correct answer -All of the above
Pasteurized liquid, frozen, or dry egg products shall be substituted for raw shell eggs whenever - correct
answer -Served to highly susceptible populations
A trained chef, who also worked at a zoo, decided to combine his kitchen with nature and opened a
restaurant where customers could watch animals in cages and aquariums from their table. Part of the
day is spent caring for some of the creatures. According to the code, which creatures is he allowed to
care for or handle while at the restaurant? - correct answer -Fish in the aquarium
A kitchen manager was trying to train the staff and get all the inventory under control. Many items were
not being labelled in storage. The manger thinks it is best to start by labeling every single item out of its
original container, even though it is not required to have the staff label - correct answer -Spaghetti
noodles
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