Texas Food Manager Exam Learn2Serve
360training (2024/2025) Exam
Questions with Verified Correct
Answers || Already Graded A+ <BRAND
NEW VERSION>
Which of the following foods is least likely to cause an allergic reaction?
apples
milk
peanuts
wheat - ANSWER ✔ apples (vs milk, peanuts, wheat)
What role does the kitchen staff have in preventing allergic reactions? - ANSWER
✔ making sure that there is no cross-contamination of allergens
When a customer asks about what is in the "secret" ingredient of a dish, how
should service staff respond? - ANSWER ✔ "I will go to the kitchen and get a
complete list of ingredients for you."
A carrier is someone who is: - ANSWER ✔ infected with a pathogen but does not
manifest any symptoms.
A risk of contamination exists if a food handler has any of the following
EXCEPT:
pain
fever
jaundice
a wound) - ANSWER ✔ pain. (vs fever, jaundice, a wound)
,What percentage of the time spent washing hands should be spent in scrubbing the
hands and arms? - ANSWER ✔ at least 50 percent
What is the last step in the proper handwashing process? - ANSWER ✔ using a
paper towel to turn off the faucet and open the restroom door
What should food handlers do before they start to work their shift? - ANSWER ✔
Wash their hands properly.
What should food handlers do immediately after leaving and returning to the
kitchen/prep area? - ANSWER ✔ Wash their hands.
Why should food handlers wait until antiseptics have dried before touching food
or equipment? - ANSWER ✔ The antiseptic could get on the food and leave a
residue.
Hand antiseptics must be in compliance with the Code of Federal Regulations and
the: - ANSWER ✔ Food and Drug Administration.
What is the primary reason that nail polish should be avoided in the kitchen? -
ANSWER ✔ Nail polish can disguise dirt hiding under the fingernails.
Nail polish is allowed by some regulatory agencies as long as the handler: -
ANSWER ✔ wears single use gloves.
Which type of wound requires an impermeable bandage and a protective
covering? - ANSWER ✔ one on the hand or wrist
All wounds must be: - ANSWER ✔ completely covered.
Food handlers should be especially careful about avoiding bare-hand contact with
ready-to-eat food when serving: - ANSWER ✔ high-risk populations.
If a jurisdiction does allow bare-hand contact with ready-to-eat food, they should
have: - ANSWER ✔ specific policies in place about staff health.
, Food handlers must change their gloves at all of the following times: - ANSWER
✔ as soon as either one of the gloves becomes dirty or torn for any reason,
after handling raw meat, seafood, or poultry,
after any type of interruption, such as a telephone call
Which of the following techniques should NOT be used when putting on gloves? -
ANSWER ✔ rolling them to make it easier to put them on
Which of the following should NOT be done with an apron? - ANSWER ✔
wiping your messy hands on the apron
What is the primary safety problem if food handlers wear dirty clothes? -
ANSWER ✔ carrying pathogens that can contaminate the food
What determines what jewelry can be worn in a kitchen? - ANSWER ✔ the
company policy
Which of the following types of jewelry would be permitted in the majority of
kitchens? - ANSWER ✔ simple wedding bands
If food needs to be tested during prepping, it should be placed in a: - ANSWER ✔
separate dish to be tasted with a clean utensil.
Designated areas for eating, drinking and smoking are also commonly used for: -
ANSWER ✔ chewing gum and/or tobacco.
What health condition requires the food handler to be excluded from the
operation, plus full cooperation with the handler's medical practitioner and local
regulatory authority? - ANSWER ✔ norovirus
TCS foods include (9 categories) - ANSWER ✔ Time/Temp Control for Safety:
1) raw and most cooked meat, poultry and seafood; 2) most milk and dairy
products; 3) eggs; 4) cooked veggies and pasta; 5) raw seed sprouts and soy
products; 6) cut melons; 7) cut leafy greens; 8) garlic in oil that have not been
processed; 9) cut tomatoes
, Conditions that cause disease causing bacteria to multiply include (5) - ANSWER
✔ 1) Foods high in protein, moist and slightly acidic PH; 2) Time; 3) Temp in the
danger zone 41 to 135 degrees F; 4) Oxygen; 5) Moisture
Bacteria only need _____ amount of time in the danger zone to multiply -
ANSWER ✔ 10-20 mins
When should food-contact surfaces be cleaned and sanitized? - ANSWER ✔ After
each use; Any time you begin working with a different type of food; Any time you
are interrupted during a task and the tools or items you have been working with
may have been contaminated; At four hour intervals, if in constant use.
What is the difference between cleaning and sanitizing? - ANSWER ✔ Cleaning
is removing food or soil; Sanitizing is reducing the number of microorganisms.
What are the steps that should be taken (in order) when cleaning and sanitizing
items in a three-compartment sink? - ANSWER ✔ 1) Rinse, scrape or soak the
items; 2) Wash the items in the first sink in a dtergent solution at at least 110 F.; 3)
Immerse or spray-rinse the items in the second sink; 4) Immerse the items in the
third sink in hot water or checmical-sanitizing solution. If hot water, the temp must
be at least 171 F. If checmical it must measure at the propr concentration; 5) Air
dry
How should clean and sanitized tableware, utensils, and equipment be stored? -
ANSWER ✔ 6 inches off the floor, keep covered. Clean and sanitize drawers or
shelves before storing clean items. Clean and sanitize trays used to carry clean
tableware and utensils; Store glasses and cups upside down. Store flatware and
utensils with handles up, Keep food-contact surfaces of stationary equip covered
until ready for use.
What factorsaffect the efficiency of a sanitizer? - ANSWER ✔ Contact time,
Temperature, Concentration, Water hardness, pH.
What are the requirements for storing cleaning materials? - ANSWER ✔ Cleaning
tools should be cleaned beffore being stored in a designated area away from food
and food-prep areas. Air-dry wiping clothes overnight; Hang mops, brooms, and
brushes on hooks to air-dry. Clean and rinse buckets and let them air-dry.
360training (2024/2025) Exam
Questions with Verified Correct
Answers || Already Graded A+ <BRAND
NEW VERSION>
Which of the following foods is least likely to cause an allergic reaction?
apples
milk
peanuts
wheat - ANSWER ✔ apples (vs milk, peanuts, wheat)
What role does the kitchen staff have in preventing allergic reactions? - ANSWER
✔ making sure that there is no cross-contamination of allergens
When a customer asks about what is in the "secret" ingredient of a dish, how
should service staff respond? - ANSWER ✔ "I will go to the kitchen and get a
complete list of ingredients for you."
A carrier is someone who is: - ANSWER ✔ infected with a pathogen but does not
manifest any symptoms.
A risk of contamination exists if a food handler has any of the following
EXCEPT:
pain
fever
jaundice
a wound) - ANSWER ✔ pain. (vs fever, jaundice, a wound)
,What percentage of the time spent washing hands should be spent in scrubbing the
hands and arms? - ANSWER ✔ at least 50 percent
What is the last step in the proper handwashing process? - ANSWER ✔ using a
paper towel to turn off the faucet and open the restroom door
What should food handlers do before they start to work their shift? - ANSWER ✔
Wash their hands properly.
What should food handlers do immediately after leaving and returning to the
kitchen/prep area? - ANSWER ✔ Wash their hands.
Why should food handlers wait until antiseptics have dried before touching food
or equipment? - ANSWER ✔ The antiseptic could get on the food and leave a
residue.
Hand antiseptics must be in compliance with the Code of Federal Regulations and
the: - ANSWER ✔ Food and Drug Administration.
What is the primary reason that nail polish should be avoided in the kitchen? -
ANSWER ✔ Nail polish can disguise dirt hiding under the fingernails.
Nail polish is allowed by some regulatory agencies as long as the handler: -
ANSWER ✔ wears single use gloves.
Which type of wound requires an impermeable bandage and a protective
covering? - ANSWER ✔ one on the hand or wrist
All wounds must be: - ANSWER ✔ completely covered.
Food handlers should be especially careful about avoiding bare-hand contact with
ready-to-eat food when serving: - ANSWER ✔ high-risk populations.
If a jurisdiction does allow bare-hand contact with ready-to-eat food, they should
have: - ANSWER ✔ specific policies in place about staff health.
, Food handlers must change their gloves at all of the following times: - ANSWER
✔ as soon as either one of the gloves becomes dirty or torn for any reason,
after handling raw meat, seafood, or poultry,
after any type of interruption, such as a telephone call
Which of the following techniques should NOT be used when putting on gloves? -
ANSWER ✔ rolling them to make it easier to put them on
Which of the following should NOT be done with an apron? - ANSWER ✔
wiping your messy hands on the apron
What is the primary safety problem if food handlers wear dirty clothes? -
ANSWER ✔ carrying pathogens that can contaminate the food
What determines what jewelry can be worn in a kitchen? - ANSWER ✔ the
company policy
Which of the following types of jewelry would be permitted in the majority of
kitchens? - ANSWER ✔ simple wedding bands
If food needs to be tested during prepping, it should be placed in a: - ANSWER ✔
separate dish to be tasted with a clean utensil.
Designated areas for eating, drinking and smoking are also commonly used for: -
ANSWER ✔ chewing gum and/or tobacco.
What health condition requires the food handler to be excluded from the
operation, plus full cooperation with the handler's medical practitioner and local
regulatory authority? - ANSWER ✔ norovirus
TCS foods include (9 categories) - ANSWER ✔ Time/Temp Control for Safety:
1) raw and most cooked meat, poultry and seafood; 2) most milk and dairy
products; 3) eggs; 4) cooked veggies and pasta; 5) raw seed sprouts and soy
products; 6) cut melons; 7) cut leafy greens; 8) garlic in oil that have not been
processed; 9) cut tomatoes
, Conditions that cause disease causing bacteria to multiply include (5) - ANSWER
✔ 1) Foods high in protein, moist and slightly acidic PH; 2) Time; 3) Temp in the
danger zone 41 to 135 degrees F; 4) Oxygen; 5) Moisture
Bacteria only need _____ amount of time in the danger zone to multiply -
ANSWER ✔ 10-20 mins
When should food-contact surfaces be cleaned and sanitized? - ANSWER ✔ After
each use; Any time you begin working with a different type of food; Any time you
are interrupted during a task and the tools or items you have been working with
may have been contaminated; At four hour intervals, if in constant use.
What is the difference between cleaning and sanitizing? - ANSWER ✔ Cleaning
is removing food or soil; Sanitizing is reducing the number of microorganisms.
What are the steps that should be taken (in order) when cleaning and sanitizing
items in a three-compartment sink? - ANSWER ✔ 1) Rinse, scrape or soak the
items; 2) Wash the items in the first sink in a dtergent solution at at least 110 F.; 3)
Immerse or spray-rinse the items in the second sink; 4) Immerse the items in the
third sink in hot water or checmical-sanitizing solution. If hot water, the temp must
be at least 171 F. If checmical it must measure at the propr concentration; 5) Air
dry
How should clean and sanitized tableware, utensils, and equipment be stored? -
ANSWER ✔ 6 inches off the floor, keep covered. Clean and sanitize drawers or
shelves before storing clean items. Clean and sanitize trays used to carry clean
tableware and utensils; Store glasses and cups upside down. Store flatware and
utensils with handles up, Keep food-contact surfaces of stationary equip covered
until ready for use.
What factorsaffect the efficiency of a sanitizer? - ANSWER ✔ Contact time,
Temperature, Concentration, Water hardness, pH.
What are the requirements for storing cleaning materials? - ANSWER ✔ Cleaning
tools should be cleaned beffore being stored in a designated area away from food
and food-prep areas. Air-dry wiping clothes overnight; Hang mops, brooms, and
brushes on hooks to air-dry. Clean and rinse buckets and let them air-dry.
