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TEXAS FOOD SAFETY MANAGERS TEST WITH COMPLETE SOLUTION.docx
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TEXAS FOOD SAFETY MANAGERS TEST WITH COMPLETE SOLUTION.

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  • October 31, 2024
  • 11
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers

Subjects

  • texas food safety managers test with complete solu

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  • TEXAS FOOD SAFETY MANAGERS
  • TEXAS FOOD SAFETY MANAGERS

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TEXAS FOOD SAFETY MANAGERS TEST WITH
COMPLETE SOLUTION




What must the person in charge of a nursing home do when A food handler has a sore
y y y y y y y y y y y y y y y y y


throat and fever?
y y y


A. Make the food handler wear a medical face mask.
y y y y y y y y y y


B. Allow the food handler to wash dishes.
y y y y y y y


C. Send the food handler home. - correct answer-C. Send the food handler home
y y y y y y y y y y y y y




Food handlers must wash their hands and exposed portions of their arms prior to which
y y y y y y y y y y y y y y


of the following activities?
y y y y


A. Using tobacco products.
y y y y


B. Taking a restroom break.
y y y y


C. Putting on disposable gloves. - correct answer-C. Putting on disposable gloves.
y y y y y y y y y y y




An operation installs hand-antiseptic dispensers at each of the handwashing stations.
y y y y y y y y y y


What should management explain to food handlers about the correct use of the hand-
y y y y y y y y y y y y y y


antiseptic?
A. A hand antiseptic is applied after correct handwashing.
y y y y y y y y


B. A hand antiseptic is used before hand washing.
y y y y y y y y y

, C. Hands don't require washing if an approved hand antiseptic is applied. - correct
y y y y y y y y y y y y y


answer-A. A hand-antiseptic applied after correct handwashing
y y y y y y y




A food handler may not wear fingernail polish unless
y y y y y y y y


A. Nails are well manicured
y y y y y


B. Wearing intact single - use gloves.
y y y y y y y


C. Hands are clean and sanitized - correct answer-B. Wearing intact single-use gloves.
y y y y y y y y y y y y




The person in charge must exclude the food handler when he or she reports having
y y y y y y y y y y y y y y


which symptom?
y y


A. Yellow skin and eyes
y y y y


B. Infected lesion.
y y y


C. Sore throat with fever - correct answer-A. Yellow skin and eyes
y y y y y y y y y y y




Cooked plants products that are served from a steamtable must be maintained at what
y y y y y y y y y y y y y


minimum temperature?
y y


A. 155°Fy y


B. 145°Fy y


C. 135°F - correct answer-C. 135°F
y y y y y




The "T "in the ALERT food defense awareness program deals with
y y y y y y y y y y


A. Tasksy y


B. Threats
y y


C. Temperature - correct answer-B. Threats
y y y y y




Molluscan Shellfish that are recreationally caught shouldy y y y y y


A. Be a immediately frozen for safety
y y y y y y y


B. Be used for personal consumption only
y y y y y y y


C. Contain labels for safety storage and handling - correct answer-A. Be immediately
y y y y y y y y y y y y


frozen for safety
y y y




A characteristic of Ciguatera toxin is that it
y y y y y y y


A. Cannot be destroyed by correct cooking
y y y y y y y


B. Can be tasted
y y y y


C. Can be smelled - correct answer-A. Cannot be destroyed by correct cooking
y y y y y y y y y y y y




For high temperature dish washing machines, why should the water temperature of the
y y y y y y y y y y y y


final rinse not exceed 194°F?
y y y y y


A. Water temperature can damage dishwasher
y y y y y


B. Water can evaporate before sanitizing the items.
y y y y y y y y


C. Spray nozzles may become clogged with minerals - correct answer-B. Water can
y y y y y y y y y y y y


evaporate before sanitizing the items
y y y y y




A menu item has been identified as a possible cause of a foodborne illness outbreak.
y y y y y y y y y y y y y y


The food is in the walk-in labeled "do not use ". What else needs to be on the label?
y y y y y y y y y y y y y y y y y y y


A. Do not discard
y y y

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