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Texas Food safety Managers Test Questions and Answers 100% Pass
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3Katelyn Whitman, All Rights Reserved © 2025 C. 135°F - C. 135°F The "T "in the ALERT food defense awareness program deals with A. Tasks B. Threats C. Temperature - B. Threats Molluscan Shellfish that are recreationally caught should A. Be a immediately frozen for safety B. Be used for p...

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  • January 17, 2025
  • 24
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers

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  • texas food safety managers test questions and answ

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  • Food safety manager
  • Food safety manager

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KatelynWhitman

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Texas Food safety Managers Test
Questions and Answers 100% Pass

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

throat and fever?


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


B. Allow the food handler to wash dishes.


C. Send the food handler home. - ✔✔C. Send the food handler home


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

which of the following activities?


A. Using tobacco products.


B. Taking a restroom break.


C. Putting on disposable gloves. - ✔✔C. Putting on disposable gloves.


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

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

antiseptic?




Katelyn Whitman, All Rights Reserved © 2025 1

,A. A hand antiseptic is applied after correct handwashing.


B. A hand antiseptic is used before hand washing.


C. Hands don't require washing if an approved hand antiseptic is applied. - ✔✔A. A

hand-antiseptic applied after correct handwashing


A food handler may not wear fingernail polish unless


A. Nails are well manicured


B. Wearing intact single - use gloves.


C. Hands are clean and sanitized - ✔✔B. Wearing intact single-use gloves.


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

which symptom?


A. Yellow skin and eyes


B. Infected lesion.


C. Sore throat with fever - ✔✔A. Yellow skin and eyes


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

minimum temperature?


A. 155°F


B. 145°F




Katelyn Whitman, All Rights Reserved © 2025 2

, C. 135°F - ✔✔C. 135°F


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


A. Tasks


B. Threats


C. Temperature - ✔✔B. Threats


Molluscan Shellfish that are recreationally caught should


A. Be a immediately frozen for safety


B. Be used for personal consumption only


C. Contain labels for safety storage and handling - ✔✔A. Be immediately frozen for

safety


A characteristic of Ciguatera toxin is that it


A. Cannot be destroyed by correct cooking


B. Can be tasted


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


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

final rinse not exceed 194°F?


A. Water temperature can damage dishwasher



Katelyn Whitman, All Rights Reserved © 2025 3

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