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Texas Food Managers Certification Exam Questions and Answers 100% Pass
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Texas Food Managers Certification Exam Questions and Answers 100% Pass C. It makes cleaning and sanitizing easier - Which of the following occurs with the use of adequate lighting in a food establishment? A. It encourages pests to enter B. It is more difficult to identify hazards C. It makes...

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  • January 17, 2025
  • 28
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers

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  • texas food managers certification exam questions a

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  • Food safety manager
  • Food safety manager

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KatelynWhitman

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Texas Food Managers Certification
Exam Questions and Answers 100%
Pass


C. It makes cleaning and sanitizing easier - ✔✔Which of the following occurs with the

use of adequate lighting in a food establishment?


A. It encourages pests to enter


B. It is more difficult to identify hazards


C. It makes cleaning and sanitizing easier


D. It makes cleaning and sanitizing more complicated


B. 6 Inches - ✔✔What is the proper minimum clearance between the floor and floor-

mounted equipment?


A. 4 inches


B. 6 inches


C. 8 inches



Katelyn Whitman, All Rights Reserved © 2025 1

,D. 12 inches


C. 165 F - ✔✔What minimum temperature is required for rapidly reheating previously

cooked foods?


A. 140 F


B. 155 F


C. 165 F


D. 180 F


D. 30 seconds in water that is at least 171 F - ✔✔When using hot water to manually

sanitize objects, the objects must be immersed in water for at least


A. 15 seconds in water that is at least 135 F


B. 15 seconds in water that is at least 150 F


C. 20 seconds in water that is at least 150F


D. 30 seconds in water that is at least 171 F


D. Is equipped with a backflow prevention device - ✔✔A hose may be attached to a

faucet in a food establishment only if the hose


A. Has treated connector instead of clamps


B. Has threaded connectors on both ends to simplify joining




Katelyn Whitman, All Rights Reserved © 2025 2

, C. Is long enough to reach the bottom of a sink


D. Is equipped with a backflow prevention device


B. Diarrhea - ✔✔An employee would not be allowed to work in a food preparation area

with


A. A headache


B. Diarrhea


C. A sore throat but no fever


D. A leg cut with a tight-fitting bandage


C. Food prepared with a cut, covered by a bandaid, and a disposable glove - ✔✔Which

of the following employees would be allowed to work in a food service business?


A. Waitress with an open cut


B. Busboy wearing a bandaid on his thumb


C. Food prepared with a cut, covered by a bandaid, and a disposable glove


D. Dishwasher with a boil on his neck


B. Uncovered artificial fingernails - ✔✔Which of the following is unacceptable for food

workers' fingernails?


A. Nails neatly trimmed and filed




Katelyn Whitman, All Rights Reserved © 2025 3

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