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Examen

TEXAS FOOD MANAGER EXAM 2024

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TEXAS FOOD MANAGER EXAM 2024 | CURRENTLY TESTING EXAMS | ACCURATE AND DETAILED FOR GUARANTEED PASS | LATEST UPDATE

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  • 9 juillet 2024
  • 37
  • 2023/2024
  • Examen
  • Questions et réponses

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  • texas
  • food manager
  • currently testing
  • accurate and detailed
  • guaranteed pass
  • latest update
  • exam

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  • TEXAS FOOD MANAGER
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Par: RegisteredNurse • 4 mois de cela

Very Informative, detailed and timely, I passed, thank you very much

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TEXAS FOOD MANAGER EXAM 2024 | CURRENTLY
TESTING EXAMS | ACCURATE AND DETAILED FOR
GUARANTEED PASS | LATEST UPDATE
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
B. Water can evaporate before sanitizing the items.
C. Spray nozzles may become clogged with minerals
B. Water can evaporate before sanitizing the items
A menu item has been identified as a possible cause of a foodborne illness outbreak. The food is
in the walk-in labeled "do not use ". What else needs to be on the label?
A. Do not discard
B. Do Not serve
C. Keep for 7 days.
A. Do not discard
Cooking ground beef to a minimum internal cooking temperature of 155°F for 17 seconds will
help prevent illness caused by
A. Nora virus
B. Enterohemorrhagic and shiva toxin producing E. coli
C. Hepatitis A
B. Enterohemorrhagic and shiva toxin producing E. coli
A cook is preparing raw shell eggs that will be held at the breakfast buffet. These eggs must be
cooked to which minimum internal temperature for 17 seconds?
A. 135°F
B. 145°F
C. 155°F

,B. 145°F
Coving tile is used for
A. Lining doorways
B. Eliminating sharp corners or gaps
C. Protective tile under ice makers
B. Eliminating sharp corners or gaps
Besides training food handlers about food safety, which of the following should the person in
charge do?
A. Model excellent hygiene practice at all times.
B. Discipline food handlers when they are caught making mistakes
C. Give food handlers a difficult test at the end of the training session
A. Model excellent hygiene practice at all times
What primary food safety risk could result from a food delivery to an offsite catering event
A. Food becoming dry
B. Time temperature abuse
C. Cross contact
B. Time temperature abuse
What is the best way for an establishment to label a product that has been recalled?
A. Mark the food label with a big red X.
B. Label the product with the receivers initials
C. Label a product "do not use. Do not discard "
C. Label a product "do not use. Do not discard "
Food items that have been recalled should be stored
A. Away from food
B. With linens
C. With utensils
A. Away from food
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?
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
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
The national sanitation foundation (NSF) and American national standards institute (ANSI) are
examples of organizations that
A. Write the food code
B. Enforce food safety regulations
C. Provide safety data sheets for hazardous chemicals

, B. Enforce food safety regulations
Hot holding equipment must be capable of maintaining time/temperature control for safety
(TCS) food at an internal temperature of at least
A. 135°F
B. 120°F
C. 130°F
A. 135°F
A food handler may not wear fingernail polish unless
A. Nails are well manicured.
B. Hands are cleaned and sanitized.
C. Where intact single-use gloves
C. Where intact single - use gloves
Developing specific titles and associated duties can help
A. Determined required equipment
B. Identify training needs
C. Reduce labor cost
B. Identify training needs
For which activity or single Dash use gloves most appropriate
A. Placing a steak on the grill
B. Kneading dough.
C. Cracking shell eggs into a bowl
A. Placing a steak on the grill
All food and non-food items must be stored
A. Away from the wall
B. 4 inches above the floor.
C. An occupational safety and health administration (OSHA )approved storage rack
C. An occupational safety and health administration (OSHA )approved storage rack
Why should spaces between pieces of equipment that are fixed-In-place be eliminated?
A. Fingers could be pinched when cleaning
B. Sealants cannot be used to eliminate space
C. Insects could harbor in the space
C. Insects could harbor in the space
A food handler lifts a leaking garbage bag over the food prep counter when passing through the
prep area on the way to the dumpster. What should the manager do?
A. Point out a more difficult route through the prep area

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