Texas food managers - Study guides, Class notes & Summaries

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 - ANSWER: C. It makes cleaning and sanitizing easier What is the proper minimum clearance between the floor and floor-mounted equipment? A. 4 inches B. 6 inches C. 8 inches D. 12 inches - ANSWER: B. 6 Inches What minimum te...

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Texas Food Manager Questions and Answers 100% Pass What is the most direct cause of customer loyalty? High food safety standards Which agency publishes the food code? FDA Good idea Keep up with daily pest control tasks & Return dented canned food to the vendor Bad Idea use tomatoes with a weird smell & Clean work spaces once a day & Quickly rinse vegetables from the farmers market Local health codes establish requirements for all the subjects except: price controls One of the most important...

180 - ANSWER-In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? Jaundice, vomiting and/or diarrhea - ANSWER-A food handler must be excluded from the food establishment for which symptoms? 41 to 135 - ANSWER-What is the temperature range for the danger zone? spore - ANSWER-What is the form some bacteria take to keep from dying when they do not have enough food? state - ANSWER-Most regulations for food service operations are at what level? ...

Texas Food Manager Exam Learn2Serve 360 training An outbreak of Salmonella is commonly associated with ______. - Undercooked poultry The restaurant staff noticed the health inspector coming in the door and assumed correctly they would be inspected. One of the employees quickly took the towel buckets, dumped them in a sink with dirty dishes, made fresh sanitizing solution, and put the towels back in the water. To their surprise, the inspector marked a violation. The violation was for _____...

Texas Food Manager Exam Questions with Correct Answers What is the best way to prevent poor food safety? - Answer-Employee Training Which one the following is NOT one of the seven HACCP steps? - Answer-Create a cost analysis All of the following are the most common critical control points except - Answer-Customer Service Local health codes establish requirements for all of the following except: - Answer-price controls Around what most the bacteria stop grwoth - Answer-41 F Hot f...

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Food Manager Exam(All 100%Correct Answers) Questions and Answers (Texas Food Manager Exam Learn2Serve 360 training 2024. An outbreak of Salmonella is commonly associated with ______. - Undercooked poultry The restaurant staff noticed the health inspector coming in the door and assumed correctly they would be inspected. One of the employees quickly took the towel buckets, dumped them in a sink with dirty dishes, made fresh sanitizing solution, and put the towels back in the water. To their s...

Food Manager Exam(All 100%Correct Answers) Questions and Answers (Texas Food Manager Exam Learn2Serve 360 training 2024. An outbreak of Salmonella is commonly associated with ______. - Undercooked poultry The restaurant staff noticed the health inspector coming in the door and assumed correctly they would be inspected. One of the employees quickly took the towel buckets, dumped them in a sink with dirty dishes, made fresh sanitizing solution, and put the towels back in the water. To their s...