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2024/2025 Texas food managers practice test A+ grade assured
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2024/2025 Texas food managers practice test A+ grade assured
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2024 Texas food managers practicetest
The transfer of microorganisms from one food or surface to another. - ANSWhat is cross
contamination?
An illness transmitted to people through food that has been contaminated. - ANSWhat is
Foodborne Illness (FBI)?
Managers are responsible for instructing their employees about basic food safety principles
and how FBI are transmitted. - ANSWhat is the Food Managers responsibilities?
An incident in which 2 or more people experience the same illness after eating the same
type of food. - ANSDefine Outbreak?
Foods that require time/temperature control for safety to limit the rapid growth of organisms.
- ANSDefine TCS food?
Ready to eat food that does not require further preparation, washing, or cooking. -
ANSDefine RTE food?
1. Purchasing food from unapproved vendor
2. Failing to cook food adequately
3. Incorrect holding time and temperatures
4. Cross Contamination/contaminated equipment
5. Poor personal hygiene - ANSList 5 major risk factors that cause FBI?
41-135 - ANSWhat is the temperature danger zone?
nutrients (high protein/carb), high moisture, low acidity - ANSWhat 3 components does
bacteria need to grow?
1. Biological
2. Chemical
3. Physical - ANSList 3 types of contamination that can make food unsafe?
1. Bacteria
2. Parasites
3. Viruses
4. Fungi - ANSWhat are the 4 pathogens that make up biological contamination
Control cooking time and temperature. - ANSWhat is the best way to prevent FBI from
bacteria?
, FAT TOM
Food (high protein/carb), Acidity (low), Temperature, Time (double every 20min), Oxygen,
Moisture - ANSWhat conditions does bacteria need to multiply?
70-125 - ANSAt what temperature does bacteria grow best?
E. Coli - ANSWhat bacteria comes from eating ground beef, unpasteurized milk or juice,
sprouts, or contaminated produce (lettuce, melon) and can cause kidney failure?
Non Typhoidal Salmonella - ANSWhat bacteria comes from poultry, eggs, dairy, meat and
causes nausea, headache, diarrhea with onset in 6-72 hours?
Salmonella Typhi - ANSWhat bacteria comes from beverages, ready-to-eat food,
contaminated water causes lethargy, fever, loss of appetite with onset 1-3 weeks or up to 2
months after exposure?
Shigella Spp. - ANSWhat bacteria come from RTE foods, salads, infected food employee
that causes fever, cramps, diarrhea?
Norovirus - ANSWhat virus comes from shellfish, RTE food, infected food employee and
caused explosive vomiting?
Hepatitis A - ANSWhat virus comes from contaminated food and water, shellfish, RTE foods
that cause muscle pain, anorexia, jaundice?
Anisakis simplex - ANSWhat parasite grows when person consumes undercooked or raw
seafood?
Define Physical contamination? - ANSNatural objects or foreign material not meant to be in
food.
Define Chemical contamination? - ANSFood contamination caused by chemicals, food
additives or toxic metals.
What are examples of Physical contamination? - ANShair, grease, bandages, pieces of bone
or egg shell, and intentional contamination.
Where is the safest place to store chemicals? - ANSStore them away from food, equipment
and utensils. Exception: Can store in dishwashing area as long as the agents do no
contaminate food, equipment, linens, etc..
What does the acronym ALERT mean? - ANSIt refers to Physical contamination.
A - assure products are from approved vendor.
L - look/monitor security of products damaged
E - employee and others know all who enter kitchen
R - report information, maintain receiving logs
T - threat. keep food samples
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