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Texas Food Manager Review 2024/2025 A+ grade assured
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Texas Food Manager Review 2024/2025 A+ grade assured
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Texas Food Manager ReviewJohn is normally a cook at a food establishment but is re-assigned to cleaning tables. What
symptom(s) does John likely have to cause him to be re-assigned?
Persistent drainage from the nose, eyes, mouth
An outbreak of Salmonella is commonly associated with
Undercooked poultry
Which of the following food containers in the dry-store room must be labelled?
Flour
Customer forks should be stored at a self-service buffet
With only the handles extending out of the container
To ensure it is of highest quality and free from contamination, fresh fish should only be
received if it has
Shiny skin and red gills at 41F or lower
Which is an approved method for storing in-use utensils?
In the food with the handle extending out
HACCP is a/an
Management system designed to prevent foodborne disease
The purpose of the Texas Establishment Food Rules is to safeguard the public health and to
Provide consumers safe, unadulterated, honestly presented food
, You are working in an establishment that has only one reach-in refrigerator. What is the
proper way to store items from the highest to lowest shelf?
Lettuce, sliced turkey, raw hamburger patties
An employee who is assigned to clean the frozen dessert dispenser at the end of the night
must use CIP systems. CIP is an acronym for
Clean in place
An establishment must use potable water for all food-related tasks. Which of the following is
an example of potable water?
Drinking water
During an inspection, the health inspector must see the person in charge demonstrate
knowledge adequately. Which of the following meets that requirement?
Having a certificate from an approved examination company
When cooking foods, what is the maximum time that the food can be in the 135F to 70F
range?
Two hours
In a cafe, there is on server left to handle the front of the house between the lunch rush and
dinner. One of the afternoon tasks is to wrap clean table sets in napkins to be kept at the
hostess desk for the customers. The server has developed a routine to get this done while
also taking lunch break. The health inspector
Was concerned because the potential for mouth to hand contamination
A quick-service restaurant received a violation on a food establishment inspection because
the customers were able to contaminate the plastic eating utensils at the condiment stand.
To prevent his from happening, the restaurant could decide to
Put wrapped utensils at the stand and keep utensils behind the counter
A prep cook must be sure to wash hands well
All of the above
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