Texas Food Handler/Manager Review Questions and Answers
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Course
Texas Food Handler
Institution
Texas Food Handler
Texas Food Handler/Manager Review
Questions and Answers
John 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? - Answer️️ -Persistent drainage from the
nose, eyes, mouth
An outbreak of Sa...
Texas Food Handler/Manager Review
Questions and Answers
John 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? - Answer✔️✔️-Persistent drainage from the
nose, eyes, mouth
An outbreak of Salmonella is commonly associated with -
Answer✔️✔️-Undercooked poultry
Which of the following food containers in the dry-store room must
be labelled? - Answer✔️✔️-Flour
Customer forks should be stored at a self-service buffet -
Answer✔️✔️-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 - Answer✔️✔️-Shiny skin and
red gills at 41F or lower
Which is an approved method for storing in-use utensils? -
Answer✔️✔️-In the food with the handle extending out
HACCP is a/an - Answer✔️✔️-Management system designed to
prevent foodborne disease
The purpose of the Texas Establishment Food Rules is to safeguard
the public health and to - Answer✔️✔️-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? - Answer✔️✔️-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
- Answer✔️✔️-Clean in place
An establishment must use potable water for all food-related tasks.
Which of the following is an example of potable water? - Answer✔️✔️-
Drinking water
During an inspection, the health inspector must see the person in
charge demonstrate knowledge adequately. Which of the following
meets that requirement? - Answer✔️✔️-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? - Answer✔️✔️-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
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