Texas Food safety Managers Test Questions and Answers
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Course
Food safety manager
Institution
Food Safety Manager
Texas Food safety Managers Test Questions and Answers
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. - Answer️️ ...
Texas Food safety Managers Test Questions and Answers
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. - Answer✔️✔️-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. - Answer✔️✔️-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. -
Answer✔️✔️-A. A hand-antiseptic applied after correct handwashing
Page 1 of 22
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 - Answer✔️✔️-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 - Answer✔️✔️-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 - Answer✔️✔️-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
Page 3 of 22
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