Texas Food Manager Exam Questions with Correct Answers
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Course
Texas Food Manager
Institution
Texas Food Manager
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 e...
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 food on display must be held at ________ or above - Answer-135 F
What is 7 ? - Answer-The HACCP system has this number of steps
To thaw food using the submerging method the food must be submerged under running
drinking water below or at _____ - Answer-70 F
Maintaining high food safety standards help ensure the safety and satisfaction of
customers and other employees and it is also a legal responsibility. - Answer-wash your
hands after lunch, Use a new clean spoon each time you taste soup to be served in a
cafe, Wash your hands before putting on gloves, use deli tissue to make contact with
foods, only drink from containers with both a straw and lid.
you see that the food handler you assigned to prepare a salad has a small cut on her
hand. you should - Answer-Have her put on a watertight bandage over the cut and wear
gloves.
because of the risk of spreading Staphyloccous Aureus, which area of their bodies
should employees be trained to avoid touching? - Answer-mouths and noses
, The most important reason for having food handlers wear hair ties restrains is to : -
Answer-Prevent food handlers from contaminating their hands by touching their hair.
Gabe fries chicken at country boy restaurant. Gabe wears gloves as he preps the raw
chicken in flour. Today during lunch rush, you tell him to fill chicken orders for impatient
customers. Gabe immediately begins putting cooked chicken in boxes and on plates.
What are the hazards created by Gabe's actions, and what action should you take? -
Answer-Although he is wearing gloves, Gabe has created a cross-contamination hazard
by touching raw chicken and then touching cooked chicken. You should stop Gabe,
dispose of any orders he has just filled, and then have Gabe wash his hands and
change gloves before continuing to fill orders.
If all proper hand washing steps are followed, how long should the entire process take?
- Answer-At least 20 seconds/
You have a staff that is thoroughly trained in proper hand washing; however, in which
on of the following situations would you need to speak to an employee? - Answer-You
are out back and you see a food prepare finish a cigarette and reenter the kitchen.
Why should you stock only brightly colored bandages for first aid supplies? - Answer-So
they can be more easily found should they fall into food.
Near the end of an interview with a person you have decided to hire, she discloses to
you that she is infected with HIV - Answer-Consider her to be a disabled person and
continue with your decision.
If an employee is properly trained, he should be able to demonstrate all of the following
competencies except - Answer-Identify by price and quality the most desirable supplies.
Corrective action needs to be taken IMMEDIATELY if you see a food handler: - Answer-
Using hand sanitizer instead of washing their hands.
What is the most direct cause of customer loyalty? - Answer-High food safety standards
Which agency publishes the food code? - Answer-FDA
Good idea - Answer-Keep up with daily pest control tasks & Return dented canned food
to the vendor
Bad Idea - Answer-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: - Answer-price
controls
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