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TX FOOD MANAGER CERTIFICATION EXAM 360 TRAINING ACTUAL EXAM 2025 WITH 1000 QUESTIONS AND CORRECT VERIFIED ANSWERS / TEXAS FOOD MANAGER TEST LEARN2SERVE 360 TRAINING (BRAND NEW!)$30.99
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TX FOOD MANAGER CERTIFICATION EXAM 360 TRAINING ACTUAL EXAM 2025 WITH 1000 QUESTIONS AND CORRECT VERIFIED ANSWERS / TEXAS FOOD MANAGER TEST LEARN2SERVE 360 TRAINING (BRAND NEW!)
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TX FOOD MANAGER CERTIFICATION
Institution
TX FOOD MANAGER CERTIFICATION
TX FOOD MANAGER CERTIFICATION EXAM 360 TRAINING ACTUAL EXAM 2025 WITH 1000 QUESTIONS AND CORRECT VERIFIED ANSWERS / TEXAS FOOD MANAGER TEST LEARN2SERVE 360 TRAINING (BRAND NEW!)
TX FOOD MANAGER CERTIFICATION EXAM
360 TRAINING ACTUAL EXAM 2025 WITH 1000
QUESTIONS AND CORRECT VERIFIED
ANSWERS / TEXAS FOOD MANAGER TEST
LEARN2SERVE 360 TRAINING (BRAND NEW!)
The temperature of clam chowder is checked during holding. According to the
operation's policy, the chowder must be thrown out. What HACCP principle is
being practiced by throwing out the soup?
A. Verification
B. Hazard analysis
C. Monitoring
D. Corrective action
Answer : Corrective action
Which organization includes inspecting food as one of its primary responsibilities?
A. Occupational Safety and Health Administration
B. Centers for Disease Control
C. U.S. Department of Agriculture
D. U.S. Public Health Service
Answer: C. U.S. Department of Agriculture
What must a food handler with an infected hand wound do to work safely with
food?
A. Place a bandage on the wound
B. Apply hand sanitizer to the wound
C. Avoid working with raw food until the wound is completely dry
D. Cover the wound with an impermeable cover and wear a single-use glove
Answer: D. Cover the wound with an impermeable cover and wear a single-use
glove
pg. 1
,Lasagna was removed from hot holding for service at 11:00 am. By what time
must it be served or thrown out?
A. 4:00 p.m.
B. 12:00 p.m.
C. 2:00 p.m.
D. 3:00 p.m
.
Answer: D. 3:00 p.m.
When should a food handler with a sore throat and fever be excluded from the
operation?
A.After the food handler has a sore throat that has lasted for more than 5 days
B. When the customers served are primarily a high-risk population
C. Before the regulatory authority is notified
D. When the food handler's fever is over 100 degrees F
ANSWER: B. When the customers served are primarily a high-risk population
What should a food handler do with food after it is thawed in the microwave?
A. Check the temperature in at least 2 places
B. Let the food stand for 2 minutes before cooking
C. Cover the food to prevent it from drying out
D. Cook it using conventional cooking equipment
Answer: D. Cook it using conventional cooking equipment
A food handler is prepping a seafood dish on April 4, using shrimp and scallops.
The shrimp has a use-by date of April 8, and the scallops have a use-by date of
April 10. What is the use-by date for the seafood dish?
A. April 4
B. April 12
C. April 10
D. April 8
Answer: D. April 8
pg. 2
,What must an operation do before packaging fresh juice on-site for later sale?
A. Contact OSHA
B. Freeze the juice
C. Hold product at 41F or lower
D. Obtain a variance
Answer: D. Obtain a variance
Which responsibility is included in the Food and Drug Administration's role?
A. Regulating food transported across state lines
B. Approving HACCP plans
C. Issuing licenses and permits
D. Inspecting meat, poultry, and eggs
Answer: A. Regulating food transported across state lines
When can a food handler diagnosed with jaundice return to work?
A. Seven days after the last symptom is observed
B. When approved by the regulatory authority
C. After 1 week
D. When his or her skin returns to a natural color
Answer: B. When approved by the regulatory authority
What factors influence the effectiveness of a chemical sanitizer?
A. Concentration, absorbency, moisture, alkalinity, salinity
B. Concentration, temperature, contact time, pH, and water hardness
C. Concentration, protein, acidity, air temperature, strength
D. Concentration, water activity, reactivity, pressure, density
Answer: B. Concentration, temperature, contact time, pH, and water hardness
How should staff make sure the chemical sanitizer being used on a food-prep
surface is at the correct strength?
A. Heat it to the temperature recommended by the manufacturer
B. Test the surface first to confirm that there are no pathogens C. Rinse it from the
pg. 3
, surface and then apply it a second time
D. Use a test kit to check the sanitizer's concentration when mixing it
Answer D. Use a test kit to check the sanitizer's concentration when mixing it
What is the first step in developing a HACCP plan?
A. Conduct a hazard analysis
B. Identify corrective actions
C. Determine critical control points
D. Establish monitoring procedures
answer: A. Conduct a hazard analysis
A food handler has cooled a container of chili to 70F in 1 hour. How much time is
left to cool the chili to 41F?
A. 4 hours
B. 3 hours
C. 5 hours
D. 2 hours
Answer: C. 5 hours
When can glass thermometers be used?
A. When hanging in a cooler
B. When enclosed in a shatterproof casing
C. When checking liquids
D. When candy is being made
Answer: B. When enclosed in a shatterproof casing
What type of eggs must be used when preparing raw or undercooked dishes for
high-risk populations?
A. Pooled
B. Hard-boiled
C. Shelled
D. Pasteurized
answer: D. Pasteurized
pg. 4
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