Texas Food Manager Exam Learn2Serve 360training (2024/2025) Exam Questions with Verified Correct Answers || Already Graded A+ <BRAND NEW VERSION>
5 views 0 purchase
Course
Texas Food Manager Learn2Serve 360training
Institution
Texas Food Manager Learn2Serve 360training
Texas Food Manager Exam Learn2Serve
360training (2024/2025) Exam
Questions with Verified Correct
Answers || Already Graded A+ <BRAND
NEW VERSION>
Which of the following foods is least likely to cause an allergic reaction?
apples
milk
peanuts
wheat - ANSWER apples (vs milk, peanu...
Texas Food Manager Exam Learn2Serve
360training (2024/2025) Exam
Questions with Verified Correct
Answers || Already Graded A+ <BRAND
NEW VERSION>
Which of the following foods is least likely to cause an allergic reaction?
apples
milk
peanuts
wheat - ANSWER ✔ apples (vs milk, peanuts, wheat)
What role does the kitchen staff have in preventing allergic reactions? - ANSWER
✔ making sure that there is no cross-contamination of allergens
When a customer asks about what is in the "secret" ingredient of a dish, how
should service staff respond? - ANSWER ✔ "I will go to the kitchen and get a
complete list of ingredients for you."
A carrier is someone who is: - ANSWER ✔ infected with a pathogen but does not
manifest any symptoms.
A risk of contamination exists if a food handler has any of the following
EXCEPT:
pain
fever
jaundice
a wound) - ANSWER ✔ pain. (vs fever, jaundice, a wound)
,What percentage of the time spent washing hands should be spent in scrubbing the
hands and arms? - ANSWER ✔ at least 50 percent
What is the last step in the proper handwashing process? - ANSWER ✔ using a
paper towel to turn off the faucet and open the restroom door
What should food handlers do before they start to work their shift? - ANSWER ✔
Wash their hands properly.
What should food handlers do immediately after leaving and returning to the
kitchen/prep area? - ANSWER ✔ Wash their hands.
Why should food handlers wait until antiseptics have dried before touching food
or equipment? - ANSWER ✔ The antiseptic could get on the food and leave a
residue.
Hand antiseptics must be in compliance with the Code of Federal Regulations and
the: - ANSWER ✔ Food and Drug Administration.
What is the primary reason that nail polish should be avoided in the kitchen? -
ANSWER ✔ Nail polish can disguise dirt hiding under the fingernails.
Nail polish is allowed by some regulatory agencies as long as the handler: -
ANSWER ✔ wears single use gloves.
Which type of wound requires an impermeable bandage and a protective
covering? - ANSWER ✔ one on the hand or wrist
All wounds must be: - ANSWER ✔ completely covered.
Food handlers should be especially careful about avoiding bare-hand contact with
ready-to-eat food when serving: - ANSWER ✔ high-risk populations.
If a jurisdiction does allow bare-hand contact with ready-to-eat food, they should
have: - ANSWER ✔ specific policies in place about staff health.
, Food handlers must change their gloves at all of the following times: - ANSWER
✔ as soon as either one of the gloves becomes dirty or torn for any reason,
after handling raw meat, seafood, or poultry,
after any type of interruption, such as a telephone call
Which of the following techniques should NOT be used when putting on gloves? -
ANSWER ✔ rolling them to make it easier to put them on
Which of the following should NOT be done with an apron? - ANSWER ✔
wiping your messy hands on the apron
What is the primary safety problem if food handlers wear dirty clothes? -
ANSWER ✔ carrying pathogens that can contaminate the food
What determines what jewelry can be worn in a kitchen? - ANSWER ✔ the
company policy
Which of the following types of jewelry would be permitted in the majority of
kitchens? - ANSWER ✔ simple wedding bands
If food needs to be tested during prepping, it should be placed in a: - ANSWER ✔
separate dish to be tasted with a clean utensil.
Designated areas for eating, drinking and smoking are also commonly used for: -
ANSWER ✔ chewing gum and/or tobacco.
What health condition requires the food handler to be excluded from the
operation, plus full cooperation with the handler's medical practitioner and local
regulatory authority? - ANSWER ✔ norovirus
TCS foods include (9 categories) - ANSWER ✔ Time/Temp Control for Safety:
1) raw and most cooked meat, poultry and seafood; 2) most milk and dairy
products; 3) eggs; 4) cooked veggies and pasta; 5) raw seed sprouts and soy
products; 6) cut melons; 7) cut leafy greens; 8) garlic in oil that have not been
processed; 9) cut tomatoes
, Conditions that cause disease causing bacteria to multiply include (5) - ANSWER
✔ 1) Foods high in protein, moist and slightly acidic PH; 2) Time; 3) Temp in the
danger zone 41 to 135 degrees F; 4) Oxygen; 5) Moisture
Bacteria only need _____ amount of time in the danger zone to multiply -
ANSWER ✔ 10-20 mins
When should food-contact surfaces be cleaned and sanitized? - ANSWER ✔ After
each use; Any time you begin working with a different type of food; Any time you
are interrupted during a task and the tools or items you have been working with
may have been contaminated; At four hour intervals, if in constant use.
What is the difference between cleaning and sanitizing? - ANSWER ✔ Cleaning
is removing food or soil; Sanitizing is reducing the number of microorganisms.
What are the steps that should be taken (in order) when cleaning and sanitizing
items in a three-compartment sink? - ANSWER ✔ 1) Rinse, scrape or soak the
items; 2) Wash the items in the first sink in a dtergent solution at at least 110 F.; 3)
Immerse or spray-rinse the items in the second sink; 4) Immerse the items in the
third sink in hot water or checmical-sanitizing solution. If hot water, the temp must
be at least 171 F. If checmical it must measure at the propr concentration; 5) Air
dry
How should clean and sanitized tableware, utensils, and equipment be stored? -
ANSWER ✔ 6 inches off the floor, keep covered. Clean and sanitize drawers or
shelves before storing clean items. Clean and sanitize trays used to carry clean
tableware and utensils; Store glasses and cups upside down. Store flatware and
utensils with handles up, Keep food-contact surfaces of stationary equip covered
until ready for use.
What factorsaffect the efficiency of a sanitizer? - ANSWER ✔ Contact time,
Temperature, Concentration, Water hardness, pH.
What are the requirements for storing cleaning materials? - ANSWER ✔ Cleaning
tools should be cleaned beffore being stored in a designated area away from food
and food-prep areas. Air-dry wiping clothes overnight; Hang mops, brooms, and
brushes on hooks to air-dry. Clean and rinse buckets and let them air-dry.
The benefits of buying summaries with Stuvia:
Guaranteed quality through customer reviews
Stuvia customers have reviewed more than 700,000 summaries. This how you know that you are buying the best documents.
Quick and easy check-out
You can quickly pay through credit card or Stuvia-credit for the summaries. There is no membership needed.
Focus on what matters
Your fellow students write the study notes themselves, which is why the documents are always reliable and up-to-date. This ensures you quickly get to the core!
Frequently asked questions
What do I get when I buy this document?
You get a PDF, available immediately after your purchase. The purchased document is accessible anytime, anywhere and indefinitely through your profile.
Satisfaction guarantee: how does it work?
Our satisfaction guarantee ensures that you always find a study document that suits you well. You fill out a form, and our customer service team takes care of the rest.
Who am I buying these notes from?
Stuvia is a marketplace, so you are not buying this document from us, but from seller ProfBenjamin. Stuvia facilitates payment to the seller.
Will I be stuck with a subscription?
No, you only buy these notes for $9.49. You're not tied to anything after your purchase.
