Texas Food Handler/Manager Review Questions and Answers
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Course
2024/2025 Practice Tests
Institution
2024/2025 Practice Tests
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...
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 while also taking lunch break. The health
inspector - ANSWER✔✔-Was concerned because the potential for mouth to hand contamination
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