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TEXAS FOOD MANAGERS CERTIFICATION EXAM
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TEXAS FOOD MANAGERS CERTIFICATION EXAM
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TEXAS FOOD MANAGERS CERTIFICATION EXAMC. It makes cleaning and sanitizing easier - Answers- Which of the following occurs
with the use of adequate lighting in a food establishment?
A. It encourages pests to enter
B. It is more difficult to identify hazards
C. It makes cleaning and sanitizing easier
D. It makes cleaning and sanitizing more complicated
B. 6 Inches - Answers- What is the proper minimum clearance between the floor and
floor-mounted equipment?
A. 4 inches
B. 6 inches
C. 8 inches
D. 12 inches
C. 165 F - Answers- What minimum temperature is required for rapidly reheating
previously cooked foods?
A. 140 F
B. 155 F
C. 165 F
D. 180 F
D. 30 seconds in water that is at least 171 F - Answers- When using hot water to
manually sanitize objects, the objects must be immersed in water for at least
A. 15 seconds in water that is at least 135 F
B. 15 seconds in water that is at least 150 F
C. 20 seconds in water that is at least 150F
D. 30 seconds in water that is at least 171 F
C. Throw the potatoes out immediately - Answers- A food manager sees a chef in a
prep kitchen tasting mashed potatoes with his finger. What should the manager do?
A. Tell the chef is it happens again the potatoes will be thrown away
B. Do not say or do anything because mashed potatoes are not a time/temperature
control for food safety
C. Throw the potatoes out immediately
D. Reheat the potatoes to 165 F before serving to customers
C. Pre-wash, wash, rinse, sanitize, and air dry - Answers- What is the acceptable
method of manual warewashing/dishwashing?
A. Pre-wash, sanitize, rinse, wash, and air dry
B. Pre-wash, rinse, wash, air dry, and sanitize
C. Pre-wash, wash, rinse, sanitize, and air dry
D. Pre-wash, wash, sanitize, rinse, and air dry
, B. Bottom up in a clean, dry location - Answers- What is the proper way to store
cleaned and sanitized glasses and cups?
A. Bottom down in a closed cabinet
B. Bottom up in a clean, dry location
C. Near the beverage machine
D. On a clean absorbent cloth
C. 70 F - Answers- What should be the water temperature when thawing food under
running water?
A. 165 F
B. 41 F
C. 70 F
D. 32 F
D. Whole wheat bread - Answers- All of the following are time/temperature control for
safety (TSC) food except?
A. Refried beans
B. Baked potatoes
C. Cooked rice
D. Whole wheat bread
A. Prevention and Control - Answers- An integrated pest managemetn system (IPM)
balances
A. Prevention and Control
B. Control and Inspection
C. Sanitation and Inspection
D. Elimination and Sanitation
B. Serve unopened, individually wrapped crackers and jelly again - Answers- Which of
the follwoing may a food facility do with a food previously served to a customer?
A. Use leftover bread and rolls to make poultry dressing
B. Serve unopened, individually wrapped crackers and jelly again
C. Serve leftover garden salads
D. Pour unused cream from pitchers back into refrigerated containers
A. For clean, short nails - Answers- When teaching proper handwashing procedures to
employees, the manager should emphasize the need
A. For clean, short nails
B. For hand lotion by each sink
C. To rinse in a sanitizing solution
D. To wear gloves whenever possible
C. In an area separate from the kitchen - Answers- Where should chemicals be stored?
A. Under the handwashing sink
B. On a shelf near the dishwasher
C. In an area away from the kitchen
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