Texas Food Handler Manager Review
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?
- ANS Persistent drainage from the nose, eyes, mouth
An outbreak of Salmonella is commonly associated with – ANS Undercooked
poultry
Which of the following food containers in the dry-store room must be labelled? –
ANS Flour
Customer forks should be stored at a self-service buffet – ANS With only the
handles extending out of the container
To ensure it is of highest quality and free from contamination, fresh fish should
only be received if it has – ANS Shiny skin and red gills at 41F or lower
Which is an approved method for storing in-use utensils? – ANS In the food
with the handle extending out
HACCP is a/an – ANS Management system designed to prevent foodborne
disease
The purpose of the Texas Establishment Food Rules is to safeguard the public
health and to – ANS Provide consumers safe, unadulterated, honestly
presented food
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? – ANS
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 – ANS Clean in place
An establishment must use potable water for all food-related tasks. Which of the
following is an example of potable water? – ANS Drinking water
During an inspection, the health inspector must see the person in charge
demonstrate knowledge adequately. Which of the following meets that
requirement? – ANS Having a certificate from an approved examination
company
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