TEXAS FOOD MANAGER EXAM LATEST ACTUAL

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TEXAS FOOD MANAGER EXAM LATEST / ACTUAL

EXAM| QUESTIONS AND VERIFIED ANSWERS (100%

CORRECT ANSWERS) A GRADE ASSURED!!

What is the easiest way to recognize foods contaminated with spoilage bacteria? - ANSWER - Changes in color and smell

The viral infection hepatitis a can be most effectively controlled if: -

ANSWER - All food personnel practice personal hygiene such as through handwashing

Which bacteria cause the greatest harm in the food industry? - ANSWER - Pathogenic

Which one of the following food contaminations is usually associated with undercooked chicken? - ANSWER - Salmonella

An organism that lives in or another organism often with harmful side effects but without benefits are - ANSWER - Virus

Which one of the following food contaminations is best prevented by cooking to safe temperatures? - ANSWER - Spoilage

Salmonella - ANSWER - Any food item that is exposed to animal waste may contain it. Symptoms may include fever and abdominal cramps.

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pg. 2 hepatitis A - ANSWER - A liver disease that is caused by the virus and can be prevented with proper sanitation and good personal hygiene.

Escherichia (E.) Coli - ANSWER - The primary symptoms of this bacterium is diarrhea and it can be prevented by cooking at safe temperatures.

Norovirus - ANSWER - The virus is also known as 'Stomach Flu' and the main symptoms include nausea, vomiting, and stomach.

Shigella - ANSWER - This bacterium has also been known to be spread by flies that have lit upon contaminated materials.

Reheated items must be heated for a minimum of 15 seconds to at least: -

ANSWER - 165 F

The best temperature for short term refrigeration storage is - ANSWER - 34 to 40 F

All of the following are time/ temperature control for safety foods except: -

ANSWER - Cooked vegetables and pasta

"Chilling" is mostly commonly practiced by - ANSWER - Commercial food distributors

It is important that food servers are trained to know food ingredients

because: - ANSWER - they will need to help customers who have food

allergies.

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pg. 3 IN degrees Fahrenheit what is the temperature range of the danger zone? - ANSWER - 41 to 135

Bacterial contamination can spread quickly because if the conditions are right bacteria can multiply in - ANSWER - 10 to 20 seconds

The preservation technique that attempts to remove moisture is: -

ANSWER - Dehydration

Food preservation does all of the following except: - ANSWER - Promotes

the growth of microorganisms

which preservation technique involves heating food to mid temperatures and then cooling them down immediately - ANSWER - pasteurization

the internal food temperature for safe food should be - ANSWER - 130 F and 190 F

good refrigeration temperatures may be anywhere from - ANSWER - 34 F to 40 F

what is the Food and Drug Administration or FDA - ANSWER - This is the most important federal agency regarding food safety

Perhaps the most common vehicle of contamination in the food industry is - ANSWER - hands, and so should be washed often

Which of the following contaminants is a physical contaminant - ANSWER - Hair

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