TEXAS FOOD MANAGERS CERTIFICATION EXAM

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TEXAS FOOD MANAGERS CERTIFICATION EXAM

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -79 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: A. Only if they are approved for food areas

Answer:

Insecticide sprays that kill cockroaches and flies should be used

• Only if they are approved for food areas

• Anywhere pests are seen

• Only if applied by a manager

• On food-contact surfaces if washed off later

Question 2: B. Dining areas

Answer:

Carpeting may be used in which of the following areas?

• Restrooms

• Dining areas

• Dishwashing areas

• Food preparation areas

Question 3: D. The person in charge

Answer:

If a food service employee shows symptoms of foodborne illness, who is responsible for preventing the empployee from working?

• The employee

• The health department

• The customers (if they complain)

• The person in charge

Question 4: C. Pre-wash, wash, rinse, sanitize, and air dry

Answer:

What is the acceptable method of manual warewashing/dishwashing?

• Pre-wash, sanitize, rinse, wash, and air dry

• Pre-wash, rinse, wash, air dry, and sanitize

• Pre-wash, wash, rinse, sanitize, and air dry

• Pre-wash, wash, sanitize, rinse, and air dry

Question 5: B. Sanitizing solution

Answer:

Where should a wet wiping cloth be stored between uses?

• Hot, soapy water

• Sanitizing solution

• Utility sink

• Covered container

Question 6: D. Not be used for human consumption

Answer:

Ice used for cooling or holding food containers must

• Be changed every 3 hours

• Be made from water that contains at least 0.5 perts per million(ppm) free available chlorine

• BE shaved or flaked

• Not be used for human consumption

Question 7: B. Keep materials in the original overwrap or carton

Answer:

Which of the following is the best practice for storing food packaging materials?

• Store materials in the cooler or refrigerator

• Keep materials in the original overwrap or carton

• Store materials unwrapped

• Wipe materials with clean sanitizing solution before use

Question 8: B. Flies

Answer:

Which of the following is the most common pest found in food establishments?

• Termites

• Flies

• Mosquitos

• Moths

Question 9: A. Improper cooking temperatures

Answer:

Which of the following is a foodborne disease outbreak risk factor?

• Improper cooking temperatures

• Food being cooled too rapidly

• Keeping food hot for too long

• Impaired immune system

Question 10: C. 70 F

Answer:

What should be the water temperature when thawing food under running water?

A. 165 F

B. 41 F

C. 70 F

D. 32 F

Question 11: B. Proper handwashing

Answer:

Which of the following factors is most important in the prevention of illness from the Hepatitis A virus?

• Proper coooling of food

• Proper handwashing

• Proper pest control

• Thorough cleaning and sanitizing of equipment

Question 12: A. Cooking food to 165 F for 15 seconds before serving

Answer:

Which of the following food protection practices would be most effective in preventing salmonellosis?

• Cooking foor to 165 F for 15 seconds vefore serving

• Having a good pest control program

• Having all employees wear hair restraints

• Buying meat and poultry from an approved source