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TEXAS FOOD MANAGER EXAM AND PRACTICE
EXAM NEWEST 2024 ACTUAL EXAM
COMPLETE 400 QUESTIONS AND CORRECT
DETAILED ANSWERS (VERIFIED ANSWERS )
|ALREADY GRADED A+
What should a food handler do to make gloves easier to put on?
- CORRECT ANSWER -Select the right size gloves
What should food handlers do after leaving and returning to the prep area? - CORRECT ANSWER -Wash hands
What rule for serving bread should food handlers practice? - CORRECT ANSWER -Do not re-serve uneaten bread
What does the L stand for in the FDA'S ALERT tool? - CORRECT ANSWER -Look
What is the minimum internal cooking temp for chicken breasts?
- CORRECT ANSWER -165°F (74 °C) for 15 seconds 1 / 4
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What factors influence the effectiveness of a chemical sanitizer?
- CORRECT ANSWER -Concentration,temperature,contact
time, pH and water hardness.
Ready to eat TCS foods prepped in house must be date marked if it is held for more than how many hours? - CORRECT ANSWER-24 Hours
What is the minimum internal cooking temperature for a veal chop? - CORRECT ANSWER -135°F(57 °C)
Why should food temperature be taken in 2 different locations? - CORRECT ANSWER -Temperature may vary in the food
What causes Preschool age children to be at risk for foodborne illness? - CORRECT ANSWER -Their immune systems are not strong
How should staff make sure the chemical sanitizer being used on a food prep surface is at the correct strength? - CORRECT ANSWER-Use a test kit to check the sanitizers concentration when mixing it
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When can a glass thermometers be used? - CORRECT ANSWER-When enclosed in a shatter proof casing
A tuna salad removed from the cooler at 9 am and put out for a buffet at 11 am. By what time must the tuna salad be served or thrown out? - CORRECT ANSWER -3 p,
What practice should be used to prevent seafood toxins from causing foodborne illness? - CORRECT ANSWER -Purchasing food from approved , reputable suppliers
What should a server do after clearing a table? - CORRECT ANSWER-Wash hands
What must food handlers do when handling ready to eat food? - CORRECT ANSWER -Wear single use gloves
What is the first step in developing a HACCP plan? - CORRECT ANSWER -Conduct a hazard analysis
A Food handler has cooled a container of chili to 70 degree F in
- hour. How much time is left to cool the chili to 41? -
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CORRECT ANSWER -5 Hours
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Nursing home staff are creating a new menu for a breakfast item for residents and their family members. What item is not safe to serve? - CORRECT ANSWER -Soft boiled eggs
What practice is useful for preventing Norovirus from causing foodborne illness? - CORRECT ANSWER -Correct handwashing
What condition promotes the growth of bacteria? - CORRECT ANSWER-FoOd held between 70 degrees F and 125 degrees F
What is the purpose of hand antiseptic? - CORRECT ANSWER-Lower the number of pathogens on the skin
A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use- by date for the seafood dish? - CORRECT ANSWER -
When can a food handler diagnosed with jaundice return to work? - CORRECT ANSWER -When approved by the regulatory authority
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