Texas Food safety Managers Test with

Texas Food safety Managers Test with Correct Answers 100% Verified What must the person in charge of a nursing home do when A food handler has a sore throat and fever?

• Make the food handler wear a medical face mask.
• Allow the food handler to wash dishes.
• Send the food handler home. - Correct Answer C. Send the food handler home

Food handlers must wash their hands and exposed portions of their arms prior to which of the following activities?

• Using tobacco products.
• Taking a restroom break.
• Putting on disposable gloves. - Correct Answer C. Putting on disposable gloves.

An operation installs hand-antiseptic dispensers at each of the handwashing stations. What should management explain to food handlers about the correct use of the hand-antiseptic?

• A hand antiseptic is applied after correct handwashing.
• A hand antiseptic is used before hand washing.
• Hands don't require washing if an approved hand antiseptic is applied. - Correct Answer A. A hand-

antiseptic applied after correct handwashing A food handler may not wear fingernail polish unless

• Nails are well manicured
• Wearing intact single - use gloves.
• Hands are clean and sanitized - Correct Answer B. Wearing intact single-use gloves.

The person in charge must exclude the food handler when he or she reports having which symptom?

• Yellow skin and eyes
• Infected lesion.
• Sore throat with fever - Correct Answer A. Yellow skin and eyes 1 / 3

Cooked plants products that are served from a steamtable must be maintained at what minimum temperature?

A. 155°F

B. 145°F

• 135°F - Correct Answer C. 135°F

The "T "in the ALERT food defense awareness program deals with

• Tasks
• Threats
• Temperature - Correct Answer B. Threats

Molluscan Shellfish that are recreationally caught should

• Be a immediately frozen for safety
• Be used for personal consumption only
• Contain labels for safety storage and handling - Correct Answer A. Be immediately frozen for safety

A characteristic of Ciguatera toxin is that it

• Cannot be destroyed by correct cooking
• Can be tasted
• Can be smelled - Correct Answer A. Cannot be destroyed by correct cooking

For high temperature dish washing machines, why should the water temperature of the final rinse not exceed 194°F?

• Water temperature can damage dishwasher
• Water can evaporate before sanitizing the items.
• Spray nozzles may become clogged with minerals - Correct Answer B. Water can evaporate before

sanitizing the items 2 / 3

A menu item has been identified as a possible cause of a foodborne illness outbreak. The food is in the walk-in labeled "do not use ". What else needs to be on the label?

• Do not discard
• Do Not serve
• Keep for 7 days. - Correct Answer A. Do not discard

Cooking ground beef to a minimum internal cooking temperature of 155°F for 17 seconds will help prevent illness caused by

• Nora virus
• Enterohemorrhagic and shiva toxin producing E. coli
• Hepatitis A - Correct Answer B. Enterohemorrhagic and shiva toxin producing E. coli

A cook is preparing raw shell eggs that will be held at the breakfast buffet. These eggs must be cooked to which minimum internal temperature for 17 seconds?

A. 135°F

B. 145°F

• 155°F - Correct Answer B. 145°F

Coving tile is used for

• Lining doorways
• Eliminating sharp corners or gaps
• Protective tile under ice makers - Correct Answer B. Eliminating sharp corners or gaps

Besides training food handlers about food safety, which of the following should the person in charge do?

• Model excellent hygiene practice at all times.
• Discipline food handlers when they are caught making mistakes
• Give food handlers a difficult test at the end of the training session - Correct Answer A. Model

excellent hygiene practice at all times What primary food safety risk could result from a food delivery to an offsite catering event

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