Texas Food Safety Managers Test

25 July 2022
4.7 (114 reviews)
80 test answers

Unlock all answers in this set

Unlock answers (76)
question
What must the person in charge of a nursing home do when A food handler has a sore throat and fever? A. Make the food handler wear a medical face mask. B. Allow the food handler to wash dishes. C. Send the food handler home.
answer
C. Send the food handler home
question
Food handlers must wash their hands and exposed portions of their arms prior to which of the following activities? A. Using tobacco products. B. Taking a restroom break. C. Putting on disposable gloves.
answer
C. Putting on disposable gloves.
question
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. A hand antiseptic is applied after correct handwashing. B. A hand antiseptic is used before hand washing. C. Hands don't require washing if an approved hand antiseptic is applied.
answer
A. A hand-antiseptic applied after correct handwashing
question
A food handler may not wear fingernail polish unless A. Nails are well manicured B. Wearing intact single - use gloves. C. Hands are clean and sanitized
answer
B. Wearing intact single-use gloves.
question
The person in charge must exclude the food handler when he or she reports having which symptom? A. Yellow skin and eyes B. Infected lesion. C. Sore throat with fever
answer
A. Yellow skin and eyes
question
Cooked plants products that are served from a steamtable must be maintained at what minimum temperature? A. 155°F B. 145°F C. 135°F
answer
C. 135°F
question
The "T "in the ALERT food defense awareness program deals with A. Tasks B. Threats C. Temperature
answer
B. Threats
question
Molluscan Shellfish that are recreationally caught should A. Be a immediately frozen for safety B. Be used for personal consumption only C. Contain labels for safety storage and handling
answer
A. Be immediately frozen for safety
question
A characteristic of Ciguatera toxin is that it A. Cannot be destroyed by correct cooking B. Can be tasted C. Can be smelled
answer
A. Cannot be destroyed by correct cooking
question
For high temperature dish washing machines, why should the water temperature of the final rinse not exceed 194°F? A. Water temperature can damage dishwasher B. Water can evaporate before sanitizing the items. C. Spray nozzles may become clogged with minerals
answer
B. Water can evaporate before sanitizing the items
question
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? A. Do not discard B. Do Not serve C. Keep for 7 days.
answer
A. Do not discard
question
Cooking ground beef to a minimum internal cooking temperature of 155°F for 17 seconds will help prevent illness caused by A. Nora virus B. Enterohemorrhagic and shiva toxin producing E. coli C. Hepatitis A
answer
B. Enterohemorrhagic and shiva toxin producing E. coli
question
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 C. 155°F
answer
B. 145°F
question
Coving tile is used for A. Lining doorways B. Eliminating sharp corners or gaps C. Protective tile under ice makers
answer
B. Eliminating sharp corners or gaps
question
Besides training food handlers about food safety, which of the following should the person in charge do? A. Model excellent hygiene practice at all times. B. Discipline food handlers when they are caught making mistakes C. Give food handlers a difficult test at the end of the training session
answer
A. Model excellent hygiene practice at all times
question
What primary food safety risk could result from a food delivery to an offsite catering event A. Food becoming dry B. Time temperature abuse C. Cross contact
answer
B. Time temperature abuse
question
What is the best way for an establishment to label a product that has been recalled? A. Mark the food label with a big red X. B. Label the product with the receivers initials C. Label a product "do not use. Do not discard "
answer
C. Label a product "do not use. Do not discard "
question
Food items that have been recalled should be stored A. Away from food B. With linens C. With utensils
answer
A. Away from food
question
The national sanitation foundation (NSF) and American national standards institute (ANSI) are examples of organizations that A. Write the food code B. Enforce food safety regulations C. Provide safety data sheets for hazardous chemicals
answer
B. Enforce food safety regulations
question
Hot holding equipment must be capable of maintaining time/temperature control for safety (TCS) food at an internal temperature of at least A. 135°F B. 120°F C. 130°F
answer
A. 135°F
question
A food handler may not wear fingernail polish unless A. Nails are well manicured. B. Hands are cleaned and sanitized. C. Where intact single-use gloves
answer
C. Where intact single - use gloves
question
Developing specific titles and associated duties can help A. Determined required equipment B. Identify training needs C. Reduce labor cost
answer
B. Identify training needs
question
For which activity or single Dash use gloves most appropriate A. Placing a steak on the grill B. Kneading dough. C. Cracking shell eggs into a bowl
answer
A. Placing a steak on the grill
question
All food and non-food items must be stored A. Away from the wall B. 4 inches above the floor. C. An occupational safety and health administration (OSHA )approved storage rack
answer
C. An occupational safety and health administration (OSHA )approved storage rack
question
Why should spaces between pieces of equipment that are fixed-In-place be eliminated? A. Fingers could be pinched when cleaning B. Sealants cannot be used to eliminate space C. Insects could harbor in the space
answer
C. Insects could harbor in the space
question
A food handler lifts a leaking garbage bag over the food prep counter when passing through the prep area on the way to the dumpster. What should the manager do? A. Point out a more difficult route through the prep area B. Ask the food handler to double bag the garbage to prevent leakage C. Stop, correct and retrain the food handler on correct procedures
answer
C. Stop, correct and retrain the food handler on correct procedures
question
What is the correct way to dry dishes? A. Air drying B. Fan drying C. Cloth drying
answer
A. Air drying
question
Counter-mounted equipment that is not easily movable should be mounted at least how many inches from the counter surface? A. 3 B. 4 C. 5
answer
B. 4
question
The manager assigns a cook to monitor and record temperatures on the steamtable in order to A. Ensure food safety B. Keep the food from drying out C. Prevent cross-contamination
answer
A. Ensure food safety
question
Why must an operation keep shelves stocked tags? A. To protect future order qualities and food costs B. To monitor and treat allergic reactions in anaphylaxis. C. To link a foodborne illness outbreak to the shellfish bed
answer
C. To link a foodborne illness outbreak to the shellfish bed
question
Containers used to store and dispense cleaner taken from a bulk unit must be labeled with the A. Complete safety data sheet label B. Scientific name of the chemical C. Common name of the material
answer
C. Common name of the material
question
Water used for handwashing must be A. Potable B. Distilled. C. Reclaimed
answer
A. Potable
question
What must a food service establishment that serves Oysters provide to customers A. Regulatory advisory B. Consumer advisory C. HACCP plan
answer
B. Consumer advisory
question
Which storage practice reduces the risk of cross-contamination A. Carrots stored above ground beef B. Poultry stored above oysters C. Fish stored above cheese
answer
A. Carrots stored above ground beef
question
Which of the following is not acceptable for food handler use when handling ready to eat foods? A. Bare hands B. Gloves C. Tongs
answer
A. Bare hands
question
Which statement is correct about outdoor waste containers? A. They must be made of anti-rust material. B. They should be cleaned inside and out annually. C. They must have tight-fitting lids.
answer
C. They must have tight-fitting lids
question
A handwashing station must have hot and cold running water, soap, a garbage container, and an acceptable method for A. Drying hands B. Sanitizing hands and arms. C. Cleaning under fingernails.
answer
A. Drying hands
question
To ensure food safety, the manager is responsible for monitoring food handlers A. Work schedule B. Productivity C. Hygiene
answer
C. Hygiene
question
A chef put on a clean chef coat after taking a shower. The chef then takes a dog for a walk before proceeding to work. What should the chef have done to reduce potential contamination at work? A. Used hand sanitizer to clean hands B. Put on the clean chef coat at work C. Showered after playing with the dog
answer
B. Put on a clean chef coat at work
question
Shell stock identification tags must include the date when the A. Last shellfish was used B. Container was opened C. Shipment was received
answer
A. Last shellfish was used
question
Which is an example of cross-contamination? A. Storing tea and lemonade on adjacent containers B. Storing bleach close to raw meat food prep areas C. Using an unsanitized knife to cut raw meat then fruit
answer
C. Using in an unsanitized knife to cut raw meat then fruit
question
Time/temperature control for food safety (TCS) food must be cooled from 135°F to 70°F within how many hours A. 2 B. 4 C. 6
answer
A. 2
question
Which corrective action will best prevent rodents from entering a food establishment? A. Install screens over all the ventilation pipes and ducts on the roof. B. Cover floor drains in restrooms and food prep areas with a floormat. C. Fill holes around ventilation pipes and ducks with paper towels
answer
A. Install screens over all the ventilation pipes and ducts on the roof
question
A line cook arrives at work with a sore throat and fever. What should the manager do? A. Limit the cook to chop vegetables B. Report the illness to the health department C. Allow the cook to work in areas without exposed food or equipment
answer
C. Allow the cook to work in areas without exposed food for equipment
question
Which food was correctly cooled? A. Cooked poultry that cooled from 135°F to 70°F within two hours and from 70°F to 41°F with within an additional four hours B. Beans that did not cool to 70°F within two hours, but were reheated to 145°F for 15 seconds within two hours and then Cooled correctly C. A roast that cool from 135°F to 70°F within four hours and from 70°F to 41°F within additional six hours.
answer
A. Cooked poultry that cooled from 135°F to 70°F within two hours and from 70°F to 41°F with within an additional four hours
question
How far above the floor should cases of #10 cans of peaches be stored? A. 8 inches B. 10 inches C. 6 inches
answer
C. 6 inches
question
What should a manager do if a food handler reports suffering from jaundice? A. Allow the food handler to work away from the food prep areas. B. Report the incident to the regulatory authority C. Make sure the food handler wears gloves and a hair restraint
answer
B. Report the incident to the regulatory authority
question
What is the most appropriate method for displaying serving utensils on a self-service buffet A. Store utensils in the food with the handle above the container. B. Lay utensils on the Buffet table C. Lay utensils on top of the food
answer
A. Store utensils in the food with the handle above the container
question
Unopened packages of cheese with an expiration date of 9/30 are stored in front of the packaged cheese dated 10/14. This is an example of A. Preventing cross-contamination B. Reconditioning food in storage C. Using first in, first out (FIFO)
answer
C. Using first in, first out (FIFO)
question
Partially thawed, torn packages of frozen steaks are delivered to an operation. The manager should A. Reject the entire delivery B. Discard the steaks that are partially thawed C. Rewrap the steaks and place them in the cooler
answer
A. Reject the entire delivery
question
What document must manufactures provide for each hazardous chemical they produce? A. Hazard analysis critical control point plan (HACCP) B. Occupational safety and health administration bulletin (OSHA) C. Safety data sheet (SDS)
answer
C. Safety data sheet (SDS)
question
When prepping food, it is acceptable for food handlers to wear A. Hats B. Shorts C. Bracelets
answer
A. Hats
question
Hey food handler is observed emptying a vial of unknown liquid onto the salad greens in the self-service area. This could be considered an example of A. Biological contamination B. Food tampering C. cross-contamination
answer
A biological contamination
question
Unwashed hands can cause A. Botulism B. Shellfish poisoning C. Shigellosis
answer
C. Shigellosis
question
An unfamiliar person without a name badge is observed opening bins of flour and sugar in the store room. According to the food and drug administration (FDA) alert system what is the person considered A. Regulator B. Threat C. Competitor
answer
B. Threat
question
What should the person in charge do when they see a food handler fill an empty glass cleaner spray bottle with clean water to use on the grill during cooking? A. Inform the food handler it cannot be used for cooking. B. Ensure the food handler cleans and sanitizers the bottle C. Ask the food handler to verify the bottle is designed for all liquids
answer
A. Inform the food handler cannot be used for cooking
question
Floors in the warewashing area must be A. Easy to clean B. Non-resilient C. Absorbent
answer
B. Non-resilient
question
Frozen chicken breasts must be rejected during receiving when the chicken is A. Covered in ice crystals B. Missing a food and drug administration (FDA) inspection sticker C. Stored on top of raw fish
answer
A. Covered in ice crystals
question
What is the category of hazard that may result in pesticides are stored in unlabeled containers A. Biological contamination B. Allergan C. Chemical
answer
C. Chemical
question
Which is an example of sanitizing A. Pouring chlorine bleach over a cleaned and washed cutting board B. Spraying a solution of quaternary ammonium on slicer parts after washing C. Soaking pans from the serving line in warm water
answer
B. Spraying a solution of quaternary ammonium on slicer parts after washing
question
What is an owner/operator's first task when developing a staff-training program? A. Assessing training needs B. Determining training methods C. Selecting a training site
answer
A. Assessing training needs
question
What is the minimum internal temperature raw animal food must reach when cooked in a microwave oven? A. 165°F B. 150°F C. 98.6°F
answer
A. 165°F
question
What prevents contaminated water from getting into a drinkable water supply system? A. Hose bib B. Cross connection C. Air gap
answer
C. Air gap
question
When using time and temperature as a public health control measure, what is the maximum number of hours that food can be held without temperature control? A. 2 B. 4 C. 6
answer
B. 4
question
Which pathogen is associated with shellfish from contaminated water? A. Non-Typhodial salmonella B. Shiga toxin-producing E. coli C. Hepatitis A
answer
C. Hepatitis A
question
For how many days must the shellstock tag be retained when the last shellfish is removed from the original container? A. 30 B. 90 C. 60
answer
B. 90
question
Person in Charge can receive assistance with procedures related to consumer advisories from the A. Local regulatory authority B. Food and Drug Administration C. Operation's food suppliers
answer
B. Food and Drug Administration
question
What will an effective food defense system accomplish? A. Regular testing of municipal water sources B. Implementation procedures to ensure the security of outgoing mail C. Restrict entry to non-public areas of the food establishment
answer
C. Restrict entry to non-public areas of the food establishment
question
To minimize cross-contamination, disposable gloves must be used A. In place of handwashing B. For one task and then discarded C. All day or until they tear
answer
B. For one task and then discarded
question
A handwashing station is stocked with soap, single use paper towels, and hot and cold running water. There's also signs reminding food handlers to wash their hands. Which additional item is required? A. Waste receptacle B. Latex disposable gloves. C. An approved hand antiseptic
answer
A. Waste receptacle
question
Which food is cooked to the correct temperature for service? A. Shell eggs cooked to 130°F B. Hamburger cooked to 155°F C. Fried chicken cooked to 155°F
answer
B. Hamburger cooked to 155°F
question
How should frozen food be thawed? A. As a part of the cooking process B. On a sanitized counter at room temperature C. In a pan filled with warm water
answer
A. As a part of the cooking process.
question
How often should a salad bars utensile's been cleaned and sanitized? A. Every four hours B. Every five hours C. Every six hours
answer
A. Every 4 hours
question
What residue is being prevented by cleaning floor surfaces? A. Bacteria B. Food C. Insects
answer
B. Food
question
When a food handler is preparing egg dishes that require little or no cooking for high-risk population should use A. Brown eggs B. Room-temperature eggs C. Pasteurized eggs
answer
C. Pasteurized eggs
question
Food packaged in the operation and sold to customers for use at home must include ingredients and sub-ingredients list in which way A. Alphabetical order B. Descending order by weight C. Most nutritious ingredients first
answer
B. Descending order by weight.
question
What is the risk when connecting a drinking water supply with a non-drinking water supply? A. cross-connection B. Air gap C. Blackfow prevention
answer
A. Cross-connection
question
The purpose of a consumer advisory is to advise the customers of the potential which of the following risks? A. Product recall B. Allergic reaction C. Foodborne illness
answer
C. Foodborne Illness
question
A food handler should clean a garbage container in the A. A dishwashing area B. Three-compartment sink C. Service sink
answer
C. Service sink.
question
Under which condition can cold time/temperature control for safety (TSC) food be served at an offsite serving location within 6 hours? A. The food was uncovered during serving B. Food was kept at the proper temperature before service C. The food was kept covered between servings
answer
B. Food was kept at the proper temperature before service