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Texas food manager Exam Q & A
Question 1: 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
Question 2: 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.
Question 3: 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?
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- 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
Question 4: 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.
Question 5: 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
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CORRECT ANSWER : A. Yellow skin and eyes
Question 6: 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
CORRECT ANSWER : C. 135°F
Question 7: The "T "in the ALERT food defense awareness
program deals with
- Tasks
- Threats
- Temperature
CORRECT ANSWER : B. Threats
Question 8: Molluscan Shellfish that are recreationally caught
should
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- 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
Question 9: 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
Question 10: 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