Texas food manager Exam: Questions &
Answers
What is the most direct cause of customer loyalty?(Ans- High food safety standards
Which agency publishes the food code?(Ans- FDA
Good idea (Ans- Keep up with daily pest control tasks & Return dented canned food to the vendor
Bad Idea (Ans- use tomatoes with a weird smell & Clean work spaces once a day & Quickly rinse vegetables from the farmers market
Local health codes establish requirements for all the subjects except:
(Ans- price controls
One of the most important reasons for using only reliable water sources is to reduce (Ans- the number of parasites, such as cyclospora cayetanensis, that can infest foods.
which one of the following food contaminations would be suspected if the end of a can of tomatoes had begun to swell?(Ans- Botulism
All of the following bacteria can cause foodborne illness except?(Ans- Acidophilus milk
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Which of the following situations would most likely promote bacterial contamination?(Ans- slicing roast beef and then slicing brisket with the same knife
What is the easiest way to recognize foods contaminated with spoilage bacteria?(Ans- Changes in color and smell
The viral infection hepatitis a can be most effectively controlled if:
(Ans- All food personnel practice personal hygiene such as through handwashing
Which bacteria cause the greatest harm in the food industry?(Ans- Pathogenic
Which one of the following food contaminations is usually associated with undercooked chicken?(Ans- Salmonella
An organism that lives in or another organism often with harmful side effects but without benefits are (Ans- Virus
Which one of the following food contaminations is best prevented by cooking to safe temperatures?(Ans- Spoilage
Salmonella (Ans- Any food item that is exposed to animal waste may contain it.Symptoms may include fever and abdominal cramps.
hepatitis A (Ans- A liver disease that is caused by the virus and can be prevented with proper sanitation and good personal hygiene.
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Escherichia (E.) Coli (Ans- The primary symptoms of this bacterium is diarrhea and it can be prevented by cooking at safe temperatures.
Norovirus (Ans- The virus is also known as 'Stomach Flu' and the main symptoms include nausea, vomiting, and stomach.
Shigella (Ans- This bacterium has also been known to be spread by flies that have lit upon contaminated materials.
Reheated items must be heated for a minimum of 15 seconds to at least:
(Ans- 165 F
The best temperature for short term refrigeration storage is (Ans- 34 to 40 F
All of the following are time/ temperature control for safety foods except:
(Ans- Cooked vegetables and pasta
"Chilling" is mostly commonly practiced by (Ans- Commercial food distributors
It is important that food servers are trained to know food ingredients
because:
(Ans- they will need to help customers who have food allergies.
IN degrees fahrenheit what is the temperature range of the danger zone?(Ans- 41 to 135
Bacterial contamination can spread quickly because if the conditions are right bacteria can multiply in (Ans- 10 to 20 seconds
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