REAL TEXAS FOOD MANAGER EXAM
WITH CORRECT DETAILED ANSWERS
ALREADY GRADED A+
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
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 "
Food items that have been recalled should be stored
A. Away from food
B. With linens
C. With utensils - ANSWER-A. Away from food
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
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
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
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
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