Texas Food Safety Manager Test Guide

Texas Food safety Managers Test 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. 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? A. Using tobacco products. B. Taking a restroom break. C. Putting on disposable gloves. 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. 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. A. A hand-antiseptic applied after correct handwashing 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 B. Wearing intact single-use gloves. 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 A. Yellow skin and eyes 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 C. 135°F The "T "in the ALERT food defense awareness program deals with A. Tasks B. Threats C. Temperature B. Threats 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 A. Be immediately frozen for safety A characteristic of Ciguatera toxin is that it A. Cannot be destroyed by correct cooking B. Can be tasted C. Can be smelled 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? A. Water temperature can damage dishwasher B. Water can evaporate before sanitizing the items. C. Spray nozzles may become clogged with minerals B. Water can evaporate before sanitizing the items 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. 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 A. Nora virus B. Enterohemorrhagic and shiva toxin producing E. coli 1/7 B. Enterohemorrhagic and shiva toxin producing E. coli C. Hepatitis A 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 B. 145°F Coving tile is used for A. Lining doorways B. Eliminating sharp corners or gaps C. Protective tile under ice makers B. Eliminating sharp corners or gaps 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 A. Model excellent hygiene practice at all times 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 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 " 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 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 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 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 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 B. Identify training needs 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 A. Placing a steak on the grill All food and non-food items must be stored A. Away from the wall B. 4 inches above the floor. 2/7 C. An occupational safety and health administration (OSHA )ap- C. An occupational safety and health administration (OSHA )approved storage rack proved storage rack 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 C. Insects could harbor in the space 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 C. Stop, correct and retrain the food handler on correct procedures B. Ask the food handler to double bag the garbage to prevent leakage C. Stop, correct and retrain the food handler on correct procedures What is the correct way to dry dishes? A. Air drying B. Fan drying C. Cloth drying A. Air drying 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 B. 4 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 A. Ensure food safety 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 C. To link a foodborne illness outbreak to the shellfish bed 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 C. Common name of the material Water used for handwashing must be A. Potable B. Distilled. C. Reclaimed A. Potable What must a food service establishment that serves Oysters provide to customers A. Regulatory advisory B. Consumer advisory C. HACCP plan B. Consumer advisory 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 A. Carrots stored above ground beef Which of the following is not acceptable for food handler use when handling ready to eat foods? A. Bare hands B. Gloves C. Tongs A. Bare hands Which statement is correct about outdoor waste containers? A. They must be made of anti-rust material. C. They must have tight-fitting lids 3/7 B. They should be cleaned inside and out annually. C. They must have tight-fitting lids. 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. A. Drying hands To ensure food safety, the manager is responsible for monitoring food handlers A. Work schedule B. Productivity C. Hygiene C. Hygiene 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 B. Put on a clean chef coat at work Shell stock identification tags must include the date when the A. Last shellfish was used B. Container was opened C. Shipment was received A. Last shellfish was used 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 C. Using in an unsanitized knife to cut raw meat then fruit 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 A. 2 Which corrective action will best prevent rodents from entering a food establishment? A. Install screens over all the ventilation pipes and ducts on the A. Install screens over all the ventilation pipes and ducts on the roof. 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 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 C. Allow the cook to work in areas without exposed food for equipment 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 A. Cooked poultry that cooled from 135°F to 70°F within two hours reheated to 145°F for 15 seconds within two hours and then and from 70°F to 41°F with within an additional four hours 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. How far above the floor should cases of #10 cans of peaches be stored? A. 8 inches B. 10 inches C. 6 inches 4/7 C. 6 inches 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 B. Report the incident to the regulatory authority 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. 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 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) C. Using first in, first out (FIFO) 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 A. Reject the entire delivery 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) C. Safety data sheet (SDS) When prepping food, it is acceptable for food handlers to wear A. Hats B. Shorts C. Bracelets A. Hats 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 A biological contamination Unwashed hands can cause A. Botulism B. Shellfish poisoning C. Shigellosis C. Shigellosis 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 B. Threat 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 A. Inform the food handler cannot be used for cooking Floors in the warewashing area must be A. Easy to clean B. Non-resilient C. Absorbent B. Non-resilient 5/7 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 A. Covered in ice crystals What is the category of hazard that may result in pesticides are stored in unlabeled containers A. Biological contamination B. Allergan C. Chemical C. Chemical 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 B. Spraying a solution of quaternary ammonium on slicer parts after washing 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 A. Assessing training needs 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 A. 165°F What prevents contaminated water from getting into a drinkable water supply system? A. Hose bib B. Cross connection C. Air gap C. Air gap 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 B. 4 Which pathogen is associated with shellfish from contaminated water? A. Non-Typhodial salmonella B. Shiga toxin-producing E. coli C. Hepatitis A C. Hepatitis A 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 B. 90 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 B. Food and Drug Administration 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 C. Restrict entry to non-public areas of the food establishment 6/7 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 B. For one task and then discarded 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 A. Waste receptacle 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 B. Hamburger cooked to 155°F 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 A. As a part of the cooking process. How often should a salad bars utensile's been cleaned and sanitized? A. Every four hours B. Every five hours C. Every six hours A. Every 4 hours What residue is being prevented by cleaning floor surfaces? A. Bacteria B. Food C. Insects B. Food 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 C. Pasteurized eggs 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 B. Descending order by weight. 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 A. Cross-connection 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 C. Foodborne Illness A food handler should clean a garbage container in the A. A dishwashing area B. Three-compartment sink C. Service sink C. Service sink. 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 B. Food was kept at the proper temperature before service 7/7