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Texas Food Handler/Manager Review |Questions
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John is normally a cook at a food establishment but is re-assigned to cleaning tables. What symptom(s) does John likely have to cause him to be re-assigned? - ✔✔Persistent drainage from the nose, eyes, mouth An outbreak of Salmonella is commonly associated with - ✔✔Undercooked poultry Which of the following food containers in the dry-store room must be labelled? - ✔✔Flour Customer forks should be stored at a self-service buffet - ✔✔With only the handles extending out of the container To ensure it is of highest quality and free from contamination, fresh fish should only be received if it has - ✔✔Shiny skin and red gills at 41F or lower Which is an approved method for storing in-use utensils? - ✔✔In the food with the handle extending out HACCP is a/an - ✔✔Management system designed to prevent foodborne disease
The purpose of the Texas Establishment Food Rules is to safeguard the public health and to - ✔✔Provide consumers safe, unadulterated, honestly presented food You are working in an establishment that has only one reach-in refrigerator. What is the proper way to store items from the highest to lowest shelf? - ✔✔Lettuce, sliced turkey, raw hamburger patties An employee who is assigned to clean the frozen dessert dispenser at the end of the night must use CIP systems. CIP is an acronym for - ✔✔Clean in place An establishment must use potable water for all food-related tasks. Which of the following is an example of potable water? - ✔✔Drinking water During an inspection, the health inspector must see the person in charge demonstrate knowledge adequately. Which of the following meets that requirement? - ✔✔Having a certificate from an approved examination company When cooking foods, what is the maximum time that the food can be in the 135F to 70F range?
- ✔✔Two hours In a cafe, there is on server left to handle the front of the house between the lunch rush and dinner. One of the afternoon tasks is to wrap clean table sets in napkins to be kept at the hostess desk for the customers. The server has developed a routine to get this done while also
The restaurant staff noticed the heal inspector coming in the door and assumed correctly that they would be inspected. One of the employees quickly took the towel buckets, dumped them in a sink with dirty dishes, made fresh sanitizing solution, and put the towels back in the water. To their surprise, the inspector marked a violation. This violation was for - ✔✔Putting the soiled towels back in the new water What are the rules for storing food cold? - ✔✔All these A school lunch program offers seconds on fruits and vegetables. A child came back for more sliced peaches. Without thinking about it, the nutrition worker scooped a spoonful of peaches onto the child's used tray and touched the tray with the scoop. After putting the scoop back into the pan of peaches the worker realized what had happened. What should be done to immediately remedy this? - ✔✔Pull and discard the peaches and replace with a new pan According to the Texas Rules, it is acceptable at times for item like salt and pepper packets to be saved and given to another customer if they were not contaminated. Which of the following must be discarded after a customer had it? - ✔✔A bowl of cocktail sauce When selecting small wares (plates, bowls, eating utensils) to use in the kitchen, a manager must be sure the small wares are durable, easy to clean, safe, and - ✔✔Resistant to chipping Can a food handler taste food to adjust seasoning? - ✔✔Yes, but the utensil must be used only once
During an inspection, the manager asked the inspector about a can opener cleaning. The health inspector said there could be hazards present - ✔✔Physical, biological, or chemical Cutting boards or cutting blocks that have scratched and cuts into the surfaces - ✔✔May be resurfaced as needed A new bar manager was asking the equipment service technician how the glass washer works. The technician explained the process and the chemicals and handed the manager a vial of test strips. "What are these for?" The technician said that the machine is sanitizing properly when the iodine sanitizer turns the color of the paper because the concentration is - ✔✔12.5 - 25. ppm What is the required minimal internal temperature for cooking fresh pot roast? - ✔✔145F Which of the following is an acceptable source of potable water? - ✔✔Private well water The four steps in the cleaning and sanitizing process include cleaning the surface, rinsing the surface, sanitizing the surface and then - ✔✔Allowing the surface to air dry All of the following steps are important in ensuring sanitizer effectiveness exept - ✔✔Rinsing the surface afterwards
All of the following are effective ways to prevent cross contamination except - ✔✔Rinsing food contact surfaces in between tasks NSG stands for - ✔✔National Sanitation Foundation Food service managers must oversee safe food practices at all times. One way to do that is to - ✔✔Create a master cleaning schedule Single-use gloves should be worn - ✔✔Before you begin handling foods A tray of eggs being held on a breakfast bar must maintain a minimum temperature of - ✔✔135F From top to bottom, how should the following terms be stored on a rack in the cooler? - ✔✔Salad, vegetable lasagna, whole steaks, chicken A dishwasher that uses hot water as a sanitizer must have a final rinse temperature of at least - ✔✔180F If you have a small cut on your finger, you should - ✔✔Cover it with a bandage and finger cot or glove
To reheat soup for the buffet line, a foodhandler should - ✔✔Heat the soup on the stove to 165 degrees Clean dishes must before they are stored - ✔✔Air dry The best way to avoid seafood and mushroom toxins in food is to - ✔✔Buy from approved, reputable suppliers All of the following are examples of food contact surfaces except - ✔✔Freezer walls PHF stands for - ✔✔Potentially hazardous food What is the most accurate method for calibrating bimetallic thermometers? - ✔✔Place thermometer probe in crushed ice and cold water, wait 15 seconds to take the reading and adjust to 32F Non-absorbent materials are required in all areas of the food service facility except - ✔✔Dining room Insect control devices must and must be able to retain the electrocuted insect inside the devide - ✔✔Not be installed over food prep areas The lighting required in the walk-in cooler and dry storage areas is ______ foot candles - ✔✔ 10
The proper sequence for cleaning food-contact surface in a three-compartment sink is: - ✔✔Wash, rinse, and sanitize What term refers to allowing foods to remain for too long a time at a temperature that allows the growth of germs? - ✔✔Time-temperature abuse The best way to train food service employees on making a new sandwich is - ✔✔Show/tell/do/review All of the following are acceptable methods for training food service personnel on management practices except - ✔✔Open book exams Racheal used 10 times the amount of bleach required for making a sanitizing solution. This is considered a - ✔✔Chemical hazard What type of hazard could occur by wearing jewelry while prepping food? - ✔✔Physical and Biological Which of the following would be the best method for cleaning and sanitizing the equipment that cannot be - ✔✔Clean, rinse, and sanitize in place The greatest concern about having pests in the restaurant is that they will - ✔✔Spread disease
Bacterial growth can be minimized by properly controlling - ✔✔Time, Temperature, Oxygen, Moisture The term "sanitizing" is defined as: - ✔✔Reducing harmful microorganisms to safe levels
