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Texas Food Manager Exam Learn2Serve 360 training
all 100% correct answers 202 5 GRADED A+
An outbreak of Salmonella is commonly associated with. - ✔✔Undercooked poultry The restaurant staff noticed the health inspector coming in the door and assumed correctly 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. The violation was for. - ✔✔Putting the soiled towels back in the new water What are the rules for storing food cold? - ✔✔All these. 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 equipment that cannot placed in a dish machine or three compartment sink? - ✔✔Clean, rinse, and sanitize in place. Which is the proper way to test the internal temperature of a pot of soup? - ✔✔An immersion probe into the soup Single-use gloves should be worn: - ✔✔Before you begin handling foods
PHF stands for. - ✔✔Potentially hazardous food Bacterial growth can be minimized by properly controlling. - ✔✔Time, Temperature, Oxygen, Moisture. Which is an example of a cross-connection? - ✔✔A hose in a mop bucket A prep cook must be sure to wash hands well. - ✔✔All of the above Shellstock identification tags on shellfish must include the harvester's ID number, the date and location of harvest, the type of shellfish and a statement proclaiming that. - ✔✔The tag must be kept for 90 days. If hot water is not available in the ware-washing sink, food establishments can still serve food using. - ✔✔Single use utensils The entire handwashing process should take _____ seconds. - ✔✔ 20 Which of the following is an acceptable source of potable water? - ✔✔Private well water 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
According to the most health codes, what is the minimum standard for parts per million concentration (ppm) of a chlorine based chemical when preparing a sanitizing solution for the three compartment sink? - ✔✔ 50 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. What is the active ingredient in all FDA approved hand sanitizers? - ✔✔Alcohol The best way for a food handler to have a beverage in their work area is to. - ✔✔Keep a beverage in a cup with a lid and a straw. The greatest concern about having pests in the restaurant is that they will. - ✔✔Spread disease If you have a small cut on your finger, you should. - ✔✔Cover it with a bandage and finger cot or glove. What is the most accurate method for calibrating bimetallic thermometers? - ✔✔INCORRECT: Place thermometer probe in very cold water, wait 30 seconds to take the reading and adjust to 32ºF.
CORRECT ANSWER: Place thermometer probe in crushed ice and cold water, wait 15 seconds to take the reading and adjust to 32°F. Which is an approved method for storing in-use utensils? - ✔✔In the food with the handle extending out During an inspection, the manager asked the inspector about can opener cleaning. The health inspector said there could be hazards present. - ✔✔Physical, biological, or chemical Which of the following food containers in the dry-store room must be labeled? - ✔✔INCORRECT: Rice CORRECT ANSWER: Flour All of the following are acceptable methods for training food service personnel on management practices except. - ✔✔Open book exams When cooling foods, what is the maximum time that the food can be in the 135ºF to 70ºF range?
- ✔✔Two hours What is the required minimal internal temperature for cooking fresh pork roast? - ✔✔145ºF The term "sanitizing" is defined as: - ✔✔Reducing harmful microorganisms to safe levels
From top to bottom, how should the following items be stored on a rack in the cooler? - ✔✔Salad, vegetable lasagna, whole steaks, chicken John is normally a cook at a fast food establishment but is re-assigned to cleaning tables. What symptom(s) does John likely have to cause him to be re-assigned? - ✔✔INCORRECT: Persistent drainage from the nose, eyes, or mouth INCORRECT: Vomiting CORRECT ANSWER: Sore throat with fever 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 A quick-service restaurant received a violation on a food establishment inspection because the customer were able to contaminate the plastic eating utensils at the condiment stand. To prevent this from happening, the restaurant could decide to. - ✔✔Put wrapped utensils at the stand and keep utensils behind the counter. A new bar manager was asking the equipment service technician how the glass washer works. That 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 - 25.00 ppm
The proper sequence for cleaning food-contact surface in a three-compartment sink is: - ✔✔Wash, rinse, and sanitize. Non-absorbent materials are required in all areas of a food service facility except. - ✔✔Dining room A foodhandler makes a pot of soup at home and brings it in to sample to new customers in the establishment. What should the manager do? - ✔✔Tell the employee that outside food is not allowed in the establishment. To prevent cross-contamination in the food storage area, food handlers should ensure that
. - ✔✔Ready-to-eat foods are stored separately from raw, uncooked foods. Food service managers must oversee safe food practices at all times. One way to do that is to . - ✔✔Create a master cleaning schedule. Pasteurized liquid, frozen, or dry egg products shall be substituted for raw shell eggs whenever . - ✔✔Served to highly susceptible populations All of the following are examples of food contact surfaces except. - ✔✔Freezer walls Hot water at the hand sink should be at least. - ✔✔100ºF
hostess desk for the customers. The server has developed a routine to get this done while also taking a lunch break. The health inspector. - ✔✔Was concerned because of the potential for mouth to hand contamination A kitchen manager was trying to train the staff and get all of the inventory under control. Many items were not being labeled in storage. The manager thinks it is best to start by labeling every single item out of its original container, even though it is not required to have the staff label
. - ✔✔Spaghetti noodles A dishwasher that uses hot water as a sanitizer must have a final rinse temperature of at least . - ✔✔180°F 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 41°F or lower The best way to avoid seafood and mushroom toxins in food is to. - ✔✔Buy from approved, reputable suppliers. All of the following foods can be stored in water and/or ice, except. - ✔✔Milk The purpose of the Texas Establishment Food Rules is to safeguard the public health and to . - ✔✔Provide consumers safe, unadulterated, honestly presented food. A trained chef, who also worked at a zoo, decided to combine his kitchen with nature and opened a restaurant where customers could watch animals in cages and aquariums from their table. Part
of his day is spent caring for some of the creatures. According to the code, which creatures is he allowed to care for or handle while at the restaurant? - ✔✔Fish in the aquarium All of the following steps are important in ensuring sanitizer effectiveness except. - ✔✔Rinsing the surface afterwards The restaurant staff noticed the health inspector coming in the door and assumed correctly 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. The violation was for. - ✔✔Putting the soiled towels back in the new water Raw animal foods such as beef, fish, lamb, pork, and poultry shall be separated during storage, preparation, holding, and display at all times unless they are being. - ✔✔Combined as ingredients Racheal used 10 times the amount of bleach required for making a sanitizing solution. This is considered a. - ✔✔Chemical hazard An establishment must use potable water for all food-related tasks. Which of the following is an example of potable water? - ✔✔Drinking water
