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TEXAS FOOD MANAGER FINAL EXAM TEST BANK
QUESTIONS & CORRECT ANSWERS (WELL VERIFIED)
What is the most direct cause of customer loyalty? - CORRECT ANSWER >>> High food safety
standards
Which agency publishes the food code? - CORRECT ANSWER >>> FDA
Good idea - CORRECT ANSWER >>> Keep up with daily pest control tasks & Return dented
canned food to the vendor
Bad Idea - CORRECT ANSWER >>> 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: -^ CORRECT ANSWER
>>> price controls
One of the most important reasons for using only reliable water sources is to reduce -
CORRECT ANSWER >>> 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? - CORRECT ANSWER >>> Botulism
All of the following bacteria can cause foodborne illness except? -^ CORRECT ANSWER
>>> Acidophilus milk
Which of the following situations would most likely promote bacterial contamination? -
CORRECT ANSWER >>> slicing roast beef and then slicing brisket with the same knife
What is the easiest way to recognize foods contaminated with spoilage bacteria? - CORRECT
ANSWER >>> Changes in color and smell
The viral infection hepatitis a can be most effectively controlled if: -^ CORRECT ANSWER
>>> All food personnel practice personal hygiene such as through handwashing
Which bacteria cause the greatest harm in the food industry? -^ CORRECT ANSWER
>>> Pathogenic
Which one of the following food contaminations is usually associated with undercooked
chicken? - CORRECT ANSWER >>> Salmonella
An organism that lives in or another organism often with harmful side effects but without
benefits are - CORRECT ANSWER >>> Virus
Which one of the following food contaminations is best prevented by cooking to safe
temperatures? - CORRECT ANSWER >>> Spoilage
It is important that food servers are trained to know food ingredients because: - CORRECT
ANSWER >>> they will need to help customers who have food allergies.
IN degrees fahrenheit what is the temperature range of the danger zone? - CORRECT
ANSWER >>> 41 to 135
Bacterial contamination can spread quickly because if the conditions are right bacteria can
multiply in - CORRECT ANSWER >>> 10 to 20 seconds
The preservation technique that attempts to remove moisture is: -^ CORRECT ANSWER
>>> Dehydration
Food preservation does all of the following except: - CORRECT ANSWER >>> Promotes the
growth of microorganisms which preservation technique involves heating food to mid temperatures and then cooling them
down immediatley - CORRECT ANSWER >>> pasteurization
the internal food temperature for safe food should be - CORRECT ANSWER >>> 130 F and
190 F
good refrigeration temperatures may be anywhere from - CORRECT ANSWER >>> 34 F to
40 F
what is the Food and Drug Administration or FDA - CORRECT ANSWER >>> This is the most
important federal agency regarding food safety
Perhaps the most common vehicle of contamination in the food industry is - CORRECT
ANSWER >>> hands, and so should be washed often
Which of the following contaminants is a physical contaminant -^ CORRECT ANSWER^ >>> Hair
The contamination that results from the spread of bacteria from meat to vegetables is called -
CORRECT ANSWER >>> Cross
You notice a food handler trim excess fat from a T bone steak and then ove toward a bowl of
potatote to begin pealing them with the same knife. What action should you take? - CORRECT
ANSWER >>> Caution the food handler that she must wash the potatotes before peeling>
An employee brings you a bag of oatmeal in which he has found black specks. What is the most
likely cause of those specks? - CORRECT ANSWER >>> Pests have gotten into the bag and left
waste secretions in the oatmeal. Although all of the following methods will promote the prevention of food contamination,
which one has the most continuous effect? - CORRECT ANSWER >>> Forbidding
unauthorized persons from handing food. Checking the dinning areas of an eating establishments for evidence of flaking paint, broken
light bulbe, and wood damage will reduce the chances of: -^ CORRECT ANSWER^ >>> Physical
contamination
Which one of the following duties is managements responsibility to ensure food safety? -
CORRECT ANSWER >>> The elimination of critical control points
What is the best way to prevent poor food safety? - CORRECT ANSWER >>> Employee
Training
Which one the following is NOT one of the seven HACCP steps? -^ CORRECT ANSWER
>>> Create a cost analysis
All of the following are the most common critical control points except - CORRECT
ANSWER >>> Customer Service
Local health codes establish requirements for all of the following except: - CORRECT
ANSWER >>> price controls
Around what most the bacteria stop grwoth - CORRECT ANSWER >>> 41 F
Hot food on display must be held at ________ or above - CORRECT ANSWER >>> 135 F
What is 7? - CORRECT ANSWER >>> The HACCP system has this number of steps
To thaw food using the submerging method the food must be submerged under running
drinking water below or at _____ - CORRECT ANSWER >>> 70 F
Maintaining high food safety standards help ensure the safety and satisfaction of customers and
other employees and it is also a legal responsibility. - CORRECT ANSWER >>> wash your
hands after lunch, Use a new clean spoon each time you taste soup to be served in a cafe, Wash your hands before putting on gloves, use deli tissue to make contact with foods, only drink from containers with both a straw and lid. you see that the food handler you assigned to prepare a salad has a small cut on her hand. you
should - CORRECT ANSWER >>> Have her put on a watertight bandage over the cut and
wear gloves. because of the risk of spreading Staphyloccous Aureus, which area of their bodies should
employees be trained to avoid touching? - CORRECT ANSWER >>> mouths and noses
The most important reason for having food handlers wear hair ties restrains is to : -
CORRECT ANSWER >>> Prevent food handlers from contaminating their hands by touching
their hair. Gabe fries chicken at country boy restaurant. Gabe wears gloves as he preps the raw chicken in flour. Today during lunch rush, you tell him to fill chicken orders for impatient customers. Gabe immediately begins putting cooked chicken in boxes and on plates. What are the hazards
created by Gabe's actions, and what action should you take? -^ CORRECT ANSWER
>>> Although he is wearing gloves, Gabe has created a cross-contamination hazard by touching
raw chicken and then touching cooked chicken. You should stop Gabe, dispose of any orders he has just filled, and then have Gabe wash his hands and change gloves before continuing to fill orders.
If all proper hand washing steps are followed, how long should the entire process take? -
CORRECT ANSWER >>> At least 20 seconds/
You have a staff that is thoroughly trained in proper hand washing; however, in which on of the
following situations would you need to speak to an employee? -^ CORRECT ANSWER
ANSWER >>> FIFO
Labels should include all of the following except: - CORRECT ANSWER >>> Possible
contaminants
According to the Food Code, proper food labels should NOT contain -^ CORRECT ANSWER
>>> The date that frozen preparation-needed foods are to be consumed.
An effective way too choose reputable suppliers is to: - CORRECT ANSWER >>> Visit the
warehouses.
The best place to store grains to reduce the risk of cross-contamination is: - CORRECT
ANSWER >>> Next to the canned peaches.
Which of these food items upon receiving should be given priority in storage? - CORRECT
ANSWER >>> Eggs
To ensure proper protection for foods during storage, the bottom shelf should be: - CORRECT
ANSWER >>> At least six inches off the floor.
Cross-contamination has occurred when : - CORRECT ANSWER >>> Same gloves are used to
handle different meats.
If steam is used to sanitize, it must be at: - CORRECT ANSWER >>> 171 F for 15 secondsThis
is wrong To prevent cross-contamination, you should take immediate corrective action if you notice a
receiving employee did not: - CORRECT ANSWER >>> Wash off rubber boots before entering
food storage areas. Most of your cooking equipment is copper and you utensils are silver, so which sanitizer would
you NOT want to use: - CORRECT ANSWER >>> Chlorine based- Wrong answer
Which of the following steps come last? - CORRECT ANSWER >>> Air dry
Contribute: - CORRECT ANSWER >>> Leave food out overnight, Dirty plates and utensils left
on counters, & Building has lots of access points.
Employees must be trained to notice signs of pests, which include all of the following except: -
CORRECT ANSWER >>> Traps that have not been tripped, bait that has not been eaten, but
it might. Since pests are living organisms requiring four basic needs for survival, which one of these
needs, if their access to it is eliminated, will drastically reduce pests in your establishment? -
CORRECT ANSWER >>> Food
Do It: - CORRECT ANSWER >>> Wet wiping rags should be kept in a sanitizer solution
between uses. The hand washing sinks are separate from the other sinks in the establishments. If necessary, store raw food beneath other types of food.
Don't Do: - CORRECT ANSWER >>> Washing vegetables and portioning cold, cooked
meats should be done side by side. Install carpeting in the food storage areas. Use only clean, light-colored plastic cutting boards for food preparation.
Pest infestations must be controlled for all of the following except: -^ CORRECT ANSWER
>>> They tend to be overlooked by loyal employees who know the food is good.
Should you become aware of a pest problem in your establishment, all of your measures to
eradicate the pests should conclude with: - CORRECT ANSWER >>> Schedule regular, routine
visits from the pest control operators.
A food preparer brings you a bag of rice with a few black things among the grains. You suspect
mouse droppings, but you are not sure. What should you do? -^ CORRECT ANSWER
>>> Dispose of the bag and check other bags in storage.
The best eradication method for a major infestation is: - CORRECT ANSWER >>> Chemical
Maintaining an integrated pest management program best serves: -^ CORRECT ANSWER
>>> Business interests
To prevent chemical contamination from rodenticides, always: -^ CORRECT ANSWER
>>> place pest baits and bait stations outdoors.
Which one of the following materials must NOT be used in the construction of food preparation
and storage areas? - CORRECT ANSWER >>> Indoor/Outdoor carpeting
All toilets in a food service establishment must have: - CORRECT ANSWER >>> Hot running
water
Which of the following types of floors are LEAST suited for food prep areas? - CORRECT
ANSWER >>> Floors with ample dramage
If all of the following items are stored on the same rack on the same wall, which item would be
stored closest to the ground? - CORRECT ANSWER >>> Beef
Effective ventilation systems: - CORRECT ANSWER >>> Filters return air
Once CCP limits have been determined, the next step is to establish a: - CORRECT
ANSWER >>> Monitoring procedure
The best supervisors set: - CORRECT ANSWER >>> Personal examples
What is the first line of defense against all contaminations? -^ CORRECT ANSWER
>>> Prevention
The purpose of a hazard analysis is to: - CORRECT ANSWER >>> Examine work area for
potential dangers.
A HACCP plan that is developed totally by outside experts runs the risk of lacking:` - CORRECT
ANSWER >>> Recommendations for appropriate controls.
When designing a diagram of the work flow process, it is important that the diagram be: -
CORRECT ANSWER >>> Clear, providing a simple outline of each major step in the process.
The FDA's food safety system is known as: - CORRECT ANSWER >>> Hazard Analysis
Critical Control Point
The success of HACCP implementation depends ost heavily upon: -^ CORRECT ANSWER
>>> Hazard Analysis
Prerequisite programs, the foundation of a successful HACCP system, include all of the following
except: - CORRECT ANSWER >>> Personal Control
Appendix B is an example of a flow diagram for the production of frozen cooked beef patties. -
CORRECT ANSWER >>> 1. Receiving (beef)
- Grinding
- Mixing
- Forming
- Cooking
- Freezing
- Boxing
- Distributing
- Reheating
- Serving
How can a HACCP plan best be implemented? - CORRECT ANSWER >>> By the commitment
of the management to the plan and by training employees. The HACCP management system is a ___________ system that helps prevent problems before
they occur. - CORRECT ANSWER >>> Proactive
Before the HACCP team is ready to implement the seven principles of an HACCP plan, They
should verify the accuracy and completeness of the flow diagram by: -^ CORRECT ANSWER
>>> Performing an on site review
Of the five preliminary tasks management should complete before implementing a HACCP plan,
the first task is: - CORRECT ANSWER >>> Assembling an HACCP team
Example 5 of possible CCP's include: - CORRECT ANSWER >>> Chilling
Example 6 of possible CCP's include: - CORRECT ANSWER >>> Testing ingredients for
chemical residues
Example 7 of possible CCP's include: - CORRECT ANSWER >>> Product formulation
control
Example 8 of possible CCP's include: - CORRECT ANSWER >>> Testing product for metal
contaminants
HACCP team members conducting a hazard analysis must be be concerned mainly with: -
CORRECT ANSWER >>> Safety
When developing and implementing a successful HACCP plan, teams never ignore: -
CORRECT ANSWER >>> Training
Implementation of a HACCP plan involves all of the following except:a - CORRECT
ANSWER >>> Voting and procedures
Visual observations, pH, moisture level are some of the examples of: -^ CORRECT ANSWER
>>> Monitoring activities
A maximum and or minimum value to which a biological, chemical, or physical parameter must be controlled at a CCP to prevent, eliminate or reduce the occurrence of a food safety hazard to
an acceptable level is known as: - CORRECT ANSWER >>> Critical limit
The process of conducting a hazard analysis involves how many stages? - CORRECT
ANSWER >>> two
Which of the following procedures is important to confirm that HACCP plan is scientifically and
technically sound? - CORRECT ANSWER >>> Validation
The seventh principle requires the HACCP plan to establish procedures for: - CORRECT
ANSWER >>> Documentation and Record keeping
Which of the following statements is FALSE regarding monitoring procedures? - CORRECT
ANSWER >>> All records and documents associated with CCP monitoring should be signed by
the facility inspector.
Thermal processing and chilling are the examples of: - CORRECT ANSWER >>> Critical
control point
Which HACCP principle establishes record keeping and documentation procedures? -
CORRECT ANSWER >>> Principle 7
What are the initial responsibilities of the HACCP team? -^ CORRECT ANSWER^ >>> Develop
an initial plan and coordinate its implementation.
