Texas food manager Exam 2024 Questions and Answers, 100% Correct, Exams of Nursing

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Texas food manager Exam 2024 Questions and Answers, 100% Correct They tend to be overlooked by loyal employees who know the food is good - ANSWER>>Pest infestations must be controlled for all of the following reasons except: Place pest baits and bait stations outdoors - ANSWER>>To prevent chemical contamination from rodenticides, always Schedule regular, routine visits from the pest operations (PCOs) - ANSWER>>Should you become aware of a pest problem in your establishment, all of your measures to eradicate the pests should conclude with Check for biological contamination from blood and dispose of any possible contaminated foods - ANSWER>>Whenever a trap has sprung and caught a pest, you should Business Intrests - ANSWER>>Maintaining an integrated pest management program (IMP) best serves Dispose of the bag and check all other bags in storage - ANSWER>>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? Food - ANSWER>>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? Chemical - ANSWER>>The best eradication method for a major infestation is? Regular cleaning, regular maintenance and monitoring - ANSWER>>Which method is best for prevention of pest infestations? Traps that have not been tripped, bait that has not eaten, but it might - ANSWER>>Employees must be trained to notice signs of pests, which include all of the following except They may be subject to all the provisions of the Food Code - ANSWER>>Which of the following is true regarding mobile units Locker rooms and showers - ANSWER>>A well-designed building should have all of the following except Beef - ANSWER>>When storing a variety of foods on the same rack in the walk in cooler or fridge, which item should be placed on the bottom shelf? Made of maple or close-grained hardwoods - ANSWER>>It is important that all wooden utensils be Mopping floors - ANSWER>>For which of the following purposes is non-portable water approved food storage - ANSWER>>Which area is not required to have a conveniently located handwashing facility Minimize odors, minimize excessive heat, maintain proper humidity - ANSWER>>What is the purpose of installing effective ventilation systems in your food service establishment? Cleaning intake and exhaustion ducts - ANSWER>>When it comes to your ventilation system, what sort of maintenance is required Hot and cold running water in the handwashing sink - ANSWER>>All restrooms in a food service establishment must have Floors with ample drainage, floors with beveled areas where the floor and wall meet, floors made of hard, non-porous material - ANSWER>>Which of the following types of floors are best suited for food prep areas They may be subjected to all the provisions of the food club - ANSWER>>Which of the following is true regarding mobile units Development and implementation - ANSWER>>The foundational concepts that are essential for the ___ and ___ of a successful HACCP plan Unique conditions within each facility - ANSWER>>HACCP plans should be developed after considering _____ Food Safety and Inspection Service (FSIS) - ANSWER>>The ___ now requires that all makers of raw ground beef products keep adequate records of the source material, so that the agency can quickly work with the suppliers to recall contaminated product. Rice - ANSWER>>Which of the following is NOT one of the top eight known allergens? mandatory recall - ANSWER>>The FDA's Food Safety Modernization Act now gives the FDA the authority to enforce a ____ when a company does not voluntarily recall a potentially dangerous food product. food industry - ANSWER>>At its core, the FSMA makes it clear that the ____ has the primary responsibility for food safety. FSIS Food Defense Program - ANSWER>>The mission of the _____ is to protect the U.S. food supply from dynamic and evolving threats. food defense - ANSWER>>_____ is the protection of food products from contamination or intentional adulteration with the goal of causing public health harm or economic disruption label and date rejected items - ANSWER>>Employees trained to receive deliveries from your wholesales are expected to complete the following steps EXCEPT: at least six inches off the floor - ANSWER>>To ensure proper protection for foods during storage, the bottom shelf should be FIFO - ANSWER>>Rotating stock so that the oldest items move first is often referred to as an updated letter of guarantee - ANSWER>>When dealing with a supplier that you believe to be high-risk, you should ensure you keep which of the following to protect you from penalties for violating federal food law regarding adulterated? frozen items - ANSWER>>Upon receiving your wholesale order, which of these food items should be given priority in storage? an ammonia-like smell - ANSWER>>Which of the following would indicate a pest has infected the food you are receiving? thawing and refreezing - ANSWER>>A shipment of frozen fish arrives at your food establishment. You see that the outside bottoms of the cardboard cartons is waterlogged and falling apart. The fish fillets are covered with ice but the fish looks dried out and has brown edges. These are signs of: visit their warehouses - ANSWER>>An effective way to choose reputable suppliers is to Scrombrotoxin - ANSWER>>When finfish are subject to temperature abuse, they can develop which of the following? high food safety standards - ANSWER>>Most direct cause of customer loyalty? customer service - ANSWER>>All of the following are most common critical control points (CCPs) except? create cost analysis - ANSWER>>Which one of the following steps is NOT one of seven HACCP steps? help introduce conditions that lead to growth of microorganisms - ANSWER>>A food handler's duties regarding food safety include all of the following practices Except. FDA - ANSWER>>Which agency publishes the food code? creating and following a policy that prohibits employees who are sick from working - ANSWER>>Which one duties is management's responsibility to ensure food safety? employee training? - ANSWER>>What is the best way to prevent poor food safety? quality assurrance - ANSWER>>Creation of which one quality programs is management responsibility? price controls - ANSWER>>Local health codes establish requirements for all of the following Except? to confirm that the inspection has taken place - ANSWER>>Why must a manager sign inspection document after the inspector completed the inspection? pathogenic - ANSWER>>Which bacteria cause the greatest harm in the food industry? the number of parasites, such as cyclospora cayetanensis, that can infest foods - ANSWER>>One of the most important reasons for using only reliable water sources is the reduce: acidophilus milk - ANSWER>>All of the following bacteria can cause foodborne illness except: Botulism - ANSWER>>Which one of the following food contaminations would be suspected if the end of a can of tomatoes had begun to swell? touching raw chicken and then cooked chicken without changing gloves - ANSWER>>Which one of the following situations would most likely promote bacterial contamination? changes in color and smell - ANSWER>>What is the easiest way to recognize foods contaminated with spoilage bacteria? Salmonella - ANSWER>>Which one of the following food contaminations is usually associated with undercooked chicken? all food personnel hygiene, such as thorough handwashing - ANSWER>>The viral infection Hepatitis A can be most effectively controlled if parasite - ANSWER>>An organism that lives in or on another organism, often with harmful side effects but without benefits is? E. coli - ANSWER>>Which one of the following food contaminations is best prevented by cooking to safe temperatures? heat - ANSWER>>Because they are living organisms, which one of the following methods would be both effective and safe to help reduce pathogenic contaminants in food? it must have an electronic time and temperature measuring device - ANSWER>>Which one of the following is true when transporting a TCS food packaged with the sous vide method? hands so we should wash often - ANSWER>>The most common way that pathogens make their way into our food is