Texas food manager Exam 2025 Questions and Answers, 100% Correct, Exams of Food science

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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 _____

top management - ANSWER>>Successful implementation of HACCP Plan depends upon the commitment of ____

Create a sampling protocol - ANSWER>>Which of the following is not included in the corrective action principle?

testing ingredients for chemical residues - ANSWER>>Which of the following is an accurate example of a Critical Control Points (CCPs)?

establish - ANSWER>>The seventh principle requires the HACCP Plan ____ procedures for record-keeping and documentation

control - ANSWER>>Using the first principle, the team conducts a hazards analysis and identifies appropriate ___ measures

identify - ANSWER>>Using the sixth principle, the HACCP plan will ___ the verification activities, other than monitoring

Food defense - ANSWER>>_____ is the protection of food products from contamination or intentional adulteration with the goal causing public health harm or economic disruption

the time that the equipment was last cleaned to the next time the equipment is cleaned - ANSWER>>A lot of ground beef is defined as the ground beef made from the same source materials documented from

one year - ANSWER>>The new regulations concerning raw ground beef records require that these records must be kept for ____ after the initial grinding

FDA Food Safety Modernization Act (FSMA) - ANSWER>>The _____ establishes a framework that involves multiple layers of protection and recognizes the important role we all play in protecting consumers from unsafe food

at each individual establishment where the beef is ground - ANSWER>>The new regulations concerning raw ground beef records require that businesses that have multiple locations maintain those records

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?

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

educating employees about clean, responsible, and legal food handling - ANSWER>>The following methods promote the prevention of food contamination, which one has the most continuous effect?

Physical contamination - ANSWER>>Checking the dining areas of an eating establishment for evidence of flaking point, broken light bulbs, and wood damage will reduce the chances of?

remind the food handler that she must clean and sanitize her knife - ANSWER>>You notice a food handler trim excess fat from a t-bone steak and then move toward a bowl of potatoes to begin peeling them with the same knife. What action should you take?

cross-contamination - ANSWER>>The contamination that results from the spread of bacteria from meat to vegetables is called

chemical contamination - ANSWER>>Toxins from seafood's, mushrooms, and molds present the greatest potential for

Pests have gotten into the bag and left their waste in the oatmeal - ANSWER>>An employee brings you a bag of oatmeal in which he has found black specks. What is the most likely cause of these specks?

40 to 140 - ANSWER>>In degrees Fahrenheit, what is the temperature range of the danger zone?

steak tartare - ANSWER>>Which one of the following foods should not be served in an establishment that caters to the medically fragile and elderly?

10 to 20 minutes - ANSWER>>Bacterial contamination can be spread quickly because if the conditions are right, bacteria can multiply in?

Dehydration - ANSWER>>The preservation technique that attempts to remove moisture is?

promotes the growth of microorganisms - ANSWER>>Food preservation does all of the following Except:

165 degrees Fahrenheit - ANSWER>>Reheated food items must be heated for a minimum of 15 seconds to at least:

have her put a watertight bandage over the cut and wear gloves - ANSWER>>You see a food handler you assigned to prepare the salad has a small cut on her hand. You should do what?

Mouth and Nose - ANSWER>>The risk of spreading staphlococcus aureus to other employees or to customers which area of their bodies should employees be trained to avoid touching?

at least 20 seconds - ANSWER>>If all proper handwashing steps are followed, how long should the entire process take?

identify by price and quality the most desirable suppliers - ANSWER>>A properly trained employee should be able to demonstrate all of the following competencies except:

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?