Voordeelbundel
Texas Food manager Exam bundle with complete/Verified answers
Texas Food manager Exam bundle with complete/Verified answers
[Meer zien]Texas Food manager Exam bundle with complete/Verified answers
[Meer zien]Which agency publishes the food code? - ANSWER-FDA 
 
Good idea - ANSWER-Keep up with daily pest control tasks & Return dented canned food to the vendor 
 
Bad Idea - ANSWER-use tomatoes with a weird smell & Clean work spaces once a day & Quickly rinse vegetables from the farmers market 
 
Local hea...
Voorbeeld 3 van de 17 pagina's
In winkelwagenWhich agency publishes the food code? - ANSWER-FDA 
 
Good idea - ANSWER-Keep up with daily pest control tasks & Return dented canned food to the vendor 
 
Bad Idea - ANSWER-use tomatoes with a weird smell & Clean work spaces once a day & Quickly rinse vegetables from the farmers market 
 
Local hea...
C. It makes cleaning and sanitizing easier - ANSWER-Which of the following occurs with the use of adequate lighting in a food establishment? 
A. It encourages pests to enter 
B. It is more difficult to identify hazards 
C. It makes cleaning and sanitizing easier 
D. It makes cleaning and sanitizing ...
Voorbeeld 3 van de 19 pagina's
In winkelwagenC. It makes cleaning and sanitizing easier - ANSWER-Which of the following occurs with the use of adequate lighting in a food establishment? 
A. It encourages pests to enter 
B. It is more difficult to identify hazards 
C. It makes cleaning and sanitizing easier 
D. It makes cleaning and sanitizing ...
Jaundice, vomiting and/or diarrhea - ANSWER-A food handler must be excluded from the food establishment for which symptoms? 
 
41 to 135 - ANSWER-What is the temperature range for the danger zone? 
 
spore - ANSWER-What is the form some bacteria take to keep from dying when they do not have enough f...
Voorbeeld 4 van de 45 pagina's
In winkelwagenJaundice, vomiting and/or diarrhea - ANSWER-A food handler must be excluded from the food establishment for which symptoms? 
 
41 to 135 - ANSWER-What is the temperature range for the danger zone? 
 
spore - ANSWER-What is the form some bacteria take to keep from dying when they do not have enough f...
An illness transmitted to people through food that has been contaminated. - ANSWER-What is Foodborne Illness (FBI)? 
 
Managers are responsible for instructing their employees about basic food safety principles and how FBI are transmitted. - ANSWER-What is the Food Managers responsibilities? 
 
An i...
Voorbeeld 2 van de 7 pagina's
In winkelwagenAn illness transmitted to people through food that has been contaminated. - ANSWER-What is Foodborne Illness (FBI)? 
 
Managers are responsible for instructing their employees about basic food safety principles and how FBI are transmitted. - ANSWER-What is the Food Managers responsibilities? 
 
An i...
Average number of food borne illnesses per year - ANSWER-76 million people (1/4 people in the us);Symptoms of foodborne illness - ANSWER-cramping in the abdominal area 
vomiting 
nausea 
diarrhea 
fever 
dehydration;Listeria and Botulism - ANSWER-have a greater health effect on pregnant women;2 type...
Voorbeeld 2 van de 10 pagina's
In winkelwagenAverage number of food borne illnesses per year - ANSWER-76 million people (1/4 people in the us);Symptoms of foodborne illness - ANSWER-cramping in the abdominal area 
vomiting 
nausea 
diarrhea 
fever 
dehydration;Listeria and Botulism - ANSWER-have a greater health effect on pregnant women;2 type...
What is the most direct cause of customer loyalty? - ANSWER-High food safety standards 
 
What is the best way to prevent poor food safety? - ANSWER-Employee training 
 
Which one of the following duties is management's responsibility to ensure food safety? - ANSWER-Preventing infected employees fr...
Voorbeeld 2 van de 14 pagina's
In winkelwagenWhat is the most direct cause of customer loyalty? - ANSWER-High food safety standards 
 
What is the best way to prevent poor food safety? - ANSWER-Employee training 
 
Which one of the following duties is management's responsibility to ensure food safety? - ANSWER-Preventing infected employees fr...
What is a thermocouple? 
a. a metal probed thermometer 
b. a type of single us impermeable glove 
c. a thermostat in a walk in cooler 
d. a backflow prevention device - ANSWER-a. a metal probed thermometer 
 
it is a thermometer with a metal probe, the sensing area is the tip of the probe and th...
Voorbeeld 3 van de 16 pagina's
In winkelwagenWhat is a thermocouple? 
a. a metal probed thermometer 
b. a type of single us impermeable glove 
c. a thermostat in a walk in cooler 
d. a backflow prevention device - ANSWER-a. a metal probed thermometer 
 
it is a thermometer with a metal probe, the sensing area is the tip of the probe and th...
According to Centers for Disease Control and Prevention (CDC), each year how many people are hospitalized due to foodborne illnesses? - ANSWER-Over 325,000 people 
 
According to Centers for Disease Control and Prevention (CDC), each year how many people die due to foodborne illnesses? - ANSWER-Over...
Voorbeeld 2 van de 11 pagina's
In winkelwagenAccording to Centers for Disease Control and Prevention (CDC), each year how many people are hospitalized due to foodborne illnesses? - ANSWER-Over 325,000 people 
 
According to Centers for Disease Control and Prevention (CDC), each year how many people die due to foodborne illnesses? - ANSWER-Over...
Thawing food can be part of the cooking process if - ANSWER-cooked to the requirements of the FDA food code 
 
Foodborne Pathogens easily transmitted through food - ANSWER-Salmonella, Shigella, Norovirus, E Coli, Hepatits A, Clostridium Botulinum 
 
Salmonella - Cause - ANSWER-Can be found on any fo...
Voorbeeld 2 van de 15 pagina's
In winkelwagenThawing food can be part of the cooking process if - ANSWER-cooked to the requirements of the FDA food code 
 
Foodborne Pathogens easily transmitted through food - ANSWER-Salmonella, Shigella, Norovirus, E Coli, Hepatits A, Clostridium Botulinum 
 
Salmonella - Cause - ANSWER-Can be found on any fo...
After washing, rinsing and drying hands, it is recommended that a Foodhandler - ANSWER-turn off the faucet with a paper towel. 
 
Which is not a physical hazard? - ANSWER-mold growing on cheddar cheese. 
 
What is the proper holding temperature of hot foods? - ANSWER-135F or above 
 
Why are elderly...
Voorbeeld 1 van de 4 pagina's
In winkelwagenAfter washing, rinsing and drying hands, it is recommended that a Foodhandler - ANSWER-turn off the faucet with a paper towel. 
 
Which is not a physical hazard? - ANSWER-mold growing on cheddar cheese. 
 
What is the proper holding temperature of hot foods? - ANSWER-135F or above 
 
Why are elderly...
All fruits and vegetables must be washed with _________. 
*sanitizing solution 
*portable water 
vinegar - ANSWER-portable water 
 
A food manager must ensure written instructions are available for which of the following? 
* maintaining temperature logs 
* vomit or diarrhea clean up 
* the number of...
Voorbeeld 2 van de 8 pagina's
In winkelwagenAll fruits and vegetables must be washed with _________. 
*sanitizing solution 
*portable water 
vinegar - ANSWER-portable water 
 
A food manager must ensure written instructions are available for which of the following? 
* maintaining temperature logs 
* vomit or diarrhea clean up 
* the number of...
Person In Charge (PIC) is responsible for all of the following except 
 
a) training all staff in food safety 
b) complying with all state and local regulations 
c) correctly answer questions regarding food safety 
d) complying with staff's vacation requests - ANSWER-d) complying with staff's vaca...
Voorbeeld 4 van de 39 pagina's
In winkelwagenPerson In Charge (PIC) is responsible for all of the following except 
 
a) training all staff in food safety 
b) complying with all state and local regulations 
c) correctly answer questions regarding food safety 
d) complying with staff's vacation requests - ANSWER-d) complying with staff's vaca...
4 high risk groups - ANSWER-pregnant/lactating women 
infants and children 
elderly 
people with impaired immune systems 
 
Foodborne infection - ANSWER-caused by eating food that contains living, disease causing microorganisms 
 
Foodborne intoxication - ANSWER-food containing toxins produced by ba...
Voorbeeld 2 van de 5 pagina's
In winkelwagen4 high risk groups - ANSWER-pregnant/lactating women 
infants and children 
elderly 
people with impaired immune systems 
 
Foodborne infection - ANSWER-caused by eating food that contains living, disease causing microorganisms 
 
Foodborne intoxication - ANSWER-food containing toxins produced by ba...
Food is delivered within an acceptable temperature range - ANSWER-During a delivery of frozen products the manager on duty should check the? 
 
Upon receipt and before use - ANSWER-When should canned and vacuum-sealed products be thoroughly inspected? 
 
Using stock rotation so products are used in ...
Voorbeeld 2 van de 7 pagina's
In winkelwagenFood is delivered within an acceptable temperature range - ANSWER-During a delivery of frozen products the manager on duty should check the? 
 
Upon receipt and before use - ANSWER-When should canned and vacuum-sealed products be thoroughly inspected? 
 
Using stock rotation so products are used in ...
You should never thaw food _______: - ANSWER-At room temperature 
 
What is the proper way to hold glassware when serving? - ANSWER-From the base or underneath 
 
What is the best way to prevent pest infestations? - ANSWER-Cleanliness and vigilant monitoring 
 
When storing food, what is the best wa...
Voorbeeld 2 van de 5 pagina's
In winkelwagenYou should never thaw food _______: - ANSWER-At room temperature 
 
What is the proper way to hold glassware when serving? - ANSWER-From the base or underneath 
 
What is the best way to prevent pest infestations? - ANSWER-Cleanliness and vigilant monitoring 
 
When storing food, what is the best wa...
Pesticides cleaning liquids and personal grooming products - ANSWER-Chemical 
 
Pest droppings - ANSWER-Physical 
 
Cat - ANSWER-Biological 
 
Bugs - ANSWER-Biological 
 
Meat next to veggies - ANSWER-Biological 
 
Cleaning chemicals left out - ANSWER-Chemical (duh) 
 
What conditions make it possib...
Voorbeeld 1 van de 2 pagina's
In winkelwagenPesticides cleaning liquids and personal grooming products - ANSWER-Chemical 
 
Pest droppings - ANSWER-Physical 
 
Cat - ANSWER-Biological 
 
Bugs - ANSWER-Biological 
 
Meat next to veggies - ANSWER-Biological 
 
Cleaning chemicals left out - ANSWER-Chemical (duh) 
 
What conditions make it possib...
What is the problem with a chef cracking raw eggs and then touching cooked pancakes? 
A. The chef needs to use hand sanitizer between activities. 
B. The raw eg
Voorbeeld 2 van de 9 pagina's
In winkelwagenWhat is the problem with a chef cracking raw eggs and then touching cooked pancakes? 
A. The chef needs to use hand sanitizer between activities. 
B. The raw eg
Jaundice, vomiting and/or diarrhea - ANSWER-A food handler must be excluded from the food establishment for which symptoms? 
 
41 to 135 - ANSWER-What is the temperature range for the danger zone? 
 
spore - ANSWER-What is the form some bacteria take to keep from dying when they do not have enough f...
Voorbeeld 2 van de 8 pagina's
In winkelwagenJaundice, vomiting and/or diarrhea - ANSWER-A food handler must be excluded from the food establishment for which symptoms? 
 
41 to 135 - ANSWER-What is the temperature range for the danger zone? 
 
spore - ANSWER-What is the form some bacteria take to keep from dying when they do not have enough f...
Ready to Eat - ANSWER-A food item that does not need to be cooked or has already been cooked and ready to served. 
 
Never - ANSWER-Foods obtained from unsafe sources are _____________ appropriate to serve to customers. 
 
Washing your hands - ANSWER-What is the most important personal hygiene pract...
Voorbeeld 1 van de 4 pagina's
In winkelwagenReady to Eat - ANSWER-A food item that does not need to be cooked or has already been cooked and ready to served. 
 
Never - ANSWER-Foods obtained from unsafe sources are _____________ appropriate to serve to customers. 
 
Washing your hands - ANSWER-What is the most important personal hygiene pract...
Which of the following foods should require the MOST careful attention. - ANSWER-Meat and poultry 
 
What is the problem with a chef cracking raw eggs and then touching cooked pancakes? - ANSWER-The raw egg from his hands can contaminate the cooked pancakes. 
 
An example of contamination would be w...
Voorbeeld 1 van de 4 pagina's
In winkelwagenWhich of the following foods should require the MOST careful attention. - ANSWER-Meat and poultry 
 
What is the problem with a chef cracking raw eggs and then touching cooked pancakes? - ANSWER-The raw egg from his hands can contaminate the cooked pancakes. 
 
An example of contamination would be w...
Which of the following foods should require the MOST careful attention. - ANSWER-Meat and poultry 
 
Which of the following is most likely to contaminate foods? - ANSWER-Raw meat next to cooked meat. 
 
An example of contamination would be when food comes into contact with: - ANSWER-Unclean utensils...
Voorbeeld 1 van de 1 pagina's
In winkelwagenWhich of the following foods should require the MOST careful attention. - ANSWER-Meat and poultry 
 
Which of the following is most likely to contaminate foods? - ANSWER-Raw meat next to cooked meat. 
 
An example of contamination would be when food comes into contact with: - ANSWER-Unclean utensils...
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