TFM Cleaning, Sanitizing, and Pest Control 2

Question 1

What is a master cleaning schedule used for in a food establishment?

Accepted Answer

Documenting what needs to be cleaned, how often, by whom, and with what chemicals

Answer

A master cleaning schedule is a management tool that outlines every cleaning task, frequency, responsible party, and approved chemicals to ensure systematic facility sanitation.

Question 2

What should be done with wiping cloths used for food contact surfaces between uses?

Accepted Answer

Stored in a sanitizer solution of correct concentration between uses

Answer

Wiping cloths for food contact surfaces must be stored in a sanitizer solution at the correct concentration when not in use to prevent bacterial growth in the cloth.

Question 3

Which type of pest is most commonly associated with food contamination via egg cases deposited in food packages?

Accepted Answer

Cockroaches

Answer

Cockroaches deposit egg cases (oothecae) in food packages and on surfaces, transmitting pathogens and allergens throughout the facility.

Question 4

What is the primary risk posed by flies in a food service environment?

Accepted Answer

They transfer pathogens from waste and filth to food and surfaces via their legs and mouthparts

Answer

Flies land on feces, garbage, and decaying matter, picking up pathogens that they then transfer to food and surfaces through contact.

Question 5

What action must be taken when pesticides are used inside a food establishment?

Accepted Answer

Only licensed pest control operators should apply pesticides; food and contact surfaces must be protected

Answer

Only licensed pest control operators should apply pesticides inside food establishments, and all food and food contact surfaces must be protected or removed during application.

TFM - Texas Food Manager Practice Test

TFM - Texas Food Manager Practice Test

TFM Cleaning, Sanitizing, and Pest Control 2