Texas Certified Food Manager (TFM) Certification Exam — Questions and Answers

Question 1: When calibrating a thermometer using the ice-point method, what should the reading be?

41°F
212°F
0°F
32°F (Correct answer)

Correct answer: 32°F

In the ice-point calibration method, a properly calibrated thermometer should read 32°F when submerged in an ice-water slurry.

Question 2: How should raw chicken and ready-to-eat salad ingredients be stored in the same refrigerator?

Both stored in the same sealed container
Side by side on the same shelf
Raw chicken on the top shelf, salad on the bottom
Salad on the top shelf, raw chicken below it (Correct answer)

Correct answer: Salad on the top shelf, raw chicken below it

Ready-to-eat foods must be stored above raw proteins to prevent drips from raw meat from contaminating foods that won't be cooked.

Question 3: When must a food establishment increase its cleaning and sanitizing frequency?

When a surface becomes contaminated, before producing allergen-containing foods, and based on the sanitation schedule (Correct answer)
Whenever a new employee starts working
Only on the busiest days of the week
Only when a health inspector visits

Correct answer: When a surface becomes contaminated, before producing allergen-containing foods, and based on the sanitation schedule

Cleaning and sanitizing must occur after contamination events, before producing allergen-free items after allergen-containing ones, and according to the establishment's sanitation schedule.

Question 4: What happens if a Texas Food Manager Certificate is not displayed as required?

The local health department will issue a verbal warning, but no penalties
The establishment may face fines or penalties from health authorities (Correct answer)
The food manager can be demoted
The certificate automatically becomes invalid

Correct answer: The establishment may face fines or penalties from health authorities

Displaying the Texas Food Manager Certificate is a mandatory regulatory requirement designed to uphold public health and safety standards. Failure to comply with this requirement indicates a lapse in adherence to food safety protocols. Health authorities can issue fines, citations, or other penalties to establishments that do not properly display the certificate, as it signifies a failure to meet a basic operational standard.

Question 5: What is the most effective first line of defense against pests in a food establishment?

Hiring a pest control service to visit monthly
Denying entry through physical barriers, proper sanitation, and eliminating food/water sources (Correct answer)
Regular pesticide application inside the facility
Placing traps throughout the kitchen

Correct answer: Denying entry through physical barriers, proper sanitation, and eliminating food/water sources

Prevention through physical exclusion (sealing entry points), removing food and water sources, and maintaining cleanliness is far more effective than reactive pesticide use.

Question 6: What is the recommended minimum air gap between the water supply line and the flood level rim of a sink to prevent backflow?

1/2 inch
1 inch
3 inches
2 times the diameter of the supply pipe inlet, minimum 1 inch (Correct answer)

Correct answer: 2 times the diameter of the supply pipe inlet, minimum 1 inch

An air gap of at least twice the diameter of the supply pipe inlet (minimum 1 inch) prevents contaminated water from siphoning back into the potable water supply.

Question 7: Which method is approved for safely thawing frozen TCS foods?

At any temperature as long as it is thawed within 8 hours
Submerged in a bucket of standing warm water
On the counter at room temperature overnight
In the refrigerator at 41°F or below (Correct answer)

Correct answer: In the refrigerator at 41°F or below

Thawing in the refrigerator at 41°F or below keeps food continuously out of the temperature danger zone throughout the process.

Question 8: Which of the following is the leading cause of foodborne illness outbreaks in the United States?

Norovirus (Correct answer)
E. coli O157:H7
Listeria monocytogenes
Salmonella

Correct answer: Norovirus

Norovirus is the most common cause of foodborne illness outbreaks in the US, often spread by infected food handlers through fecal-oral contamination.

Question 9: Which thermometer is best suited for verifying the internal temperature of a thick piece of meat?

Oven thermometer
Infrared surface thermometer
Candy thermometer
Bimetallic stemmed thermometer (Correct answer)

Correct answer: Bimetallic stemmed thermometer

A bimetallic stemmed thermometer is inserted into the thickest part of the food to accurately measure its internal temperature.

Question 10: Which Texas agency oversees food safety regulations for food establishments?

Texas Commission on Environmental Quality
Texas Health and Human Services Commission
Texas Department of State Health Services (Correct answer)
Texas Department of Agriculture

Correct answer: Texas Department of State Health Services

The Texas Department of State Health Services (DSHS) is the primary agency that oversees food safety regulations for retail food establishments in Texas.

Question 11: Which type of sanitizer is most affected by organic matter and requires a very clean surface to be effective?

Quaternary ammonium compounds (quats)
Chlorine (bleach) sanitizers (Correct answer)
Iodine-based sanitizers
Acid sanitizers

Correct answer: Chlorine (bleach) sanitizers

Chlorine sanitizers are highly reactive and quickly inactivated by organic matter, making thorough cleaning essential before chlorine sanitization.

Question 12: When reheating TCS food for hot holding, what minimum temperature must it reach and within what time frame?

135°F within 2 hours
165°F within 2 hours (Correct answer)
145°F within 2 hours
155°F within 1 hour

Correct answer: 165°F within 2 hours

TCS food must be reheated to 165°F within 2 hours before being placed into hot holding equipment for service.

Question 13: What is typically required to renew a Texas Food Manager Certificate?

Taking an online quiz about new food safety regulations
Submitting a renewal fee and application form
Passing the certification exam again (Correct answer)
Completing an additional 10 hours of training

Correct answer: Passing the certification exam again

To renew a Texas Food Manager Certificate, individuals are typically required to pass the certification exam again. This ensures that their knowledge of current food safety regulations and best practices is up-to-date, maintaining the high standards necessary for preventing foodborne illnesses in food establishments.

Question 14: Which of the following is an example of an accredited provider for Texas Food Manager training and certification?

OSHA
Better Business Bureau
ServSafe (Correct answer)
American Heart Association

Correct answer: ServSafe

ServSafe is a widely recognized and accredited provider of food safety training and certification programs, including the Food Manager certification, which is accepted in Texas. Their programs are developed by the National Restaurant Association and meet the rigorous standards set by regulatory bodies like the Texas DSHS.

Question 15: What is the proper two-stage cooling method for cooked foods?

Cool from 135°F to 70°F within 2 hours, then to 41°F within 4 more hours (Correct answer)
Cool from 135°F to 45°F within 1 hour
Cool from 135°F to 41°F within 2 hours
Cool from 165°F to 32°F within 6 hours

Correct answer: Cool from 135°F to 70°F within 2 hours, then to 41°F within 4 more hours

The two-stage cooling method requires food to drop from 135°F to 70°F within 2 hours, then from 70°F to 41°F within an additional 4 hours.

Question 16: Which food should be stored at the lowest position in a walk-in refrigerator?

Raw ground poultry (Correct answer)
Raw fish
Whole beef cuts
Ready-to-eat cooked foods

Correct answer: Raw ground poultry

Raw ground poultry has the highest minimum cooking temperature (165°F) and poses the greatest contamination risk, so it must be stored on the lowest shelf.

Question 17: What is a 'highly susceptible population' (HSP) in food safety terms?

Children under 10 who eat fast food frequently
People who are allergic to common foods
People who have never had foodborne illness before
Individuals who are more likely to experience severe illness from foodborne pathogens, such as the elderly, pregnant women, and immunocompromised individuals (Correct answer)

Correct answer: Individuals who are more likely to experience severe illness from foodborne pathogens, such as the elderly, pregnant women, and immunocompromised individuals

Highly susceptible populations include the elderly, pregnant women, young children, and immunocompromised individuals who face greater risk of severe complications from foodborne illness.

Question 18: Which food is most commonly associated with Clostridium perfringens outbreaks?

Large batches of meat or poultry dishes cooled improperly (Correct answer)
Raw shellfish
Unpasteurized dairy products
Fresh produce served raw

Correct answer: Large batches of meat or poultry dishes cooled improperly

Clostridium perfringens is most often associated with large batches of cooked meat or poultry that are cooled too slowly, allowing spores to germinate.

Question 19: Which thermometer type is best for measuring the internal temperature of thick foods?

Bimetallic stemmed thermometer (Correct answer)
Surface thermometer
Glass thermometer
Infrared thermometer

Correct answer: Bimetallic stemmed thermometer

A bimetallic stemmed thermometer is inserted into the thickest part of a food to accurately measure internal temperature.

Question 20: What water temperature is required for the wash sink in a three-compartment manual dishwashing setup?

At least 100°F
At least 135°F
At least 90°F
At least 110°F (Correct answer)

Correct answer: At least 110°F

The wash sink in manual dishwashing must maintain a minimum temperature of 110°F to effectively remove grease and food soil with detergent.

Question 21: Which of the following is an example of a local jurisdiction adding requirements beyond state food manager certification?

Allowing food managers to work without certification
Requiring additional food safety training hours (Correct answer)
Waiving certification fees for small businesses
Reducing the number of certified food managers needed per establishment

Correct answer: Requiring additional food safety training hours

Local jurisdictions often have the authority to implement stricter food safety regulations than the state minimums. Requiring additional food safety training hours is a common example of a local health department enhancing state requirements. This allows communities to set higher standards for food manager knowledge and practices, further protecting public health within their specific area.

Question 22: Which organization is responsible for approving food manager certification programs in Texas?

Centers for Disease Control and Prevention (CDC)
Texas Department of State Health Services (DSHS (Correct answer)
U.S. Department of Agriculture (USDA)
Food and Drug Administration (FDA)

Correct answer: Texas Department of State Health Services (DSHS

In Texas, the Texas Department of State Health Services (DSHS) is the state agency responsible for overseeing and approving food manager certification programs. They set the standards and requirements to ensure that food managers are adequately trained in food safety practices to protect public health within the state.

Question 23: If a food establishment has multiple locations, where should the Texas Food Manager Certificate be displayed?

Only at the busiest location
It doesn't need to be displayed at all
At the corporate headquarters
At the location where the certified food manager works (Correct answer)

Correct answer: At the location where the certified food manager works

The Texas Food Manager Certificate is specific to the individual certified food manager and the particular establishment where they are actively working and overseeing food operations. Each food establishment location must have a certified food manager present during operating hours. Therefore, the certificate must be displayed at the specific site where that certified manager is employed to ensure compliance for that individual location.

Question 24: A food handler who has had diarrhea must be restricted from working until symptoms have been gone for how long?

72 hours
12 hours
48 hours (Correct answer)
24 hours

Correct answer: 48 hours

Food handlers must be free of vomiting and diarrhea for at least 24 hours before returning to food handling duties.

Question 25: What is the minimum recommended time for proper handwashing in a food service setting?

10 seconds
60 seconds
20 seconds (Correct answer)
5 seconds

Correct answer: 20 seconds

Proper handwashing should take at least 20 seconds of vigorous scrubbing with soap to effectively remove pathogens.

Question 26: What is the 'temperature danger zone' for food safety?

0°F to 32°F
41°F to 135°F (Correct answer)
100°F to 200°F
32°F to 70°F

Correct answer: 41°F to 135°F

The temperature danger zone is 41°F to 135°F, the range in which most foodborne pathogens grow rapidly.

Question 27: What does it mean to 'sanitize in place' (CIP — Clean in Place)?

Using portable sanitizer spray on large equipment
Cleaning equipment without disassembling it using circulated cleaning and sanitizing solutions (Correct answer)
Wiping equipment with a sanitizer cloth while still assembled
Placing sanitizer tablets inside equipment

Correct answer: Cleaning equipment without disassembling it using circulated cleaning and sanitizing solutions

Clean in Place (CIP) involves circulating cleaning and sanitizing solutions through equipment without disassembly, used for large or complex systems like beverage lines and ice cream machines.

Question 28: Which of the following scenarios represents chemical cross-contamination?

Hair falling into soup from an uncovered head
A food handler sneezing on a salad
Raw chicken juices dripping onto lettuce
Cleaning chemical residue left on a cutting board used for food prep (Correct answer)

Correct answer: Cleaning chemical residue left on a cutting board used for food prep

Chemical cross-contamination occurs when cleaning or sanitizing chemicals are transferred to food or food contact surfaces, contaminating the food.

Question 29: Which type of pest is most commonly associated with food contamination via egg cases deposited in food packages?

Rodents
Cockroaches (Correct answer)
Stored product beetles
Flies

Correct answer: Cockroaches

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

Question 30: What action must be taken when pesticides are used inside a food establishment?

Pesticides should be mixed with cleaning solutions for efficiency
Food can remain uncovered during application
Staff can apply any consumer-grade pesticide freely
Only licensed pest control operators should apply pesticides; food and contact surfaces must be protected (Correct answer)

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

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.

Question 31: At what concentration should iodine-based sanitizers be used for food contact surfaces?

100–200 ppm
12.5–25 ppm at a temperature of at least 68°F (Correct answer)
5–12.5 ppm
12.5–25 ppm

Correct answer: 12.5–25 ppm at a temperature of at least 68°F

Iodine sanitizers should be used at 12.5–25 ppm and at a minimum temperature of 68°F for effective sanitization of food contact surfaces.

Question 32: Which of the following topics is typically covered in the Texas Food Manager training?

Time and temperature control for food safety (Correct answer)
Event planning and catering
Customer feedback management
Financial accounting and budgeting

Correct answer: Time and temperature control for food safety

Time and temperature control is a critical component of food safety training, and it is extensively covered in the Texas Food Manager program. Managers learn about the temperature danger zone, proper cooking and holding temperatures, and safe thawing and cooling methods to prevent bacterial growth and ensure food safety.

Question 33: What is the primary risk posed by flies in a food service environment?

They transfer pathogens from waste and filth to food and surfaces via their legs and mouthparts (Correct answer)
They create noise that distracts workers
They cause allergic reactions in customers
They damage food packaging

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

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

Question 34: What must a manager do if an employee reports that they have been diagnosed with a reportable illness?

Ask the employee to wear extra protective equipment
Exclude the employee and notify the local regulatory authority (Correct answer)
Only restrict the employee from direct food contact
Allow the employee to continue working if they feel well

Correct answer: Exclude the employee and notify the local regulatory authority

When an employee is diagnosed with a reportable illness, the manager must exclude the employee from the premises and notify the appropriate health authority.

Question 35: What is the difference between cleaning and sanitizing?

Sanitizing removes dirt; cleaning kills bacteria
Cleaning removes dirt and food; sanitizing reduces pathogens to safe levels (Correct answer)
They are the same process
Cleaning uses chemicals; sanitizing uses water only

Correct answer: Cleaning removes dirt and food; sanitizing reduces pathogens to safe levels

Cleaning removes visible dirt and food debris, while sanitizing uses heat or chemicals to reduce microorganisms to safe levels — both steps are required.

Question 36: Can a Texas Food Manager Certificate be renewed online?

No, the certificate does not require renewal
Yes, many accredited providers offer online renewal exams (Correct answer)
Yes, but only if you have less than a year remaining before expiration
No, it must be done in person at a testing center

Correct answer: Yes, many accredited providers offer online renewal exams

Many accredited providers offer online options for renewing a Texas Food Manager Certificate, including online training and exams. This flexibility allows food managers to conveniently update their certification from various locations, making it easier to maintain compliance with state regulations and ensure continued food safety knowledge.

Question 37: What is the correct concentration range for a chlorine-based sanitizer used on food contact surfaces?

200–400 ppm
5–10 ppm
50–100 ppm (Correct answer)
25–50 ppm

Correct answer: 50–100 ppm

Chlorine (bleach) sanitizer for food contact surfaces is effective at 50–100 ppm (parts per million); lower concentrations don't sanitize, higher can be toxic.

Question 38: A food handler has a cut on their hand. What is the proper procedure before returning to food handling?

Cover with a bandage and a waterproof finger cot, then wear a glove over it (Correct answer)
Cover it with a bandage and continue working
Wait until the wound is fully healed
Apply antiseptic and leave uncovered

Correct answer: Cover with a bandage and a waterproof finger cot, then wear a glove over it

A wound must be covered with a bandage and waterproof finger cot, and a glove worn over it, to prevent blood and pathogens from contaminating food.

Question 39: What is the maximum allowable temperature for cold holding TCS (Time/Temperature Control for Safety) foods?

45°F
38°F
41°F (Correct answer)
32°F

Correct answer: 41°F

TCS foods must be cold held at 41°F or below to prevent bacterial growth and keep food out of the danger zone.

Question 40: Which authority is primarily responsible for enforcing food manager certification requirements in local jurisdictions?

Texas Department of Agriculture (TDA)
Local city or county health departments (Correct answer)
Texas Department of State Health Services (DSHS)
U.S. Food and Drug Administration (FDA)

Correct answer: Local city or county health departments

While state agencies like the Texas Department of State Health Services (DSHS) set overall food safety standards, local city or county health departments are the primary authorities responsible for enforcing these regulations within their specific jurisdictions. They conduct inspections, issue permits, and ensure compliance with food manager certification requirements at the local level. This decentralized enforcement allows for tailored oversight based on local needs.

Question 41: What could happen if a food establishment fails to comply with local food manager certification requirements?

The establishment could be fined or shut down by local health authorities (Correct answer)
The local government could provide a grace period for compliance
The state could revoke the food manager's certification immediately
The food manager could be promoted to a higher position

Correct answer: The establishment could be fined or shut down by local health authorities

Failure to comply with local food manager certification requirements can lead to significant penalties for a food establishment. Local health authorities have the power to issue fines, suspend operating permits, or even order the closure of the establishment. These enforcement actions are taken to ensure public health and safety standards are met and maintained.

Question 42: How should a food handler's hair be managed while working with food?

Kept short to avoid contamination
Kept clean and tied back, or covered with a hair restraint (Correct answer)
Washed daily before coming to work
There are no requirements for hair management

Correct answer: Kept clean and tied back, or covered with a hair restraint

Food handlers must wear hair restraints such as hats, hairnets, or caps to prevent hair from falling into food.

Question 43: What is a master cleaning schedule used for in a food establishment?

Planning the daily menu
Documenting what needs to be cleaned, how often, by whom, and with what chemicals (Correct answer)
Tracking employee work hours
Scheduling health inspections

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

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 44: What is the primary focus of the Texas Food Manager certification training?

Food safety and preventing foodborne illnesses (Correct answer)
Employee management and scheduling
Restaurant marketing and promotion
Customer service and hospitality

Correct answer: Food safety and preventing foodborne illnesses

The primary focus of the Texas Food Manager certification training is to equip managers with comprehensive knowledge and skills in food safety practices. This includes understanding how to prevent foodborne illnesses, manage food handling procedures, and maintain a safe and sanitary food establishment, thereby protecting public health.

Question 45: What should be done with wiping cloths used for food contact surfaces between uses?

Stored in clean, dry location
Hung to dry on a hook
Changed only at the end of each shift
Stored in a sanitizer solution of correct concentration between uses (Correct answer)

Correct answer: Stored in a sanitizer solution of correct concentration between uses

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 46: What action should a food manager take when receiving a shipment of ground beef at 50°F?

Accept it and refrigerate immediately
Accept it if it looks and smells fine
Reject it because it exceeds the safe receiving temperature (Correct answer)
Cook it immediately

Correct answer: Reject it because it exceeds the safe receiving temperature

Ground beef must be received at 41°F or below; a delivery temperature of 50°F exceeds the safe limit and the shipment must be rejected.

Question 47: Can a food handler who has been diagnosed with Salmonella Typhi return to work without restrictions?

Yes, if they wear gloves at all times
Yes, after completing a course of antibiotics
No, they must be cleared by the regulatory authority before returning (Correct answer)
Yes, once symptoms are gone for 24 hours

Correct answer: No, they must be cleared by the regulatory authority before returning

Salmonella Typhi is a highly regulated pathogen; the employee must receive clearance from the regulatory authority before returning to food handling.

Question 48: What type of gloves must be used when handling ready-to-eat foods?

Any clean gloves available
Cotton gloves
Reusable rubber gloves
Latex or single-use disposable gloves (Correct answer)

Correct answer: Latex or single-use disposable gloves

Single-use disposable gloves must be used when handling ready-to-eat foods to prevent bare-hand contact and contamination.

Question 49: How long is a Texas Food Manager Certificate valid once it is issued?

3 years
1 year
2 years
5 years (Correct answer)

Correct answer: 5 years

A Texas Food Manager Certificate is valid for five years once it is issued. This duration requires certified managers to periodically renew their certification, ensuring their knowledge of food safety principles and regulations remains current and effective in preventing foodborne illnesses.

Question 50: What should a food establishment do if local regulations differ from state requirements?

Choose whichever regulations are easier to comply with
Follow the more stringent of the two sets of regulations (Correct answer)
File an appeal with the state to bypass local rules
Follow only the state requirements, as they supersede local rules

Correct answer: Follow the more stringent of the two sets of regulations

When local regulations differ from state requirements, food establishments are generally required to follow the more stringent of the two sets of rules. This principle ensures the highest level of public health protection, as local jurisdictions often implement stricter standards to address specific community needs or concerns. Adhering to the more stringent rule minimizes risk and ensures compliance with all applicable laws.

Question 51: Which of the following is NOT a required element of a written sanitation plan for a food establishment?

Type and concentration of sanitizers to be used
Frequency of cleaning and sanitizing
Name of the pest control company used (Correct answer)
List of items to be cleaned and sanitized

Correct answer: Name of the pest control company used

A sanitation plan must include what is cleaned, how often, and with what chemicals, but the pest control company's name is not a required element of the sanitation plan itself.

Question 52: What must be done to a food contact surface before sanitizing?

Clean the surface with soap and water and rinse first (Correct answer)
Heat the surface with a heat gun
Dry the surface completely
Apply the sanitizer directly to the dirty surface

Correct answer: Clean the surface with soap and water and rinse first

Surfaces must be cleaned and rinsed before sanitizing because food debris and soap residue can inactivate chemical sanitizers.

Question 53: A sponge used to wipe down a prep table that was previously used on a raw meat cutting board is an example of:

Improper sanitization technique
Time-temperature abuse
Physical contamination
Indirect cross-contamination (Correct answer)

Correct answer: Indirect cross-contamination

Using a sponge that contacted raw meat to wipe a prep surface transfers pathogens indirectly via the intermediate object, which is indirect cross-contamination.

Question 54: Clostridium botulinum produces a dangerous toxin in what type of environment?

Anaerobic (low-oxygen) environments with low acidity (Correct answer)
Frozen environments below 0°F
Highly acidic environments with pH below 4.0
Aerobic (oxygen-rich) environments

Correct answer: Anaerobic (low-oxygen) environments with low acidity

Clostridium botulinum thrives and produces its deadly toxin in anaerobic, low-acid, moist environments — such as improperly canned or vacuum-sealed foods.

Question 55: Which of the following is a sign that a food establishment may have a rodent infestation?

Fruit flies around trash cans
Gnaw marks on packaging, droppings near walls, and greasy rub marks (Correct answer)
Presence of flour weevils in dry goods
Small beetles in stored grains

Correct answer: Gnaw marks on packaging, droppings near walls, and greasy rub marks

Rodent infestations are identified by gnaw marks, dark droppings along walls, and greasy rub marks left by rats and mice traveling the same paths repeatedly.

Question 56: How long is the Texas Food Manager Certificate valid once obtained?

3 year
1 year
10 years
5 years (Correct answer)

Correct answer: 5 years

A Texas Food Manager Certificate is valid for five years from the date of issuance. This validity period ensures that certified managers periodically refresh their knowledge and stay updated on the latest food safety regulations and best practices, maintaining a high standard of food safety in establishments.

Question 57: Which of the five Big 6 pathogens is associated with contaminated water and poor hygiene and causes bloody diarrhea?

Hepatitis A
Salmonella Typhi
Norovirus
Shiga toxin-producing E. coli (STEC) (Correct answer)

Correct answer: Shiga toxin-producing E. coli (STEC)

Shiga toxin-producing E. coli (STEC) causes severe bloody diarrhea and is linked to poor hygiene, contaminated water, and undercooked ground beef.

Question 58: Which pathogen is most associated with raw or undercooked seafood, particularly oysters?

Campylobacter
Vibrio vulnificus (Correct answer)
Clostridium perfringens
Bacillus cereus

Correct answer: Vibrio vulnificus

Vibrio vulnificus naturally inhabits warm coastal waters and concentrates in filter-feeding shellfish like oysters, causing severe illness in immunocompromised individuals.

Question 59: Which factor does NOT directly influence the growth of foodborne pathogens?

The color of the food (Correct answer)
Moisture (water activity)
Temperature
pH (acidity)

Correct answer: The color of the food

Food color does not influence microbial growth; pathogens are affected by temperature, moisture, pH, oxygen, nutrients, and time.

Question 60: What is the minimum internal cooking temperature for whole muscle beef steaks?

165°F for 15 seconds
130°F for 112 minutes
155°F for 15 seconds
145°F for 15 seconds (Correct answer)

Correct answer: 145°F for 15 seconds

Whole muscle beef steaks can be safely cooked to 145°F for 15 seconds because pathogens are primarily found on the exterior surface.

Question 61: What is the minimum internal cooking temperature for poultry such as chicken and turkey?

170°F for 15 seconds
145°F for 15 seconds
155°F for 15 seconds
165°F for 15 seconds (Correct answer)

Correct answer: 165°F for 15 seconds

Poultry must reach 165°F for 15 seconds to destroy Salmonella and other pathogens commonly associated with it.

Question 62: What happens if a Texas Food Manager Certificate expires without being renewed?

The holder can appeal for an extension from the Texas DSHS
The holder must retake the initial training course and exam (Correct answer)
The certificate is automatically renewed for an additional year
The holder can continue working without renewal for six months

Correct answer: The holder must retake the initial training course and exam

If a Texas Food Manager Certificate expires without being renewed, the holder loses their certification status. To regain it, they must typically retake the entire initial training course and pass the certification exam again, as there is no grace period or simple renewal process for expired certificates.

Question 63: Which of the following actions is prohibited when working with food?

Wearing closed-toe shoes
Using sanitized utensils to taste food
Wearing a food-safe apron
Eating or drinking in a food preparation area (Correct answer)

Correct answer: Eating or drinking in a food preparation area

Eating or drinking in food preparation areas is prohibited because it can introduce pathogens from the mouth to food contact surfaces.

Question 64: What is the minimum internal cooking temperature for fish?

155°F for 15 seconds
135°F for 15 seconds
145°F for 15 seconds (Correct answer)
165°F for 15 seconds

Correct answer: 145°F for 15 seconds

Fish must reach an internal temperature of 145°F for 15 seconds to kill pathogens and ensure it is safe to eat.

Question 65: What gap size must be sealed in a food establishment to prevent rodent entry?

Gaps larger than 1 inch
Gaps larger than 1/2 inch for rats and 1/4 inch for mice (Correct answer)
Gaps only around plumbing and wiring
Only visible holes in walls

Correct answer: Gaps larger than 1/2 inch for rats and 1/4 inch for mice

Rats can enter through gaps as small as 1/2 inch and mice through gaps as small as 1/4 inch, so all such openings must be sealed.

Question 66: In a walk-in refrigerator, where should raw poultry be stored relative to other foods?

On the top shelf
Next to raw beef on the same shelf
Below ready-to-eat foods and raw beef (Correct answer)
Above ready-to-eat foods

Correct answer: Below ready-to-eat foods and raw beef

Raw poultry must be stored on the lowest shelf because it requires the highest cooking temperature and poses the greatest contamination risk.

Question 67: What labeling must be on a spray bottle containing a sanitizer solution?

No label is required if the bottle is clearly blue
The chemical name, concentration, and any hazard warnings (Correct answer)
Only the date it was prepared
The name of the person who prepared it

Correct answer: The chemical name, concentration, and any hazard warnings

All chemical containers, including sanitizer spray bottles, must be labeled with the chemical name, concentration, and hazard warnings to prevent misuse or accidental poisoning.

Question 68: Which of the following is a reason for renewing a Texas Food Manager Certificate before it expires?

To ensure continued compliance with state food safety regulations (Correct answer)
The state reduces the renewal fee if done early
To qualify for a higher salary from the employer
To avoid changes in job roles within the organization

Correct answer: To ensure continued compliance with state food safety regulations

Renewing a Texas Food Manager Certificate before it expires is essential to ensure continuous compliance with state food safety regulations. Maintaining a valid certification demonstrates that the food manager possesses up-to-date knowledge and skills required to operate a safe food establishment, thereby protecting public health and avoiding legal penalties.

Question 69: What is the advantage of quaternary ammonium compound (quat) sanitizers over chlorine sanitizers?

Quats are safer to use at higher concentrations
Quats are cheaper than chlorine
Quats are less affected by organic matter and have a longer residual effectiveness (Correct answer)
Quats work better at lower temperatures

Correct answer: Quats are less affected by organic matter and have a longer residual effectiveness

Quaternary ammonium compounds are more stable in the presence of organic matter and provide longer-lasting residual antimicrobial activity compared to chlorine.

Question 70: If a food manager works in multiple Texas counties, what should they do to comply with local certification requirements?

Ensure their certificate meets the most stringent county's regulations
Contact each county’s health department to verify compliance (Correct answer)
Obtain a separate food manager certificate for each county
Only comply with the certification requirements of the county where their business is headquartered

Correct answer: Contact each county’s health department to verify compliance

Food manager certification requirements can vary between different local jurisdictions, even within the same state. To ensure full compliance, a food manager working in multiple Texas counties must proactively contact each county's health department. This step verifies that their certification meets all specific local ordinances and avoids potential issues due to differing local rules.

Question 71: What is cross-contamination in a food service context?

Overcooking food due to incorrect temperatures
Using the same recipe for different dishes
Mixing different cuisines in the same kitchen
The transfer of harmful microorganisms from one food or surface to another (Correct answer)

Correct answer: The transfer of harmful microorganisms from one food or surface to another

Cross-contamination occurs when pathogens are transferred from one food, surface, or person to another, potentially causing foodborne illness.

Question 72: Which pH range do most foodborne pathogens prefer for growth?

pH 11.0–14.0 (strongly alkaline)
pH 4.6–7.5 (mildly acidic to neutral) (Correct answer)
pH 1.0–3.5 (highly acidic)
pH 8.0–10.0 (alkaline)

Correct answer: pH 4.6–7.5 (mildly acidic to neutral)

Most foodborne pathogens thrive between pH 4.6 and 7.5 — the mildly acidic to neutral range that many foods fall within.

Question 73: Is it acceptable for a food establishment to display a copy of the Texas Food Manager Certificate instead of the original?

Yes, as long as the copy is clear and legible (Correct answer)
No, only the original certificate is valid for display
No, the certificate should only be available online
Yes, but only during the renewal process

Correct answer: Yes, as long as the copy is clear and legible

Food safety regulations typically prioritize the accessibility and legibility of the certificate over the display of the original document. A clear and legible copy serves the same purpose as the original by providing all necessary information for verification by health inspectors and the public. This flexibility allows establishments to protect the original document while still meeting display requirements effectively.

Question 74: What are the four required steps of the manual dishwashing process in correct order?

Wash, rinse, sanitize, air-dry (Correct answer)
Wash, sanitize, rinse, air-dry
Sanitize, wash, rinse, air-dry
Rinse, wash, sanitize, air-dry

Correct answer: Wash, rinse, sanitize, air-dry

The manual dishwashing process must follow: wash with detergent, rinse to remove detergent, sanitize to kill pathogens, then air-dry (never towel-dry, which can recontaminate).

Question 75: What minimum temperature must the final sanitizing rinse reach in a high-temperature commercial dishwasher?

180°F (Correct answer)
212°F
160°F
140°F

Correct answer: 180°F

High-temperature dishwashers must deliver a final sanitizing rinse of at least 180°F at the dish surface to achieve effective sanitation.

Texas Certified Food Manager (TFM) Certification Exam

The Texas Food Manager certification exam tests food service professionals on foodborne illness prevention, safe food handling, facility sanitation, and management responsibilities as required by the Texas Department of State Health Services.

Questions

90 min

Time Limit

70%

To Pass

Checking for saved progress...

Exam Rules

You can skip questions and return to them later
Flag questions for review before submitting
No feedback shown until you submit the entire exam
Unanswered questions count as wrong — answer everything
10 pretest questions are mixed in and don't affect your score
Timer auto-submits when time runs out
Your progress is auto-saved every 30 seconds