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

Question 1: Which of the following is an example of a TCS (Time/Temperature Control for Safety) food?

Whole uncut watermelon
Crackers in sealed packaging
Dry rice (uncooked)
Cooked pasta (Correct answer)

Correct answer: Cooked pasta

Cooked pasta is a TCS food because cooking makes it moist and capable of supporting rapid bacterial growth without proper temperature control.

Question 2: After cutting raw beef on a cutting board, what must be done before using the same board for vegetables?

Clean with soap, rinse, sanitize, and air-dry (Correct answer)
Rinse with cold water
Wipe with a dry cloth
Spray with a sanitizer without washing first

Correct answer: Clean with soap, rinse, sanitize, and air-dry

The cutting board must be cleaned with soap and hot water, rinsed, sanitized with an approved sanitizer, and air-dried before it is safe to use for other foods.

Question 3: Which of the following is an example of an accredited provider for Texas Food Manager training and certification?

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

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

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

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

12.5–25 ppm at a temperature of at least 68°F (Correct answer)
100–200 ppm
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 6: A food manager needs to rapidly cool a large pot of beef stew. Which method is most effective?

Stir the stew frequently in an ice water bath (Correct answer)
Place it in a walk-in cooler without any other action
Place the covered pot directly in a standard upright refrigerator
Leave it uncovered at room temperature until it stops steaming

Correct answer: Stir the stew frequently in an ice water bath

Stirring food in an ice water bath rapidly draws heat away from the product on all sides, making it one of the most effective rapid cooling methods.

Question 7: If a food establishment has multiple locations, where should the Texas Food Manager Certificate be displayed?

Only at the busiest location
At the corporate headquarters
It doesn't need to be displayed at all
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 8: How long is a Texas Food Manager Certificate valid once it is issued?

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

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

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

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

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

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

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

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 12: 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
Reducing the number of certified food managers needed per establishment
Waiving certification fees for small businesses
Requiring additional food safety training hours (Correct answer)

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 13: If a health inspector visits the establishment, how should the Texas Food Manager Certificate be made accessible?

The inspector should be directed to the corporate office for verification
It should be displayed prominently or be readily accessible for review (Correct answer)
It should be provided only upon written request after the inspection
It can be stored offsite, and a copy mailed to the inspector afterward

Correct answer: It should be displayed prominently or be readily accessible for review

During a health inspection, the Texas Food Manager Certificate serves as crucial proof that the establishment complies with regulatory requirements for having certified personnel. Health inspectors need immediate access to this document to verify adherence to food safety standards. Displaying it prominently or having it readily accessible ensures a smooth inspection process and demonstrates accountability.

Question 14: A customer reports illness symptoms 4 hours after eating a buffet meal. Which pathogen's timeline best fits this scenario?

E. coli O157:H7 (onset 1–9 days)
Hepatitis A (onset 15–50 days)
Listeria (onset 3–70 days)
Staphylococcus aureus toxin (onset 1–6 hours) (Correct answer)

Correct answer: Staphylococcus aureus toxin (onset 1–6 hours)

Staphylococcus aureus produces a heat-stable toxin with a very short incubation period of 1–6 hours, fitting the 4-hour symptom timeline.

Question 15: Which thermometer type is best for measuring the internal temperature of thick foods?

Bimetallic stemmed thermometer (Correct answer)
Glass thermometer
Infrared thermometer
Surface 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 16: Which of the following is a sign that a food establishment may have a rodent infestation?

Presence of flour weevils in dry goods
Fruit flies around trash cans
Gnaw marks on packaging, droppings near walls, and greasy rub marks (Correct answer)
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 17: What gap size must be sealed in a food establishment to prevent rodent entry?

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

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 18: What is the minimum internal cooking temperature required for ground beef?

165°F for 15 seconds
145°F for 15 seconds
160°F for 15 seconds
155°F for 15 seconds (Correct answer)

Correct answer: 155°F for 15 seconds

Ground beef must reach 155°F for 15 seconds because grinding distributes surface pathogens throughout the meat.

Question 19: When reheating TCS food for hot holding, what minimum temperature must it reach and within what time frame?

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

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

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

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

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

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 22: What is 'water activity' (Aw) and why is it important in food safety?

The speed at which water evaporates from food during cooking
The mineral content of water used in food preparation
A measure of the available moisture in food that microorganisms need to grow (Correct answer)
The temperature at which water boils in a given food

Correct answer: A measure of the available moisture in food that microorganisms need to grow

Water activity (Aw) measures available moisture in food; most pathogens require an Aw above 0.85 to grow, which is why drying and dehydrating food preserves it.

Question 23: What is the recommended minimum air gap between the water supply line and the flood level rim of a sink to prevent backflow?

1 inch
3 inches
1/2 inch
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 24: Which organization is responsible for approving food manager certification programs in Texas?

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

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 25: What is the food manager's responsibility regarding employee hygiene policies?

Post hygiene rules on the wall and assume compliance
Demonstrate good hygiene personally only
Allow employees to set their own hygiene standards
Develop, enforce, and train employees on hygiene policies (Correct answer)

Correct answer: Develop, enforce, and train employees on hygiene policies

A food manager must actively develop hygiene policies, train staff on them, and enforce compliance to maintain a safe food service environment.

Question 26: What does it mean to 'sanitize in place' (CIP — Clean in Place)?

Cleaning equipment without disassembling it using circulated cleaning and sanitizing solutions (Correct answer)
Using portable sanitizer spray on large equipment
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 27: If a food manager works in multiple Texas counties, what should they do to comply with local certification requirements?

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

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

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

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

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

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 30: A chef uses the same tongs to handle raw shrimp and then places cooked shrimp on a serving platter. This is an example of:

Direct cross-contamination (Correct answer)
Chemical contamination
Proper time-temperature control
Physical contamination

Correct answer: Direct cross-contamination

Using unwashed tongs from raw to cooked shrimp directly transfers pathogens from the raw food to the ready-to-eat food, causing direct cross-contamination.

Question 31: What are the four required steps of the manual dishwashing process in correct order?

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

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

35 min

Time Limit

70%

To Pass

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These practice questions were written with AI tools. They are not real exam questions. Exam facts are checked against the official sources listed below. Not reviewed by a subject-matter expert. Editorial policy

Sources & references

Exam facts on this page (fees, format, dates, passing scores) are checked against these official sources; the date is our last check. Editorial policy

dshs.texas.gov — Test delivery, score validity · verified Oct 2026
servsafe.com — Passing score, renewal, score release, time limit · verified Oct 2026