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

Question 1: What water temperature is required for the wash sink in a three-compartment manual dishwashing setup?

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

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 2: What is the correct method to cool a large pot of hot soup quickly?

Leave it on the counter overnight
Place it directly in a walk-in cooler while still very hot
Use an ice bath and stir frequently (Correct answer)
Cover tightly and refrigerate after 2 hours

Correct answer: Use an ice bath and stir frequently

An ice bath with frequent stirring rapidly reduces the temperature of large volumes of food through the danger zone safely.

Question 3: When using time as a public health control (no temperature monitoring), how long can TCS food be held before it must be served or discarded?

6 hours
2 hours
8 hours
4 hours (Correct answer)

Correct answer: 4 hours

Under time as a public health control, TCS foods may be held for a maximum of 4 hours before being served or discarded.

Question 4: What is a 'highly susceptible population' (HSP) in food safety terms?

Children under 10 who eat fast food frequently
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)
People who are allergic to common foods

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

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

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 6: What is the correct minimum internal temperature for cooking whole muscle beef steaks served to the general public?

165°F
145°F (Correct answer)
130°F
155°F

Correct answer: 145°F

Whole muscle beef steaks must reach a minimum internal temperature of 145°F with a 3-minute rest time to be considered safe.

Question 7: Which of the following is an example of a local jurisdiction adding requirements beyond state food manager certification?

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

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

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

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

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

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

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

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 11: Which pathogen is most associated with improperly cooled rice or starchy foods left at room temperature?

Bacillus cereus (Correct answer)
Salmonella enteritidis
Shigella dysenteriae
Listeria monocytogenes

Correct answer: Bacillus cereus

Bacillus cereus produces heat-resistant spores and emetic toxins in starchy foods like cooked rice or pasta when left at room temperature.

Question 12: Which of the following actions is prohibited when working with food?

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

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

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

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

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

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

160°F
212°F
180°F (Correct answer)
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.

Question 16: What should a food establishment do if local regulations differ from state requirements?

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

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

Gaps only around plumbing and wiring
Only visible holes in walls
Gaps larger than 1 inch
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: Which of the following is an example of an accredited provider for Texas Food Manager training and certification?

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

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

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

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

Stored product beetles
Flies
Cockroaches (Correct answer)
Rodents

Correct answer: Cockroaches

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

Question 21: Which pH range do most foodborne pathogens prefer for growth?

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

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 22: How long can Time/Temperature Control for Safety (TCS) food safely remain in the temperature danger zone?

6 hours total
1 hour total
2 hours total
4 hours total (Correct answer)

Correct answer: 4 hours total

TCS foods should not remain in the temperature danger zone (41°F–135°F) for more than 4 cumulative hours before being discarded.

Question 23: How should raw chicken and ready-to-eat salad ingredients be stored in the same refrigerator?

Raw chicken on the top shelf, salad on the bottom
Both stored in the same sealed container
Side by side on the same shelf
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 24: 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 25: 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 26: What happens if a Texas Food Manager Certificate expires without being renewed?

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)
The holder can appeal for an extension from the Texas DSHS

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

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

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 28: Which foodborne illness is commonly called 'the stomach flu' and can be transmitted through just a few viral particles?

Salmonellosis
Botulism
Campylobacteriosis
Norovirus gastroenteritis (Correct answer)

Correct answer: Norovirus gastroenteritis

Norovirus gastroenteritis, colloquially called the stomach flu, is extremely infectious and can be transmitted by as few as 10–100 viral particles.

Question 29: If a food establishment has multiple locations, where should the Texas Food Manager Certificate be displayed?

At the corporate headquarters
Only at the busiest location
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 30: 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
165°F within 2 hours (Correct answer)
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 31: What is the primary risk posed by flies in a food service environment?

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

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.

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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