Texas Food Safety Managers Test

What must the person in charge of a nursing home do when A food handler has a sore

throat and fever?

A. Make the food handler wear a medical face mask.

B. Allow the food handler to wash dishes.

C. Send the food handler home. - C. Send the food handler home

Food handlers must wash their hands and exposed portions of their arms prior to which of

the following activities?

A. Using tobacco products.

B. Taking a restroom break.

C. Putting on disposable gloves. - C. Putting on disposable gloves.

An operation installs hand-antiseptic dispensers at each of the handwashing stations. What

should management explain to food handlers about the correct use of the hand-antiseptic?

A. A hand antiseptic is applied after correct handwashing.

B. A hand antiseptic is used before hand washing.

C. Hands don't require washing if an approved hand antiseptic is applied. - A. A handantiseptic applied after correct handwashing

A food handler may not wear fingernail polish unless

A. Nails are well manicured

B. Wearing intact single - use gloves.

C. Hands are clean and sanitized - B. Wearing intact single-use gloves.

The person in charge must exclude the food handler when he or she reports having which

symptom?

A. Yellow skin and eyes

B. Infected lesion.

C. Sore throat with fever - A. Yellow skin and eyes

Cooked plants products that are served from a steamtable must be maintained at what

minimum temperature?

A. 155°F

B. 145°F

C. 135°F - C. 135°F

The "T "in the ALERT food defense awareness program deals with

A. Tasks

B. Threats

C. Temperature - B. Threats