Texas Food Managers Certification Practice Exam

What can a food facility do with food that was previously served to a customer?

1. Use leftover bread and rolls to make poultry dressing

2. Serve unopened, individually wrapped crackers and jelly again

3. Serve leftover garden salads

4. Pour unused cream from pitchers back into refrigerated containers

The correct answer is: Serve unopened, individually wrapped crackers and jelly again

The correct choice highlights a key principle of food safety regarding the reuse of food items that were previously served. Unopened, individually wrapped crackers and jelly are still considered safe to use because they maintain their packaging integrity and have not been contaminated after being offered to a customer. The packaging provides a barrier against pathogens, ensuring that the contents remain safe for consumption. In contrast, the other options involve situations where food safety could be compromised. Leftover bread and rolls that have been served could potentially carry bacteria or other contaminants, making them unsuitable for repurposing in dishes like poultry dressing. Serving leftover garden salads is also risky since they may have been left uncovered and can harbor harmful bacteria, especially if they include highly perishable ingredients. Finally, pouring unused cream back into refrigerated containers can lead to cross-contamination, as the cream may have come into contact with unclean serving utensils or environments. Understanding these distinctions helps in maintaining food safety standards in a food facility.