TEXAS FOOD HANDLERS EXAMINATION SET QUESTIONS
AND ANSWERS GUARANTEE A+
✔✔Pasteurized liquid, frozen, or dry egg products shall be substituted for raw shell eggs
whenever - ✔✔Served to highly susceptible populations
✔✔A trained chef, who also worked at a zoo, decided to combine his kitchen with
nature and opened a restaurant where customers could watch animals in cages and
aquariums from their table. Part of the day is spent caring for some of the creatures.
According to the code, which creatures is he allowed to care for or handle while at the
restaurant? - ✔✔Fish in the aquarium
✔✔A kitchen manager was trying to train the staff and get all the inventory under
control. Many items were not being labelled in storage. The manger thinks it is best to
start by labeling every single item out of its original container, even though it is not
required to have the staff label - ✔✔Spaghetti noodles
✔✔The restaurant staff noticed the heal inspector coming in the door and assumed
correctly that they would be inspected. One of the employees quickly took the towel
buckets, dumped them in a sink with dirty dishes, made fresh sanitizing solution, and
put the towels back in the water. To their surprise, the inspector marked a violation. This
violation was for - ✔✔Putting the soiled towels back in the new water
✔✔What are the rules for storing food cold? - ✔✔All these
✔✔A school lunch program offers seconds on fruits and vegetables. A child came back
for more sliced peaches. Without thinking about it, the nutrition worker scooped a
spoonful of peaches onto the child's used tray and touched the tray with the scoop. After
putting the scoop back into the pan of peaches the worker realized what had happened.
What should be done to immediately remedy this? - ✔✔Pull and discard the peaches
and replace with a new pan
✔✔According to the Texas Rules, it is acceptable at times for item like salt and pepper
packets to be saved and given to another customer if they were not contaminated.
Which of the following must be discarded after a customer had it? - ✔✔A bowl of
cocktail sauce
✔✔When selecting small wares (plates, bowls, eating utensils) to use in the kitchen, a
manager must be sure the small wares are durable, easy to clean, safe, and -
✔✔Resistant to chipping
✔✔Can a food handler taste food to adjust seasoning? - ✔✔Yes, but the utensil must
be used only once
, ✔✔During an inspection, the manager asked the inspector about a can opener
cleaning. The health inspector said there could be ______ hazards present -
✔✔Physical, biological, or chemical
✔✔Cutting boards or cutting blocks that have scratched and cuts into the surfaces -
✔✔May be resurfaced as needed
✔✔A new bar manager was asking the equipment service technician how the glass
washer works. The technician explained the process and the chemicals and handed the
manager a vial of test strips. "What are these for?" The technician said that the machine
is sanitizing properly when the iodine sanitizer turns the color of the paper because the
concentration is - ✔✔12.5 - 25.00 ppm
✔✔What is the required minimal internal temperature for cooking fresh pot roast? -
✔✔145F
✔✔Which of the following is an acceptable source of potable water? - ✔✔Private well
water
✔✔The four steps in the cleaning and sanitizing process include cleaning the surface,
rinsing the surface, sanitizing the surface and then - ✔✔Allowing the surface to air dry
✔✔All of the following steps are important in ensuring sanitizer effectiveness exept -
✔✔Rinsing the surface afterwards
✔✔Raw animal foods such as beef, fish, lamb, pork, and poultry shall be separated
during storage, preparation, holding, and display at all times unless they are being -
✔✔Combined as ingredients
✔✔Approved sanitizers for the food service include chlorine, iodine, quartenary
ammonia and - ✔✔Water above 171F
✔✔The entire handwashing process should take _______ seconds - ✔✔20
✔✔Which is an example of a cross-connection? - ✔✔A hose in a mop bucket
✔✔According to the most health codes, what is the minimum standard for parts per
million concentration (ppm) of a chlorine based chemical when preparing a sanitizing
solution for the three compartment sink? - ✔✔50
✔✔Employees must change gloves between which tasks? - ✔✔Handling raw meat and
dressing the buns
AND ANSWERS GUARANTEE A+
✔✔Pasteurized liquid, frozen, or dry egg products shall be substituted for raw shell eggs
whenever - ✔✔Served to highly susceptible populations
✔✔A trained chef, who also worked at a zoo, decided to combine his kitchen with
nature and opened a restaurant where customers could watch animals in cages and
aquariums from their table. Part of the day is spent caring for some of the creatures.
According to the code, which creatures is he allowed to care for or handle while at the
restaurant? - ✔✔Fish in the aquarium
✔✔A kitchen manager was trying to train the staff and get all the inventory under
control. Many items were not being labelled in storage. The manger thinks it is best to
start by labeling every single item out of its original container, even though it is not
required to have the staff label - ✔✔Spaghetti noodles
✔✔The restaurant staff noticed the heal inspector coming in the door and assumed
correctly that they would be inspected. One of the employees quickly took the towel
buckets, dumped them in a sink with dirty dishes, made fresh sanitizing solution, and
put the towels back in the water. To their surprise, the inspector marked a violation. This
violation was for - ✔✔Putting the soiled towels back in the new water
✔✔What are the rules for storing food cold? - ✔✔All these
✔✔A school lunch program offers seconds on fruits and vegetables. A child came back
for more sliced peaches. Without thinking about it, the nutrition worker scooped a
spoonful of peaches onto the child's used tray and touched the tray with the scoop. After
putting the scoop back into the pan of peaches the worker realized what had happened.
What should be done to immediately remedy this? - ✔✔Pull and discard the peaches
and replace with a new pan
✔✔According to the Texas Rules, it is acceptable at times for item like salt and pepper
packets to be saved and given to another customer if they were not contaminated.
Which of the following must be discarded after a customer had it? - ✔✔A bowl of
cocktail sauce
✔✔When selecting small wares (plates, bowls, eating utensils) to use in the kitchen, a
manager must be sure the small wares are durable, easy to clean, safe, and -
✔✔Resistant to chipping
✔✔Can a food handler taste food to adjust seasoning? - ✔✔Yes, but the utensil must
be used only once
, ✔✔During an inspection, the manager asked the inspector about a can opener
cleaning. The health inspector said there could be ______ hazards present -
✔✔Physical, biological, or chemical
✔✔Cutting boards or cutting blocks that have scratched and cuts into the surfaces -
✔✔May be resurfaced as needed
✔✔A new bar manager was asking the equipment service technician how the glass
washer works. The technician explained the process and the chemicals and handed the
manager a vial of test strips. "What are these for?" The technician said that the machine
is sanitizing properly when the iodine sanitizer turns the color of the paper because the
concentration is - ✔✔12.5 - 25.00 ppm
✔✔What is the required minimal internal temperature for cooking fresh pot roast? -
✔✔145F
✔✔Which of the following is an acceptable source of potable water? - ✔✔Private well
water
✔✔The four steps in the cleaning and sanitizing process include cleaning the surface,
rinsing the surface, sanitizing the surface and then - ✔✔Allowing the surface to air dry
✔✔All of the following steps are important in ensuring sanitizer effectiveness exept -
✔✔Rinsing the surface afterwards
✔✔Raw animal foods such as beef, fish, lamb, pork, and poultry shall be separated
during storage, preparation, holding, and display at all times unless they are being -
✔✔Combined as ingredients
✔✔Approved sanitizers for the food service include chlorine, iodine, quartenary
ammonia and - ✔✔Water above 171F
✔✔The entire handwashing process should take _______ seconds - ✔✔20
✔✔Which is an example of a cross-connection? - ✔✔A hose in a mop bucket
✔✔According to the most health codes, what is the minimum standard for parts per
million concentration (ppm) of a chlorine based chemical when preparing a sanitizing
solution for the three compartment sink? - ✔✔50
✔✔Employees must change gloves between which tasks? - ✔✔Handling raw meat and
dressing the buns
