TEXAS FOOD HANDLERS 2026 STUDY GUIDE QUESTIONS
AND ANSWERS GUARANTEE A+
✔✔What is the most appropriate method for displaying serving utensils on a self-service
buffet
A. Store utensils in the food with the handle above the container.
B. Lay utensils on the Buffet table
C. Lay utensils on top of the food - ✔✔A. Store utensils in the food with the handle
above the container
✔✔Unopened packages of cheese with an expiration date of 9/30 are stored in front of
the packaged cheese dated 10/14. This is an example of
A. Preventing cross-contamination
B. Reconditioning food in storage
C. Using first in, first out (FIFO) - ✔✔C. Using first in, first out (FIFO)
✔✔Partially thawed, torn packages of frozen steaks are delivered to an operation. The
manager should
A. Reject the entire delivery
B. Discard the steaks that are partially thawed
C. Rewrap the steaks and place them in the cooler - ✔✔A. Reject the entire delivery
✔✔What document must manufactures provide for each hazardous chemical they
produce?
A. Hazard analysis critical control point plan (HACCP)
B. Occupational safety and health administration bulletin (OSHA)
C. Safety data sheet (SDS) - ✔✔C. Safety data sheet (SDS)
✔✔When prepping food, it is acceptable for food handlers to wear
A. Hats
B. Shorts
C. Bracelets - ✔✔A. Hats
✔✔Hey food handler is observed emptying a vial of unknown liquid onto the salad
greens in the self-service area. This could be considered an example of
A. Biological contamination
B. Food tampering
C. cross-contamination - ✔✔A biological contamination
✔✔Unwashed hands can cause
A. Botulism
B. Shellfish poisoning
C. Shigellosis - ✔✔C. Shigellosis
, ✔✔An unfamiliar person without a name badge is observed opening bins of flour and
sugar in the store room. According to the food and drug administration (FDA) alert
system what is the person considered
A. Regulator
B. Threat
C. Competitor - ✔✔B. Threat
✔✔What should the person in charge do when they see a food handler fill an empty
glass cleaner spray bottle with clean water to use on the grill during cooking?
A. Inform the food handler it cannot be used for cooking.
B. Ensure the food handler cleans and sanitizers the bottle
C. Ask the food handler to verify the bottle is designed for all liquids - ✔✔A. Inform the
food handler cannot be used for cooking
✔✔Floors in the warewashing area must be
A. Easy to clean
B. Non-resilient
C. Absorbent - ✔✔B. Non-resilient
✔✔Frozen chicken breasts must be rejected during receiving when the chicken is
A. Covered in ice crystals
B. Missing a food and drug administration (FDA) inspection sticker
C. Stored on top of raw fish - ✔✔A. Covered in ice crystals
✔✔What is the category of hazard that may result in pesticides are stored in unlabeled
containers
A. Biological contamination
B. Allergan
C. Chemical - ✔✔C. Chemical
✔✔Which is an example of sanitizing
A. Pouring chlorine bleach over a cleaned and washed cutting board
B. Spraying a solution of quaternary ammonium on slicer parts after washing
C. Soaking pans from the serving line in warm water - ✔✔B. Spraying a solution of
quaternary ammonium on slicer parts after washing
✔✔What is an owner/operator's first task when developing a staff-training program?
A. Assessing training needs
B. Determining training methods
C. Selecting a training site - ✔✔A. Assessing training needs
✔✔What is the minimum internal temperature raw animal food must reach when cooked
in a microwave oven?
A. 165°F
AND ANSWERS GUARANTEE A+
✔✔What is the most appropriate method for displaying serving utensils on a self-service
buffet
A. Store utensils in the food with the handle above the container.
B. Lay utensils on the Buffet table
C. Lay utensils on top of the food - ✔✔A. Store utensils in the food with the handle
above the container
✔✔Unopened packages of cheese with an expiration date of 9/30 are stored in front of
the packaged cheese dated 10/14. This is an example of
A. Preventing cross-contamination
B. Reconditioning food in storage
C. Using first in, first out (FIFO) - ✔✔C. Using first in, first out (FIFO)
✔✔Partially thawed, torn packages of frozen steaks are delivered to an operation. The
manager should
A. Reject the entire delivery
B. Discard the steaks that are partially thawed
C. Rewrap the steaks and place them in the cooler - ✔✔A. Reject the entire delivery
✔✔What document must manufactures provide for each hazardous chemical they
produce?
A. Hazard analysis critical control point plan (HACCP)
B. Occupational safety and health administration bulletin (OSHA)
C. Safety data sheet (SDS) - ✔✔C. Safety data sheet (SDS)
✔✔When prepping food, it is acceptable for food handlers to wear
A. Hats
B. Shorts
C. Bracelets - ✔✔A. Hats
✔✔Hey food handler is observed emptying a vial of unknown liquid onto the salad
greens in the self-service area. This could be considered an example of
A. Biological contamination
B. Food tampering
C. cross-contamination - ✔✔A biological contamination
✔✔Unwashed hands can cause
A. Botulism
B. Shellfish poisoning
C. Shigellosis - ✔✔C. Shigellosis
, ✔✔An unfamiliar person without a name badge is observed opening bins of flour and
sugar in the store room. According to the food and drug administration (FDA) alert
system what is the person considered
A. Regulator
B. Threat
C. Competitor - ✔✔B. Threat
✔✔What should the person in charge do when they see a food handler fill an empty
glass cleaner spray bottle with clean water to use on the grill during cooking?
A. Inform the food handler it cannot be used for cooking.
B. Ensure the food handler cleans and sanitizers the bottle
C. Ask the food handler to verify the bottle is designed for all liquids - ✔✔A. Inform the
food handler cannot be used for cooking
✔✔Floors in the warewashing area must be
A. Easy to clean
B. Non-resilient
C. Absorbent - ✔✔B. Non-resilient
✔✔Frozen chicken breasts must be rejected during receiving when the chicken is
A. Covered in ice crystals
B. Missing a food and drug administration (FDA) inspection sticker
C. Stored on top of raw fish - ✔✔A. Covered in ice crystals
✔✔What is the category of hazard that may result in pesticides are stored in unlabeled
containers
A. Biological contamination
B. Allergan
C. Chemical - ✔✔C. Chemical
✔✔Which is an example of sanitizing
A. Pouring chlorine bleach over a cleaned and washed cutting board
B. Spraying a solution of quaternary ammonium on slicer parts after washing
C. Soaking pans from the serving line in warm water - ✔✔B. Spraying a solution of
quaternary ammonium on slicer parts after washing
✔✔What is an owner/operator's first task when developing a staff-training program?
A. Assessing training needs
B. Determining training methods
C. Selecting a training site - ✔✔A. Assessing training needs
✔✔What is the minimum internal temperature raw animal food must reach when cooked
in a microwave oven?
A. 165°F
