TEXAS FOOD HANDLERS 2026 TEST PAPER QUESTIONS
AND ANSWERS GUARANTEE A+
✔✔A food handler lifts a leaking garbage bag over the food prep counter when passing
through the prep area on the way to the dumpster. What should the manager do?
A. Point out a more difficult route through the prep area
B. Ask the food handler to double bag the garbage to prevent leakage
C. Stop, correct and retrain the food handler on correct procedures - ✔✔C. Stop, correct
and retrain the food handler on correct procedures
✔✔What is the correct way to dry dishes?
A. Air drying
B. Fan drying
C. Cloth drying - ✔✔A. Air drying
✔✔Counter-mounted equipment that is not easily movable should be mounted at least
how many inches from the counter surface?
A. 3
B. 4
C. 5 - ✔✔B. 4
✔✔The manager assigns a cook to monitor and record temperatures on the steamtable
in order to
A. Ensure food safety
B. Keep the food from drying out
C. Prevent cross-contamination - ✔✔A. Ensure food safety
✔✔Why must an operation keep shelves stocked tags?
A. To protect future order qualities and food costs
B. To monitor and treat allergic reactions in anaphylaxis.
C. To link a foodborne illness outbreak to the shellfish bed - ✔✔C. To link a foodborne
illness outbreak to the shellfish bed
✔✔Containers used to store and dispense cleaner taken from a bulk unit must be
labeled with the
A. Complete safety data sheet label
B. Scientific name of the chemical
C. Common name of the material - ✔✔C. Common name of the material
✔✔Water used for handwashing must be
A. Potable
B. Distilled.
C. Reclaimed - ✔✔A. Potable
, ✔✔What must a food service establishment that serves Oysters provide to customers
A. Regulatory advisory
B. Consumer advisory
C. HACCP plan - ✔✔B. Consumer advisory
✔✔Which storage practice reduces the risk of cross-contamination
A. Carrots stored above ground beef
B. Poultry stored above oysters
C. Fish stored above cheese - ✔✔A. Carrots stored above ground beef
✔✔Which of the following is not acceptable for food handler use when handling ready to
eat foods?
A. Bare hands
B. Gloves
C. Tongs - ✔✔A. Bare hands
✔✔Which statement is correct about outdoor waste containers?
A. They must be made of anti-rust material.
B. They should be cleaned inside and out annually.
C. They must have tight-fitting lids. - ✔✔C. They must have tight-fitting lids
✔✔A handwashing station must have hot and cold running water, soap, a garbage
container, and an acceptable method for
A. Drying hands
B. Sanitizing hands and arms.
C. Cleaning under fingernails. - ✔✔A. Drying hands
✔✔To ensure food safety, the manager is responsible for monitoring food handlers
A. Work schedule
B. Productivity
C. Hygiene - ✔✔C. Hygiene
✔✔A chef put on a clean chef coat after taking a shower. The chef then takes a dog for
a walk before proceeding to work. What should the chef have done to reduce potential
contamination at work?
A. Used hand sanitizer to clean hands
B. Put on the clean chef coat at work
C. Showered after playing with the dog - ✔✔B. Put on a clean chef coat at work
✔✔Shell stock identification tags must include the date when the
A. Last shellfish was used
B. Container was opened
C. Shipment was received - ✔✔A. Last shellfish was used
AND ANSWERS GUARANTEE A+
✔✔A food handler lifts a leaking garbage bag over the food prep counter when passing
through the prep area on the way to the dumpster. What should the manager do?
A. Point out a more difficult route through the prep area
B. Ask the food handler to double bag the garbage to prevent leakage
C. Stop, correct and retrain the food handler on correct procedures - ✔✔C. Stop, correct
and retrain the food handler on correct procedures
✔✔What is the correct way to dry dishes?
A. Air drying
B. Fan drying
C. Cloth drying - ✔✔A. Air drying
✔✔Counter-mounted equipment that is not easily movable should be mounted at least
how many inches from the counter surface?
A. 3
B. 4
C. 5 - ✔✔B. 4
✔✔The manager assigns a cook to monitor and record temperatures on the steamtable
in order to
A. Ensure food safety
B. Keep the food from drying out
C. Prevent cross-contamination - ✔✔A. Ensure food safety
✔✔Why must an operation keep shelves stocked tags?
A. To protect future order qualities and food costs
B. To monitor and treat allergic reactions in anaphylaxis.
C. To link a foodborne illness outbreak to the shellfish bed - ✔✔C. To link a foodborne
illness outbreak to the shellfish bed
✔✔Containers used to store and dispense cleaner taken from a bulk unit must be
labeled with the
A. Complete safety data sheet label
B. Scientific name of the chemical
C. Common name of the material - ✔✔C. Common name of the material
✔✔Water used for handwashing must be
A. Potable
B. Distilled.
C. Reclaimed - ✔✔A. Potable
, ✔✔What must a food service establishment that serves Oysters provide to customers
A. Regulatory advisory
B. Consumer advisory
C. HACCP plan - ✔✔B. Consumer advisory
✔✔Which storage practice reduces the risk of cross-contamination
A. Carrots stored above ground beef
B. Poultry stored above oysters
C. Fish stored above cheese - ✔✔A. Carrots stored above ground beef
✔✔Which of the following is not acceptable for food handler use when handling ready to
eat foods?
A. Bare hands
B. Gloves
C. Tongs - ✔✔A. Bare hands
✔✔Which statement is correct about outdoor waste containers?
A. They must be made of anti-rust material.
B. They should be cleaned inside and out annually.
C. They must have tight-fitting lids. - ✔✔C. They must have tight-fitting lids
✔✔A handwashing station must have hot and cold running water, soap, a garbage
container, and an acceptable method for
A. Drying hands
B. Sanitizing hands and arms.
C. Cleaning under fingernails. - ✔✔A. Drying hands
✔✔To ensure food safety, the manager is responsible for monitoring food handlers
A. Work schedule
B. Productivity
C. Hygiene - ✔✔C. Hygiene
✔✔A chef put on a clean chef coat after taking a shower. The chef then takes a dog for
a walk before proceeding to work. What should the chef have done to reduce potential
contamination at work?
A. Used hand sanitizer to clean hands
B. Put on the clean chef coat at work
C. Showered after playing with the dog - ✔✔B. Put on a clean chef coat at work
✔✔Shell stock identification tags must include the date when the
A. Last shellfish was used
B. Container was opened
C. Shipment was received - ✔✔A. Last shellfish was used
