TEXAS FOOD HANDLERS EXAM SCRIPT QUESTIONS AND
ANSWERS GUARANTEE A+
✔✔Working on the cook line can be busy. You should be sure to:
A. Dip your hands into a sanitizer bucket whenever you handle raw food products.
B. Use a hand sanitizer whenever you handle raw food products.
C. Wipe your hands on a cloth towel after you touch raw foods.
D. Wash your hands and use utensils to keep from touching raw foods. - ✔✔D. Wash
your hands and use utensils to keep from touching raw foods.
✔✔Where should you wash your hands before preparing food?
A. At a food preparation sink that has warm water, soap and paper towels.
B. At any sink that has warm running water, soap and paper towels.
C. At the sink nearest your workstation.
D. At a handwashing sink that has warm water, soap and paper towels. - ✔✔D. At a
handwashing sink that has warm water, soap and paper towels.
✔✔What should you do before putting on kitchen gloves?
A. Make sure the gloves have been rewashed and sanitized.
B. Use a hand sanitizer.
C. Wipe your hands thoroughly on your apron.
D. Wash your hands. - ✔✔D. Wash your hands.
✔✔Which of the following times should you wash your hands twice?
A. After cutting raw meat.
B. After using the restroom, and again before handling food.
C. Before touching ready-to-eat food.
D. After taking out the garbage. - ✔✔B. After using the restroom, and again before
handling food.
✔✔Which is NOT a characteristic of acceptable fresh beef?
A. Slick or slimy texture
B. Temperature of 41°F or colder
C. Firm to touch
D. Cherry-red color - ✔✔A. Slick or slimy texture
✔✔Dairy products are always inspected for...
A. Fresh-looking appearance
B. Correct temperature (41°F or lower)
C. Flavor
D. Presence of bad smells - ✔✔B. Correct temperature (41°F or lower)
✔✔Which of these foods does NOT need refrigeration?
A. Fresh, whole bananas
, B. Raw chicken
C. Liquid eggs
D. Tofu - ✔✔A. Fresh, whole bananas
✔✔The presence of large ice crystals on frozen foods means that it should be...
A. Packed in ice, not stored on a freezer shelf.
B. Rejected.
C. Moved immediately into the freezer to keep from thawing.
D. Scraped off prior to storage. - ✔✔B. Rejected.
✔✔The refrigerator has no room to cool the meat you've just cooked. You should:
A. Move some of the food that is already cold into the walk-in cooler to make room.
B. Store the meat in a 5 gallon bucket on the floor of the walk-in refrigerator.
C. Stack the pans of meat on top of each other in the refrigerator.
D. Put the meat into a 6 inch deep pan and place in the refrigerator. - ✔✔A. Move some
of the food that is already cold into the walk-in cooler to make room.
✔✔To properly keep food cold when displayed in ice:
A. The ice only needs to be under the food containers.
B. The food should be kept in a pan no deeper than 2 inches.
C. The ice needs to be level with the food.
D. The temperature must be kept at 32°F. - ✔✔C. The ice needs to be level with the
food.
✔✔Leftover chicken is safe to serve if the chicken is reheated to a minimum internal
temperature of:
A. 140°F
B. 165°F
C. 155°F
D. 130°F - ✔✔B. 165°F
✔✔You cooked a 25-pound turkey for making sandwiches. Which one of the following
will keep the turkey safe for human consumption?
A. Let turkey cool on the counter for three hours before slicing and refrigerating.
B. Place turkey into the refrigerator after it has been on the counter for two hours.
C. Place turkey into the refrigerator right away after you sliced it into serving portions.
D. Place the whole turkey into the refrigerator right away and slice it tomorrow morning
before lunch. - ✔✔C. Place turkey into the refrigerator right away after you sliced it into
serving portions.
✔✔When you display food in ice:
A. The food can be room temperature.
B. The food must sit on top of the ice.
C. food must be 41°F or colder.
ANSWERS GUARANTEE A+
✔✔Working on the cook line can be busy. You should be sure to:
A. Dip your hands into a sanitizer bucket whenever you handle raw food products.
B. Use a hand sanitizer whenever you handle raw food products.
C. Wipe your hands on a cloth towel after you touch raw foods.
D. Wash your hands and use utensils to keep from touching raw foods. - ✔✔D. Wash
your hands and use utensils to keep from touching raw foods.
✔✔Where should you wash your hands before preparing food?
A. At a food preparation sink that has warm water, soap and paper towels.
B. At any sink that has warm running water, soap and paper towels.
C. At the sink nearest your workstation.
D. At a handwashing sink that has warm water, soap and paper towels. - ✔✔D. At a
handwashing sink that has warm water, soap and paper towels.
✔✔What should you do before putting on kitchen gloves?
A. Make sure the gloves have been rewashed and sanitized.
B. Use a hand sanitizer.
C. Wipe your hands thoroughly on your apron.
D. Wash your hands. - ✔✔D. Wash your hands.
✔✔Which of the following times should you wash your hands twice?
A. After cutting raw meat.
B. After using the restroom, and again before handling food.
C. Before touching ready-to-eat food.
D. After taking out the garbage. - ✔✔B. After using the restroom, and again before
handling food.
✔✔Which is NOT a characteristic of acceptable fresh beef?
A. Slick or slimy texture
B. Temperature of 41°F or colder
C. Firm to touch
D. Cherry-red color - ✔✔A. Slick or slimy texture
✔✔Dairy products are always inspected for...
A. Fresh-looking appearance
B. Correct temperature (41°F or lower)
C. Flavor
D. Presence of bad smells - ✔✔B. Correct temperature (41°F or lower)
✔✔Which of these foods does NOT need refrigeration?
A. Fresh, whole bananas
, B. Raw chicken
C. Liquid eggs
D. Tofu - ✔✔A. Fresh, whole bananas
✔✔The presence of large ice crystals on frozen foods means that it should be...
A. Packed in ice, not stored on a freezer shelf.
B. Rejected.
C. Moved immediately into the freezer to keep from thawing.
D. Scraped off prior to storage. - ✔✔B. Rejected.
✔✔The refrigerator has no room to cool the meat you've just cooked. You should:
A. Move some of the food that is already cold into the walk-in cooler to make room.
B. Store the meat in a 5 gallon bucket on the floor of the walk-in refrigerator.
C. Stack the pans of meat on top of each other in the refrigerator.
D. Put the meat into a 6 inch deep pan and place in the refrigerator. - ✔✔A. Move some
of the food that is already cold into the walk-in cooler to make room.
✔✔To properly keep food cold when displayed in ice:
A. The ice only needs to be under the food containers.
B. The food should be kept in a pan no deeper than 2 inches.
C. The ice needs to be level with the food.
D. The temperature must be kept at 32°F. - ✔✔C. The ice needs to be level with the
food.
✔✔Leftover chicken is safe to serve if the chicken is reheated to a minimum internal
temperature of:
A. 140°F
B. 165°F
C. 155°F
D. 130°F - ✔✔B. 165°F
✔✔You cooked a 25-pound turkey for making sandwiches. Which one of the following
will keep the turkey safe for human consumption?
A. Let turkey cool on the counter for three hours before slicing and refrigerating.
B. Place turkey into the refrigerator after it has been on the counter for two hours.
C. Place turkey into the refrigerator right away after you sliced it into serving portions.
D. Place the whole turkey into the refrigerator right away and slice it tomorrow morning
before lunch. - ✔✔C. Place turkey into the refrigerator right away after you sliced it into
serving portions.
✔✔When you display food in ice:
A. The food can be room temperature.
B. The food must sit on top of the ice.
C. food must be 41°F or colder.
