TEXAS FOOD ESTABLISHMENT INSPECTOR LICENSING EXAM
PRACTICE QUESTIONS AND CORRECT ANSWERS (VERIFIED ANSWERS)
PLUS RATIONALES 2025/2026 Q&A
1. What is the primary purpose of the Texas Food Establishment
Rules (TFER)?
o A. To safeguard public health
o The TFER aims to protect public health by regulating
food establishments to ensure safe food handling and
preparation.
2. Which of the following is required for a food establishment to
operate in Texas?
o B. A valid food establishment permit
o Operating without a valid permit is a violation of state
regulations.
3. Who is responsible for ensuring that food employees are trained in
food safety?
o C. The person in charge
o The person in charge must ensure that all employees are
adequately trained in food safety practices.
4. At what temperature should hot foods be held to prevent
bacterial growth?
o D. 135°F (57.2°C) or higher
o Holding hot foods at this temperature inhibits the growth of
,harmful bacteria.
, 5. Which of the following is considered a foodborne illness risk factor?
o A. Improper handwashing
o Failure to wash hands properly can transfer pathogens to
food, leading to illness.
6. What is the minimum internal cooking temperature for poultry?
o B. 165°F (73.9°C)
o Cooking poultry to this temperature ensures that harmful
bacteria are destroyed.
7. How often should food thermometers be calibrated?
o C. Before each use
o Calibrating thermometers before each use ensures
accurate temperature readings.
8. What is the correct procedure for cooling hot food?
o D. Cool from 135°F to 70°F within 2 hours, then from 70°F to
41°F within an additional 4 hours
o This two-step cooling process minimizes the time food spends
in the danger zone.
9. Which of the following is a critical violation during an inspection?
o A. Storing raw meat above ready-to-eat foods
o This practice can lead to cross-contamination and is
considered a critical violation.
10. When must a food establishment discard potentially hazardous food?
o B. If it has been held at an improper temperature for more
than 4 hours
o Holding food at improper temperatures for extended
periods increases the risk of foodborne illness.
PRACTICE QUESTIONS AND CORRECT ANSWERS (VERIFIED ANSWERS)
PLUS RATIONALES 2025/2026 Q&A
1. What is the primary purpose of the Texas Food Establishment
Rules (TFER)?
o A. To safeguard public health
o The TFER aims to protect public health by regulating
food establishments to ensure safe food handling and
preparation.
2. Which of the following is required for a food establishment to
operate in Texas?
o B. A valid food establishment permit
o Operating without a valid permit is a violation of state
regulations.
3. Who is responsible for ensuring that food employees are trained in
food safety?
o C. The person in charge
o The person in charge must ensure that all employees are
adequately trained in food safety practices.
4. At what temperature should hot foods be held to prevent
bacterial growth?
o D. 135°F (57.2°C) or higher
o Holding hot foods at this temperature inhibits the growth of
,harmful bacteria.
, 5. Which of the following is considered a foodborne illness risk factor?
o A. Improper handwashing
o Failure to wash hands properly can transfer pathogens to
food, leading to illness.
6. What is the minimum internal cooking temperature for poultry?
o B. 165°F (73.9°C)
o Cooking poultry to this temperature ensures that harmful
bacteria are destroyed.
7. How often should food thermometers be calibrated?
o C. Before each use
o Calibrating thermometers before each use ensures
accurate temperature readings.
8. What is the correct procedure for cooling hot food?
o D. Cool from 135°F to 70°F within 2 hours, then from 70°F to
41°F within an additional 4 hours
o This two-step cooling process minimizes the time food spends
in the danger zone.
9. Which of the following is a critical violation during an inspection?
o A. Storing raw meat above ready-to-eat foods
o This practice can lead to cross-contamination and is
considered a critical violation.
10. When must a food establishment discard potentially hazardous food?
o B. If it has been held at an improper temperature for more
than 4 hours
o Holding food at improper temperatures for extended
periods increases the risk of foodborne illness.
