Texas Food Establishment Inspector Licensing Exam
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o o o o o o o
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1. What is the primary purpose of the Texas Food Establishment Rules
o o o o o o o o o o
(TFER)?
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o A. To safeguard public health
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o The TFER aims to protect public health by regulating food
o o o o o o o o o
establishments to ensure safe food handling and
o o o o o o o
preparation.
o
2. Which of the following is required for a food establishment to operate
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in Texas?
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o B. A valid food establishment permit
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o Operating without a valid permit is a violation of state regulations.
o o o o o o o o o o
3. Who is responsible for ensuring that food employees are trained in
o o o o o o o o o o
food safety?
o o
o C. The person in charge
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o The person in charge must ensure that all employees are
o o o o o o o o o
adequately trained in food safety practices.
o o o o o o
4. At what temperature should hot foods be held to prevent bacterial
o o o o o o o o o o
growth?
o
o D. 135°F (57.2°C) or higher
o o o o
o Holding hot foods at this temperature inhibits the growth of
o o o o o o o o o
harmful bacteria.
o o
,5. Which of the following is considered a foodborne illness risk factor?
o o o o o o o o o o
o A. Improper handwashing
o o
o Failure to wash hands properly can transfer pathogens to food,
o o o o o o o o o
leading to illness.
o o o
6. What is the minimum internal cooking temperature for poultry?
o o o o o o o o
o B. 165°F (73.9°C)
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o Cooking poultry to this temperature ensures that harmful bacteria
o o o o o o o o
are destroyed.
o o
7. How often should food thermometers be calibrated?
o o o o o o
o C. Before each use
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o Calibrating thermometers before each use ensures accurate
o o o o o o
temperature readings.
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8. What is the correct procedure for cooling hot food?
o o o o o o o o
o D. Cool from 135°F to 70°F within 2 hours, then from 70°F to
o o o o o o o o o o o o
41°F within an additional 4 hours
o o o o o o
o This two-step cooling process minimizes the time food spends in
o o o o o o o o o
the danger zone.
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9. Which of the following is a critical violation during an inspection?
o o o o o o o o o o
o A. Storing raw meat above ready-to-eat foods
o o o o o o
o This practice can lead to cross-contamination and is considered a
o o o o o o o o o
critical violation.
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10. When must a food establishment discard potentially hazardous food?
o o o o o o o o
o B. If it has been held at an improper temperature for more than
o o o o o o o o o o o o
4 hours
o o
o Holding food at improper temperatures for extended periods
o o o o o o o
increases the risk of foodborne illness.
o o o o o o
, 11. What is the minimum distance between a food establishment and
o o o o o o o o o
oa sewage disposal system?
o o o
o C. 50 feet
o o
o Maintaining this distance helps prevent contamination of food
o o o o o o o
supplies.
o
12. Which of the following is an acceptable method for thawing frozen food?
o o o o o o o o o o o
o D. Under refrigeration at 41°F (5°C) or lower
o o o o o o o
o Thawing food under refrigeration prevents bacterial growth.
o o o o o o
13. What is the required frequency for cleaning and sanitizing food
o o o o o o o o o
ocontact surfaces? o
o A. After each use
o o o
o Regular cleaning and sanitizing reduce the risk of cross-
o o o o o o o o
contamination.
o
14. Which of the following is a non-food contact surface?
o o o o o o o o
o B. The exterior of a refrigerator
o o o o o
o Non-food contact surfaces do not come into direct contact with food.
o o o o o o o o o o
15. What is the primary function of a food establishment's
o o o o o o o o
oventilation system? o
o C. To remove smoke, odors, and airborne grease
o o o o o o o
o Proper ventilation ensures a safe and comfortable environment for
o o o o o o o o
food preparation.
o o
16. Which of the following is an example of a physical hazard in food?
o o o o o o o o o o o o
o D. A piece of broken glass
o o o o o
o Physical hazards can cause injury if ingested.
o o o o o o
o o o o o
– Practice Questions And Correct Answers (Verified
o o o o o o o
Answers) Plus Rationales 2025/2026 Q&A | Instant
o o o o o o o
Download Pdf
o o
1. What is the primary purpose of the Texas Food Establishment Rules
o o o o o o o o o o
(TFER)?
o
o A. To safeguard public health
o o o o
o The TFER aims to protect public health by regulating food
o o o o o o o o o
establishments to ensure safe food handling and
o o o o o o o
preparation.
o
2. Which of the following is required for a food establishment to operate
o o o o o o o o o o o
in Texas?
o o
o B. A valid food establishment permit
o o o o o
o Operating without a valid permit is a violation of state regulations.
o o o o o o o o o o
3. Who is responsible for ensuring that food employees are trained in
o o o o o o o o o o
food safety?
o o
o C. The person in charge
o o o o
o The person in charge must ensure that all employees are
o o o o o o o o o
adequately trained in food safety practices.
o o o o o o
4. At what temperature should hot foods be held to prevent bacterial
o o o o o o o o o o
growth?
o
o D. 135°F (57.2°C) or higher
o o o o
o Holding hot foods at this temperature inhibits the growth of
o o o o o o o o o
harmful bacteria.
o o
,5. Which of the following is considered a foodborne illness risk factor?
o o o o o o o o o o
o A. Improper handwashing
o o
o Failure to wash hands properly can transfer pathogens to food,
o o o o o o o o o
leading to illness.
o o o
6. What is the minimum internal cooking temperature for poultry?
o o o o o o o o
o B. 165°F (73.9°C)
o o
o Cooking poultry to this temperature ensures that harmful bacteria
o o o o o o o o
are destroyed.
o o
7. How often should food thermometers be calibrated?
o o o o o o
o C. Before each use
o o o
o Calibrating thermometers before each use ensures accurate
o o o o o o
temperature readings.
o o
8. What is the correct procedure for cooling hot food?
o o o o o o o o
o D. Cool from 135°F to 70°F within 2 hours, then from 70°F to
o o o o o o o o o o o o
41°F within an additional 4 hours
o o o o o o
o This two-step cooling process minimizes the time food spends in
o o o o o o o o o
the danger zone.
o o o
9. Which of the following is a critical violation during an inspection?
o o o o o o o o o o
o A. Storing raw meat above ready-to-eat foods
o o o o o o
o This practice can lead to cross-contamination and is considered a
o o o o o o o o o
critical violation.
o o
10. When must a food establishment discard potentially hazardous food?
o o o o o o o o
o B. If it has been held at an improper temperature for more than
o o o o o o o o o o o o
4 hours
o o
o Holding food at improper temperatures for extended periods
o o o o o o o
increases the risk of foodborne illness.
o o o o o o
, 11. What is the minimum distance between a food establishment and
o o o o o o o o o
oa sewage disposal system?
o o o
o C. 50 feet
o o
o Maintaining this distance helps prevent contamination of food
o o o o o o o
supplies.
o
12. Which of the following is an acceptable method for thawing frozen food?
o o o o o o o o o o o
o D. Under refrigeration at 41°F (5°C) or lower
o o o o o o o
o Thawing food under refrigeration prevents bacterial growth.
o o o o o o
13. What is the required frequency for cleaning and sanitizing food
o o o o o o o o o
ocontact surfaces? o
o A. After each use
o o o
o Regular cleaning and sanitizing reduce the risk of cross-
o o o o o o o o
contamination.
o
14. Which of the following is a non-food contact surface?
o o o o o o o o
o B. The exterior of a refrigerator
o o o o o
o Non-food contact surfaces do not come into direct contact with food.
o o o o o o o o o o
15. What is the primary function of a food establishment's
o o o o o o o o
oventilation system? o
o C. To remove smoke, odors, and airborne grease
o o o o o o o
o Proper ventilation ensures a safe and comfortable environment for
o o o o o o o o
food preparation.
o o
16. Which of the following is an example of a physical hazard in food?
o o o o o o o o o o o o
o D. A piece of broken glass
o o o o o
o Physical hazards can cause injury if ingested.
o o o o o o
