KTH Food Handler
KTH FOOD HANDLER/MANAGER
REVIEW (2025) EXAM QUESTIONS AND
ANSWERS
John is normally a cook at a food establishment but is re-assigned to cleaning
tables. What symptom(s) does John likely have to cause him to be re-assigned? -
Persistent drainage from the nose, eyes, mouth
An outbreak of Salmonella is commonly associated with - Undercooked poultry
Which of the following food containers in the dry-store room must be labelled? -
Flour
Customer forks should be stored at a self-service buffet - With only the handles
extending out of the container
To ensure it is of highest quality and free from contamination, fresh fish should
only be received if it has - Shiny skin and red gills at 41F or lower
Which is an approved method for storing in-use utensils? - In the food with the
handle extending out
HACCP is a/an - Management system designed to prevent foodborne disease
The purpose of the Texas Establishment Food Rules is to safeguard the public
health and to - Provide consumers safe, unadulterated, honestly presented food
KTH Food Handler
, KTH Food Handler
You are working in an establishment that has only one reach-in refrigerator. What
is the proper way to store items from the highest to lowest shelf? - Lettuce, sliced
turkey, raw hamburger patties
An employee who is assigned to clean the frozen dessert dispenser at the end of the
night must use CIP systems. CIP is an acronym for - Clean in place
An establishment must use potable water for all food-related tasks. Which of the
following is an example of potable water? - Drinking water
During an inspection, the health inspector must see the person in charge
demonstrate knowledge adequately. Which of the following meets that
requirement? - Having a certificate from an approved examination company
When cooking foods, what is the maximum time that the food can be in the 135F
to 70F range? - Two hours
In a cafe, there is on server left to handle the front of the house between the lunch
rush and dinner. One of the afternoon tasks is to wrap clean table sets in napkins to
be kept at the hostess desk for the customers. The server has developed a routine to
get this done while also taking lunch break. The health inspector - Was concerned
because the potential for mouth to hand contamination
A quick-service restaurant received a violation on a food establishment inspection
because the customers were able to contaminate the plastic eating utensils at the
condiment stand. To prevent his from happening, the restaurant could decide to -
Put wrapped utensils at the stand and keep utensils behind the counter
KTH Food Handler
KTH FOOD HANDLER/MANAGER
REVIEW (2025) EXAM QUESTIONS AND
ANSWERS
John is normally a cook at a food establishment but is re-assigned to cleaning
tables. What symptom(s) does John likely have to cause him to be re-assigned? -
Persistent drainage from the nose, eyes, mouth
An outbreak of Salmonella is commonly associated with - Undercooked poultry
Which of the following food containers in the dry-store room must be labelled? -
Flour
Customer forks should be stored at a self-service buffet - With only the handles
extending out of the container
To ensure it is of highest quality and free from contamination, fresh fish should
only be received if it has - Shiny skin and red gills at 41F or lower
Which is an approved method for storing in-use utensils? - In the food with the
handle extending out
HACCP is a/an - Management system designed to prevent foodborne disease
The purpose of the Texas Establishment Food Rules is to safeguard the public
health and to - Provide consumers safe, unadulterated, honestly presented food
KTH Food Handler
, KTH Food Handler
You are working in an establishment that has only one reach-in refrigerator. What
is the proper way to store items from the highest to lowest shelf? - Lettuce, sliced
turkey, raw hamburger patties
An employee who is assigned to clean the frozen dessert dispenser at the end of the
night must use CIP systems. CIP is an acronym for - Clean in place
An establishment must use potable water for all food-related tasks. Which of the
following is an example of potable water? - Drinking water
During an inspection, the health inspector must see the person in charge
demonstrate knowledge adequately. Which of the following meets that
requirement? - Having a certificate from an approved examination company
When cooking foods, what is the maximum time that the food can be in the 135F
to 70F range? - Two hours
In a cafe, there is on server left to handle the front of the house between the lunch
rush and dinner. One of the afternoon tasks is to wrap clean table sets in napkins to
be kept at the hostess desk for the customers. The server has developed a routine to
get this done while also taking lunch break. The health inspector - Was concerned
because the potential for mouth to hand contamination
A quick-service restaurant received a violation on a food establishment inspection
because the customers were able to contaminate the plastic eating utensils at the
condiment stand. To prevent his from happening, the restaurant could decide to -
Put wrapped utensils at the stand and keep utensils behind the counter
KTH Food Handler
