TEXAS FOOD HANDLERS EXAMINATION TEST 2025/2026
QUESTIONS AND ANSWERS RATED A+
✔✔Which of the following items is allowed to be received at a temperature of 45F or
below? - ✔✔Shelled eggs, Molluscan Shellfish
✔✔Which of the following is not evidence of Yeast Contamination - ✔✔Brown or red
colored coating on the surface of food
✔✔A customer calls to inform you that they contracted a foodborne illness after eating
at your establishment yesterday. What information should you collect from the
customer? - ✔✔General contact information and what foods they ate in your
establishment.
✔✔Which of these illnesses is not included in the Big 6? - ✔✔Influenza
✔✔Always store uncooked items (such as raw meat and poultry) __________ ready-to
eat food to: - ✔✔Below; To prevent juices or blood from contaminating ready-to-eat
foods.
✔✔Chicken and other poultry must be cooked to a safe internal temperature of - ✔✔165
degrees
✔✔What is meant by the terms, Potentially Hazardous Foods, or Time Temperature
Controlled For Safety Foods (TCS Foods)? - ✔✔Types of food where Bacteria will grow
quickly
✔✔Which of the following does not require a food handler to avoid work? - ✔✔A
restaurant employee with a sore throat and fever
✔✔Integrated Pest Management is best described as - ✔✔A diverse, and safe method
of pest control and monitoring that focuses on long-term prevention
✔✔A food handler must always wash their hands - ✔✔When switching between
handling raw meat and ready-to-eat food
✔✔Which of the following types of fish can result in Shellfish Poisoning? - ✔✔Shrimp
and Mussels
✔✔In the HACCP process, if a critical limit is not met, the next step is to: - ✔✔Identify
corrective actions
✔✔According to the Storage Ladder Protocol, which of the following statements is true:
- ✔✔Ground Beef should be stored above Chicken
, ✔✔In identifying potential hazards and critical control points for the food your
establishment serves, the best place to start is to - ✔✔Review your menu items
✔✔These are harmful chemicals produced either biologically or industrially They are not
destroyed through the cooking process - ✔✔Toxins
✔✔Which food hazard most often results in food borne illness? - ✔✔Biological Hazards
✔✔Sanitizer will work properly if: - ✔✔If the sanitizer is prepared according to the
manufacturer specifications
✔✔When considering the layout of your food service establishment, the most important
thing to consider is: - ✔✔Safe workflow and easy access for cleaning
✔✔As a Person-in-Charge (PIC), you must motivate your staff to follow safe food
handling procedures that will minimize the possibility of ___________ - ✔✔Foodborne
illness
✔✔All of these are responsibilities of the Person-in-Charge, except - ✔✔Capable of
using pesticide to keep all pests out of the establishment
✔✔Food Handlers must scrub their hands with soap for - ✔✔20 seconds
✔✔Managers must keep records regarding fresh, frozen and farm-raised fish for how
long - ✔✔90 days following the delivery of fish.
✔✔It is very important for food handlers to learn to monitor food temps when hot and
cold holding. If the food handler checks the temperature every 4 hours, they must
discard it if ____________________ - ✔✔The temperature is 135F or lower or 41F or
higher.
✔✔Which of the following is NOT an example of a physical contaminant - ✔✔A food
worker sneezes and droplets land on food on the prep table.
✔✔To prevent cross-contamination, keep raw, TCS foods and _______________
separate - ✔✔Ready-to-eat food
✔✔What is the safest location to store chemicals? - ✔✔In a closed-off area away from
food.
✔✔It is best practice to refrigerate raw foods (such as meat and poultry) and
___________ separately - ✔✔Ready-to-eat food
QUESTIONS AND ANSWERS RATED A+
✔✔Which of the following items is allowed to be received at a temperature of 45F or
below? - ✔✔Shelled eggs, Molluscan Shellfish
✔✔Which of the following is not evidence of Yeast Contamination - ✔✔Brown or red
colored coating on the surface of food
✔✔A customer calls to inform you that they contracted a foodborne illness after eating
at your establishment yesterday. What information should you collect from the
customer? - ✔✔General contact information and what foods they ate in your
establishment.
✔✔Which of these illnesses is not included in the Big 6? - ✔✔Influenza
✔✔Always store uncooked items (such as raw meat and poultry) __________ ready-to
eat food to: - ✔✔Below; To prevent juices or blood from contaminating ready-to-eat
foods.
✔✔Chicken and other poultry must be cooked to a safe internal temperature of - ✔✔165
degrees
✔✔What is meant by the terms, Potentially Hazardous Foods, or Time Temperature
Controlled For Safety Foods (TCS Foods)? - ✔✔Types of food where Bacteria will grow
quickly
✔✔Which of the following does not require a food handler to avoid work? - ✔✔A
restaurant employee with a sore throat and fever
✔✔Integrated Pest Management is best described as - ✔✔A diverse, and safe method
of pest control and monitoring that focuses on long-term prevention
✔✔A food handler must always wash their hands - ✔✔When switching between
handling raw meat and ready-to-eat food
✔✔Which of the following types of fish can result in Shellfish Poisoning? - ✔✔Shrimp
and Mussels
✔✔In the HACCP process, if a critical limit is not met, the next step is to: - ✔✔Identify
corrective actions
✔✔According to the Storage Ladder Protocol, which of the following statements is true:
- ✔✔Ground Beef should be stored above Chicken
, ✔✔In identifying potential hazards and critical control points for the food your
establishment serves, the best place to start is to - ✔✔Review your menu items
✔✔These are harmful chemicals produced either biologically or industrially They are not
destroyed through the cooking process - ✔✔Toxins
✔✔Which food hazard most often results in food borne illness? - ✔✔Biological Hazards
✔✔Sanitizer will work properly if: - ✔✔If the sanitizer is prepared according to the
manufacturer specifications
✔✔When considering the layout of your food service establishment, the most important
thing to consider is: - ✔✔Safe workflow and easy access for cleaning
✔✔As a Person-in-Charge (PIC), you must motivate your staff to follow safe food
handling procedures that will minimize the possibility of ___________ - ✔✔Foodborne
illness
✔✔All of these are responsibilities of the Person-in-Charge, except - ✔✔Capable of
using pesticide to keep all pests out of the establishment
✔✔Food Handlers must scrub their hands with soap for - ✔✔20 seconds
✔✔Managers must keep records regarding fresh, frozen and farm-raised fish for how
long - ✔✔90 days following the delivery of fish.
✔✔It is very important for food handlers to learn to monitor food temps when hot and
cold holding. If the food handler checks the temperature every 4 hours, they must
discard it if ____________________ - ✔✔The temperature is 135F or lower or 41F or
higher.
✔✔Which of the following is NOT an example of a physical contaminant - ✔✔A food
worker sneezes and droplets land on food on the prep table.
✔✔To prevent cross-contamination, keep raw, TCS foods and _______________
separate - ✔✔Ready-to-eat food
✔✔What is the safest location to store chemicals? - ✔✔In a closed-off area away from
food.
✔✔It is best practice to refrigerate raw foods (such as meat and poultry) and
___________ separately - ✔✔Ready-to-eat food
