TEXAS FOOD HANDLERS PRACTICE EXAM TEST 2025/2026
QUESTIONS AND ANSWERS RATED A+
✔✔Bacterial contamination can spread quickly because if the conditions are right,
bacteria can multiply in: - ✔✔10 to 20 minutes
✔✔The preservation technique that attempts to remove moisture is: - ✔✔Dehydration
✔✔The best temperature for short-term refrigeration storage is: - ✔✔1-4 degrees
centigrade
✔✔Which preservation technique involves heating foods to mild temperatures and then
cooling them down immediately? - ✔✔Pasteurization
✔✔"Chilling" is most commonly practiced by: - ✔✔Commercial food distributors
✔✔Reheated food items must be heated for a minimum of 15 seconds to at least: -
✔✔74 degrees centigrade
✔✔Food preservation does all of the following EXCEPT:
Allow foods to be stored for long periods of time
Promote the growth of microorganisms
Make seasonal foods available longer
Maintain food quality - ✔✔Promote the growth of microorganisms
✔✔Employees should wash their hands often, should handle food only when
necessary, should taste food only with clean utensils, should never _______ in
preparation areas. - ✔✔Spit or smoke
✔✔If all proper hand washing steps are followed, how long should the entire process
take? - ✔✔At least 20 sec
✔✔As a food handler you are asked to prepare a salad but have a small cut on your
hand. You should: - ✔✔Put a watertight bandage over the cut and wear gloves
✔✔Corrective action will be taken IMMEDIATELY if your manager sees a food handler:
- ✔✔Using hand sanitizer instead of washing his or her hands
✔✔Gabe fries chicken at Country Boy Restaurant. Gabe wears gloves as he preps the
raw chicken in flour. Today during the lunch rush, his manager asks him to fill chicken
orders for impatient customers. Gabe immediately begins putting cooked chicken in
boxes and on plates. What are the hazards created by Gabe's actions? - ✔✔Although
, he is wearing gloves, Gabe has created a cross-contamination hazard by touching raw
chicken and then touching cooked chicken.
✔✔Because of the risk of spreading Staphyloccocus aureus, which area of your body
should you be trained to avoid touching? - ✔✔Mouth and Nose
✔✔If an employee is properly trained, he should be able to demonstrate all of the
following competencies EXCEPT:
Demonstrate proper cooling methods and temperatures
Confirm that end cooking temperature and time are according to Food Code
Identify by price and quality the most desirable suppliers
How to clean and sanitize food contact surfaces - ✔✔Identify by price and quality the
most desirable suppliers
✔✔The MOST important reason for having food handlers wear hair restraints is to: -
✔✔Prevent food handlers from contaminating their hands by touching their hair
✔✔Why should you stock only brightly colored bandages for first aid supplies? - ✔✔So
they can be more easily found should they fall into food.
✔✔Raw shell eggs must be received in refrigerated equipment that keeps them at a
temperature of _______ or less. - ✔✔7 degrees centigrade
✔✔Employees trained to receive foods properly will complete all of the following steps
EXCEPT:
Labeling and dating rejected items
Storing deliveries quickly
Inspecting deliveries promptly
Checking order completion - ✔✔Labeling and dating rejected items
✔✔Labels should include all of the following EXCEPT:
What the product is
When the food should be consumed by
Possible contaminants
The best way to store the food item - ✔✔Possible contaminants
✔✔Which of these food items upon receiving should be given priority in storage? -
✔✔Frozen Items
✔✔A shipment of frozen fish arrives at your food establishment. You see that the
outside bottoms of the shipping cartons have too much ice and the fish fillets held within
the cartons have brown edges. These are signs of: - ✔✔Thawing and refreezing
QUESTIONS AND ANSWERS RATED A+
✔✔Bacterial contamination can spread quickly because if the conditions are right,
bacteria can multiply in: - ✔✔10 to 20 minutes
✔✔The preservation technique that attempts to remove moisture is: - ✔✔Dehydration
✔✔The best temperature for short-term refrigeration storage is: - ✔✔1-4 degrees
centigrade
✔✔Which preservation technique involves heating foods to mild temperatures and then
cooling them down immediately? - ✔✔Pasteurization
✔✔"Chilling" is most commonly practiced by: - ✔✔Commercial food distributors
✔✔Reheated food items must be heated for a minimum of 15 seconds to at least: -
✔✔74 degrees centigrade
✔✔Food preservation does all of the following EXCEPT:
Allow foods to be stored for long periods of time
Promote the growth of microorganisms
Make seasonal foods available longer
Maintain food quality - ✔✔Promote the growth of microorganisms
✔✔Employees should wash their hands often, should handle food only when
necessary, should taste food only with clean utensils, should never _______ in
preparation areas. - ✔✔Spit or smoke
✔✔If all proper hand washing steps are followed, how long should the entire process
take? - ✔✔At least 20 sec
✔✔As a food handler you are asked to prepare a salad but have a small cut on your
hand. You should: - ✔✔Put a watertight bandage over the cut and wear gloves
✔✔Corrective action will be taken IMMEDIATELY if your manager sees a food handler:
- ✔✔Using hand sanitizer instead of washing his or her hands
✔✔Gabe fries chicken at Country Boy Restaurant. Gabe wears gloves as he preps the
raw chicken in flour. Today during the lunch rush, his manager asks him to fill chicken
orders for impatient customers. Gabe immediately begins putting cooked chicken in
boxes and on plates. What are the hazards created by Gabe's actions? - ✔✔Although
, he is wearing gloves, Gabe has created a cross-contamination hazard by touching raw
chicken and then touching cooked chicken.
✔✔Because of the risk of spreading Staphyloccocus aureus, which area of your body
should you be trained to avoid touching? - ✔✔Mouth and Nose
✔✔If an employee is properly trained, he should be able to demonstrate all of the
following competencies EXCEPT:
Demonstrate proper cooling methods and temperatures
Confirm that end cooking temperature and time are according to Food Code
Identify by price and quality the most desirable suppliers
How to clean and sanitize food contact surfaces - ✔✔Identify by price and quality the
most desirable suppliers
✔✔The MOST important reason for having food handlers wear hair restraints is to: -
✔✔Prevent food handlers from contaminating their hands by touching their hair
✔✔Why should you stock only brightly colored bandages for first aid supplies? - ✔✔So
they can be more easily found should they fall into food.
✔✔Raw shell eggs must be received in refrigerated equipment that keeps them at a
temperature of _______ or less. - ✔✔7 degrees centigrade
✔✔Employees trained to receive foods properly will complete all of the following steps
EXCEPT:
Labeling and dating rejected items
Storing deliveries quickly
Inspecting deliveries promptly
Checking order completion - ✔✔Labeling and dating rejected items
✔✔Labels should include all of the following EXCEPT:
What the product is
When the food should be consumed by
Possible contaminants
The best way to store the food item - ✔✔Possible contaminants
✔✔Which of these food items upon receiving should be given priority in storage? -
✔✔Frozen Items
✔✔A shipment of frozen fish arrives at your food establishment. You see that the
outside bottoms of the shipping cartons have too much ice and the fish fillets held within
the cartons have brown edges. These are signs of: - ✔✔Thawing and refreezing
