TEXAS FOOD HANDLERS STUDY GUIDE 2025/2026
QUESTIONS AND ANSWERS RATED A+
✔✔Although all of the following methods will promote the prevention of food
contamination, which one has the most continuous effect? - ✔✔Educating about clean,
responsible, and legal food handling
✔✔Food preservation does all of the following EXCEPT: - ✔✔Promote the growth of
microorganisms
✔✔In degrees Fahrenheit, what is the temperature range of the Danger Zone? - ✔✔41
to 135
✔✔Reheated food items must be heated for a minimum of 15 seconds to at least: -
✔✔165° F
✔✔The preservation technique that attempts to remove moisture is: - ✔✔Dehydration
✔✔"Chilling" is most commonly practiced by: - ✔✔Commercial food distributors
✔✔All of the following are Time/Temperature Control for Safety Food (TCS) EXCEPT: -
✔✔Processed garlic oil mixtures
✔✔Bacterial contamination can spread quickly because if the conditions are right,
bacteria can multiply in: - ✔✔10 to 20 minutes
✔✔It is important that food servers are trained to know food ingredients because: -
✔✔They will need to help customers who have food allergies.
✔✔The best temperature for short-term refrigeration storage is: - ✔✔Below 41° F
✔✔Which preservation technique involves heating foods to mild temperatures and then
cooling them down immediately? - ✔✔Pasteurization
✔✔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
✔✔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.
, ✔✔When might you expect a manager to offer a gentle reminder about hand washing? -
✔✔If you reach down to pet a service animal.
✔✔If all proper hand washing steps are followed, how long should the entire process
take? - ✔✔At least 20 seconds
✔✔Because of the risk of spreading Staphyloccocus aureus, which area of your body
should you be trained to avoid touching? - ✔✔Mouth and nose
✔✔Why should you stock only brightly colored bandages for first aid supplies? - ✔✔So
they can be more easily found should they fall into food.
✔✔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
✔✔Corrective action will be taken IMMEDIATELY if your manager sees a food handler:
- ✔✔Using hand sanitizer instead of washing his or her hands
✔✔The MOST important reason for having food handlers wear hair restraints is to: -
✔✔Prevent food handlers from contaminating their hands by touching their hair
✔✔If an employee is properly trained, he should be able to demonstrate all of the
following competencies EXCEPT: - ✔✔Identify by price and quality the most desirable
suppliers
✔✔Raw shell eggs must be received in refrigerated equipment that keeps them at a
temperature of _______ or less. - ✔✔45°F
✔✔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
✔✔Employees trained to receive foods properly will complete all of the following steps
EXCEPT: - ✔✔Labeling and dating rejected items
✔✔Your latest shipment of chicken has some items with USDA stickers and some items
with USDA GRADE stamps. What is the difference in these items? - ✔✔Stamps mean
the chicken's quality has been rated.
QUESTIONS AND ANSWERS RATED A+
✔✔Although all of the following methods will promote the prevention of food
contamination, which one has the most continuous effect? - ✔✔Educating about clean,
responsible, and legal food handling
✔✔Food preservation does all of the following EXCEPT: - ✔✔Promote the growth of
microorganisms
✔✔In degrees Fahrenheit, what is the temperature range of the Danger Zone? - ✔✔41
to 135
✔✔Reheated food items must be heated for a minimum of 15 seconds to at least: -
✔✔165° F
✔✔The preservation technique that attempts to remove moisture is: - ✔✔Dehydration
✔✔"Chilling" is most commonly practiced by: - ✔✔Commercial food distributors
✔✔All of the following are Time/Temperature Control for Safety Food (TCS) EXCEPT: -
✔✔Processed garlic oil mixtures
✔✔Bacterial contamination can spread quickly because if the conditions are right,
bacteria can multiply in: - ✔✔10 to 20 minutes
✔✔It is important that food servers are trained to know food ingredients because: -
✔✔They will need to help customers who have food allergies.
✔✔The best temperature for short-term refrigeration storage is: - ✔✔Below 41° F
✔✔Which preservation technique involves heating foods to mild temperatures and then
cooling them down immediately? - ✔✔Pasteurization
✔✔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
✔✔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.
, ✔✔When might you expect a manager to offer a gentle reminder about hand washing? -
✔✔If you reach down to pet a service animal.
✔✔If all proper hand washing steps are followed, how long should the entire process
take? - ✔✔At least 20 seconds
✔✔Because of the risk of spreading Staphyloccocus aureus, which area of your body
should you be trained to avoid touching? - ✔✔Mouth and nose
✔✔Why should you stock only brightly colored bandages for first aid supplies? - ✔✔So
they can be more easily found should they fall into food.
✔✔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
✔✔Corrective action will be taken IMMEDIATELY if your manager sees a food handler:
- ✔✔Using hand sanitizer instead of washing his or her hands
✔✔The MOST important reason for having food handlers wear hair restraints is to: -
✔✔Prevent food handlers from contaminating their hands by touching their hair
✔✔If an employee is properly trained, he should be able to demonstrate all of the
following competencies EXCEPT: - ✔✔Identify by price and quality the most desirable
suppliers
✔✔Raw shell eggs must be received in refrigerated equipment that keeps them at a
temperature of _______ or less. - ✔✔45°F
✔✔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
✔✔Employees trained to receive foods properly will complete all of the following steps
EXCEPT: - ✔✔Labeling and dating rejected items
✔✔Your latest shipment of chicken has some items with USDA stickers and some items
with USDA GRADE stamps. What is the difference in these items? - ✔✔Stamps mean
the chicken's quality has been rated.
