7/12/25, 12:37 PM Texas Food
TEXAS FOOD HANDLERS ACTUAL EXAM 2025-2026
ACTUAL EXAM \NEWEST VERSION WITH COMPLETE
QUESTIONS AND CORRECT DETAILED ANSWERS
\LATEST UPDATE
You cooked a 25-pound C. Place turkey into the refrigerator right away after you
turkey for making sliced it into serving portions.
sandwiches. Which one of the
following will keep the turkey
safe for human
consumption?
A. Let turkey cool on the
counter for three hours
before slicing and
refrigerating.
B. Place turkey into the
refrigerator after it has
been on the counter for
two hours.
C. Place turkey into the
refrigerator right away
after you sliced it into
serving portions.
D. Place the whole
turkey into the
refrigerator right away
and slice it tomorrow
morning before
lunch.
When you display food in ice: C. food must be 41°F or colder.
A. The food can be room
temperature.
B. The food must sit on top of
the ice.
C. food must be 41°F or colder.
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9
,7/12/25, 12:37 PM Texas Food
D. The
food must be 50°F or
colder.
Poultry being cooked B. 165°F
should reach an internal
temperature of...
A. 130°F
B. 165°F
C. 185°F
D. 155°F
A casserole made with D. 155°F
ground beef must be
cooked at least to an
internal
temperature of:
A. 160°F
B. 165°F
C. 150°F
D. 155°F
Which one of the following is A. Food thermometers should be checked regularly for
true? accurate temperature readings.
A. Food thermometers
should be checked
regularly for accurate
temperature readings.
B. The cook is the only
person who needs to use a
thermometer.
C. When taking a temperature
of meat,
place the thermometer stem
or probe into the thinnest
part of the meat (usually
near the edge)
D. After taking the
temperature, it is not
necessary to clean and
sanitize the
thermometer before putting it
away.
/ 2/1
9
, 7/12/25, 12:37 PM Texas Food
What is the problem with a B. The raw egg from his hands can contaminate the cooked
chef cracking raw eggs and pancakes.
then touching cooked
pancakes?
A. The chef needs to use
hand sanitizer between
activities.
B. The raw egg from his
hands can contaminate
the cooked pancakes.
C. The chef did nothing
wrong in this situation.
D. The chef needs to
wipe his hands
between activities.
An example of D. All of these are correct
contamination would be
when food comes into
contact with:
A. Unclean utensils, glassware
or dishware.
B. Unwashed hands.
C. Unclean work surfaces.
D. All of these are correct
Which of the following is D. Raw meat next to cooked meat.
most likely to contaminate
foods?
A. Food-grade containers.
B. Cleaning supplies stored
in a separate storage
room.
C. All of these are correct.
D. Raw meat next to cooked
meat.
Which of the following C. Meat and poultry
foods should require the
MOST careful attention.
A. Whole apples
B. Bottles of ketchup
/ 3/1
9
TEXAS FOOD HANDLERS ACTUAL EXAM 2025-2026
ACTUAL EXAM \NEWEST VERSION WITH COMPLETE
QUESTIONS AND CORRECT DETAILED ANSWERS
\LATEST UPDATE
You cooked a 25-pound C. Place turkey into the refrigerator right away after you
turkey for making sliced it into serving portions.
sandwiches. Which one of the
following will keep the turkey
safe for human
consumption?
A. Let turkey cool on the
counter for three hours
before slicing and
refrigerating.
B. Place turkey into the
refrigerator after it has
been on the counter for
two hours.
C. Place turkey into the
refrigerator right away
after you sliced it into
serving portions.
D. Place the whole
turkey into the
refrigerator right away
and slice it tomorrow
morning before
lunch.
When you display food in ice: C. food must be 41°F or colder.
A. The food can be room
temperature.
B. The food must sit on top of
the ice.
C. food must be 41°F or colder.
/ 1/1
9
,7/12/25, 12:37 PM Texas Food
D. The
food must be 50°F or
colder.
Poultry being cooked B. 165°F
should reach an internal
temperature of...
A. 130°F
B. 165°F
C. 185°F
D. 155°F
A casserole made with D. 155°F
ground beef must be
cooked at least to an
internal
temperature of:
A. 160°F
B. 165°F
C. 150°F
D. 155°F
Which one of the following is A. Food thermometers should be checked regularly for
true? accurate temperature readings.
A. Food thermometers
should be checked
regularly for accurate
temperature readings.
B. The cook is the only
person who needs to use a
thermometer.
C. When taking a temperature
of meat,
place the thermometer stem
or probe into the thinnest
part of the meat (usually
near the edge)
D. After taking the
temperature, it is not
necessary to clean and
sanitize the
thermometer before putting it
away.
/ 2/1
9
, 7/12/25, 12:37 PM Texas Food
What is the problem with a B. The raw egg from his hands can contaminate the cooked
chef cracking raw eggs and pancakes.
then touching cooked
pancakes?
A. The chef needs to use
hand sanitizer between
activities.
B. The raw egg from his
hands can contaminate
the cooked pancakes.
C. The chef did nothing
wrong in this situation.
D. The chef needs to
wipe his hands
between activities.
An example of D. All of these are correct
contamination would be
when food comes into
contact with:
A. Unclean utensils, glassware
or dishware.
B. Unwashed hands.
C. Unclean work surfaces.
D. All of these are correct
Which of the following is D. Raw meat next to cooked meat.
most likely to contaminate
foods?
A. Food-grade containers.
B. Cleaning supplies stored
in a separate storage
room.
C. All of these are correct.
D. Raw meat next to cooked
meat.
Which of the following C. Meat and poultry
foods should require the
MOST careful attention.
A. Whole apples
B. Bottles of ketchup
/ 3/1
9
