Texas Food Handler Final Test Questions
and Answers complete set 2025.
If a Foodhandler has been vomiting or has diarrhea, they should? - answerCall in sick
and don't return until the symptoms are gone for at leased 24 hours.
After washing, rinsing and drying hands, it is recommended that a Foodhandler -
answerturn off the faucet with a paper towel.
Which is not a physical hazard? - answermold growing on cheddar cheese.
What is the proper holding temperature of hot foods? - answer135F or above
Why are elderly people at a greater risk for getting a foodborne illness? - answerThey
have weakened immune systems
How often should your bi-metallic thermometer be calibrated? - answerOnce a day, or
at the beginning of a shift, or if dropped
Wheezing and hives are symptoms of - answerFood allergies
Which of the following must be cleaned, rinsed and sanitized? - answercutting boards
Foodhandlers must wash their hands before? - answerServing food
A Foodhandler sees rodent droppings in the dry storage area. When should the
manager be told? - answerimmediately
When washing hands, how long should a Foodhandler scrub their hands and arms? -
answer10-15 seconds
How should the temperature of a tri-tip steak be taken when cooked? - answerput the
thermometer in the thickest part of the steak
What is used to test the concentration of a sanitizing solution? - answertest kit
Which piece of jewelry is a Foodhandler allowed to wear? - answerplain medal ring
Hepatitis A is a contagious - answervirus
Where is the correct place to keep a towel used for cleaning spills when not in use? -
answerin a container of sanitizing solution
A Foodhandler notices the cooler temperature is at 48°F they should - answertell the
manager immediately
and Answers complete set 2025.
If a Foodhandler has been vomiting or has diarrhea, they should? - answerCall in sick
and don't return until the symptoms are gone for at leased 24 hours.
After washing, rinsing and drying hands, it is recommended that a Foodhandler -
answerturn off the faucet with a paper towel.
Which is not a physical hazard? - answermold growing on cheddar cheese.
What is the proper holding temperature of hot foods? - answer135F or above
Why are elderly people at a greater risk for getting a foodborne illness? - answerThey
have weakened immune systems
How often should your bi-metallic thermometer be calibrated? - answerOnce a day, or
at the beginning of a shift, or if dropped
Wheezing and hives are symptoms of - answerFood allergies
Which of the following must be cleaned, rinsed and sanitized? - answercutting boards
Foodhandlers must wash their hands before? - answerServing food
A Foodhandler sees rodent droppings in the dry storage area. When should the
manager be told? - answerimmediately
When washing hands, how long should a Foodhandler scrub their hands and arms? -
answer10-15 seconds
How should the temperature of a tri-tip steak be taken when cooked? - answerput the
thermometer in the thickest part of the steak
What is used to test the concentration of a sanitizing solution? - answertest kit
Which piece of jewelry is a Foodhandler allowed to wear? - answerplain medal ring
Hepatitis A is a contagious - answervirus
Where is the correct place to keep a towel used for cleaning spills when not in use? -
answerin a container of sanitizing solution
A Foodhandler notices the cooler temperature is at 48°F they should - answertell the
manager immediately
