Texas Food Establishment Inspector Licensing Exam
– Practice Questions And Correct Answers (Verified
Answers) Plus Rationales 2025/2026 Q&A | Instant
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1. What is the primary purpose of the Texas Food Establishment Rules
(TFER)?
o A. To safeguard public health
o The TFER aims to protect public health by regulating food
establishments to ensure safe food handling and preparation.
2. Which of the following is required for a food establishment to operate in
Texas?
o B. A valid food establishment permit
o Operating without a valid permit is a violation of state regulations.
3. Who is responsible for ensuring that food employees are trained in food
safety?
o C. The person in charge
o The person in charge must ensure that all employees are adequately
trained in food safety practices.
4. At what temperature should hot foods be held to prevent bacterial
growth?
o D. 135°F (57.2°C) or higher
o Holding hot foods at this temperature inhibits the growth of harmful
bacteria.
,5. Which of the following is considered a foodborne illness risk factor?
o A. Improper handwashing
o Failure to wash hands properly can transfer pathogens to food,
leading to illness.
6. What is the minimum internal cooking temperature for poultry?
o B. 165°F (73.9°C)
o Cooking poultry to this temperature ensures that harmful bacteria
are destroyed.
7. How often should food thermometers be calibrated?
o C. Before each use
o Calibrating thermometers before each use ensures accurate
temperature readings.
8. What is the correct procedure for cooling hot food?
o D. Cool from 135°F to 70°F within 2 hours, then from 70°F to 41°F
within an additional 4 hours
o This two-step cooling process minimizes the time food spends in the
danger zone.
9. Which of the following is a critical violation during an inspection?
o A. Storing raw meat above ready-to-eat foods
o This practice can lead to cross-contamination and is considered a
critical violation.
10.When must a food establishment discard potentially hazardous food?
o B. If it has been held at an improper temperature for more than 4
hours
o Holding food at improper temperatures for extended periods
increases the risk of foodborne illness.
, 11.What is the minimum distance between a food establishment and a
sewage disposal system?
o C. 50 feet
o Maintaining this distance helps prevent contamination of food
supplies.
12.Which of the following is an acceptable method for thawing frozen food?
o D. Under refrigeration at 41°F (5°C) or lower
o Thawing food under refrigeration prevents bacterial growth.
13.What is the required frequency for cleaning and sanitizing food contact
surfaces?
o A. After each use
o Regular cleaning and sanitizing reduce the risk of cross-
contamination.
14.Which of the following is a non-food contact surface?
o B. The exterior of a refrigerator
o Non-food contact surfaces do not come into direct contact with food.
15.What is the primary function of a food establishment's ventilation
system?
o C. To remove smoke, odors, and airborne grease
o Proper ventilation ensures a safe and comfortable environment for
food preparation.
16.Which of the following is an example of a physical hazard in food?
o D. A piece of broken glass
o Physical hazards can cause injury if ingested.
– Practice Questions And Correct Answers (Verified
Answers) Plus Rationales 2025/2026 Q&A | Instant
Download Pdf
1. What is the primary purpose of the Texas Food Establishment Rules
(TFER)?
o A. To safeguard public health
o The TFER aims to protect public health by regulating food
establishments to ensure safe food handling and preparation.
2. Which of the following is required for a food establishment to operate in
Texas?
o B. A valid food establishment permit
o Operating without a valid permit is a violation of state regulations.
3. Who is responsible for ensuring that food employees are trained in food
safety?
o C. The person in charge
o The person in charge must ensure that all employees are adequately
trained in food safety practices.
4. At what temperature should hot foods be held to prevent bacterial
growth?
o D. 135°F (57.2°C) or higher
o Holding hot foods at this temperature inhibits the growth of harmful
bacteria.
,5. Which of the following is considered a foodborne illness risk factor?
o A. Improper handwashing
o Failure to wash hands properly can transfer pathogens to food,
leading to illness.
6. What is the minimum internal cooking temperature for poultry?
o B. 165°F (73.9°C)
o Cooking poultry to this temperature ensures that harmful bacteria
are destroyed.
7. How often should food thermometers be calibrated?
o C. Before each use
o Calibrating thermometers before each use ensures accurate
temperature readings.
8. What is the correct procedure for cooling hot food?
o D. Cool from 135°F to 70°F within 2 hours, then from 70°F to 41°F
within an additional 4 hours
o This two-step cooling process minimizes the time food spends in the
danger zone.
9. Which of the following is a critical violation during an inspection?
o A. Storing raw meat above ready-to-eat foods
o This practice can lead to cross-contamination and is considered a
critical violation.
10.When must a food establishment discard potentially hazardous food?
o B. If it has been held at an improper temperature for more than 4
hours
o Holding food at improper temperatures for extended periods
increases the risk of foodborne illness.
, 11.What is the minimum distance between a food establishment and a
sewage disposal system?
o C. 50 feet
o Maintaining this distance helps prevent contamination of food
supplies.
12.Which of the following is an acceptable method for thawing frozen food?
o D. Under refrigeration at 41°F (5°C) or lower
o Thawing food under refrigeration prevents bacterial growth.
13.What is the required frequency for cleaning and sanitizing food contact
surfaces?
o A. After each use
o Regular cleaning and sanitizing reduce the risk of cross-
contamination.
14.Which of the following is a non-food contact surface?
o B. The exterior of a refrigerator
o Non-food contact surfaces do not come into direct contact with food.
15.What is the primary function of a food establishment's ventilation
system?
o C. To remove smoke, odors, and airborne grease
o Proper ventilation ensures a safe and comfortable environment for
food preparation.
16.Which of the following is an example of a physical hazard in food?
o D. A piece of broken glass
o Physical hazards can cause injury if ingested.
