TEXAS FOOD HANDLERS 2026 EXAMS QUESTIONS AND
ANSWERS GUARANTEE A+
✔✔A cook is preparing raw shell eggs that will be held at the breakfast buffet. These
eggs must be cooked to which minimum internal temperature for 17 seconds?
A. 135°F
B. 145°F
C. 155°F - ✔✔B. 145°F
✔✔Coving tile is used for
A. Lining doorways
B. Eliminating sharp corners or gaps
C. Protective tile under ice makers - ✔✔B. Eliminating sharp corners or gaps
✔✔Besides training food handlers about food safety, which of the following should the
person in charge do?
A. Model excellent hygiene practice at all times.
B. Discipline food handlers when they are caught making mistakes
C. Give food handlers a difficult test at the end of the training session - ✔✔A. Model
excellent hygiene practice at all times
✔✔What primary food safety risk could result from a food delivery to an offsite catering
event
A. Food becoming dry
B. Time temperature abuse
C. Cross contact - ✔✔B. Time temperature abuse
✔✔What is the best way for an establishment to label a product that has been recalled?
A. Mark the food label with a big red X.
B. Label the product with the receivers initials
C. Label a product "do not use. Do not discard " - ✔✔C. Label a product "do not use. Do
not discard "
✔✔Food items that have been recalled should be stored
A. Away from food
B. With linens
C. With utensils - ✔✔A. Away from food
✔✔The national sanitation foundation (NSF) and American national standards institute
(ANSI) are examples of organizations that
A. Write the food code
B. Enforce food safety regulations
C. Provide safety data sheets for hazardous chemicals - ✔✔B. Enforce food safety
regulations
, ✔✔Hot holding equipment must be capable of maintaining time/temperature control for
safety (TCS) food at an internal temperature of at least
A. 135°F
B. 120°F
C. 130°F - ✔✔A. 135°F
✔✔A food handler may not wear fingernail polish unless
A. Nails are well manicured.
B. Hands are cleaned and sanitized.
C. Where intact single-use gloves - ✔✔C. Where intact single - use gloves
✔✔Developing specific titles and associated duties can help
A. Determined required equipment
B. Identify training needs
C. Reduce labor cost - ✔✔B. Identify training needs
✔✔For which activity or single Dash use gloves most appropriate
A. Placing a steak on the grill
B. Kneading dough.
C. Cracking shell eggs into a bowl - ✔✔A. Placing a steak on the grill
✔✔All food and non-food items must be stored
A. Away from the wall
B. 4 inches above the floor.
C. An occupational safety and health administration (OSHA )approved storage rack -
✔✔C. An occupational safety and health administration (OSHA )approved storage rack
✔✔Why should spaces between pieces of equipment that are fixed-In-place be
eliminated?
A. Fingers could be pinched when cleaning
B. Sealants cannot be used to eliminate space
C. Insects could harbor in the space - ✔✔C. Insects could harbor in the space
✔✔A food handler lifts a leaking garbage bag over the food prep counter when passing
through the prep area on the way to the dumpster. What should the manager do?
A. Point out a more difficult route through the prep area
B. Ask the food handler to double bag the garbage to prevent leakage
C. Stop, correct and retrain the food handler on correct procedures - ✔✔C. Stop, correct
and retrain the food handler on correct procedures
✔✔What is the correct way to dry dishes?
A. Air drying
B. Fan drying
ANSWERS GUARANTEE A+
✔✔A cook is preparing raw shell eggs that will be held at the breakfast buffet. These
eggs must be cooked to which minimum internal temperature for 17 seconds?
A. 135°F
B. 145°F
C. 155°F - ✔✔B. 145°F
✔✔Coving tile is used for
A. Lining doorways
B. Eliminating sharp corners or gaps
C. Protective tile under ice makers - ✔✔B. Eliminating sharp corners or gaps
✔✔Besides training food handlers about food safety, which of the following should the
person in charge do?
A. Model excellent hygiene practice at all times.
B. Discipline food handlers when they are caught making mistakes
C. Give food handlers a difficult test at the end of the training session - ✔✔A. Model
excellent hygiene practice at all times
✔✔What primary food safety risk could result from a food delivery to an offsite catering
event
A. Food becoming dry
B. Time temperature abuse
C. Cross contact - ✔✔B. Time temperature abuse
✔✔What is the best way for an establishment to label a product that has been recalled?
A. Mark the food label with a big red X.
B. Label the product with the receivers initials
C. Label a product "do not use. Do not discard " - ✔✔C. Label a product "do not use. Do
not discard "
✔✔Food items that have been recalled should be stored
A. Away from food
B. With linens
C. With utensils - ✔✔A. Away from food
✔✔The national sanitation foundation (NSF) and American national standards institute
(ANSI) are examples of organizations that
A. Write the food code
B. Enforce food safety regulations
C. Provide safety data sheets for hazardous chemicals - ✔✔B. Enforce food safety
regulations
, ✔✔Hot holding equipment must be capable of maintaining time/temperature control for
safety (TCS) food at an internal temperature of at least
A. 135°F
B. 120°F
C. 130°F - ✔✔A. 135°F
✔✔A food handler may not wear fingernail polish unless
A. Nails are well manicured.
B. Hands are cleaned and sanitized.
C. Where intact single-use gloves - ✔✔C. Where intact single - use gloves
✔✔Developing specific titles and associated duties can help
A. Determined required equipment
B. Identify training needs
C. Reduce labor cost - ✔✔B. Identify training needs
✔✔For which activity or single Dash use gloves most appropriate
A. Placing a steak on the grill
B. Kneading dough.
C. Cracking shell eggs into a bowl - ✔✔A. Placing a steak on the grill
✔✔All food and non-food items must be stored
A. Away from the wall
B. 4 inches above the floor.
C. An occupational safety and health administration (OSHA )approved storage rack -
✔✔C. An occupational safety and health administration (OSHA )approved storage rack
✔✔Why should spaces between pieces of equipment that are fixed-In-place be
eliminated?
A. Fingers could be pinched when cleaning
B. Sealants cannot be used to eliminate space
C. Insects could harbor in the space - ✔✔C. Insects could harbor in the space
✔✔A food handler lifts a leaking garbage bag over the food prep counter when passing
through the prep area on the way to the dumpster. What should the manager do?
A. Point out a more difficult route through the prep area
B. Ask the food handler to double bag the garbage to prevent leakage
C. Stop, correct and retrain the food handler on correct procedures - ✔✔C. Stop, correct
and retrain the food handler on correct procedures
✔✔What is the correct way to dry dishes?
A. Air drying
B. Fan drying
