Texas Food Handler/Manager Practice Exam

These questions are part of the practice quiz. Start practicing

• What is the primary function of sanitizers in food service?
• Which of the following is a key component of proper handwashing?
• What is required for food establishments to ensure proper food handling?
• What is the required minimal internal temperature for cooking fresh pot roast?
• An employee dumped towel buckets in a sink of dirty dishes and made fresh sanitizing solution. What violation did the inspector mark?
• What is the active ingredient found in all FDA approved hand sanitizers?
• Which type of food must be kept separate from uncooked foods to prevent cross-contamination?
• Why must leftover food served to customers be handled carefully?
• What is the primary way to prevent seafood and mushroom toxins in food?
• What PPE (Personal Protective Equipment) should be used when handling food?
• What is an important reason to report foodborne illness symptoms?
• What is the proper procedure for cooling food to ensure safety?
• What is advisable to do with leftovers after 2 hours at room temperature?
• Which of the following is an essential practice in preventing foodborne illness?
• What must be done when an employee exhibits symptoms of a foodborne illness?
• A trained chef at a restaurant with animals can handle certain creatures. According to the code, which creatures is he allowed to care for or handle while at the restaurant?
• What must clean dishes do before they are stored?
• A prep cook must be sure to wash hands well. Which of the following is a requirement?
• What is the procedure for handling food allergens?
• What are the main responsibilities of food handlers in a workplace?
• What should be done with food that has been left out at room temperature for more than two hours?
• Which of the following is an example of a cross-connection?
• What does the acronym HACCP stand for?
• In food safety, which area is crucial to monitor for potential bacterial threats?
• What should a food handler do if they accidentally drop food on the floor?
• What conditions must fresh fish meet to be considered of highest quality upon receiving?
• What is the consequence of using cutting boards that have scratches and cuts on their surfaces?
• What is the proper way to check the internal temperature of a pot of soup?
• What defines a food safety management system?
• How long must shellstock identification tags be kept after the shellfish are harvested?
• What should food establishments do if a food item is recalled?
• What is the most effective method to train employees on preparing a new sandwich?
• What is the correct method for calibrating bimetallic thermometers?
• What service should be prioritized to maintain food safety during a power outage?
• What is the proper procedure for cleaning surfaces that have been contaminated with raw meat juices?
• What does PHF stand for in food safety regulations?
• Why is it important to have a food liability insurance?
• A quick-service restaurant received a violation because customers could contaminate utensils at the condiment stand. What action could prevent this?
• What is the purpose of a sanitation schedule in a food establishment?
• What should be done with utensils that are contaminated during food preparation?
• What type of hazard can be introduced by employees wearing jewelry while preparing food?
• Which of the following is NOT an effective way to prevent cross-contamination?
• What total duration is recommended for keeping records of shellstock tag information?
• What should a manager do if a foodhandler brings homemade soup to serve to customers?
• What is essential for ensuring food safety during food storage?
• What should all food handlers be trained on regarding personal hygiene?
• What is a key characteristic of kitchen small wares in addition to being safe and easy to clean?
• What is the minimum internal temperature at which poultry must be cooked?
• What is a key method for preventing pest infestations in food establishments?
• What is the first step in conducting a food safety audit?
• Which of the following is not considered a food contact surface?
• What is the purpose of conducting a temperature check on incoming deliveries?
• What is the best way for a food handler to have a beverage in their work area?
• Which of the following practices helps reduce the risk of foodborne illness?
• What temperature should leftover food be reheated to?
• When can raw animal foods be combined during storage and preparation?
• What should be done with unsealed condiment packets after a customer has used them?
• What is the last step in the cleaning and sanitizing process?
• What action should be taken if a food handler is ill?
• What does the term "sanitizing" specifically refer to in food safety practices?
• Which of the following practices helps ensure safe food handling?
• During what stage of food preparation is it critical to check for proper food temperature?
• How should food items be stored on a rack in the cooler from top to bottom?
• At what minimum temperature must eggs be held on a breakfast bar?
• When must employees change gloves?
• Why is hand washing important in food preparation?
• What can cause chemical contamination of food?
• An establishment must use potable water for all food-related tasks. Which of the following is an example of potable water?
• Can a food handler taste food to adjust seasoning?
• If a food handler has a cut or wound on their hands, what is the recommended action?
• What is the importance of monitoring food temperatures during storage?
• What is the recommended internal cooking temperature for poultry?
• What should a food worker do if they observe a sick coworker in the kitchen?
• What should be done if a nutrition worker accidentally touches a used tray while serving food?
• Why is it important to keep food at safe temperatures?
• What is the minimum temperature at which potentially hazardous foods should be held?
• What is the safe temperature range for hot food holding?
• What is an acceptable practice for handling ready-to-eat foods?
• What is the maximum time food can be left out at room temperature?
• What action should be taken if a food handler wants to taste food to ensure the right seasoning?
• At what pH level do most pathogens thrive?
• What is the best practice to prevent cross-contamination in the kitchen?
• How can food handlers minimize the risk of time-temperature abuse?
• How often should food handlers wash their hands?
• What is a common symptom of food allergies?
• What should food workers do before handling food?
• If you have a small cut on your finger while handling food, what should you do?
• What is the correct order for cleaning and sanitizing surfaces?
• What is the minimum internal temperature required to cook ground beef safely?
• How many seconds should the entire handwashing process take?
• How often should food safety training be conducted for staff?
• What is cross-contamination?
• What is one way to prevent cross-contamination during food handling?
• Unwashed produce can lead to contamination. What is the best way to clean fruits and vegetables?
• What practice is essential when thawing frozen food to ensure safety?
• What is a safe way to handle leftover food?
• When must gloves be changed while preparing food?
• How should food donations be handled to ensure safety?
• What temperature should soup be heated to before serving on the buffet line?
• How should cooked food be stored to prevent contamination?
• According to most health codes, what is the minimum ppm of chlorine for sanitizing solutions?
• When is the best time to wash hands during food preparation?
• Which of the following is essential to ensure food safety?
• What does NSG stand for in food safety practices?
• Why is it critical to monitor food temperatures during storage?
• What is the temperature range known as the "Danger Zone" for food?
• In food service facilities, non-absorbent materials are generally required in all areas except which one?
• What does HACCP stand for?
• How long can perishable food safely remain in the Danger Zone?
• What does the acronym CIP stand for in cleaning procedures?
• Which food container must be labelled in the dry-store room?
• Which type of thermometer provides the most accurate measurement of food temperatures?
• What is a "time-temperature indicator"?
• What temperature should foods be cooked to minimize the risk of foodborne illness?
• What is the best way to thaw frozen food?
• In sanitizing machinery, what indicates that the iodine sanitizer is working correctly?
• When cooking foods, what is the maximum time that the food can be in the 135F to 70F range?
• What must be discarded after a customer has used it, according to Texas food safety guidelines?
• Which practice helps prevent cross-contamination?
• What is the best practice for preventing cross-contamination in food handling?
• Which of the following is a common cause of foodborne illness?
• What is the maximum temperature for receiving cold food deliveries?
• Why is it important to air dry surfaces after sanitizing?
• What is the purpose of a food safety thermometer?
• How many foot candles of lighting are required in walk-in coolers and dry storage areas?
• During a health inspection, what type of hazards could be present according to the inspector regarding a can opener?
• Which types of bacteria are particularly hazardous in food service operations?
• Which of the following is NOT an approved sanitizer for food service?
• Which of the following is considered an acceptable source of potable water?
• What is the primary purpose of the Texas Establishment Food Rules?
• What is the primary purpose of food safety training for food handlers?
• How should food employees handle their hair while working with food?
• What is the recommended method for thawing frozen food safely?
• The temperature danger zone in which foodborne bacteria can thrive is between?
• Which of the following factors is critical for minimizing bacterial growth in food service?
• How often should food service employees wash their hands?
• What does ALERT stand for in food defense planning?
• What should be done to prevent allergens from contaminating food?
• Why are hand sanitizers not considered a replacement for hand washing?
• What is commonly associated with an outbreak of Salmonella?
• Which of the following is NOT an acceptable training method for food service personnel?
• How often should food thermometers be calibrated?
• What practice is essential to prevent cross-contamination in the kitchen?
• How should frozen food be thawed safely?
• What action should be taken if there's a power outage in a food establishment?
• How do bacteria primarily grow in food?
• What is a critical step to take if a food item is found to be above the safe temperature range?
• What should be the minimum internal cooking temperature for poultry to ensure it is safe to eat?
• When should single-use gloves be worn in food handling?
• What is the purpose of using color-coded cutting boards?
• What is the minimum internal temperature for safely reheating leftovers?
• To ensure food safety while preparing a meal, what should a cook do after handling raw meat?
• What is the recommended way to store raw meat in a refrigerator?
• Insect control devices must not be installed over which area?
• If a worker uses excessive bleach when making a sanitizing solution, this poses what type of hazard?
• A server in a cafe is tasked with wrapping clean table sets, but one server is left to handle the front of the house. Why might the health inspector have concerns?
• What is the best method for cleaning and sanitizing equipment that cannot be easily removed?
• What symptom is likely to cause a cook to be re-assigned to a cleaning position?
• Why is it important to obtain a food handler's certification?
• What is the purpose of segregating allergenic foods during preparation?
• What is the correct internal temperature for cooking seafood?
• What is the ideal storage temperature for refrigerated foods?
• What does FIFO stand for in inventory management?
• Why is it essential to wash produce before handling?
• To prevent cross-contamination, how should food be stored?
• What is the correct order of cleaning food-contact surfaces in a three-compartment sink?
• If hot water is unavailable in the ware-washing sink, which option can food establishments use to serve food?
• What final rinse temperature must a dishwasher using hot water as a sanitizer achieve?
• How should customer forks be stored at a self-service buffet?
• When selecting small wares for the kitchen, which quality is essential alongside being durable and easy to clean?
• A kitchen manager decided to label every single item out of its original container. Which item is the manager required to label?
• Who is responsible for maintaining food safety in a food establishment?
• Which type of contamination is caused by bacteria present in food?
• What is the minimum internal cooking temperature for poultry?
• What phrase describes allowing foods to remain at improper temperatures for too long?
• Why is it important to label food items when stored?
• What are the five types of hazards that can contaminate food?
• How often should food handling surfaces be sanitized?
• Which is an example of a cross-contamination risk?
• How should food handler training be addressed in a food establishment?
• What is one key responsibility of food service managers regarding food safety?
• What is an approved method for storing in-use utensils?
• Chemical sanitizers should be mixed only with which of the following?
• Which standard is important for verifying the safety of food supply in establishments?
• During an inspection, the health inspector must see the person in charge demonstrate knowledge adequately. Which of the following meets that requirement?
• What is the primary role of a food safety manager?
• Which of the following foods cannot be stored in water or ice?
• What is a common sign of a pest problem in a food establishment?
• Which step is NOT required to ensure sanitizer effectiveness?
• What is the primary concern related to pest infestations in a restaurant?
• What should be done when receiving food shipments to ensure quality and safety?
• In a single reach-in refrigerator, how should food items be stored from highest to lowest shelf?
• What is the correct sequence for washing utensils?
• What is the purpose of food safety training for employees?
• Pasteurized liquid, frozen, or dry egg products shall be substituted for raw shell eggs whenever
• What should be done with food that shows signs of spoilage?
• Which practice is essential for ensuring food safety during storage?
• What is an appropriate sanitizer concentration for quaternary ammonium compounds?
• What is the primary purpose of a master cleaning schedule in food service?
• Which method should NOT be used for training personnel on food safety management?
• How should spatulas and tongs be cleaned between uses?
• What type of containers should be used for food storage?