Texas Food Handler Practice Test 2026: الاختبار التدريبي 2

1. السؤال 1 من 25

   Where should you place the tip of a probe thermometer to check a piece of meat?

   • ATouching the bottom of the pan
   • BTouching the bone
   • CJust under the surface
   • DIn the center of the thickest part
   أظهر الإجابة

   الإجابة: D. In the center of the thickest part

   The thickest part heats last. Bones and pans can give a false reading.

2. السؤال 2 من 25

   When should sanitizer solution in a bucket be changed?

   • ANever, it lasts forever
   • BWhen it is dirty, cloudy or too weak
   • COnce a week
   • DOnly when it runs out
   أظهر الإجابة

   الإجابة: B. When it is dirty, cloudy or too weak

   Food and dirt use up sanitizer. Replace it when it looks dirty or tests too weak.

3. السؤال 3 من 25

   What does the 2026 FDA Food Code require food businesses to do about employee illness?

   • ALet sick workers decide for themselves
   • BTest every employee for illness every day
   • CKeep a written employee illness policy
   • DReport every cold to the FDA
   أظهر الإجابة

   الإجابة: C. Keep a written employee illness policy

   The 2026 Food Code added a requirement for a documented employee illness policy.

4. السؤال 4 من 25

   A worker is sneezing and has a runny nose. What should they do?

   • AUse hand sanitizer and keep working with food
   • BKeep working but sneeze into the sink
   • CNot work with exposed food, utensils or food-contact surfaces
   • DKeep working at the salad station
   أظهر الإجابة

   الإجابة: C. Not work with exposed food, utensils or food-contact surfaces

   Workers with sneezing, coughing or a runny nose should not handle food or food-contact items.

5. السؤال 5 من 25

   A worker at a nursing home kitchen has a sore throat with a fever. What should happen?

   • AThey can work if they wear a mask
   • BThey should be excluded from working with food
   • CThey can work if they drink hot tea
   • DThey can work with raw food only
   أظهر الإجابة

   الإجابة: B. They should be excluded from working with food

   Sore throat with fever leads to exclusion when the worker serves a highly susceptible population, such as a nursing home.

6. السؤال 6 من 25

   When must a food worker wash their hands?

   • AAfter touching their hair or face
   • BOnly when hands look dirty
   • COnly at the start of the shift
   • DOnly after eating lunch
   أظهر الإجابة

   الإجابة: A. After touching their hair or face

   Wash after touching hair or face, using the restroom, handling raw meat, taking out garbage, eating, drinking, smoking, and more.

7. السؤال 7 من 25

   What is jaundice?

   • AYellowing of the skin or eyes
   • BA rash on the hands
   • CA runny nose
   • DA painful sore throat
   أظهر الإجابة

   الإجابة: A. Yellowing of the skin or eyes

   Jaundice can be a sign of hepatitis A. A worker with jaundice must not work with food and the health department must be told.

8. السؤال 8 من 25

   Where should cleaning chemicals be stored?

   • ABelow and away from food and food-contact surfaces
   • BIn empty food containers
   • CNext to the spices
   • DOn a shelf above the prep table
   أظهر الإجابة

   الإجابة: A. Below and away from food and food-contact surfaces

   Chemicals should be stored where they cannot drip or spill onto food, such as on a lower shelf in a separate area.

9. السؤال 9 من 25

   In this handwashing diagram, what is step 6?

   • AAdd soap
   • BWet both hands
   • CRinse under running water
   • DTurn off the tap using the paper towel
   أظهر الإجابة

   الإجابة: D. Turn off the tap using the paper towel

   Using the paper towel to turn off the tap keeps clean hands from touching the dirty handle.

10. السؤال 10 من 25

    What is the difference between cleaning and sanitizing?

    • AThey mean the same thing
    • BCleaning kills germs; sanitizing removes dirt
    • CCleaning removes food and dirt; sanitizing reduces germs to safe levels
    • DSanitizing is only for floors
    أظهر الإجابة

    الإجابة: C. Cleaning removes food and dirt; sanitizing reduces germs to safe levels

    Clean first with soap and water, then sanitize with heat or an approved chemical.

11. السؤال 11 من 25

    A whole beef roast can be cooked to 145°F if it is held at that temperature for how long?

    • A15 seconds
    • B30 minutes
    • C4 minutes
    • D1 second
    أظهر الإجابة

    الإجابة: C. 4 minutes

    The Food Code allows whole meat roasts to be cooked to 145°F for 4 minutes, or to other time and temperature combinations.

12. السؤال 12 من 25

    Leftover cooked food that will be held hot must be reheated to what temperature?

    • A165°F for 15 seconds
    • B145°F for 15 seconds
    • C120°F for 1 minute
    • D135°F for 15 seconds
    أظهر الإجابة

    الإجابة: A. 165°F for 15 seconds

    Cooked and cooled TCS food that will be hot held must be reheated to 165°F for 15 seconds.

13. السؤال 13 من 25

    In this fridge diagram, why is raw fish (marker 4) stored above raw poultry (marker 6)?

    • AFish is heavier than poultry
    • BFish needs a lower cooking temperature than poultry
    • CFish should always be eaten first
    • DPoultry needs to be colder than fish
    أظهر الإجابة

    الإجابة: B. Fish needs a lower cooking temperature than poultry

    Raw foods are stored by cooking temperature: those needing the lowest cooking temperature go higher, and poultry (165°F) goes on the bottom.

14. السؤال 14 من 25

    Under time as a public health control, how long can TCS food be kept without temperature control before it must be served or thrown out?

    • A4 hours
    • B8 hours
    • C24 hours
    • D12 hours
    أظهر الإجابة

    الإجابة: A. 4 hours

    When a written plan uses time instead of temperature, the food is marked and must be used or discarded within 4 hours.

15. السؤال 15 من 25

    Which item is approved as a sanitizer in many food establishments?

    • AChlorine bleach mixed to the right strength
    • BHot tap water at 100°F
    • CDish soap
    • DVinegar from the kitchen
    أظهر الإجابة

    الإجابة: A. Chlorine bleach mixed to the right strength

    Common approved sanitizers include chlorine bleach, quaternary ammonium (quat) and iodine, used at the right concentration.

16. السؤال 16 من 25

    How long should you scrub your hands with soap during handwashing?

    • A10 to 15 seconds
    • B1 to 2 seconds
    • CNo scrubbing is needed
    • D45 to 60 seconds
    أظهر الإجابة

    الإجابة: A. 10 to 15 seconds

    Scrub for 10 to 15 seconds, including between fingers, under fingernails and wrists, as part of the 20-second wash.

17. السؤال 17 من 25

    You just cut raw chicken on a cutting board. What must you do before cutting lettuce on it?

    • ATurn the board over
    • BWash, rinse and sanitize the board
    • CWipe it with a dry towel
    • DRinse it with cold water only
    أظهر الإجابة

    الإجابة: B. Wash, rinse and sanitize the board

    Use a separate board, or wash, rinse and sanitize the board after raw meat and before ready-to-eat food.

18. السؤال 18 من 25

    Which food should never be served undercooked to a highly susceptible population, such as in a nursing home?

    • AFully cooked hard-boiled eggs
    • BToast
    • CRaw or undercooked eggs
    • DCanned peaches
    أظهر الإجابة

    الإجابة: C. Raw or undercooked eggs

    Highly susceptible populations should not be served undercooked meat, fish or eggs, raw oysters, raw sprouts, or unpasteurized milk or juice.

19. السؤال 19 من 25

    How long must shellfish tags for oysters, clams and mussels be kept?

    • A7 days
    • B90 days
    • C30 days
    • D1 year
    أظهر الإجابة

    الإجابة: B. 90 days

    Keep shellfish identification tags for 90 days so the source can be traced if people get sick.

20. السؤال 20 من 25

    What is cross-contact?

    • AWhen an allergen gets into a food that should not contain it
    • BWhen two hot dishes touch on a plate
    • CWhen a server touches a customer's hand
    • DWhen food is cooked twice
    أظهر الإجابة

    الإجابة: A. When an allergen gets into a food that should not contain it

    Shared gloves, utensils, cutting boards and fryer oil can move allergens into allergen-free food.

21. السؤال 21 من 25

    In this diagram, which marker shows where the tip of the probe should be?

    • AMarker 2
    • BMarker 3
    • CMarker 1
    • DMarker 4
    أظهر الإجابة

    الإجابة: C. Marker 1

    Marker 1 is the center of the thickest part. Markers 2 and 3 are the bone and the tray, which the probe must not touch.

22. السؤال 22 من 25

    What must you do when cooking raw meat, poultry, fish or eggs in a microwave?

    • ACook it to 135°F and serve it right away
    • BCook it uncovered on high for exactly 1 minute
    • CCook to 165°F, cover it, rotate or stir it, and let it stand 2 minutes
    • DCook it to 145°F and put it in the cooler
    أظهر الإجابة

    الإجابة: C. Cook to 165°F, cover it, rotate or stir it, and let it stand 2 minutes

    Microwaves heat unevenly. Raw animal foods cooked in a microwave must reach 165°F and stand covered for 2 minutes.

23. السؤال 23 من 25

    Chicken salad was made on Monday. Monday counts as day 1. What is the last day it can be served?

    • AWednesday
    • BSunday
    • CThe next Monday
    • DSaturday
    أظهر الإجابة

    الإجابة: B. Sunday

    Day 1 is Monday, so day 7 is Sunday. After that, the food must be thrown out.

24. السؤال 24 من 25

    Can single-use gloves be washed and used again?

    • ANo, throw them away after one use
    • BYes, if they are washed with soap
    • CYes, if they are rinsed in sanitizer
    • DYes, but only on the same day
    أظهر الإجابة

    الإجابة: A. No, throw them away after one use

    Single-use gloves are used once and then thrown away.

25. السؤال 25 من 25

    Which conditions help bacteria grow fastest?

    • ABright light and wind
    • BWarm temperatures, moisture and time
    • CFreezing temperatures and dryness
    • DVery hot temperatures above 165°F
    أظهر الإجابة

    الإجابة: B. Warm temperatures, moisture and time

    Bacteria grow fastest in moist TCS food that stays in the danger zone for too long.

لوحة المفاتيح: 1–4 للإجابة، وEnter للسؤال التالي.

الاختبار الحقيقي: Set by the accredited course provider