Texas Food Handler Practice Test 2026: Practice test 5

Practice test 5 of 6 for the Texas Food Handler Practice Test: 25 more questions with answers and explanations.

Food safety
Texas
131 questions
Checked October 10, 2026

Question 1 of 25
The 2026 FDA Food Code added training on food defense. What is food defense?
- Protecting food from being contaminated on purpose
- Keeping prices low
- Keeping food warm during delivery
- Defending a restaurant in court
Show answer
Answer: A. Protecting food from being contaminated on purpose
Food defense is about preventing intentional contamination of food, for example by limiting access to food areas.
Question 2 of 25
What is "active managerial control"?
- Checking temperatures only once a year
- Managers setting procedures, training staff and checking that food safety steps are followed
- A health inspector running the kitchen
- Letting each worker decide their own food safety rules
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Answer: B. Managers setting procedures, training staff and checking that food safety steps are followed
Active managerial control means managers take charge of food safety with written procedures, training and monitoring.
Question 3 of 25
Where should wet wiping cloths be kept between uses?
- On top of the stove
- In a container of sanitizer solution
- In your pocket
- On the cutting board
Show answer
Answer: B. In a container of sanitizer solution
Wiping cloths are stored in sanitizer between uses so germs do not grow on them.
Question 4 of 25
Which step helps prevent allergen cross-contact when making an allergy-safe meal?
- Use the knife you just used on nuts
- Wash hands, change gloves and use clean, sanitized equipment
- Use the same fryer oil as the breaded shrimp
- Wipe the board with your apron
Show answer
Answer: B. Wash hands, change gloves and use clean, sanitized equipment
Clean tools and surfaces, fresh gloves and clean hands keep allergens out of food meant to be allergen-free.
Question 5 of 25
Tuna salad is made with canned tuna that was at room temperature. How fast must it cool to 41°F?
- Within 8 hours
- Within 4 hours
- Within 24 hours
- Within 12 hours
Show answer
Answer: B. Within 4 hours
TCS food made from room-temperature ingredients must cool to 41°F or colder within 4 hours.
Question 6 of 25
A food worker lives with someone who has just been diagnosed with a foodborne illness. What should the worker do?
- Wash their hands one extra time
- Say nothing unless they feel sick
- Take the next week off without telling anyone
- Tell the person in charge
Show answer
Answer: D. Tell the person in charge
The person in charge needs to know about exposure so they can decide whether the worker must be restricted.
Question 7 of 25
What is cross-contamination?
- Cooking two foods in the same oven
- The spread of germs from one food or surface to another
- Storing food in a freezer
- Mixing two sauces together
Show answer
Answer: B. The spread of germs from one food or surface to another
Cross-contamination happens when germs move from raw food, dirty hands or dirty surfaces onto food that is ready to eat.
Question 8 of 25
What is the minimum internal cooking temperature for ground beef in the Food Code?
- 135°F for 15 seconds
- 155°F for 17 seconds
- 145°F for 15 seconds
- 130°F for 1 second
Show answer
Answer: B. 155°F for 17 seconds
Ground meat such as hamburgers and sausage must reach 155°F for 17 seconds, because grinding spreads germs through the meat.
Question 9 of 25
Which illness is one that a food worker must report if a doctor diagnoses it?
- Seasonal pollen allergy
- Hepatitis A
- A tension headache
- Athlete's foot
Show answer
Answer: B. Hepatitis A
Diagnoses that must be reported include norovirus, hepatitis A, Shigella, Shiga toxin-producing E. coli, typhoid fever and nontyphoidal Salmonella.
Question 10 of 25
How many days can date-marked ready-to-eat TCS food be kept at 41°F or colder?
- 7 days
- 3 days
- 10 days
- 14 days
Show answer
Answer: A. 7 days
The food must be used or thrown out within 7 days. The day it was made or opened counts as day 1.
Question 11 of 25
What must you do after thawing raw meat in a microwave?
- Store it in the cooler for 2 days first
- Cook it right away
- Put it back in the freezer
- Leave it on the counter until dinner service
Show answer
Answer: B. Cook it right away
Food thawed in a microwave may get warm in spots, so it must be cooked immediately.
Question 12 of 25
When should you change single-use gloves?
- When they are torn, dirty or you change tasks
- Once every 8 hours
- Only when a customer asks
- Only at the end of the shift
Show answer
Answer: A. When they are torn, dirty or you change tasks
Change gloves when they rip or get dirty, and after handling raw meat before touching ready-to-eat food.
Question 13 of 25
Can an empty sanitizer bottle be washed and used to store salad dressing?
- Yes, if it is labeled with the date
- No, chemical containers must never be reused for food
- Yes, if it is washed with soap
- Yes, if it is used within one day
Show answer
Answer: B. No, chemical containers must never be reused for food
Never reuse chemical containers for food, and never put chemicals in food containers.
Question 14 of 25
At what temperature must hot TCS food be held?
- 120°F or hotter
- 100°F or hotter
- 135°F or hotter
- 110°F or hotter
Show answer
Answer: C. 135°F or hotter
Hot holding means keeping TCS food at 135°F or hotter.
Question 15 of 25
Which symptom must a food worker report to the person in charge?
- A mild headache
- Sore muscles from exercise
- Tired eyes
- Vomiting
Show answer
Answer: D. Vomiting
Workers must report vomiting, diarrhea, jaundice, sore throat with fever, and infected wounds on the hands or arms.
Question 16 of 25
When dishes are sanitized with hot water in a three-compartment sink, the water must be at least what temperature?
- 100°F
- 110°F
- 171°F
- 135°F
Show answer
Answer: C. 171°F
For hot water sanitizing in a manual sink, the Food Code requires water of at least 171°F, with items immersed for at least 30 seconds.
Question 17 of 25
When a customer orders a raw or undercooked animal food, such as a rare burger, what must the menu have?
- A written consumer advisory
- The cook's name
- A price discount
- A picture of the food
Show answer
Answer: A. A written consumer advisory
A consumer advisory tells customers that eating raw or undercooked meat, seafood or eggs may increase their risk of foodborne illness.
Question 18 of 25
Who should apply pesticides in a food establishment?
- A customer who knows about pests
- The newest employee
- A licensed pest control operator
- Any food worker
Show answer
Answer: C. A licensed pest control operator
Pesticides are dangerous chemicals. Use a licensed pest control professional, and never use home-style pesticides.
Question 19 of 25
How should dishes dry after sanitizing?
- Dry with a cloth towel
- Air-dry
- Dry with your apron
- Rinse again and wipe
Show answer
Answer: B. Air-dry
Towels can put germs back on sanitized dishes. Let them air-dry before stacking or storing.
Question 20 of 25
A pan of chili on the steam table reads 128°F. What is the problem?
- Nothing, any temperature above 100°F is safe
- It is below 135°F, so it is in the danger zone
- It must be frozen right away
- It is too hot and will burn customers
Show answer
Answer: B. It is below 135°F, so it is in the danger zone
Hot held food must stay at 135°F or hotter. At 128°F it is in the danger zone, so follow your manager's corrective action.
Question 21 of 25
Which delivery should you refuse?
- A case of cans that are dented and swollen
- Cold milk at 38°F
- Frozen food that is frozen solid
- Sealed boxes with no damage
Show answer
Answer: A. A case of cans that are dented and swollen
Swollen or badly damaged cans can mean the food inside is unsafe. Packages should be sealed and undamaged.
Question 22 of 25
In this diagram, what does marker 3 show?
- The chicken should be cut after the salad on the same board
- The salad must be cut on the red board
- The knives can be shared if they are wiped
- Raw chicken, its juices and its knife must never touch the salad
Show answer
Answer: D. Raw chicken, its juices and its knife must never touch the salad
Marker 3 is the crossed-out arrow: nothing from the raw chicken board should reach the ready-to-eat salad.
Question 23 of 25
A customer asks if a dish contains peanuts and you are not sure. What should you do?
- Guess based on how the dish looks
- Ask the chef or manager and check the ingredients before answering
- Say no, because most dishes do not have peanuts
- Tell them to pick out any peanuts they see
Show answer
Answer: B. Ask the chef or manager and check the ingredients before answering
Never guess about allergens. Check with the person who knows the recipe and ingredients.
Question 24 of 25
What is the correct order for cleaning and sanitizing a food-contact surface?
- Sanitize, wash, rinse, towel-dry
- Wash, rinse, sanitize, air-dry
- Rinse, sanitize, wash, air-dry
- Wash, sanitize, rinse, towel-dry
Show answer
Answer: B. Wash, rinse, sanitize, air-dry
Sanitizer does not work well on dirty surfaces, so wash and rinse first, then sanitize and let it air-dry.
Question 25 of 25
Raw shell eggs may be received at an air temperature of no more than what?
- 55°F
- 45°F
- 65°F
- 70°F
Show answer
Answer: B. 45°F
The Food Code allows raw shell eggs to be received in refrigerated equipment at an air temperature of 45°F or colder.

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