Texas Food Handler Practice Test 2026: Test d’entraînement 3

1. Question 1 sur 25

   How do you check that a thermometer is accurate using the ice-point method?

   • AHold it in the air; it should read 70°F
   • BPut it in boiling water; it should read 100°F
   • CPut it in a cup of crushed ice and water; it should read 32°F
   • DPut it in the freezer; it should read 0°F
   Voir la réponse

   Réponse: C. Put it in a cup of crushed ice and water; it should read 32°F

   In a glass of ice and water, an accurate thermometer reads 32°F. If not, adjust or replace it.

2. Question 2 sur 25

   What should you do before putting on single-use gloves?

   • ABlow into the gloves
   • BPut on hand lotion
   • CWash your hands
   • DNothing, gloves keep germs off
   Voir la réponse

   Réponse: C. Wash your hands

   Gloves can pick up germs from dirty hands. Always wash hands before putting gloves on.

3. Question 3 sur 25

   How close to the true temperature must a food thermometer in Fahrenheit read?

   • AWithin 20°F
   • BWithin 15°F
   • CWithin 10°F
   • DWithin 2°F
   Voir la réponse

   Réponse: D. Within 2°F

   The Food Code requires food temperature measuring devices scaled in Fahrenheit to be accurate to within 2°F.

4. Question 4 sur 25

   Who publishes the Food Code that most states base their food safety rules on?

   • AThe Internal Revenue Service
   • BThe U.S. Department of Transportation
   • CEach restaurant owner
   • DThe U.S. Food and Drug Administration (FDA)
   Voir la réponse

   Réponse: D. The U.S. Food and Drug Administration (FDA)

   The FDA Food Code is a model that state, local, tribal and territorial governments can adopt as their own rules.

5. Question 5 sur 25

   Which is the right way to dry your hands after washing?

   • AA shared cloth towel
   • BYour apron
   • CA single-use paper towel or an air dryer
   • DThe side of your pants
   Voir la réponse

   Réponse: C. A single-use paper towel or an air dryer

   Use paper towels or a hand dryer. Aprons and shared towels can put germs back on clean hands.

6. Question 6 sur 25

   Within how long must leftovers be reheated to 165°F for hot holding?

   • A4 hours
   • B2 hours
   • C6 hours
   • D8 hours
   Voir la réponse

   Réponse: B. 2 hours

   Reheating must be done quickly, within 2 hours, so the food does not sit in the danger zone.

7. Question 7 sur 25

   At what temperature must cold TCS food be held?

   • A55°F or colder
   • B41°F or colder
   • C45°F or colder
   • D50°F or colder
   Voir la réponse

   Réponse: B. 41°F or colder

   Cold holding means keeping TCS food at 41°F or colder.

8. Question 8 sur 25

   What is a foodborne illness?

   • AA sickness caused by eating or drinking contaminated food or drinks
   • BA stomach ache caused by eating too quickly
   • CA skin rash caused by touching cleaning chemicals
   • DAn allergy to the smell of cooking food
   Voir la réponse

   Réponse: A. A sickness caused by eating or drinking contaminated food or drinks

   A foodborne illness happens when someone eats or drinks food that carries harmful germs, toxins or chemicals.

9. Question 9 sur 25

   Which is a safe way to cool a large pot of soup?

   • ALeave it on the counter overnight
   • BDivide it into shallow pans and stir it in an ice bath
   • CPut the whole pot in the cooler with a tight lid
   • DWrap the pot in towels to keep heat in
   Voir la réponse

   Réponse: B. Divide it into shallow pans and stir it in an ice bath

   Large, deep containers cool too slowly. Shallow pans, ice baths, ice paddles and blast chillers speed up cooling.

10. Question 10 sur 25

    In this cooling diagram, what does marker 2 show?

    • AHolding food at 135°F
    • BCooling from 70°F to 41°F within the next 4 hours
    • CReheating food to 165°F
    • DCooling from 135°F to 70°F within 2 hours
    Voir la réponse

    Réponse: B. Cooling from 70°F to 41°F within the next 4 hours

    Marker 2 is the second stage: from 70°F down to 41°F within 4 more hours, so the total is no more than 6 hours.

11. Question 11 sur 25

    Where may a restaurant get its food?

    • AFrom an approved, licensed source
    • BFrom a worker's home kitchen
    • CFrom a customer who brings it in
    • DFrom any roadside stand
    Voir la réponse

    Réponse: A. From an approved, licensed source

    Food must come from approved sources that follow food safety laws. Food made in a private home is not allowed unless the law permits it.

12. Question 12 sur 25

    Where should food workers wash their hands?

    • AIn the food prep sink
    • BIn the three-compartment dish sink
    • COnly at a sink set aside for handwashing
    • DIn the mop sink
    Voir la réponse

    Réponse: C. Only at a sink set aside for handwashing

    Handwashing sinks are only for washing hands. Never use food prep, dish or mop sinks.

13. Question 13 sur 25

    Under the Food Code, what must at least one supervisor or manager in most food establishments hold?

    • AA college degree in chemistry
    • BFood protection manager certification
    • CA commercial driver's license
    • DA pest control license
    Voir la réponse

    Réponse: B. Food protection manager certification

    The Food Code requires at least one employee with supervisory and management responsibility to be a certified food protection manager.

14. Question 14 sur 25

    Which of these foods is a TCS food?

    • ACooked rice
    • BDry beans in a sealed bag
    • CSaltine crackers
    • DUncooked dry pasta
    Voir la réponse

    Réponse: A. Cooked rice

    Cooked rice, cooked beans and cooked potatoes are TCS foods. Dry foods are not, until they are cooked.

15. Question 15 sur 25

    Which of these is a physical hazard?

    • ANorovirus on a worker's hands
    • BSalmonella bacteria on raw chicken
    • CSanitizer that splashed into soup
    • DA piece of broken glass in a salad
    Voir la réponse

    Réponse: D. A piece of broken glass in a salad

    A physical hazard is an object, such as glass, metal, a staple or a bandage, that ends up in food.

16. Question 16 sur 25

    Where may food workers eat, drink or smoke?

    • AAt the prep table
    • BOnly in a designated area away from food and equipment
    • CIn the walk-in cooler
    • DNext to the dish machine
    Voir la réponse

    Réponse: B. Only in a designated area away from food and equipment

    Eating, drinking and tobacco use belong in a set area where they cannot contaminate food. Wash hands afterward.

17. Question 17 sur 25

    What is one of the best ways to keep pests out?

    • AKeep garbage cans open
    • BLeave food uncovered overnight
    • CLeave the back door open for fresh air
    • DKeep doors and windows closed or screened and seal holes
    Voir la réponse

    Réponse: D. Keep doors and windows closed or screened and seal holes

    Deny pests access, food and shelter: seal openings, cover food and keep garbage in tightly covered cans.

18. Question 18 sur 25

    Can food workers touch ready-to-eat food, such as sandwich bread, with bare hands?

    • ANo, they must use utensils, deli tissue or single-use gloves
    • BYes, if they wear a hat
    • CYes, if their hands look clean
    • DYes, if the food will be served cold
    Voir la réponse

    Réponse: A. No, they must use utensils, deli tissue or single-use gloves

    Bare hands can spread germs. Ready-to-eat food will not be cooked again, so it must be handled with gloves or utensils.

19. Question 19 sur 25

    Which jewelry may a food worker wear on the hands and arms while preparing food?

    • AA plain ring, such as a wedding band
    • BA bracelet
    • CA watch
    • DA ring with stones
    Voir la réponse

    Réponse: A. A plain ring, such as a wedding band

    The Food Code allows only a plain ring, and medically necessary devices, on the hands and arms.

20. Question 20 sur 25

    What are the three main types of hazards that can make food unsafe?

    • AHot, cold and room temperature
    • BBiological, chemical and physical
    • CSweet, sour and salty
    • DFrozen, canned and fresh
    Voir la réponse

    Réponse: B. Biological, chemical and physical

    Germs are biological hazards, cleaners and pesticides are chemical hazards, and objects such as glass or metal are physical hazards.

21. Question 21 sur 25

    In this fridge diagram, which marker shows the shelf for ready-to-eat food?

    • AMarker 4
    • BMarker 6
    • CMarker 1
    • DMarker 5
    Voir la réponse

    Réponse: C. Marker 1

    Ready-to-eat food goes on the top shelf (marker 1), above all raw meat, fish and poultry.

22. Question 22 sur 25

    Fish that will be served raw, such as in sushi, must first be treated in what way to kill parasites?

    • AStored in the cooler for 24 hours
    • BRinsed in cold water for 1 minute
    • CSoaked in lemon juice
    • DFrozen at -4°F or colder for 7 days
    Voir la réponse

    Réponse: D. Frozen at -4°F or colder for 7 days

    The Food Code requires parasite destruction by freezing, for example at -4°F or colder for 7 days, unless the fish is exempt.

23. Question 23 sur 25

    When thawing food under running water, what must the water be like?

    • ARunning and at least 100°F
    • BStill and salty
    • CStill and hot
    • DRunning and 70°F or colder
    Voir la réponse

    Réponse: D. Running and 70°F or colder

    Food must be fully under cold running water at 70°F or colder, in a food prep sink.

24. Question 24 sur 25

    Where should raw poultry be stored in a refrigerator with ready-to-eat food?

    • AOn the bottom shelf
    • BAbove the salad
    • CNext to the cooked food
    • DOn the top shelf
    Voir la réponse

    Réponse: A. On the bottom shelf

    Raw poultry needs the highest cooking temperature, so it goes lowest. That way its juices cannot drip onto other food.

25. Question 25 sur 25

    A worker vomits in the dining room. What should be used to clean it up?

    • AA disinfectant that works against norovirus, following written cleanup steps
    • BA dry mop only
    • CPlain water and a towel
    • DThe same sanitizer used on cutting boards
    Voir la réponse

    Réponse: A. A disinfectant that works against norovirus, following written cleanup steps

    Kitchen sanitizers do not kill norovirus well. Follow the written procedure and use a disinfectant that works against norovirus.

Clavier : 1–4 pour répondre, Entrée pour la question suivante.

L’examen réel : Set by the accredited course provider