Texas Food Handler Practice Test 2026: Test d’entraînement 4

1. Question 1 sur 25

   In this diagram, which marker shows the temperature danger zone?

   • AMarker 3
   • BMarker 4
   • CMarker 2
   • DMarker 1
   Voir la réponse

   Réponse: C. Marker 2

   Marker 2 is the red band from 41°F to 135°F, where bacteria grow fast.

2. Question 2 sur 25

   What is the temperature danger zone in the FDA Food Code?

   • A32°F to 41°F
   • B41°F to 135°F
   • C0°F to 32°F
   • D135°F to 212°F
   Voir la réponse

   Réponse: B. 41°F to 135°F

   Germs grow fastest between 41°F and 135°F, so TCS food should spend as little time as possible in this range.

3. Question 3 sur 25

   How high above the floor must food be stored?

   • AAt least 6 inches
   • BAt least 1 inch
   • CAt least 2 feet
   • DIt can be stored on the floor
   Voir la réponse

   Réponse: A. At least 6 inches

   The Food Code requires food to be stored at least 6 inches above the floor to protect it from dirt, water and pests.

4. Question 4 sur 25

   What is the minimum total time for washing your hands?

   • A10 seconds
   • B20 seconds
   • C5 seconds
   • D2 minutes
   Voir la réponse

   Réponse: B. 20 seconds

   The whole handwashing process should take at least 20 seconds.

5. Question 5 sur 25

   Under the Food Code, a handwashing sink must provide water at what temperature?

   • AAt least 100°F
   • BAt least 165°F
   • CAt least 70°F
   • DAt least 135°F
   Voir la réponse

   Réponse: A. At least 100°F

   Handwashing sinks must supply warm water at 100°F or more.

6. Question 6 sur 25

   Which of these is a chemical hazard?

   • ACleaning liquid that drips onto food
   • BA hair in the soup
   • CA metal twist tie in a bag of bread
   • DBacteria on raw ground beef
   Voir la réponse

   Réponse: A. Cleaning liquid that drips onto food

   Cleaners, sanitizers and pesticides are chemical hazards. Store them below and away from food.

7. Question 7 sur 25

   Which is a sign that pests may be in the kitchen?

   • AA full soap dispenser
   • BA clean floor
   • CCold food at 38°F
   • DDroppings and gnaw marks
   Voir la réponse

   Réponse: D. Droppings and gnaw marks

   Droppings, gnawed packages, nests and dead insects are signs of pests. Tell the person in charge right away.

8. Question 8 sur 25

   How do you check that a chemical sanitizer is the right strength?

   • ATaste a drop
   • BUse a test strip or test kit
   • CSmell it
   • DLook at its color
   Voir la réponse

   Réponse: B. Use a test strip or test kit

   Test strips show whether the sanitizer concentration is correct. Measure sanitizer carefully when you mix it.

9. Question 9 sur 25

   Which equipment should you use to reheat food for hot holding?

   • AA steam table
   • BA slow cooker on low
   • CA food warmer
   • DA stove, oven or microwave
   Voir la réponse

   Réponse: D. A stove, oven or microwave

   Hot holding equipment heats food too slowly. Reheat quickly on a stove, in an oven or in a microwave, then move it to hot holding.

10. Question 10 sur 25

    A food worker has nail polish and is preparing exposed food. What does the Food Code require?

    • AThey must wear intact single-use gloves
    • BThey must work only at the register
    • CThey must wash their hands for 2 minutes
    • DNothing, nail polish is always allowed
    Voir la réponse

    Réponse: A. They must wear intact single-use gloves

    Nail polish and fake nails can chip into food or hide dirt. They are allowed only if the worker wears intact gloves.

11. Question 11 sur 25

    What does TCS food mean?

    • AFood that is only served at breakfast
    • BFood that has been tested, cleaned and sealed
    • CFood that comes in a tin can
    • DFood that needs time and temperature control for safety
    Voir la réponse

    Réponse: D. Food that needs time and temperature control for safety

    TCS foods let germs grow quickly, so they must be kept out of the danger zone and used within safe time limits.

12. Question 12 sur 25

    A cook has had diarrhea since last night. What should happen?

    • AThey can work at the grill but not the salad station
    • BThey can work if they wash their hands more
    • CThey can work if they wear gloves
    • DThey must not work with food until they have been symptom-free for at least 24 hours
    Voir la réponse

    Réponse: D. They must not work with food until they have been symptom-free for at least 24 hours

    Workers with vomiting or diarrhea are excluded from work and can return once symptoms have been gone for at least 24 hours.

13. Question 13 sur 25

    Which is a safe way to thaw a frozen turkey?

    • AIn the refrigerator
    • BIn a sink of hot water
    • COn the counter overnight
    • DOutside in the sun
    Voir la réponse

    Réponse: A. In the refrigerator

    Thawing in the refrigerator keeps the food at 41°F or colder. It is the best method but takes planning.

14. Question 14 sur 25

    Ready-to-eat food from a sealed commercial package, such as canned chili, must be heated to what temperature for hot holding?

    • A165°F
    • B155°F
    • C100°F
    • D135°F
    Voir la réponse

    Réponse: D. 135°F

    Commercially processed ready-to-eat food from an intact package only needs to reach 135°F for hot holding.

15. Question 15 sur 25

    Who is responsible for food safety during a shift under the Food Code?

    • AThe newest employee
    • BThe person in charge
    • CThe delivery driver
    • DThe first customer of the day
    Voir la réponse

    Réponse: B. The person in charge

    A person in charge must be present during operating hours to make sure food safety rules are followed.

16. Question 16 sur 25

    Ready-to-eat TCS food made in house must be date marked if it will be kept in the refrigerator longer than how long?

    • A24 hours
    • B7 days
    • C4 hours
    • D2 hours
    Voir la réponse

    Réponse: A. 24 hours

    Ready-to-eat TCS food held cold for more than 24 hours must be labeled with a date.

17. Question 17 sur 25

    What should you do to a probe thermometer before and after each use?

    • AClean and sanitize it
    • BStore it in your pocket
    • CWipe it on your apron
    • DRun it under hot water only
    Voir la réponse

    Réponse: A. Clean and sanitize it

    Probe thermometers touch food, so they must be cleaned and sanitized to prevent cross-contamination.

18. Question 18 sur 25

    In this diagram, what does marker 4 show?

    • A135°F, the hot holding temperature
    • B41°F, the cold holding temperature
    • C32°F, the freezing point of water
    • D165°F, the cooking temperature for poultry and reheated food
    Voir la réponse

    Réponse: D. 165°F, the cooking temperature for poultry and reheated food

    Marker 4 is the green line at 165°F, used for poultry, stuffed foods and reheating food for hot holding.

19. Question 19 sur 25

    What is the total time allowed to cool cooked food from 135°F to 41°F?

    • A6 hours
    • B8 hours
    • C4 hours
    • D2 hours
    Voir la réponse

    Réponse: A. 6 hours

    Food must reach 70°F within 2 hours and 41°F within a total of 6 hours.

20. Question 20 sur 25

    What is the minimum internal cooking temperature for raw eggs cracked and cooked to order for a customer?

    • A125°F for 15 seconds
    • B145°F for 15 seconds
    • C135°F for 15 seconds
    • D115°F for 15 seconds
    Voir la réponse

    Réponse: B. 145°F for 15 seconds

    Eggs cooked for immediate service must reach 145°F for 15 seconds.

21. Question 21 sur 25

    What is the minimum internal cooking temperature for stuffing made with meat, fish or poultry?

    • A145°F
    • B165°F
    • C155°F
    • D135°F
    Voir la réponse

    Réponse: B. 165°F

    Stuffing and stuffed meats, fish, poultry and pasta must reach 165°F.

22. Question 22 sur 25

    What is the minimum internal cooking temperature for a fish fillet?

    • A145°F for 15 seconds
    • B125°F for 15 seconds
    • C135°F for 15 seconds
    • D115°F for 1 minute
    Voir la réponse

    Réponse: A. 145°F for 15 seconds

    Fish, seafood, and steaks or chops of beef, pork, veal and lamb must reach 145°F for 15 seconds.

23. Question 23 sur 25

    Ice was used in an ice bath to cool a pot of soup. Can that ice be used in drinks?

    • ANo, ice used to cool food or containers cannot be used as food
    • BYes, if it is rinsed first
    • CYes, if it is still frozen
    • DYes, if it is used within 1 hour
    Voir la réponse

    Réponse: A. No, ice used to cool food or containers cannot be used as food

    The Food Code does not allow ice used as a coolant to be used as food or in drinks.

24. Question 24 sur 25

    A customer has trouble breathing after eating. They say they have a food allergy. What should you do first?

    • AOffer them a free dessert
    • BGive them a glass of water and wait
    • CCall 911 right away
    • DTell them to drive to a clinic
    Voir la réponse

    Réponse: C. Call 911 right away

    A severe allergic reaction can be life-threatening. Call 911 immediately.

25. Question 25 sur 25

    Can hand sanitizer be used instead of washing your hands?

    • AYes, but only after handling raw meat
    • BNo, it can only be used after washing hands
    • CYes, it works just as well
    • DYes, if your hands look clean
    Voir la réponse

    Réponse: B. No, it can only be used after washing hands

    Hand antiseptics are not a substitute for handwashing. Use them only after washing, if at all.

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

L’examen réel : Set by the accredited course provider