Texas Food Handler Practice Test 2026: Test d’entraînement 5

1. Question 1 sur 25

   The 2026 FDA Food Code added training on food defense. What is food defense?

   • AProtecting food from being contaminated on purpose
   • BKeeping prices low
   • CKeeping food warm during delivery
   • DDefending a restaurant in court
   Voir la réponse

   Réponse: 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.

2. Question 2 sur 25

   What is "active managerial control"?

   • AChecking temperatures only once a year
   • BManagers setting procedures, training staff and checking that food safety steps are followed
   • CA health inspector running the kitchen
   • DLetting each worker decide their own food safety rules
   Voir la réponse

   Réponse: 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.

3. Question 3 sur 25

   Where should wet wiping cloths be kept between uses?

   • AOn top of the stove
   • BIn a container of sanitizer solution
   • CIn your pocket
   • DOn the cutting board
   Voir la réponse

   Réponse: B. In a container of sanitizer solution

   Wiping cloths are stored in sanitizer between uses so germs do not grow on them.

4. Question 4 sur 25

   Which step helps prevent allergen cross-contact when making an allergy-safe meal?

   • AUse the knife you just used on nuts
   • BWash hands, change gloves and use clean, sanitized equipment
   • CUse the same fryer oil as the breaded shrimp
   • DWipe the board with your apron
   Voir la réponse

   Réponse: 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.

5. Question 5 sur 25

   Tuna salad is made with canned tuna that was at room temperature. How fast must it cool to 41°F?

   • AWithin 8 hours
   • BWithin 4 hours
   • CWithin 24 hours
   • DWithin 12 hours
   Voir la réponse

   Réponse: B. Within 4 hours

   TCS food made from room-temperature ingredients must cool to 41°F or colder within 4 hours.

6. Question 6 sur 25

   A food worker lives with someone who has just been diagnosed with a foodborne illness. What should the worker do?

   • AWash their hands one extra time
   • BSay nothing unless they feel sick
   • CTake the next week off without telling anyone
   • DTell the person in charge
   Voir la réponse

   Réponse: 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.

7. Question 7 sur 25

   What is cross-contamination?

   • ACooking two foods in the same oven
   • BThe spread of germs from one food or surface to another
   • CStoring food in a freezer
   • DMixing two sauces together
   Voir la réponse

   Réponse: 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.

8. Question 8 sur 25

   What is the minimum internal cooking temperature for ground beef in the Food Code?

   • A135°F for 15 seconds
   • B155°F for 17 seconds
   • C145°F for 15 seconds
   • D130°F for 1 second
   Voir la réponse

   Réponse: 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.

9. Question 9 sur 25

   Which illness is one that a food worker must report if a doctor diagnoses it?

   • ASeasonal pollen allergy
   • BHepatitis A
   • CA tension headache
   • DAthlete's foot
   Voir la réponse

   Réponse: B. Hepatitis A

   Diagnoses that must be reported include norovirus, hepatitis A, Shigella, Shiga toxin-producing E. coli, typhoid fever and nontyphoidal Salmonella.

10. Question 10 sur 25

    How many days can date-marked ready-to-eat TCS food be kept at 41°F or colder?

    • A7 days
    • B3 days
    • C10 days
    • D14 days
    Voir la réponse

    Réponse: 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.

11. Question 11 sur 25

    What must you do after thawing raw meat in a microwave?

    • AStore it in the cooler for 2 days first
    • BCook it right away
    • CPut it back in the freezer
    • DLeave it on the counter until dinner service
    Voir la réponse

    Réponse: B. Cook it right away

    Food thawed in a microwave may get warm in spots, so it must be cooked immediately.

12. Question 12 sur 25

    When should you change single-use gloves?

    • AWhen they are torn, dirty or you change tasks
    • BOnce every 8 hours
    • COnly when a customer asks
    • DOnly at the end of the shift
    Voir la réponse

    Réponse: 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.

13. Question 13 sur 25

    Can an empty sanitizer bottle be washed and used to store salad dressing?

    • AYes, if it is labeled with the date
    • BNo, chemical containers must never be reused for food
    • CYes, if it is washed with soap
    • DYes, if it is used within one day
    Voir la réponse

    Réponse: B. No, chemical containers must never be reused for food

    Never reuse chemical containers for food, and never put chemicals in food containers.

14. Question 14 sur 25

    At what temperature must hot TCS food be held?

    • A120°F or hotter
    • B100°F or hotter
    • C135°F or hotter
    • D110°F or hotter
    Voir la réponse

    Réponse: C. 135°F or hotter

    Hot holding means keeping TCS food at 135°F or hotter.

15. Question 15 sur 25

    Which symptom must a food worker report to the person in charge?

    • AA mild headache
    • BSore muscles from exercise
    • CTired eyes
    • DVomiting
    Voir la réponse

    Réponse: D. Vomiting

    Workers must report vomiting, diarrhea, jaundice, sore throat with fever, and infected wounds on the hands or arms.

16. Question 16 sur 25

    When dishes are sanitized with hot water in a three-compartment sink, the water must be at least what temperature?

    • A100°F
    • B110°F
    • C171°F
    • D135°F
    Voir la réponse

    Réponse: 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.

17. Question 17 sur 25

    When a customer orders a raw or undercooked animal food, such as a rare burger, what must the menu have?

    • AA written consumer advisory
    • BThe cook's name
    • CA price discount
    • DA picture of the food
    Voir la réponse

    Réponse: 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.

18. Question 18 sur 25

    Who should apply pesticides in a food establishment?

    • AA customer who knows about pests
    • BThe newest employee
    • CA licensed pest control operator
    • DAny food worker
    Voir la réponse

    Réponse: C. A licensed pest control operator

    Pesticides are dangerous chemicals. Use a licensed pest control professional, and never use home-style pesticides.

19. Question 19 sur 25

    How should dishes dry after sanitizing?

    • ADry with a cloth towel
    • BAir-dry
    • CDry with your apron
    • DRinse again and wipe
    Voir la réponse

    Réponse: B. Air-dry

    Towels can put germs back on sanitized dishes. Let them air-dry before stacking or storing.

20. Question 20 sur 25

    A pan of chili on the steam table reads 128°F. What is the problem?

    • ANothing, any temperature above 100°F is safe
    • BIt is below 135°F, so it is in the danger zone
    • CIt must be frozen right away
    • DIt is too hot and will burn customers
    Voir la réponse

    Réponse: 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.

21. Question 21 sur 25

    Which delivery should you refuse?

    • AA case of cans that are dented and swollen
    • BCold milk at 38°F
    • CFrozen food that is frozen solid
    • DSealed boxes with no damage
    Voir la réponse

    Réponse: 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.

22. Question 22 sur 25

    In this diagram, what does marker 3 show?

    • AThe chicken should be cut after the salad on the same board
    • BThe salad must be cut on the red board
    • CThe knives can be shared if they are wiped
    • DRaw chicken, its juices and its knife must never touch the salad
    Voir la réponse

    Réponse: 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.

23. Question 23 sur 25

    A customer asks if a dish contains peanuts and you are not sure. What should you do?

    • AGuess based on how the dish looks
    • BAsk the chef or manager and check the ingredients before answering
    • CSay no, because most dishes do not have peanuts
    • DTell them to pick out any peanuts they see
    Voir la réponse

    Réponse: 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.

24. Question 24 sur 25

    What is the correct order for cleaning and sanitizing a food-contact surface?

    • ASanitize, wash, rinse, towel-dry
    • BWash, rinse, sanitize, air-dry
    • CRinse, sanitize, wash, air-dry
    • DWash, sanitize, rinse, towel-dry
    Voir la réponse

    Réponse: 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.

25. Question 25 sur 25

    Raw shell eggs may be received at an air temperature of no more than what?

    • A55°F
    • B45°F
    • C65°F
    • D70°F
    Voir la réponse

    Réponse: 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.

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

L’examen réel : Set by the accredited course provider