Texas Food Handler Practice Test 2026: Test d’entraînement 6

1. Question 1 sur 20

   The power goes out and the walk-in cooler stops working. What should the person in charge do?

   • AOpen the cooler often to check the food
   • BContact the health department and check whether the food stayed at safe temperatures
   • CMove all food to the counter
   • DKeep serving food as normal
   Voir la réponse

   Réponse: B. Contact the health department and check whether the food stayed at safe temperatures

   Power outages, water loss and sewage backups are emergencies. Food that left safe temperatures may need to be thrown out.

2. Question 2 sur 20

   Which of these is a TCS food that must be kept cold once prepared?

   • AA whole uncut apple
   • BA bag of sugar
   • CCut melon
   • DA loaf of bread
   Voir la réponse

   Réponse: C. Cut melon

   Once melons are cut, germs can grow on the moist flesh, so cut melon must be kept at 41°F or colder.

3. Question 3 sur 20

   In a three-compartment sink, what is in the third compartment?

   • ASoapy wash water
   • BClear rinse water
   • CSanitizer
   • DIce
   Voir la réponse

   Réponse: C. Sanitizer

   The three compartments are used to wash, rinse and sanitize, in that order.

4. Question 4 sur 20

   Under the Food Code, cold food can be held without temperature control for up to 6 hours if what is true?

   • AIt starts at 41°F or colder and never goes above 70°F
   • BIt is served only to adults
   • CIt is covered with plastic wrap
   • DIt starts at room temperature and is stirred often
   Voir la réponse

   Réponse: A. It starts at 41°F or colder and never goes above 70°F

   The 6-hour option for cold food only works if the food starts at 41°F or colder and stays at 70°F or below.

5. Question 5 sur 20

   Which of these is one of the major food allergens?

   • AChicken
   • BSesame
   • CCorn
   • DRice
   Voir la réponse

   Réponse: B. Sesame

   Sesame became the ninth major food allergen in the United States in 2023.

6. Question 6 sur 20

   Which tool should be used to scoop ice for drinks?

   • AA clean ice scoop with a handle
   • BBare hands
   • CA coffee mug
   • DA drinking glass
   Voir la réponse

   Réponse: A. A clean ice scoop with a handle

   Glasses can break in the ice and hands carry germs. Use a scoop and store it so the handle does not touch the ice.

7. Question 7 sur 20

   Food-contact surfaces that are in constant use must be cleaned and sanitized at least every how many hours?

   • A4 hours
   • B8 hours
   • C12 hours
   • D24 hours
   Voir la réponse

   Réponse: A. 4 hours

   Clean and sanitize surfaces that touch food at least every 4 hours while in use, and whenever they may be contaminated.

8. Question 8 sur 20

   Why is norovirus a big concern in restaurants?

   • AIt can only be spread by raw chicken
   • BIt only grows in canned food
   • CCooking food makes it more dangerous
   • DIt spreads very easily from the hands of sick workers to food
   Voir la réponse

   Réponse: D. It spreads very easily from the hands of sick workers to food

   Norovirus is very contagious. Workers with vomiting or diarrhea must stay home, and good handwashing helps stop the spread.

9. Question 9 sur 20

   What is the safest choice if you are not sure whether food is safe?

   • AThrow it out
   • BFreeze it and serve it later
   • CTaste it to check
   • DServe it quickly
   Voir la réponse

   Réponse: A. Throw it out

   "When in doubt, throw it out." Tasting cannot tell you whether food has harmful germs.

10. Question 10 sur 20

    What is the minimum internal cooking temperature for poultry, such as chicken and turkey?

    • A145°F
    • B165°F
    • C135°F
    • D155°F
    Voir la réponse

    Réponse: B. 165°F

    Poultry must reach 165°F. Higher temperatures are also safe, but 165°F is the minimum.

11. Question 11 sur 20

    A delivery of cold TCS food arrives. What temperature should it be?

    • A41°F or colder
    • B50°F or colder
    • C60°F or colder
    • DAny temperature, if it is put away quickly
    Voir la réponse

    Réponse: A. 41°F or colder

    Check deliveries on arrival. Cold TCS food should be at 41°F or colder, and frozen food should still be frozen.

12. Question 12 sur 20

    What does FIFO mean when storing food?

    • AFill it full, then order
    • BFreeze it fast, then open it
    • CFish in front, other foods behind
    • DFirst in, first out: use older food before newer food
    Voir la réponse

    Réponse: D. First in, first out: use older food before newer food

    Put new deliveries behind older stock so the older food is used first.

13. Question 13 sur 20

    What must food workers wear to keep hair out of food?

    • AHair spray
    • BA hat, hair covering, hairnet or beard restraint
    • CA headband only
    • DNothing, if their hair is short
    Voir la réponse

    Réponse: B. A hat, hair covering, hairnet or beard restraint

    The Food Code requires effective hair restraints for food employees who work with exposed food.

14. Question 14 sur 20

    A food worker has a small cut on a finger. What should they do?

    • ALeave it open so it heals faster
    • BKeep working without telling anyone
    • CCover it with a bandage and wear a single-use glove over it
    • DCover it with tape only
    Voir la réponse

    Réponse: C. Cover it with a bandage and wear a single-use glove over it

    A bandage plus a glove keeps germs from the wound out of food. Tell the person in charge about an infected wound.

15. Question 15 sur 20

    Meat that has been injected with a marinade or brine must be cooked to at least what temperature?

    • A145°F for 15 seconds
    • B155°F for 17 seconds
    • C135°F for 15 seconds
    • D125°F for 1 minute
    Voir la réponse

    Réponse: B. 155°F for 17 seconds

    Injecting or tenderizing pushes germs from the surface into the meat, so it must reach 155°F for 17 seconds.

16. Question 16 sur 20

    Who should a food worker tell when they are sick?

    • AThe delivery driver
    • BA regular customer
    • CNo one, if they feel well enough
    • DThe person in charge
    Voir la réponse

    Réponse: D. The person in charge

    Food workers must report certain symptoms and diagnoses to the person in charge so the right action can be taken.

17. Question 17 sur 20

    How many major food allergens are recognized in the United States?

    • A14
    • B6
    • C12
    • D9
    Voir la réponse

    Réponse: D. 9

    The nine major food allergens are milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans and sesame.

18. Question 18 sur 20

    Under the Food Code, cooked food must cool from 135°F to 70°F within how long?

    • A4 hours
    • B8 hours
    • C6 hours
    • D2 hours
    Voir la réponse

    Réponse: D. 2 hours

    The first stage of cooling, from 135°F to 70°F, must happen within 2 hours because germs grow fastest in this range.

19. Question 19 sur 20

    Vegetables, fruits and grains that are cooked to be held hot must reach what temperature?

    • A165°F
    • B135°F
    • C100°F
    • D155°F
    Voir la réponse

    Réponse: B. 135°F

    Plant foods cooked for hot holding must reach at least 135°F.

20. Question 20 sur 20

    Which group of people is most likely to get very sick from a foodborne illness?

    • ATeenagers who play sports
    • BHealthy adults between 20 and 40 years old
    • CPeople who work in restaurants
    • DYoung children, older adults, pregnant women and people with weak immune systems
    Voir la réponse

    Réponse: D. Young children, older adults, pregnant women and people with weak immune systems

    These groups are called a highly susceptible population (HSP). Their bodies have a harder time fighting off germs.

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

L’examen réel : Set by the accredited course provider