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Texas Food Handler Practice Test 2026: Oefenexamen 3

Oefenexamen 3 van 6 voor Texas Food Handler Practice Test: 25 extra vragen met antwoorden en uitleg.

  • Voedselveiligheid
  • Texas
  • 131 vragen
  • Gecontroleerd op 10 oktober 2026

  1. Vraag 1 van 25

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

    Antwoord: 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. Vraag 2 van 25

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

    Antwoord: C. Wash your hands

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

  3. Vraag 3 van 25

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

    Antwoord: D. Within 2°F

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

  4. Vraag 4 van 25

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

    Antwoord: 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. Vraag 5 van 25

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

    Antwoord: 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. Vraag 6 van 25

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

    Antwoord: B. 2 hours

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

  7. Vraag 7 van 25

    At what temperature must cold TCS food be held?
    Toon antwoord

    Antwoord: B. 41°F or colder

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

  8. Vraag 8 van 25

    What is a foodborne illness?
    Toon antwoord

    Antwoord: 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. Vraag 9 van 25

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

    Antwoord: 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. Vraag 10 van 25

    In this cooling diagram, what does marker 2 show?
    01234561357041°F2412
    Toon antwoord

    Antwoord: 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. Vraag 11 van 25

    Where may a restaurant get its food?
    Toon antwoord

    Antwoord: 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. Vraag 12 van 25

    Where should food workers wash their hands?
    Toon antwoord

    Antwoord: 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. Vraag 13 van 25

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

    Antwoord: 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. Vraag 14 van 25

    Which of these foods is a TCS food?
    Toon antwoord

    Antwoord: A. Cooked rice

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

  15. Vraag 15 van 25

    Which of these is a physical hazard?
    Toon antwoord

    Antwoord: 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. Vraag 16 van 25

    Where may food workers eat, drink or smoke?
    Toon antwoord

    Antwoord: 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. Vraag 17 van 25

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

    Antwoord: 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. Vraag 18 van 25

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

    Antwoord: 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. Vraag 19 van 25

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

    Antwoord: 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. Vraag 20 van 25

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

    Antwoord: 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. Vraag 21 van 25

    In this fridge diagram, which marker shows the shelf for ready-to-eat food?
    123456
    Toon antwoord

    Antwoord: C. Marker 1

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

  22. Vraag 22 van 25

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

    Antwoord: 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. Vraag 23 van 25

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

    Antwoord: 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. Vraag 24 van 25

    Where should raw poultry be stored in a refrigerator with ready-to-eat food?
    123456
    Toon antwoord

    Antwoord: 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. Vraag 25 van 25

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

    Antwoord: 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.

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