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Texas Food Handler Practice Test 2026: Oefenexamen 6

Oefenexamen 6 van 6 voor Texas Food Handler Practice Test: 20 extra vragen met antwoorden en uitleg.

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

  1. Vraag 1 van 20

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

    Antwoord: 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. Vraag 2 van 20

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

    Antwoord: 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. Vraag 3 van 20

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

    Antwoord: C. Sanitizer

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

  4. Vraag 4 van 20

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

    Antwoord: 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. Vraag 5 van 20

    Which of these is one of the major food allergens?
    Toon antwoord

    Antwoord: B. Sesame

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

  6. Vraag 6 van 20

    Which tool should be used to scoop ice for drinks?
    Toon antwoord

    Antwoord: 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. Vraag 7 van 20

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

    Antwoord: 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. Vraag 8 van 20

    Why is norovirus a big concern in restaurants?
    Toon antwoord

    Antwoord: 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. Vraag 9 van 20

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

    Antwoord: A. Throw it out

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

  10. Vraag 10 van 20

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

    Antwoord: B. 165°F

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

  11. Vraag 11 van 20

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

    Antwoord: 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. Vraag 12 van 20

    What does FIFO mean when storing food?
    Toon antwoord

    Antwoord: 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. Vraag 13 van 20

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

    Antwoord: 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. Vraag 14 van 20

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

    Antwoord: 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. Vraag 15 van 20

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

    Antwoord: 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. Vraag 16 van 20

    Who should a food worker tell when they are sick?
    Toon antwoord

    Antwoord: 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. Vraag 17 van 20

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

    Antwoord: D. 9

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

  18. Vraag 18 van 20

    Under the Food Code, cooked food must cool from 135°F to 70°F within how long?
    01234561357041°F2412
    Toon antwoord

    Antwoord: 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. Vraag 19 van 20

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

    Antwoord: B. 135°F

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

  20. Vraag 20 van 20

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

    Antwoord: 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.

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