Texas Food Handler Practice Test 2026: Test próbny 2

1. Pytanie 1 z 25

   Where should you place the tip of a probe thermometer to check a piece of meat?

   • ATouching the bottom of the pan
   • BTouching the bone
   • CJust under the surface
   • DIn the center of the thickest part
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   Odpowiedź: D. In the center of the thickest part

   The thickest part heats last. Bones and pans can give a false reading.

2. Pytanie 2 z 25

   When should sanitizer solution in a bucket be changed?

   • ANever, it lasts forever
   • BWhen it is dirty, cloudy or too weak
   • COnce a week
   • DOnly when it runs out
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   Odpowiedź: B. When it is dirty, cloudy or too weak

   Food and dirt use up sanitizer. Replace it when it looks dirty or tests too weak.

3. Pytanie 3 z 25

   What does the 2026 FDA Food Code require food businesses to do about employee illness?

   • ALet sick workers decide for themselves
   • BTest every employee for illness every day
   • CKeep a written employee illness policy
   • DReport every cold to the FDA
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   Odpowiedź: C. Keep a written employee illness policy

   The 2026 Food Code added a requirement for a documented employee illness policy.

4. Pytanie 4 z 25

   A worker is sneezing and has a runny nose. What should they do?

   • AUse hand sanitizer and keep working with food
   • BKeep working but sneeze into the sink
   • CNot work with exposed food, utensils or food-contact surfaces
   • DKeep working at the salad station
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   Odpowiedź: C. Not work with exposed food, utensils or food-contact surfaces

   Workers with sneezing, coughing or a runny nose should not handle food or food-contact items.

5. Pytanie 5 z 25

   A worker at a nursing home kitchen has a sore throat with a fever. What should happen?

   • AThey can work if they wear a mask
   • BThey should be excluded from working with food
   • CThey can work if they drink hot tea
   • DThey can work with raw food only
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   Odpowiedź: B. They should be excluded from working with food

   Sore throat with fever leads to exclusion when the worker serves a highly susceptible population, such as a nursing home.

6. Pytanie 6 z 25

   When must a food worker wash their hands?

   • AAfter touching their hair or face
   • BOnly when hands look dirty
   • COnly at the start of the shift
   • DOnly after eating lunch
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   Odpowiedź: A. After touching their hair or face

   Wash after touching hair or face, using the restroom, handling raw meat, taking out garbage, eating, drinking, smoking, and more.

7. Pytanie 7 z 25

   What is jaundice?

   • AYellowing of the skin or eyes
   • BA rash on the hands
   • CA runny nose
   • DA painful sore throat
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   Odpowiedź: A. Yellowing of the skin or eyes

   Jaundice can be a sign of hepatitis A. A worker with jaundice must not work with food and the health department must be told.

8. Pytanie 8 z 25

   Where should cleaning chemicals be stored?

   • ABelow and away from food and food-contact surfaces
   • BIn empty food containers
   • CNext to the spices
   • DOn a shelf above the prep table
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   Odpowiedź: A. Below and away from food and food-contact surfaces

   Chemicals should be stored where they cannot drip or spill onto food, such as on a lower shelf in a separate area.

9. Pytanie 9 z 25

   In this handwashing diagram, what is step 6?

   • AAdd soap
   • BWet both hands
   • CRinse under running water
   • DTurn off the tap using the paper towel
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   Odpowiedź: D. Turn off the tap using the paper towel

   Using the paper towel to turn off the tap keeps clean hands from touching the dirty handle.

10. Pytanie 10 z 25

    What is the difference between cleaning and sanitizing?

    • AThey mean the same thing
    • BCleaning kills germs; sanitizing removes dirt
    • CCleaning removes food and dirt; sanitizing reduces germs to safe levels
    • DSanitizing is only for floors
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    Odpowiedź: C. Cleaning removes food and dirt; sanitizing reduces germs to safe levels

    Clean first with soap and water, then sanitize with heat or an approved chemical.

11. Pytanie 11 z 25

    A whole beef roast can be cooked to 145°F if it is held at that temperature for how long?

    • A15 seconds
    • B30 minutes
    • C4 minutes
    • D1 second
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    Odpowiedź: C. 4 minutes

    The Food Code allows whole meat roasts to be cooked to 145°F for 4 minutes, or to other time and temperature combinations.

12. Pytanie 12 z 25

    Leftover cooked food that will be held hot must be reheated to what temperature?

    • A165°F for 15 seconds
    • B145°F for 15 seconds
    • C120°F for 1 minute
    • D135°F for 15 seconds
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    Odpowiedź: A. 165°F for 15 seconds

    Cooked and cooled TCS food that will be hot held must be reheated to 165°F for 15 seconds.

13. Pytanie 13 z 25

    In this fridge diagram, why is raw fish (marker 4) stored above raw poultry (marker 6)?

    • AFish is heavier than poultry
    • BFish needs a lower cooking temperature than poultry
    • CFish should always be eaten first
    • DPoultry needs to be colder than fish
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    Odpowiedź: B. Fish needs a lower cooking temperature than poultry

    Raw foods are stored by cooking temperature: those needing the lowest cooking temperature go higher, and poultry (165°F) goes on the bottom.

14. Pytanie 14 z 25

    Under time as a public health control, how long can TCS food be kept without temperature control before it must be served or thrown out?

    • A4 hours
    • B8 hours
    • C24 hours
    • D12 hours
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    Odpowiedź: A. 4 hours

    When a written plan uses time instead of temperature, the food is marked and must be used or discarded within 4 hours.

15. Pytanie 15 z 25

    Which item is approved as a sanitizer in many food establishments?

    • AChlorine bleach mixed to the right strength
    • BHot tap water at 100°F
    • CDish soap
    • DVinegar from the kitchen
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    Odpowiedź: A. Chlorine bleach mixed to the right strength

    Common approved sanitizers include chlorine bleach, quaternary ammonium (quat) and iodine, used at the right concentration.

16. Pytanie 16 z 25

    How long should you scrub your hands with soap during handwashing?

    • A10 to 15 seconds
    • B1 to 2 seconds
    • CNo scrubbing is needed
    • D45 to 60 seconds
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    Odpowiedź: A. 10 to 15 seconds

    Scrub for 10 to 15 seconds, including between fingers, under fingernails and wrists, as part of the 20-second wash.

17. Pytanie 17 z 25

    You just cut raw chicken on a cutting board. What must you do before cutting lettuce on it?

    • ATurn the board over
    • BWash, rinse and sanitize the board
    • CWipe it with a dry towel
    • DRinse it with cold water only
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    Odpowiedź: B. Wash, rinse and sanitize the board

    Use a separate board, or wash, rinse and sanitize the board after raw meat and before ready-to-eat food.

18. Pytanie 18 z 25

    Which food should never be served undercooked to a highly susceptible population, such as in a nursing home?

    • AFully cooked hard-boiled eggs
    • BToast
    • CRaw or undercooked eggs
    • DCanned peaches
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    Odpowiedź: C. Raw or undercooked eggs

    Highly susceptible populations should not be served undercooked meat, fish or eggs, raw oysters, raw sprouts, or unpasteurized milk or juice.

19. Pytanie 19 z 25

    How long must shellfish tags for oysters, clams and mussels be kept?

    • A7 days
    • B90 days
    • C30 days
    • D1 year
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    Odpowiedź: B. 90 days

    Keep shellfish identification tags for 90 days so the source can be traced if people get sick.

20. Pytanie 20 z 25

    What is cross-contact?

    • AWhen an allergen gets into a food that should not contain it
    • BWhen two hot dishes touch on a plate
    • CWhen a server touches a customer's hand
    • DWhen food is cooked twice
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    Odpowiedź: A. When an allergen gets into a food that should not contain it

    Shared gloves, utensils, cutting boards and fryer oil can move allergens into allergen-free food.

21. Pytanie 21 z 25

    In this diagram, which marker shows where the tip of the probe should be?

    • AMarker 2
    • BMarker 3
    • CMarker 1
    • DMarker 4
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    Odpowiedź: C. Marker 1

    Marker 1 is the center of the thickest part. Markers 2 and 3 are the bone and the tray, which the probe must not touch.

22. Pytanie 22 z 25

    What must you do when cooking raw meat, poultry, fish or eggs in a microwave?

    • ACook it to 135°F and serve it right away
    • BCook it uncovered on high for exactly 1 minute
    • CCook to 165°F, cover it, rotate or stir it, and let it stand 2 minutes
    • DCook it to 145°F and put it in the cooler
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    Odpowiedź: C. Cook to 165°F, cover it, rotate or stir it, and let it stand 2 minutes

    Microwaves heat unevenly. Raw animal foods cooked in a microwave must reach 165°F and stand covered for 2 minutes.

23. Pytanie 23 z 25

    Chicken salad was made on Monday. Monday counts as day 1. What is the last day it can be served?

    • AWednesday
    • BSunday
    • CThe next Monday
    • DSaturday
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    Odpowiedź: B. Sunday

    Day 1 is Monday, so day 7 is Sunday. After that, the food must be thrown out.

24. Pytanie 24 z 25

    Can single-use gloves be washed and used again?

    • ANo, throw them away after one use
    • BYes, if they are washed with soap
    • CYes, if they are rinsed in sanitizer
    • DYes, but only on the same day
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    Odpowiedź: A. No, throw them away after one use

    Single-use gloves are used once and then thrown away.

25. Pytanie 25 z 25

    Which conditions help bacteria grow fastest?

    • ABright light and wind
    • BWarm temperatures, moisture and time
    • CFreezing temperatures and dryness
    • DVery hot temperatures above 165°F
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    Odpowiedź: B. Warm temperatures, moisture and time

    Bacteria grow fastest in moist TCS food that stays in the danger zone for too long.

Klawiatura: 1–4, aby odpowiedzieć, Enter – następne pytanie.

Prawdziwy egzamin: Set by the accredited course provider