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Texas Food Handler Practice Test 2026: Test próbny 3

Test próbny 3 z 6 – Texas Food Handler Practice Test: kolejne pytania z odpowiedziami i wyjaśnieniami (liczba pytań: 25).

  • Higiena żywności
  • Teksas
  • Pytania: 131
  • Sprawdzono 10 października 2026

  1. Pytanie 1 z 25

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

    Odpowiedź: 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. Pytanie 2 z 25

    What should you do before putting on single-use gloves?
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    Odpowiedź: C. Wash your hands

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

  3. Pytanie 3 z 25

    How close to the true temperature must a food thermometer in Fahrenheit read?
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    Odpowiedź: D. Within 2°F

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

  4. Pytanie 4 z 25

    Who publishes the Food Code that most states base their food safety rules on?
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    Odpowiedź: 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. Pytanie 5 z 25

    Which is the right way to dry your hands after washing?
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    Odpowiedź: 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. Pytanie 6 z 25

    Within how long must leftovers be reheated to 165°F for hot holding?
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    Odpowiedź: B. 2 hours

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

  7. Pytanie 7 z 25

    At what temperature must cold TCS food be held?
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    Odpowiedź: B. 41°F or colder

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

  8. Pytanie 8 z 25

    What is a foodborne illness?
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    Odpowiedź: 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. Pytanie 9 z 25

    Which is a safe way to cool a large pot of soup?
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    Odpowiedź: 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. Pytanie 10 z 25

    In this cooling diagram, what does marker 2 show?
    01234561357041°F2412
    Pokaż odpowiedź

    Odpowiedź: 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. Pytanie 11 z 25

    Where may a restaurant get its food?
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    Odpowiedź: 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. Pytanie 12 z 25

    Where should food workers wash their hands?
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    Odpowiedź: 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. Pytanie 13 z 25

    Under the Food Code, what must at least one supervisor or manager in most food establishments hold?
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    Odpowiedź: 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. Pytanie 14 z 25

    Which of these foods is a TCS food?
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    Odpowiedź: A. Cooked rice

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

  15. Pytanie 15 z 25

    Which of these is a physical hazard?
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    Odpowiedź: 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. Pytanie 16 z 25

    Where may food workers eat, drink or smoke?
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    Odpowiedź: 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. Pytanie 17 z 25

    What is one of the best ways to keep pests out?
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    Odpowiedź: 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. Pytanie 18 z 25

    Can food workers touch ready-to-eat food, such as sandwich bread, with bare hands?
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    Odpowiedź: 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. Pytanie 19 z 25

    Which jewelry may a food worker wear on the hands and arms while preparing food?
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    Odpowiedź: 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. Pytanie 20 z 25

    What are the three main types of hazards that can make food unsafe?
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    Odpowiedź: 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. Pytanie 21 z 25

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

    Odpowiedź: C. Marker 1

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

  22. Pytanie 22 z 25

    Fish that will be served raw, such as in sushi, must first be treated in what way to kill parasites?
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    Odpowiedź: 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. Pytanie 23 z 25

    When thawing food under running water, what must the water be like?
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    Odpowiedź: 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. Pytanie 24 z 25

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

    Odpowiedź: 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. Pytanie 25 z 25

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