PassEveryTest
Polski

Texas Food Handler Practice Test 2026: Test próbny 6

Test próbny 6 z 6 – Texas Food Handler Practice Test: kolejne pytania z odpowiedziami i wyjaśnieniami (liczba pytań: 20).

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

  1. Pytanie 1 z 20

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

    Odpowiedź: 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. Pytanie 2 z 20

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

    Odpowiedź: 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. Pytanie 3 z 20

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

    Odpowiedź: C. Sanitizer

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

  4. Pytanie 4 z 20

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

    Odpowiedź: 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. Pytanie 5 z 20

    Which of these is one of the major food allergens?
    Pokaż odpowiedź

    Odpowiedź: B. Sesame

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

  6. Pytanie 6 z 20

    Which tool should be used to scoop ice for drinks?
    Pokaż odpowiedź

    Odpowiedź: 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. Pytanie 7 z 20

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

    Odpowiedź: 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. Pytanie 8 z 20

    Why is norovirus a big concern in restaurants?
    Pokaż odpowiedź

    Odpowiedź: 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. Pytanie 9 z 20

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

    Odpowiedź: A. Throw it out

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

  10. Pytanie 10 z 20

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

    Odpowiedź: B. 165°F

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

  11. Pytanie 11 z 20

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

    Odpowiedź: 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. Pytanie 12 z 20

    What does FIFO mean when storing food?
    Pokaż odpowiedź

    Odpowiedź: 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. Pytanie 13 z 20

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

    Odpowiedź: 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. Pytanie 14 z 20

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

    Odpowiedź: 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. Pytanie 15 z 20

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

    Odpowiedź: 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. Pytanie 16 z 20

    Who should a food worker tell when they are sick?
    Pokaż odpowiedź

    Odpowiedź: 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. Pytanie 17 z 20

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

    Odpowiedź: D. 9

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

  18. Pytanie 18 z 20

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

    Odpowiedź: 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. Pytanie 19 z 20

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

    Odpowiedź: B. 135°F

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

  20. Pytanie 20 z 20

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

    Odpowiedź: 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.

Powiązane testy