PassEveryTest
Svenska

Texas Food Handler Practice Test 2026: Övningsprov 6

Övningsprov 6 av 6 för Texas Food Handler Practice Test: 20 fler frågor med svar och förklaringar.

  • Livsmedelssäkerhet
  • Texas
  • 131 frågor
  • Kontrollerad 10 oktober 2026

  1. Fråga 1 av 20

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

    Svar: 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. Fråga 2 av 20

    Which of these is a TCS food that must be kept cold once prepared?
    Visa svar

    Svar: 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. Fråga 3 av 20

    In a three-compartment sink, what is in the third compartment?
    Visa svar

    Svar: C. Sanitizer

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

  4. Fråga 4 av 20

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

    Svar: 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. Fråga 5 av 20

    Which of these is one of the major food allergens?
    Visa svar

    Svar: B. Sesame

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

  6. Fråga 6 av 20

    Which tool should be used to scoop ice for drinks?
    Visa svar

    Svar: 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. Fråga 7 av 20

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

    Svar: 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. Fråga 8 av 20

    Why is norovirus a big concern in restaurants?
    Visa svar

    Svar: 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. Fråga 9 av 20

    What is the safest choice if you are not sure whether food is safe?
    Visa svar

    Svar: A. Throw it out

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

  10. Fråga 10 av 20

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

    Svar: B. 165°F

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

  11. Fråga 11 av 20

    A delivery of cold TCS food arrives. What temperature should it be?
    Visa svar

    Svar: 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. Fråga 12 av 20

    What does FIFO mean when storing food?
    Visa svar

    Svar: 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. Fråga 13 av 20

    What must food workers wear to keep hair out of food?
    Visa svar

    Svar: 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. Fråga 14 av 20

    A food worker has a small cut on a finger. What should they do?
    Visa svar

    Svar: 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. Fråga 15 av 20

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

    Svar: 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. Fråga 16 av 20

    Who should a food worker tell when they are sick?
    Visa svar

    Svar: 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. Fråga 17 av 20

    How many major food allergens are recognized in the United States?
    Visa svar

    Svar: D. 9

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

  18. Fråga 18 av 20

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

    Svar: 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. Fråga 19 av 20

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

    Svar: B. 135°F

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

  20. Fråga 20 av 20

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

    Svar: 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.

Relaterade prov