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Texas Food Handler Practice Test 2026: Practice test 3

Practice test 3 ng 6 para sa Texas Food Handler Practice Test: 25 pang tanong na may mga sagot at paliwanag.

  • Kaligtasan sa pagkain
  • Texas
  • 131 tanong
  • Sinuri noong Oktubre 10, 2026

  1. Tanong 1 ng 25

    How do you check that a thermometer is accurate using the ice-point method?
    Ipakita ang sagot

    Sagot: 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. Tanong 2 ng 25

    What should you do before putting on single-use gloves?
    Ipakita ang sagot

    Sagot: C. Wash your hands

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

  3. Tanong 3 ng 25

    How close to the true temperature must a food thermometer in Fahrenheit read?
    Ipakita ang sagot

    Sagot: D. Within 2°F

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

  4. Tanong 4 ng 25

    Who publishes the Food Code that most states base their food safety rules on?
    Ipakita ang sagot

    Sagot: 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. Tanong 5 ng 25

    Which is the right way to dry your hands after washing?
    Ipakita ang sagot

    Sagot: 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. Tanong 6 ng 25

    Within how long must leftovers be reheated to 165°F for hot holding?
    Ipakita ang sagot

    Sagot: B. 2 hours

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

  7. Tanong 7 ng 25

    At what temperature must cold TCS food be held?
    Ipakita ang sagot

    Sagot: B. 41°F or colder

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

  8. Tanong 8 ng 25

    What is a foodborne illness?
    Ipakita ang sagot

    Sagot: 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. Tanong 9 ng 25

    Which is a safe way to cool a large pot of soup?
    Ipakita ang sagot

    Sagot: 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. Tanong 10 ng 25

    In this cooling diagram, what does marker 2 show?
    01234561357041°F2412
    Ipakita ang sagot

    Sagot: 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. Tanong 11 ng 25

    Where may a restaurant get its food?
    Ipakita ang sagot

    Sagot: 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. Tanong 12 ng 25

    Where should food workers wash their hands?
    Ipakita ang sagot

    Sagot: 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. Tanong 13 ng 25

    Under the Food Code, what must at least one supervisor or manager in most food establishments hold?
    Ipakita ang sagot

    Sagot: 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. Tanong 14 ng 25

    Which of these foods is a TCS food?
    Ipakita ang sagot

    Sagot: A. Cooked rice

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

  15. Tanong 15 ng 25

    Which of these is a physical hazard?
    Ipakita ang sagot

    Sagot: 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. Tanong 16 ng 25

    Where may food workers eat, drink or smoke?
    Ipakita ang sagot

    Sagot: 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. Tanong 17 ng 25

    What is one of the best ways to keep pests out?
    Ipakita ang sagot

    Sagot: 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. Tanong 18 ng 25

    Can food workers touch ready-to-eat food, such as sandwich bread, with bare hands?
    Ipakita ang sagot

    Sagot: 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. Tanong 19 ng 25

    Which jewelry may a food worker wear on the hands and arms while preparing food?
    Ipakita ang sagot

    Sagot: 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. Tanong 20 ng 25

    What are the three main types of hazards that can make food unsafe?
    Ipakita ang sagot

    Sagot: 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. Tanong 21 ng 25

    In this fridge diagram, which marker shows the shelf for ready-to-eat food?
    123456
    Ipakita ang sagot

    Sagot: C. Marker 1

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

  22. Tanong 22 ng 25

    Fish that will be served raw, such as in sushi, must first be treated in what way to kill parasites?
    Ipakita ang sagot

    Sagot: 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. Tanong 23 ng 25

    When thawing food under running water, what must the water be like?
    Ipakita ang sagot

    Sagot: 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. Tanong 24 ng 25

    Where should raw poultry be stored in a refrigerator with ready-to-eat food?
    123456
    Ipakita ang sagot

    Sagot: 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. Tanong 25 ng 25

    A worker vomits in the dining room. What should be used to clean it up?
    Ipakita ang sagot

    Sagot: 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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