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Texas Food Handler Practice Test 2026：第3套练习测试

Texas Food Handler Practice Test 练习测试第3套（共6套）：再练25道题，附答案和解释。

  • 食品安全
  • 得克萨斯州
  • 131道题
  • 核对于2026年10月10日

  1. 第1题，共25题

    How do you check that a thermometer is accurate using the ice-point method?
    显示答案

    答案: 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. 第2题，共25题

    What should you do before putting on single-use gloves?
    显示答案

    答案: C. Wash your hands

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

  3. 第3题，共25题

    How close to the true temperature must a food thermometer in Fahrenheit read?
    显示答案

    答案: D. Within 2°F

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

  4. 第4题，共25题

    Who publishes the Food Code that most states base their food safety rules on?
    显示答案

    答案: 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. 第5题，共25题

    Which is the right way to dry your hands after washing?
    显示答案

    答案: 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. 第6题，共25题

    Within how long must leftovers be reheated to 165°F for hot holding?
    显示答案

    答案: B. 2 hours

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

  7. 第7题，共25题

    At what temperature must cold TCS food be held?
    显示答案

    答案: B. 41°F or colder

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

  8. 第8题，共25题

    What is a foodborne illness?
    显示答案

    答案: 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. 第9题，共25题

    Which is a safe way to cool a large pot of soup?
    显示答案

    答案: 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. 第10题，共25题

    In this cooling diagram, what does marker 2 show?
    01234561357041°F2412
    显示答案

    答案: 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. 第11题，共25题

    Where may a restaurant get its food?
    显示答案

    答案: 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. 第12题，共25题

    Where should food workers wash their hands?
    显示答案

    答案: 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. 第13题，共25题

    Under the Food Code, what must at least one supervisor or manager in most food establishments hold?
    显示答案

    答案: 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. 第14题，共25题

    Which of these foods is a TCS food?
    显示答案

    答案: A. Cooked rice

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

  15. 第15题，共25题

    Which of these is a physical hazard?
    显示答案

    答案: 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. 第16题，共25题

    Where may food workers eat, drink or smoke?
    显示答案

    答案: 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. 第17题，共25题

    What is one of the best ways to keep pests out?
    显示答案

    答案: 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. 第18题，共25题

    Can food workers touch ready-to-eat food, such as sandwich bread, with bare hands?
    显示答案

    答案: 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. 第19题，共25题

    Which jewelry may a food worker wear on the hands and arms while preparing food?
    显示答案

    答案: 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. 第20题，共25题

    What are the three main types of hazards that can make food unsafe?
    显示答案

    答案: 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. 第21题，共25题

    In this fridge diagram, which marker shows the shelf for ready-to-eat food?
    123456
    显示答案

    答案: C. Marker 1

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

  22. 第22题，共25题

    Fish that will be served raw, such as in sushi, must first be treated in what way to kill parasites?
    显示答案

    答案: 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. 第23题，共25题

    When thawing food under running water, what must the water be like?
    显示答案

    答案: 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. 第24题，共25题

    Where should raw poultry be stored in a refrigerator with ready-to-eat food?
    123456
    显示答案

    答案: 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. 第25题，共25题

    A worker vomits in the dining room. What should be used to clean it up?
    显示答案

    答案: 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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