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Texas Food Handler Practice Test 2026：第5套练习测试

Texas Food Handler Practice Test 练习测试第5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

    The 2026 FDA Food Code added training on food defense. What is food defense?
    显示答案

    答案: A. Protecting food from being contaminated on purpose

    Food defense is about preventing intentional contamination of food, for example by limiting access to food areas.

  2. 第2题，共25题

    What is "active managerial control"?
    显示答案

    答案: B. Managers setting procedures, training staff and checking that food safety steps are followed

    Active managerial control means managers take charge of food safety with written procedures, training and monitoring.

  3. 第3题，共25题

    Where should wet wiping cloths be kept between uses?
    显示答案

    答案: B. In a container of sanitizer solution

    Wiping cloths are stored in sanitizer between uses so germs do not grow on them.

  4. 第4题，共25题

    Which step helps prevent allergen cross-contact when making an allergy-safe meal?
    显示答案

    答案: B. Wash hands, change gloves and use clean, sanitized equipment

    Clean tools and surfaces, fresh gloves and clean hands keep allergens out of food meant to be allergen-free.

  5. 第5题，共25题

    Tuna salad is made with canned tuna that was at room temperature. How fast must it cool to 41°F?
    显示答案

    答案: B. Within 4 hours

    TCS food made from room-temperature ingredients must cool to 41°F or colder within 4 hours.

  6. 第6题，共25题

    A food worker lives with someone who has just been diagnosed with a foodborne illness. What should the worker do?
    显示答案

    答案: D. Tell the person in charge

    The person in charge needs to know about exposure so they can decide whether the worker must be restricted.

  7. 第7题，共25题

    What is cross-contamination?
    显示答案

    答案: B. The spread of germs from one food or surface to another

    Cross-contamination happens when germs move from raw food, dirty hands or dirty surfaces onto food that is ready to eat.

  8. 第8题，共25题

    What is the minimum internal cooking temperature for ground beef in the Food Code?
    显示答案

    答案: B. 155°F for 17 seconds

    Ground meat such as hamburgers and sausage must reach 155°F for 17 seconds, because grinding spreads germs through the meat.

  9. 第9题，共25题

    Which illness is one that a food worker must report if a doctor diagnoses it?
    显示答案

    答案: B. Hepatitis A

    Diagnoses that must be reported include norovirus, hepatitis A, Shigella, Shiga toxin-producing E. coli, typhoid fever and nontyphoidal Salmonella.

  10. 第10题，共25题

    How many days can date-marked ready-to-eat TCS food be kept at 41°F or colder?
    显示答案

    答案: A. 7 days

    The food must be used or thrown out within 7 days. The day it was made or opened counts as day 1.

  11. 第11题，共25题

    What must you do after thawing raw meat in a microwave?
    显示答案

    答案: B. Cook it right away

    Food thawed in a microwave may get warm in spots, so it must be cooked immediately.

  12. 第12题，共25题

    When should you change single-use gloves?
    显示答案

    答案: A. When they are torn, dirty or you change tasks

    Change gloves when they rip or get dirty, and after handling raw meat before touching ready-to-eat food.

  13. 第13题，共25题

    Can an empty sanitizer bottle be washed and used to store salad dressing?
    显示答案

    答案: B. No, chemical containers must never be reused for food

    Never reuse chemical containers for food, and never put chemicals in food containers.

  14. 第14题，共25题

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

    答案: C. 135°F or hotter

    Hot holding means keeping TCS food at 135°F or hotter.

  15. 第15题，共25题

    Which symptom must a food worker report to the person in charge?
    显示答案

    答案: D. Vomiting

    Workers must report vomiting, diarrhea, jaundice, sore throat with fever, and infected wounds on the hands or arms.

  16. 第16题，共25题

    When dishes are sanitized with hot water in a three-compartment sink, the water must be at least what temperature?
    显示答案

    答案: C. 171°F

    For hot water sanitizing in a manual sink, the Food Code requires water of at least 171°F, with items immersed for at least 30 seconds.

  17. 第17题，共25题

    When a customer orders a raw or undercooked animal food, such as a rare burger, what must the menu have?
    显示答案

    答案: A. A written consumer advisory

    A consumer advisory tells customers that eating raw or undercooked meat, seafood or eggs may increase their risk of foodborne illness.

  18. 第18题，共25题

    Who should apply pesticides in a food establishment?
    显示答案

    答案: C. A licensed pest control operator

    Pesticides are dangerous chemicals. Use a licensed pest control professional, and never use home-style pesticides.

  19. 第19题，共25题

    How should dishes dry after sanitizing?
    显示答案

    答案: B. Air-dry

    Towels can put germs back on sanitized dishes. Let them air-dry before stacking or storing.

  20. 第20题，共25题

    A pan of chili on the steam table reads 128°F. What is the problem?
    显示答案

    答案: B. It is below 135°F, so it is in the danger zone

    Hot held food must stay at 135°F or hotter. At 128°F it is in the danger zone, so follow your manager's corrective action.

  21. 第21题，共25题

    Which delivery should you refuse?
    显示答案

    答案: A. A case of cans that are dented and swollen

    Swollen or badly damaged cans can mean the food inside is unsafe. Packages should be sealed and undamaged.

  22. 第22题，共25题

    In this diagram, what does marker 3 show?
    123
    显示答案

    答案: D. Raw chicken, its juices and its knife must never touch the salad

    Marker 3 is the crossed-out arrow: nothing from the raw chicken board should reach the ready-to-eat salad.

  23. 第23题，共25题

    A customer asks if a dish contains peanuts and you are not sure. What should you do?
    显示答案

    答案: B. Ask the chef or manager and check the ingredients before answering

    Never guess about allergens. Check with the person who knows the recipe and ingredients.

  24. 第24题，共25题

    What is the correct order for cleaning and sanitizing a food-contact surface?
    显示答案

    答案: B. Wash, rinse, sanitize, air-dry

    Sanitizer does not work well on dirty surfaces, so wash and rinse first, then sanitize and let it air-dry.

  25. 第25题，共25题

    Raw shell eggs may be received at an air temperature of no more than what?
    显示答案

    答案: B. 45°F

    The Food Code allows raw shell eggs to be received in refrigerated equipment at an air temperature of 45°F or colder.

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