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Texas Food Handler Practice Test 2026：第6套练习测试

Texas Food Handler Practice Test 练习测试第6套（共6套）：再练20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20题

    The power goes out and the walk-in cooler stops working. What should the person in charge do?
    显示答案

    答案: 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. 第2题，共20题

    Which of these is a TCS food that must be kept cold once prepared?
    显示答案

    答案: 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. 第3题，共20题

    In a three-compartment sink, what is in the third compartment?
    显示答案

    答案: C. Sanitizer

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

  4. 第4题，共20题

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

    答案: 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. 第5题，共20题

    Which of these is one of the major food allergens?
    显示答案

    答案: B. Sesame

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

  6. 第6题，共20题

    Which tool should be used to scoop ice for drinks?
    显示答案

    答案: 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. 第7题，共20题

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

    答案: 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. 第8题，共20题

    Why is norovirus a big concern in restaurants?
    显示答案

    答案: 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. 第9题，共20题

    What is the safest choice if you are not sure whether food is safe?
    显示答案

    答案: A. Throw it out

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

  10. 第10题，共20题

    What is the minimum internal cooking temperature for poultry, such as chicken and turkey?
    显示答案

    答案: B. 165°F

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

  11. 第11题，共20题

    A delivery of cold TCS food arrives. What temperature should it be?
    显示答案

    答案: 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. 第12题，共20题

    What does FIFO mean when storing food?
    显示答案

    答案: 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. 第13题，共20题

    What must food workers wear to keep hair out of food?
    显示答案

    答案: 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. 第14题，共20题

    A food worker has a small cut on a finger. What should they do?
    显示答案

    答案: 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. 第15题，共20题

    Meat that has been injected with a marinade or brine must be cooked to at least what temperature?
    显示答案

    答案: 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. 第16题，共20题

    Who should a food worker tell when they are sick?
    显示答案

    答案: 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. 第17题，共20题

    How many major food allergens are recognized in the United States?
    显示答案

    答案: D. 9

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

  18. 第18题，共20题

    Under the Food Code, cooked food must cool from 135°F to 70°F within how long?
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    显示答案

    答案: 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. 第19题，共20题

    Vegetables, fruits and grains that are cooked to be held hot must reach what temperature?
    显示答案

    答案: B. 135°F

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

  20. 第20题，共20题

    Which group of people is most likely to get very sick from a foodborne illness?
    显示答案

    答案: 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.

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