Which of the following foods should require the MOST careful attention.
Meat and poultry
What is the problem with a chef cracking raw eggs and then touching cooked pancakes?
The raw egg from his hands can contaminate the cooked pancakes.
An example of contamination would be when food comes into contact with:
All of these are correct.
What does TCS stand for?
Time/Temperature Control for Safety
Which of the following is most likely to contaminate foods?
Raw meat next to cooked meat.
2. Drinking is permitted…
In the work area, if using a non-breakable container with a handle, lid and straw (if permitted by your employer/health department).
2. What should you do before putting on kitchen gloves?
Wash your hands.
2. What is a good practice while working in food service?
Wearing your fingernails short.
2. Which of the following times should you wash your hands twice?
After using the restroom, and again before handling food.
2. Working on the cook line can be busy. You should be sure to:
Wash your hands and use utensils to keep from touching raw foods.
2. Where should you wash your hands before preparing food?
At a handwashing sink that has warm water, soap and paper towels.
2. Which of the following is true?
You must always wash your hands before putting on disposable gloves and after removing them.
3. The refrigerator has no room to cool the meat you’ve just cooked. You should:
Move some of the food that is already cold into the walk-in cooler to make room.
3. Which of these foods does NOT need refrigeration?
Fresh, whole bananas
3. Dairy products are always inspected for…
Correct temperature (41°F or lower)
3. Which is NOT a characteristic of acceptable fresh beef?
Slick or slimy texture
3. The presence of large ice crystals on frozen foods means that it should be…
Rejected.
The refrigerator has no room to cool the meat you’ve just cooked. You should:
Move some of the food that is already cold into the walk-in cooler to make room.
4. Leftover chicken is safe to serve if the chicken is reheated to a minimum internal temperature of:
165°F
4. You cooked a 25-pound turkey for making sandwiches. Which one of the following will keep the turkey safe for human consumption?
Place turkey into the refrigerator right away after you sliced it into serving portions.
4. A casserole made with ground beef must be cooked at least to an internal temperature of:
155°F
4. When you display food in ice:
The food must be 41°F or colder.
4. To properly keep food cold when displayed in ice:
The ice needs to be level with the food.
4. Which one of the following is true?
Food thermometers should be checked regularly for accurate temperature readings.
4. Poultry being cooked should reach an internal temperature of…
165°F
5. The BEST way to check the strength of the sanitizing solution is to:
Use test strips
5. The MOST important reason to properly wash and sanitize a cutting board is:
To prevent contamination from one food to another food.
5. Which step is NOT part of the three-sink cleaning process?
Dry clean, sanitize dishes with a towel.
5. Equipment such as slicers should be cleaned and sanitized…
After each task.
5. The process for washing dishes by hand is:
Pre-scrape, wash, rinse, sanitize, air dry
5. Where are cleaning cloths kept when not using them to clean surfaces?
In containers of sanitizing solution.
5. A bleach sanitizing solution usually consists of…
50-100 ppm of bleach/chlorine
6. When you have an uncovered, infected cut or burn on your finger or hand, you can:
None of these answers are correct.
6. When you have a fever and runny nose:
Talk with the manager about your symptons.
6. A food service employee with an open cut or wound on their hand may be permitted to prepare food if:
The wound is covered with a water-resistant bandage and glove.
6. All of the following symptoms are reasons to restrict a food service worker from working with exposed food EXCEPT:
A headache
What does TCS stand for?
Time/Temperature Control for Safety.
Which of the following is most likely to contaminate foods?
Raw meat next to cooked meat.
Which of the following foods should require the MOST careful attention.
Meat and poultry.
An example of contamination would be when food comes into contact with
Unwashed hands. Unclean utensils, glassware or dishware. Unclean work surfaces.
What is the problem with a chef cracking raw eggs and then touching cooked pancakes?
The raw egg from his hands can contaminate the cooked pancakes.
Working on the cook line can be busy. You should be sure to:
Wash your hands and use utensils to keep from touching raw foods.
What is a good practice while working in food service?
Wearing your fingernails short.
Which of the following is true?
You must always wash your hands before putting on disposable gloves and after removing them.
Drinking is permitted…
In the work area, if using a non-breakable container with a handle, lid and straw (if permitted by your employer/health department).
Where should you wash your hands before preparing food?
Hand washing sink with warm water, soap, and paper towels
What should you do before putting on kitchen gloves?
Wash your hands
Which of the following times should you wash your hands twice?
After using the restroom, and again before handling food.
The refrigerator has no room to cool the meat you’ve just cooked. You should:
Move some of the food that is already cold into the walk-in cooler to make room.
Which of these foods does NOT need refrigeration?
Fresh, whole bananas
Which is NOT a characteristic of acceptable fresh beef?
Slick or slimy texture
The presence of large ice crystals on frozen foods means that it should be…
Rejected
Dairy products are always inspected for…
Correct temperature (41°F or lower)
When you display food in ice:
The food must be 41°F or colder.
To properly keep food cold when displayed in ice:
The ice needs to be level with the food.
A casserole made with ground beef must be cooked at least to an internal temperature of:
155°F
You cooked a 25-pound turkey for making sandwiches. Which one of the following will keep the turkey safe for human consumption?
Place turkey into the refrigerator right away after you sliced it into serving portions.
Which one of the following is true?
Food thermometers should be checked regularly for accurate temperature readings.
Leftover chicken is safe to serve if the chicken is reheated to a minimum internal temperature of:
165°F
Poultry being cooked should reach an internal temperature of…
165°F
Where are cleaning cloths kept when not using them to clean surfaces?
In containers of sanitizing solution.
Which step is NOT part of the three-sink cleaning process?
Dry clean, sanitize dishes with a towel.
A bleach sanitizing solution usually consists of…
50-100 ppm of bleach/chlorine
Equipment such as slicers should be cleaned and sanitized…
After each task
The MOST important reason to properly wash and sanitize a cutting board is:
To prevent contamination from one food to another food.
The process for washing dishes by hand is:
Pre-scrape, wash, rinse, sanitize, air dry
The BEST way to check the strength of the sanitizing solution is to:
Use test strips
When you have a fever and runny nose:
Talk with the manager about your symptoms.
All of the following symptoms are reasons to restrict a food service worker from working with exposed food EXCEPT:
A headache
When you have an uncovered, infected cut or burn on your finger or hand, you can not:
Peel and chop vegetables. Handle food that will be cooked. Work with food that is ready to eat.
A food service employee with an open cut or wound on their hand may be permitted to prepare food if:
The wound is covered with a water-resistant bandage and glove.
What is the problem with a chef cracking raw eggs and then touching cooked pancakes? A. The chef needs to use hand sanitizer between activities. B. The raw egg from his hands can contaminate the cooked pancakes. C. The chef did nothing wrong in this situation. D. The chef needs to wipe his hands between activities.
B. The raw egg from his hands can contaminate the cooked pancakes.
An example of contamination would be when food comes into contact with: A. Unclean utensils, glassware or dishware. B. Unwashed hands. C. Unclean work surfaces. D. All of these are correct
D. All of these are correct
Which of the following is most likely to contaminate foods? A. Food-grade containers. B. Cleaning supplies stored in a separate storage room. C. All of these are correct. D. Raw meat next to cooked meat.
D. Raw meat next to cooked meat.
Which of the following foods should require the MOST careful attention. A. Whole apples B. Bottles of ketchup C. Meat and poultry D. Dried beans
C. Meat and poultry
What does TCS stand for? A. Timed Cooking Station B. Time/Temperature Control for Safety C. Teflon Coated Silverware D. Tender Chicken Strips
B. Time/Temperature Control for Safety
What is a good practice while working in food service? A. Wearing long fingernails, if professionally manicured. B. Wearing your fingernails short. C. All of these are correct. D. Choosing hand sanitizer instead of soap to wash hands.
B. Wearing your fingernails short.
Drinking is permitted… A. Only in dining areas. B. In the work area, if using a non-breakable container with a handle, lid and straw (if permitted by your employer/health department). C. Only for cold beverages; hot drinks may spill and cause burn injuries. D. As long as containers are washed, sanitized, and put away when finished.
B. In the work area, if using a non-breakable container with a handle, lid and straw (if permitted by your employer/health department).
Which of the following is true? A. It is OK to use a hand sanitizer, instead of washing your hands with soap and water, if you are putting on gloves. B. Gloves may be used for several tasks if carefully washed with soap and water. C. You must always wash your hands before putting on disposable gloves and after removing them. D. You must change gloves at least once per hour.
C. You must always wash your hands before putting on disposable gloves and after removing them.
Working on the cook line can be busy. You should be sure to: A. Dip your hands into a sanitizer bucket whenever you handle raw food products. B. Use a hand sanitizer whenever you handle raw food products. C. Wipe your hands on a cloth towel after you touch raw foods. D. Wash your hands and use utensils to keep from touching raw foods.
D. Wash your hands and use utensils to keep from touching raw foods.
Where should you wash your hands before preparing food? A. At a food preparation sink that has warm water, soap and paper towels. B. At any sink that has warm running water, soap and paper towels. C. At the sink nearest your workstation. D. At a handwashing sink that has warm water, soap and paper towels.
D. At a handwashing sink that has warm water, soap and paper towels.
What should you do before putting on kitchen gloves? A. Make sure the gloves have been rewashed and sanitized. B. Use a hand sanitizer. C. Wipe your hands thoroughly on your apron. D. Wash your hands.
D. Wash your hands.
Which of the following times should you wash your hands twice? A. After cutting raw meat. B. After using the restroom, and again before handling food. C. Before touching ready-to-eat food. D. After taking out the garbage.
B. After using the restroom, and again before handling food.
Which is NOT a characteristic of acceptable fresh beef? A. Slick or slimy texture B. Temperature of 41°F or colder C. Firm to touch D. Cherry-red color
A. Slick or slimy texture
Dairy products are always inspected for… A. Fresh-looking appearance B. Correct temperature (41°F or lower) C. Flavor D. Presence of bad smells
B. Correct temperature (41°F or lower)
Which of these foods does NOT need refrigeration? A. Fresh, whole bananas B. Raw chicken C. Liquid eggs D. Tofu
A. Fresh, whole bananas
The presence of large ice crystals on frozen foods means that it should be… A. Packed in ice, not stored on a freezer shelf. B. Rejected. C. Moved immediately into the freezer to keep from thawing. D. Scraped off prior to storage.
B. Rejected.
The refrigerator has no room to cool the meat you’ve just cooked. You should: A. Move some of the food that is already cold into the walk-in cooler to make room. B. Store the meat in a 5 gallon bucket on the floor of the walk-in refrigerator. C. Stack the pans of meat on top of each other in the refrigerator. D. Put the meat into a 6 inch deep pan and place in the refrigerator.
A. Move some of the food that is already cold into the walk-in cooler to make room.
To properly keep food cold when displayed in ice: A. The ice only needs to be under the food containers. B. The food should be kept in a pan no deeper than 2 inches. C. The ice needs to be level with the food. D. The temperature must be kept at 32°F.
C. The ice needs to be level with the food.
Leftover chicken is safe to serve if the chicken is reheated to a minimum internal temperature of: A. 140°F B. 165°F C. 155°F D. 130°F
B. 165°F
You cooked a 25-pound turkey for making sandwiches. Which one of the following will keep the turkey safe for human consumption? A. Let turkey cool on the counter for three hours before slicing and refrigerating. B. Place turkey into the refrigerator after it has been on the counter for two hours. C. Place turkey into the refrigerator right away after you sliced it into serving portions. D. Place the whole turkey into the refrigerator right away and slice it tomorrow morning before lunch.
C. Place turkey into the refrigerator right away after you sliced it into serving portions.
When you display food in ice: A. The food can be room temperature. B. The food must sit on top of the ice. C. food must be 41°F or colder. D. The food must be 50°F or colder.
C. food must be 41°F or colder.
Poultry being cooked should reach an internal temperature of… A. 130°F B. 165°F C. 185°F D. 155°F
B. 165°F
A casserole made with ground beef must be cooked at least to an internal temperature of: A. 160°F B. 165°F C. 150°F D. 155°F
D. 155°F
Which one of the following is true? A. Food thermometers should be checked regularly for accurate temperature readings. B. The cook is the only person who needs to use a thermometer. C. When taking a temperature of meat, place the thermometer stem or probe into the thinnest part of the meat (usually near the edge) D. After taking the temperature, it is not necessary to clean and sanitize the thermometer before putting it away.
A. Food thermometers should be checked regularly for accurate temperature readings.
Equipment such as slicers should be cleaned and sanitized… A. When they appear dirty. B. Weekly. C. Daily. D. After each task.
D. After each task.
Where are cleaning cloths kept when not using them to clean surfaces? A. In containers of sanitizing solution. B. In the refrigerator, to prevent the growth of bacteria. C. In your apron pocket, in case they’re needed quickly. D. In cupboards, well away from food.
A. In containers of sanitizing solution.
A bleach sanitizing solution usually consists of… A. One cup of bleach to one gallon of water B. Equal parts liquid detergent and water C. 50-100 ppm of bleach/chlorine D. One capful of powdered detergent to one gallon of water
C. 50-100 ppm of bleach/chlorine
The MOST important reason to properly wash and sanitize a cutting board is: A. To prevent contamination from one food to another food. B. To make the equipment work better and last longer. C. To eliminate odors from getting onto other food. D. To make the equipment look cleaner.
A. To prevent contamination from one food to another food.
Which step is NOT part of the three-sink cleaning process? A. Sanitize dishes in a chemical solution. B. Wash pre-scraped dishes in hot water and detergent. C. Rinse cleaned dishes under hot, running water. D. Dry clean, sanitize dishes with a towel.
D. Dry clean, sanitize dishes with a towel.
The BEST way to check the strength of the sanitizing solution is to: A. Smell for bleach B. Touch for a slimy feel C. Use a special meter D. Use test strips
D. Use test strips
The process for washing dishes by hand is: A. Pre-scrape, wash, rinse, sanitize, air dry B. Rinse, wash, sanitize, air dry C. Sanitize, pre-scrape, wash, rinse, air dry D. Pre-scrape, wash, sanitize, rinse, air dry
A. Pre-scrape, wash, rinse, sanitize, air dry
When you have a fever and runny nose: A. Take medicine and go to work. B. Wear gloves when you touch food. C. Keep a box of tissue near your workstation. D. Talk with the manager about your symptoms.
D. Talk with the manager about your symptoms.
When you have an uncovered, infected cut or burn on your finger or hand, you can: A. None of these answers are correct. B. Handle food that will be cooked. C. Peel and chop vegetables. D. Work with food that is ready to eat.
A. None of these answers are correct.
All of the following symptoms are reasons to restrict a food service worker from working with exposed food EXCEPT: A. A fever B. Diarrhea C. A headache D. Vomiting
C. A headache
A food service employee with an open cut or wound on their hand may be permitted to prepare food if: A. The wound is covered with a water-resistant bandage and glove. B. The employee gets clearance from the health department. C. The employee wears clothing that covers the wound. D. The wound is kept clean through proper cleansing.
A. The wound is covered with a water-resistant bandage and glove.
Licensed Applicators
Pesticides are harmful substances that must only be handled by _________________, and only when food is carefully protected.
Ready to Eat
A food item that does not need to be cooked or has already been cooked and ready to served.
Never
Foods obtained from unsafe sources are _____________ appropriate to serve to customers.
Washing your hands
What is the most important personal hygiene practice?
Returned or thrown away
Packaged and canned foods that are opened, rusty or damaged are not in good condition and should be
Small
When you are working with food, it is key to work quickly and in ____________ batches.
Person in Charge
What does PIC stand for?
145 degrees F for 3 minutes
In order to be properly cooked for safe eating, raw eggs cooked for immediate service and fish must be heated to _______ for how long?
Cutting Board
Prevent cross contamination by using one ____________ for fresh produce and a separate one for raw meat, poultry and seafood.
Bacteria
Unsafe thawing can let ______________ grow in the outer layers of the food while the inside stays frozen.
10-15 seconds
Proper hand washing is a 6 step process that includes scrubbing hands for how long?
discard
You must ___________________ TCS foods that are left out at room temperature for more than 4 hours.
part of the cooking process
The three safe thawing methods are 1) in cold water 2) in the refrigerator 3)________________________
145 degrees F for 3 minutes
In order to be cooked for safe eating, meat (pork or beef roast) must be heated to ___________ for _______________.
below
To minimize contamination from accidental drips or other contact, store meat with a higher cooking temperature (like chicken) ______________ meats with a lower cooking temperature (like fish).
165 degrees F for 15 seconds.
In order to be properly cooked for safe eating poultry (chicken & turkey) and ground poultry must be heated to _________ for _______________.
chemicals
Washing uses soap and water while sanitizing uses ____________ to kill germs.
monitored
If you have a mechanical dishwasher you need to know that the dishes are reaching correct temperature for sanitation. So temperature gauges and sanitizer levels must be ________________.
cold food
Use a thermometer when you are working with food, cover pans and stir food often to distribute heat evenly and remember to never mix ______________ with cooked foods.
cross contamination
The spread of contaminants from one food or surface to another.
Sanitize
When cleaning and sanitizing dishes in a 3 compartment sink your third sink will be to…
gloves
What should a food handler wear if they have nail polish or artificial nails?
155 degrees F for 15 seconds
In order to properly cook ground meats and flaked meats safe for consumption they must be heated to a minimal internal temperature of _____________ for ___________.
41 degrees F
TCS foods should be kept cold during their journey to your establishment at a temperature of ________ or below.
Same as any other food
Contaminated food often looks, tastes and smells the same as _______________.
plain band style ring
This is one acceptable piece of jewelry that a food worker can wear under a glove when preparing food.
probe thermometer
This is the device you use to ensure that you have cooked an item to the correct internal minimum temperature.
165 degrees F
Cold, cooked food that needs to be reheated for hot holding must be heated to _________ for 15 seconds within 2 hours, before being put onto the steam table to be held at 135 degrees F.
How Many Questions Are On The Texas Food Handlers Test?
The Texas Certified Food Manager Examination consists of 75 multiple-choice questions and is completed in 90 minutes. The exam questions are pulled from a robust question bank, ensuring variety from one exam to the next. They are developed systematically, ensuring accuracy, readability, and technical quality.
How Long Is The Texas Food Handlers Test?
The Texas Certified Food Manager Examination is a 75-question, multiple-choice test that can be completed in 90 minutes.
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