Texas Food Handlers

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.

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

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.

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

What does TCS stand for? A. Timed Cooking Station B. Time/Temperature Control for Safety C. Teflon Coated Silverware D. Tender Chicken Strips

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.

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.

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.

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.

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.

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.

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.

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

Dairy products are always inspected for... A. Fresh-looking appearance B. Correct temperature (41°F or lower) C. Flavor D. Presence of bad smells

Which of these foods does NOT need refrigeration? A. Fresh, whole bananas B. Raw chicken C. Liquid eggs D. Tofu

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.

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.

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.

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

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.

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.

Poultry being cooked should reach an internal temperature of... A. 130°F B. 165°F C. 185°F D. 155°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

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.

Equipment such as slicers should be cleaned and sanitized... A. When they appear dirty. B. Weekly. C. Daily. 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 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

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.

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.

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

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

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.

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.

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

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.