TX Food Handlers Review Questions and
Answers
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 _______________.
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