Texas Food Handler Final Test
If a Foodhandler has been vomiting or has diarrhea, they should? - ANSCall in sick and don't
return until the symptoms are gone for at leased 24 hours.
After washing, rinsing and drying hands, it is recommended that a Foodhandler - ANSturn off
the faucet with a paper towel.
Which is not a physical hazard? - ANSmold growing on cheddar cheese.
What is the proper holding temperature of hot foods? - ANS135F or above
Why are elderly people at a greater risk for getting a foodborne illness? - ANSThey have
weakened immune systems
How often should your bi-metallic thermometer be calibrated? - ANSOnce a day, or at the
beginning of a shift, or if dropped
Wheezing and hives are symptoms of - ANSFood allergies
Which of the following must be cleaned, rinsed and sanitized? - ANScutting boards
Foodhandlers must wash their hands before? - ANSServing food
A Foodhandler sees rodent droppings in the dry storage area. When should the manager be
told? - ANSimmediately
When washing hands, how long should a Foodhandler scrub their hands and arms? -
ANS10-15 seconds
How should the temperature of a tri-tip steak be taken when cooked? - ANSput the
thermometer in the thickest part of the steak
What is used to test the concentration of a sanitizing solution? - ANStest kit
Which piece of jewelry is a Foodhandler allowed to wear? - ANSplain medal ring
Hepatitis A is a contagious - ANSvirus
Where is the correct place to keep a towel used for cleaning spills when not in use? - ANSin
a container of sanitizing solution
A Foodhandler notices the cooler temperature is at 48°F they should - ANStell the manager
immediately
If a Foodhandler has been vomiting or has diarrhea, they should? - ANSCall in sick and don't
return until the symptoms are gone for at leased 24 hours.
After washing, rinsing and drying hands, it is recommended that a Foodhandler - ANSturn off
the faucet with a paper towel.
Which is not a physical hazard? - ANSmold growing on cheddar cheese.
What is the proper holding temperature of hot foods? - ANS135F or above
Why are elderly people at a greater risk for getting a foodborne illness? - ANSThey have
weakened immune systems
How often should your bi-metallic thermometer be calibrated? - ANSOnce a day, or at the
beginning of a shift, or if dropped
Wheezing and hives are symptoms of - ANSFood allergies
Which of the following must be cleaned, rinsed and sanitized? - ANScutting boards
Foodhandlers must wash their hands before? - ANSServing food
A Foodhandler sees rodent droppings in the dry storage area. When should the manager be
told? - ANSimmediately
When washing hands, how long should a Foodhandler scrub their hands and arms? -
ANS10-15 seconds
How should the temperature of a tri-tip steak be taken when cooked? - ANSput the
thermometer in the thickest part of the steak
What is used to test the concentration of a sanitizing solution? - ANStest kit
Which piece of jewelry is a Foodhandler allowed to wear? - ANSplain medal ring
Hepatitis A is a contagious - ANSvirus
Where is the correct place to keep a towel used for cleaning spills when not in use? - ANSin
a container of sanitizing solution
A Foodhandler notices the cooler temperature is at 48°F they should - ANStell the manager
immediately
