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TX Food Handlers Mid-Term Exam Review Questions and Answers |100% Correct| 2025/2024 Latest Version!! $9.68
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TX Food Handlers Mid-Term Exam Review Questions and Answers |100% Correct| 2025/2024 Latest Version!!
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TX Food Handlers Mid-Term Exam Review Questions and Answers |100% Correct| 2025/2024 Latest Version!! What is the primary purpose of food safety regulations? To prevent foodborne illnesses and ensure safe food handling practices. What is the most effective way to prevent cross-contaminatio...

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  • October 9, 2024
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  • 2024/2025
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TX Food Handlers Mid-Term Exam
Review Questions and Answers |100%
Correct| 2025/2024 Latest Version!!
What is the primary purpose of food safety regulations?

To prevent foodborne illnesses and ensure safe food handling practices.



What is the most effective way to prevent cross-contamination in the kitchen?

By using separate cutting boards and utensils for raw meat and ready-to-eat foods.



What temperature should perishable foods be kept at to prevent bacterial growth?

Below 41°F (5°C).



How long can food be safely left at room temperature before it becomes unsafe to eat?

No more than 2 hours.



What is the proper method for thawing frozen food?

In the refrigerator, in cold water, or in the microwave, but never at room temperature.



Which of the following is a symptom of foodborne illness?

Nausea, vomiting, diarrhea, and fever.



When should food handlers wash their hands?
1

, Before handling food, after using the restroom, and after touching any potentially

contaminated surfaces.



What is the minimum internal cooking temperature for poultry?

165°F (74°C).



What should you do if you find food that has been left out for too long?

Discard it immediately.



What is the proper way to store raw meat in the refrigerator?

On the bottom shelf, away from other foods.



What type of thermometer is best for checking the temperature of food?

A digital food thermometer.



What is the purpose of the "first in, first out" (FIFO) method in food storage?

To ensure that older stock is used before newer stock to reduce spoilage.



How can you prevent pests in a food establishment?

By sealing entry points and maintaining cleanliness.



What is the danger zone for food temperatures?


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