FOOD HANDLERS REVIEW CERTIFICATION
EVALUATION GUIDE 2026 FULL SOLUTION
◉ An outbreak of Salmonella is commonly associated with. Answer:
Undercooked poultry
◉ Which of the following food containers in the dry-store room
must be labelled?. Answer: Flour
◉ Customer forks should be stored at a self-service buffet. Answer:
With only the handles extending out of the container
◉ To ensure it is of highest quality and free from contamination,
fresh fish should only be received if it has. Answer: Shiny skin and
red gills at 41F or lower
◉ Which is an approved method for storing in-use utensils?.
Answer: In the food with the handle extending out
◉ HACCP is a/an. Answer: Management system designed to prevent
foodborne disease
, ◉ The purpose of the Texas Establishment Food Rules is to
safeguard the public health and to. Answer: Provide consumers safe,
unadulterated, honestly presented food
◉ You are working in an establishment that has only one reach-in
refrigerator. What is the proper way to store items from the highest
to lowest shelf?. Answer: Lettuce, sliced turkey, raw hamburger
patties
◉ An employee who is assigned to clean the frozen dessert
dispenser at the end of the night must use CIP systems. CIP is an
acronym for. Answer: Clean in place
◉ An establishment must use potable water for all food-related
tasks. Which of the following is an example of potable water?.
Answer: Drinking water
◉ During an inspection, the health inspector must see the person in
charge demonstrate knowledge adequately. Which of the following
meets that requirement?. Answer: Having a certificate from an
approved examination company
◉ When cooking foods, what is the maximum time that the food can
be in the 135F to 70F range?. Answer: Two hours
EVALUATION GUIDE 2026 FULL SOLUTION
◉ An outbreak of Salmonella is commonly associated with. Answer:
Undercooked poultry
◉ Which of the following food containers in the dry-store room
must be labelled?. Answer: Flour
◉ Customer forks should be stored at a self-service buffet. Answer:
With only the handles extending out of the container
◉ To ensure it is of highest quality and free from contamination,
fresh fish should only be received if it has. Answer: Shiny skin and
red gills at 41F or lower
◉ Which is an approved method for storing in-use utensils?.
Answer: In the food with the handle extending out
◉ HACCP is a/an. Answer: Management system designed to prevent
foodborne disease
, ◉ The purpose of the Texas Establishment Food Rules is to
safeguard the public health and to. Answer: Provide consumers safe,
unadulterated, honestly presented food
◉ You are working in an establishment that has only one reach-in
refrigerator. What is the proper way to store items from the highest
to lowest shelf?. Answer: Lettuce, sliced turkey, raw hamburger
patties
◉ An employee who is assigned to clean the frozen dessert
dispenser at the end of the night must use CIP systems. CIP is an
acronym for. Answer: Clean in place
◉ An establishment must use potable water for all food-related
tasks. Which of the following is an example of potable water?.
Answer: Drinking water
◉ During an inspection, the health inspector must see the person in
charge demonstrate knowledge adequately. Which of the following
meets that requirement?. Answer: Having a certificate from an
approved examination company
◉ When cooking foods, what is the maximum time that the food can
be in the 135F to 70F range?. Answer: Two hours
