Texas Food Handler 360Training Final Exam
Study online at https://quizlet.com/_dceow0
1. Should shellfish, which is labeled frozen but No, if the shellfish has thawed during
received thawed, be accepted? shipping
2. You should never thaw food _______: At room temperature
3. What is the proper way to hold glassware From the base or underneath
when serving?
4. What is the best way to prevent pest infesta- Cleanliness and vigilant monitoring
tions?
5. When storing food, what is the best way to First in First Our stock rotation
prevent food waste?
6. What is the best alternative to safely cooling Use an ice bath
foods if you do not have a blast chiller?
7. Which of the following is covered by health Licensing requirements for mainte-
codes? nance workers
8. Which of the following are common food aller- Wheat and shellfish
gens?
9. Finding dead insects or mouse droppings in Pest infestation
the kitchen indicates which of the following:
10. When storing products, it is important to 6
make sure they are located _____ inches from
the floor with clearance (nothing underneath
them)
11. In which situations are food service workers After their shift
NOT required to wash their hands?
1/5
, Texas Food Handler 360Training Final Exam
Study online at https://quizlet.com/_dceow0
12. All of these are ways to prevent the spread of Not using a straw when drinking
gems from food service workers EXCEPT:
13. If an employee gets cut while preparing food, Apply a bandage and cover it with a
it is best practice to: single-use glove
14. Eating undercooked chicken can cause? Salmonellosis
15. Which is a sign of a possible insect infestation? Chewed electrical cords
16. If storing raw poultry in the same refrigeration On a shelf below the other foods
unit as ready-to-eat raw foods, where should
the poultry be placed?
17. When receiving raw eggs, you must reject the There is a foul odor
delivery if:
18. Which of the following do NOT need to be Single-use articles
sanitized?
19. Which of the following does NOT influence the Cost
effectiveness of a chemical sanitizer solution?
20. What must be marked on ready-to-eat food Date when the product needs to be
containers (TCS) consumed, sold, or discarded
21. Which is NOT a symptoms of foodbourne ill- dry skin
ness:
22. Which of the following symptoms does NOT Headache
need to be reported to the Person in Charge
before working?
23. 165 F (74 C) within 2 hours
2/5
Study online at https://quizlet.com/_dceow0
1. Should shellfish, which is labeled frozen but No, if the shellfish has thawed during
received thawed, be accepted? shipping
2. You should never thaw food _______: At room temperature
3. What is the proper way to hold glassware From the base or underneath
when serving?
4. What is the best way to prevent pest infesta- Cleanliness and vigilant monitoring
tions?
5. When storing food, what is the best way to First in First Our stock rotation
prevent food waste?
6. What is the best alternative to safely cooling Use an ice bath
foods if you do not have a blast chiller?
7. Which of the following is covered by health Licensing requirements for mainte-
codes? nance workers
8. Which of the following are common food aller- Wheat and shellfish
gens?
9. Finding dead insects or mouse droppings in Pest infestation
the kitchen indicates which of the following:
10. When storing products, it is important to 6
make sure they are located _____ inches from
the floor with clearance (nothing underneath
them)
11. In which situations are food service workers After their shift
NOT required to wash their hands?
1/5
, Texas Food Handler 360Training Final Exam
Study online at https://quizlet.com/_dceow0
12. All of these are ways to prevent the spread of Not using a straw when drinking
gems from food service workers EXCEPT:
13. If an employee gets cut while preparing food, Apply a bandage and cover it with a
it is best practice to: single-use glove
14. Eating undercooked chicken can cause? Salmonellosis
15. Which is a sign of a possible insect infestation? Chewed electrical cords
16. If storing raw poultry in the same refrigeration On a shelf below the other foods
unit as ready-to-eat raw foods, where should
the poultry be placed?
17. When receiving raw eggs, you must reject the There is a foul odor
delivery if:
18. Which of the following do NOT need to be Single-use articles
sanitized?
19. Which of the following does NOT influence the Cost
effectiveness of a chemical sanitizer solution?
20. What must be marked on ready-to-eat food Date when the product needs to be
containers (TCS) consumed, sold, or discarded
21. Which is NOT a symptoms of foodbourne ill- dry skin
ness:
22. Which of the following symptoms does NOT Headache
need to be reported to the Person in Charge
before working?
23. 165 F (74 C) within 2 hours
2/5
